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Aromatic, flavourful and light, chane ka kebab is sure to tickle the tastebuds OOU good friend and exceptionally gifted chef Davinder Kumar of Le Meridian has recently come out with a mouth-watering book titled Just Kebabs—- Celebration of 365 Kebabs — one each for the days in the year, including one for the leap year.
Usually, vegetarians have to make do with hara kebab or subz ke shami. If the spread is more lavish, then an assortment of tikka and seekh relying on paneer, mushroom and dried fruits may be available. But, we digress. What has reminded us of the chane ka kebab is an absolutely delightful meal we had last week at the International Diner in GK-II Market in the Capital. The trendy eatery is run by Naveen, who has a flair for setting up innovative kitchen and restaurants. He is a ‘hands on’ operator and has been associated with some of the most high-profile eating joints in Delhi. The menu at International Diner includes many Lebanese items and among them are kibbe and falafal. What we had was done to perfection. Aromatic, flavourful and light, despite deep-frying, it had filling of pine nuts. What was most amusing was the reaction of the fellow diner "Gazab ka chane ka kebab hain!" We leave it at that and offer a chane ka kebab recipe for those who will not settle for anything else.
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about the delicious and bewildering range of recipes showcased there
but what is praiseworthy is that the author is even-handed in his
offering treating non-vegetarians and vegetarians alike.
Ingredients