Posted in chicken kebab, chicken malai tikka, chicken seekh kebab, chicken tikka, dahi ke kebab, delhi, drums of heaven, fish tikka, food, food blogger, gluttonyguilts, hakka noodles, indian, indian cuisine, indian food, kebab, mutton seekh kebab, naan, noodles, north indian, seekh kebab, things to do in delhi, Uncategorized

Shekaza, Kalkaji, New Delhi

There definitely arrives a time when you move over the glitzy restaurants serving fast food and return to the classy old school establishments which still serve the dishes of your childhood. Such places continue to improvise their dishes but maintain their uniqueness. And Shekaza is one such dine out restaurant which will impress you with their fine food and services.

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We have a thing for Britishesque or European interiors with minimalism and Shekaza is the epitome of such specifications. The restaurant portrays soothing paintings with peaceful environs.

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It has been running successfully for the past thirty years and with their impeccable service, we seriously wish they continue to achieve new milestones.

Non veg kebab platter: HIGHLY RECOMMENDED

Afghani chicken tikka – perfectly grilled and melt in the mouth

Fish tikka – extremely mellow and slightly tangy fish pieces with a subtle crusty exterior.

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Gilaafi kebabs – firm and flavourful with hints of sweetness because of the presence of chopped bell peppers.

Chicken tikka – Spicy and tender chicken pieces which are difficult to resist

Drums of Heaven: For a change, this was hot but not spicy to the point of burning your palate. The magic of chopped onion and garlic along with a slight drizzle of vinegar and honey on a crusty leg piece of fried chicken can leave you in splits. HIGHLY RECOMMENDED.

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Dahi ke kebab: The sweet yet sour hung curd deep fried in a crunchy exterior of a secret ingredient (we are aware but will not reveal) is bound to give you a major food gasm. The presence of chopped green chillies and bell peppers does give a different dimension to these lovelies. HIGHLY RECOMMENDED.

Lemon chicken: Boneless chicken pieces drenched in a subtle yet tangy gravy of lemon and fresh vegetables – broccoli, carrots, baby corn, zuchhini, garlic, tomatoes, sweet corn and spring onions – maelstrom of flavours which can not be forgotten easily. HIGHLY RECOMMENDED.

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Shekaza special Hakka Noodles: The finest noodles tossed with boneless chicken chunks, eggs, carrots, mushrooms, bell peppers, broccoli and spinach and served to you without the addition of vinegar – could we stop ourselves? HIGHLY RECOMMENDED.

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Chicken Rara: Boneless chicken pieces drenched in a tomato based thick gravy of fine chicken keema – why not? HIGHLY RECOMMENDED.

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Overall rating: 5/5

Will we come here again? Yes and with family

Shekaza Menu, Reviews, Photos, Location and Info - Zomato

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Posted in chicken, cochin, custard, fish, fish tikka, fried fish, grilled fish, kayaking, scuba diving, soup, south indian, south indian cuisine, travel, travel diaries, travel writing, traveller, travelogue, Uncategorized, upma

Travelogue – Come and enjoy the pristine white sand beaches of Lakshwadeep

Can you keep yourself away from the clear turquoise blue waters of Lakshwadeep after you have visited the Andamans? An absolute no!

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Compared to the Andaman islands, Laccadive and Minicoy are difficult to visit because prior permission is required from the Government of India. There is only one aeroplane which flies from Cochin to Agatti island once a day and the ships plying between different islands has a frequency of three days. Helicopter services are also available but at an added cost.

We could only visit one island but you should plan your trip in a way that you visit not only Kavaratti(where you can indulge in water sports) but also Bangaram(where you can enjoy the mesmerising view).

Day 1

We boarded the evening flight from Delhi to Cochin and reached the latter at 9pm. We had booked a studio apartment in the Atlas hotel which is just 2 kms from the airport. The pick up and drop services were provided by the hotel.

The studio apartment was nothing short of extraordinary. There was a big hall with a television, a dining area, a spacious kitchenette, two bedrooms, one with the attached washroom and a stand alone washroom. The amenities are top notch considering the price – 4800 for four people.

Day 2

Waking up early to relish the Cochin skyline was a good thought. A beautiful view with towering coconut trees awaited us as we opened the balcony doors. But we could not keep basking in this magnificence as we had a flight to catch at 8am.

A 36 seater Air India plane is responsible for carrying the dreamy eyed travellers heading for Lakshwadeep. The turbulent airs above the Arabian Sea make this journey a tad scary considering the small size of the plane. But adventure is always welcome!

We reached Agatti at around 10:30am. Since this is a military airport, we are not allowed to shoot once we are out of the plane – army personnel make sure of that. This is the smallest airstrip we had ever landed on. The surrounding turquoise blue waters do seduce you once in a while to steal a photo shoot but no rule breaking here.

From Agatti, ships and helicopters are the means of transport to the other islands. We were headed to the capital Kavaratti and a two hour eventful ship journey awaited us as we clambered on the slippery deck. We had booked our stay at SPORTS complex and one of their people accompanied us and carried our entire luggage, which was a relief as it is a huge task to carry heavy items across a boat which is swaying dangerously.

The waters of the Arabian Sea are ferocious and the waves have a tendency to move the ship by 1 or 2 metres – enough to give you nausea.

