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Cinnamon Spice – Kebabs and Biryani Festival

img_20161121_193334613The Desi at heart restaurant of the Seasons hotel was back with a bang to showcase its desi recipes; this time with a kebab and biryani festival. The festival is from 18th Nov till 11th Dec and brings some unique kebabs and flavourful biryanis to your plate. There are about 8 variants of veg kebabs and over 14 different non veg kebabs. The biryanis are even more assorted in nature. The place is alive and kicking with a live performance on Wednesdays while the in-house DJ rocks the floor on Mondays and Tuesdays. The mocktails are also revamped and paired with the biryani as an accompaniment.

The night was just meant to be a flavour roller coaster for taste buds with over 7 varieties of kebabs and 4 of Biryani each outwitting the other. First we relished all the starters and then the biryanis made their grand entrance. Now I have had several experiences with Cinnamon spice and I always loved their mains for the rich gravies they serve however I wasn’t too happy about their starters till date. But that night the perception got tossed for good. The chef left no stone unturned to ensure that I recommend their starters as much as I do for their mains.

Paneer Siya Mirch tikka: The start was a rather slow one with the tikkas not being very prominent in one particular flavour or use of ingredient. The quality of paneer was really good but this kind of shahi biryani calls for nothing but best in market.

Subz Vilayati Kebab: Broccoli, baby corn and tri colored pepper coated with Indian spiced marinade came in next but we weren’t sold there either for the veggies were too huge in size and cooking it in tandoor made all the moisture wither away which made the veggies yet again bland and dry. #CanTry

Palak anardana: The most welcoming change for the night came in red color. This tikki can be classified in the dahi ke kebab family and used a combination of palak (spinach) and anardana (pomegranate) which was easily a winning formula. Loved the delicate texture and gentle and subtle flavours in it. #HighlyRecommended

Murg Dohri Kebab: Living up to its name this kebab was made using finely diced chicken tikka in a marinade made using cheese, ghee and Indian spices. The outer filling was dry and crispy and the centre was mushy with all the cheese oozing out much like the cheese burst pizza. #Loved It

Gosth Charminar: The kebab had unique flavours but the texture was the surprise element of this dish. The texture was intended to be dry and coarse. I like my dishes spicy and full of flavour, as such this was a little let down than I am comfortable with.

Mahi tikka: For a change a fish tikka without using the basa fish. This one actually used betki. The tikka was pretty meaty and muscular. At first we even got confused for a moment to believe it was a chicken tikka as the meat was very dense. Loved the fish tikka totally just a suggestion to try and remove the smell as much as possible. There was a little stench from the fish which might not be appreciated. #Recommended

Murgh tikka kalimirch: The clay oven cooked pepper chicken won the hearts of all in no time and was unanimously announced as the star attraction of the night. #MustHave

The Biryani’s:
There were 4 biryani’s each one amazingly different from the other.
Paneer tikka: This was a steal deal for vegetarians. Finally a dish that compelled me to call it a veg biryani. I simply don’t agree to a dish being veg biryani – Basically its pulav. First time I would have to say this was first ever veg biryani. Totally kickass biryani and the paneer used and the spicy marinade was just what you would want it to be. #KickAss

img_20161121_204741661
Veg lucknowi: This was a mild version of the veg biryani and had strong flavour coming from the generous use of elaichi and kevda. The biryani scores high on innovative factor. #Recommended

Matka murg Biryani: A spicy biryani using matka chicken. The chicken is made separately in rich spices and lots of oil. Green cardamom and layering of rice is done in a clay pot and then again cooked on a dum. This is fierier version and people ordering should be comfortable with spicy food before ordering this. #SuperDuper

Gosht Hyderabadi Biryani: The hands down winner of the night; this was a perfect blend of flavour, masala used, fragrance and cooking style. The cooking was perfect and made a significant impact. #MustHave

Had a great time relishing all those kebabs and biryanis and my perception that starters are not as convincing as the mains was also addressed for good.

(Disclaimer: The views expressed are my own and from the single or multiple experiences that I have had with the food joint. While you are free to disagree with the opinion below; please respect the originality and fairness of the content. The taste and experience might differ from the one portrayed for varied reasons like the Chef and staff that serves you, Ingredients used and other factors that change from time to time. The opinion/ review is purely based on my experience and there is no biased, favoured or commercial angle to it. At times, I might have used a few references from the freely available information on the internet to draw a correct more accurate picture but the sole intent of the is review is to give back a piece of my experience to the foodie community.)

Cinnamon Spice - Seasons Apartment Hotel Menu, Reviews, Photos, Location and Info - Zomato

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