Awadhi cuisine has been my weakness since the genesis of my gastronomic journey and Kebabs aren’t far behind when you talk about Awadhi cuisine. The 3rd floor at Phoenix which opened up recently has an Uber cool place that’s hosting up a kebab festival which promises to take you on an epicurean journey of the North Indian cuisine. This place is none other than Copper Chimney – a culinary landmark that is synonymous with authentic and flavourful cuisine. Copper Chimney is a name that has set new industry standards with their delicious food and cordial hospitality for over four decades; since its inception way back in 1972.
Something about the festival now:
Where: Copper Chimney, 3rd Floor, Phoenix Market City, Viman Nagar
Period: 26th Jan to 28th Feb
What to expect: Overnight marinated fired grilled smoky kebabs – 5 each of veg and non-veg category.
We were invited for a preview and could relish some of the finest preparations that place has to offer.
Raan – e- Murgh: The dish comes as two stuffed chicken leg pieces and some onion lachchas; that serve a perfect definition of indulgence. The cheese is used appropriately without overpowering the dish as a whole. The tenderness and smokiness comes in the most kick ass combination in the form of these kebabs. #MustHave
Khade Masale ka paneer tikka: As the name rightly suggests, these were the spicy variant of the regular paneer tikka that you might be used to. Charred till the time the edges are smoked out completely and yet not letting them turn bitter or evaporating the moisture content within is what the finesse was manifested in. #Lovedit
Nimboo Mirch Machchi: Rawas fish tikka coated in a spicy and tangy batter of lemon and green chillies; this dish was decent but couldn’t woo us. The smell was toned down to a very large extent but still it wasn’t completely removed and some residual stench remained. The fish was very well cooked and filleted however the marinade couldn’t give us the sharp after taste that we expected. #Decent
Dilli ki laal tikki: This was the best veg preparation of the night. They call it their signature dish and for the right reason I would say. The beetroot mash used to fill in the crispy casing along with the accompanying mashed potatoes was just the kind of mushy center filing you expect from a veg kebab. A kebab like this is the one that can give tough time to some non-veg kebabs. #MustHave
Tandoori Mushroom: This was made using two button mushrooms diced and filled in with marinade, dipped in batter and grilled to perfection. The batter gave it a crispy shell and the use of tandoori spices in the batter made it to be called as tandoori mushrooms. The use of cheese elevated the dish to a whole new level. #Recommended
Achari Murg Tikka: Best achari tikka that I have had till date. A bite and you will feel the striking contrast to the achari tikkas served at other places. This one is made using mustard oil and pickled spices. The recipe itself is different and more authentic one to be rightly called as Achari tikka. #MustHave #SignatureDish
The Frontier Raan: This is a dish for the true gourmands. An entire raan is sliced and served on a coal grill. The quantity is enough for 2 hoggers or 4 regular people to savour. We had a lot of expectations from the dish but it failed to impress us for the spicy quotient of masalas used were bit too high which killed the taste of the meat and also the meat cooking level was less than perfect to enjoy it to its full potential. I would still like to give it a second chance as the recipe in itself is amazing and I can actually vouch for that after having this delicacy.
The kebabs at Copper chimney have impressed me completely and now I am excited to have their set buffet on my next visit. A big shout out for team copper chimney for inviting us and PR Govind Sharma for having the logistics worked out.
So without a second thought book your tables and experience the flavorful journey of the north Indian cuisine at Copper Chimney before it runs out on 28th Feb.
(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.)