We reached Kavaratti around 1pm and had a delicious lunch at the SPORTS complex where we had booked a stay for three nights. It was a lovely change to hog on the authentic Lakshwadeep cuisine which has evolved from the Keralite one. And to have this while sitting at the beach and listening to the roaring waves is another experience in itself.

Lunch – a delectable spread of fried tuna, chicken curry, beetroot prepared with coconut and rai seeds, chappati and rice.

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Dinner – Slurpy sweet corn soup, spicy fried tuna, dry matar paneer, yellow dal, chicken curry and beans cooked in coconut milk.

Day 2

The second day started with us gearing ourselves for SCUBA diving in the lagoon area around Kavaratti. The SPORTS complex offers experienced instructors who first teach you about the do’s and don’ts of breathing underwater and then they give you a first hand training in the shallow waters of the beach, thus allowing you enough time to practise. While Shrenee was able to cope with equalising pressure, I had a difficult time getting used to venting air pressure through my ears.

After 10 minutes of practise, we were taken by a motor boat to the area where corals are in plenty with colourful shoals of fish and sea creatures residing in them. The deep turquoise blue waters hide a vibrant world reminding me of The Little Mermaid.

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The evening was spent in a jeep which took us to all the nooks and crannies of the island. We also got to see the eastern section of the island where the general public is not allowed to roam because of the shallowness of the continental shelf.

The Kavaratti light house is one place that you should visit. The view from the top is mesmerising and comes after a hard climb of 180 stairs. And you have to clamber the steps without your foot wear which are definitely not allowed inside.

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Breakfast: Idli, sambhar and chutney.

Lunch: North Indian spread

Dinner: Two types of chicken, mixed vegetables and caramel custard

Day 3

The third day started with a lovely breakfast spread of fluffy omelettes, breads and upma. The upma was prepared in a different way – finely grated carrots mixed well with roasted semolina.

We were taken a small glass boat to the borderline lagoon area from where we could relish the colourful corals and fishes. Bread crumbs were thrown to the fishes which merrily ate them and kept swimming near our boat for more treats. The zebra fish and the parrot fish are regular here and the boat men said that they actually wait for their arrival.

Lunch: Dal, roti and chicken cooked with caramelized onions. The dessert was a mouth watering coconut cheese cake.

Evening was spent in kayaking around the shallow waters. You can get the kayaking boat for 200 bucks for an hour. It is one of a kind of experience to row the boat yourself and go wherever you desire. The water is so clear that you can clearly view the sea bed.

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One more advantage of staying at the SPORTS complex was that you are always on the beach where you can sit back and relax. The hospitality here was top notch. We might have missed out on Bangaram but where could we have enjoyed seeing those colourful fishes and beautiful corals! There is so much more to enjoy in Lakshwadeep that we are not crossing it off our bucket list anytime soon!!

 

Posted in dahi ke kebab, fish tikka, galouti kebab, kebab, mughlai, mughlai cuisine, paneer tikka, seekh kebab, Uncategorized

Kebab Gali, Supermart 1, near DLF Galleria, Gurgaon

So Kebab Gali continues to scale new heights by launching more outlets. I have never been to any one of their outlets, though I ordered once from Malviya Nagar and found the food to be average. And just one order should not be the criteria to judge a whole franchise which has got famous for its yummy-to-the-core specialities.

What to say, I relished my short stay at this newly opened joint of Kebab Gali. Mughlai cuisine is one of my top favourites and I never ever leave a chance to not savour the delicacies a restaurant offers in this cuisine. So here is my take on the lovely items Kebab Gali offers :

Bharwa Aloo : Small roundels of potatoes enclosing a fine filling of peas and potatoes. The roundels were open from both sides and had a crispy crust and soft insides. They were sans salt and pretty average for me.

Masala Nimbu paani : Loved it! The tangy flavour of lemon and jal zeera and the added zing of soda made this a beauty. Very easy on the belly as well.

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Veg Galouti : It tasted far from what a galouti tastes like. Made from lentils, it was okay in taste but hard in texture. The melt in the mouth feeling was not there at all. Guys, please use some raw papaya, it will definitely make this dish worth having.

Fish Tikka : The relief of eating a well made starter. The fish was moist, well laden with our Indian herbs and spices and grilled well. The slightly crispy exteriors made it for juicy interiors. The pungency of mustard can not be ruled out here. The salt content can be reduced here.

Dahi ke kebab : The masterpiece speciality of Kebab Gali. I savoured it for the first time and believe me, I was blown away by the balance of flavours here. The slightly crispy crust and the underlying softy creaminess of the kebabs, the sweetness of yoghurt balanced by the spiciness of the chopped green chillies – plethora of flavours. I could eat about ten of them without any dips. RECOMMENDED.

Paneer Tikka : Panner tikka has become a pretty boring dish and many outlets serve it raw and without any flavours. Innovation is needed here and Kebab Gali should be commended for dishing out food gasmic, yes guys, food gasmic Paneer Tikka. The exterior is well grilled and has a thin crispy layers and the insides are ohhh-so-soft. The cottage cheese cubes are smothered with the mixture of black pepper, grounded green chillies, chaat masala and ajwain. The earthy flavour of green chillies is quite prominent here and the occasional bite of ajwain adds an extra zing to it. RECOMMENDED.

 

Kebab Gali Menu, Reviews, Photos, Location and Info - Zomato