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The Great Indian Kebab And Ale Fest

The Great Indian Kebab And Ale Fest is an event that took place between 01-Feb-2008 and 10-Feb-2008 in Hyderabad.
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  • Venue
    Deori (11.5 km)
    Hotel Ista, Plot No. 7, IT Park, Nanakramguda, Gachibowli, Hyderabad • Telephone: 4450-8888 • EmailMap
  • Date/Time
    1-Feb-08 to 10-Feb-08
    7:00pm to 11:00pm
  • Type
  • Price
    Buffet starting from Rs. 1,000 to Rs. 1,600 per head.
  • Venue Website
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Hotel Ista is hosting The Great Indian Kebab And Ale Fest, at its Hyderabadi and Awadhi restaurant Deori, from 1st to 10th February. The festival will have special Hyderabadi and Lucknowi kebabs being served at the restaurant for dinner from 7:00pm. The festival is curated by Ista's Sous Chef Mohammed Javed, who is a specialist in Indian (Awadhi) cuisine.

The Kebab festival has different varieties in both vegetarian and non-vegetarian sections. The 4-course meal has a mix of light and heavy kebabs, along with other side-dishes like 3 varieties of salads, breads, dal, biryani and some exotic desserts.

There are different packages available - Rs. 1,000 (vegetarian buffet without spirits) per person and Rs. 1,600 (non-veg buffet along with spirits) per person. There is also a special kids package available at the festival for Rs. 500. The details of the menu are as under:

Kebabs - Non-Vegetarian
Mahiru Jiaiyat (pickle spiced 'Kolkata Bekti' steak)
Murgchilgoja (tandoor cooked cream cheese and pine nut marinated chicken tikka)
Lagan Ki Boti (braised lamb chunks with cardamom- a Hyderabad specialty)
Murg Noorani (saffron scented chickeri thighs, glazed in tandoor)
Haldi Mirch Ka Jheenga (tiger prawns in a yellow chilli and garam masala marinade)
Kakori Kebab (cardamom flavoured lamb pate skewered and cooked on a barbeque pit)
Tawa Machhi (griddled fillets of Black Pomfret in a spicy chilli marinade)
Murg Pudina Tandoori (a variation of the traditional tandoori chicken, spiked with mint and green chillies)
Barra Kebab (mace scented morsels of lamb skewered and glazed in a Tandoor)

Kebabs - Vegetarian
Subz Ki Galouti (the famous minced vegetable griddled kebab from the legendary restaurant Tundey Miyan's in Lucknow)
Gulli Seekh (mace flavoured plantain and lentil mash wrapped on a crisp bread stick and fried)
Achari Paneer (Delhi mango pickle marinated cottage cheese picatta)
Hara Bhara Kebab (pan-fried spinach and Bengal gram galettes spiked with black peppercorns)
Magjiadi Seekh (dried fruit, cottage cheese and vegetable skewer, glazed in Tandoor)
Arbi Ki Shaami (griddle fried colocassia and yellow lentil patty)
Tandoori Khumb (pickled chilli pepper and yellow corn filled field mushroom)
Paneer Tehy Pe Tehy (escalopes of cottage cheese sandwiched with three chutneys)
Tandoori Phool (yellow chilli marinated florets of broccoli and cauliflower)
Bharwan Aloo (crisp barrels of potato filled with dried nuts)
Dahi Key Kebab (pan-fried yoghurt and cilantro cakes, red onion and sprouts salad)

Taftan (a leavened flour bread from Persia with saffron and small cardamom powder, studded with nigella seeds
Khasta Roti (crusty wheat flour flat bread with carom seeds)
Bhakarkhani (crisp leavened white flour bread with subtle hint of fennel, chilly, coriander and garlic naan)
Ulte Tawa Ka Parantha (saffron flavoured rich bread cooked on an inverted griddle)
Sheermal (saffron flavoured Kashmiri short bread)
Khamiri Roti (whole wheat sour dough bread)

Kulfi (pistachio and cardamom frozen dessert)
Double Ka Meetha (traditional Hyderabadi dessert)

Subz Biryani (seasonal vegetable and Basmati rice casserole)
Murg Biriyani (chicken and Basmati rice casserole)

Indian classical music in the background combined with the ethnic ambience of the restaurant adds further taste to the food. Please contact the restaurant at 4450-8888 for further details.
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