-By Rashmi Uday Singh
Nudged into a large veranda, the ambience includes bright Kerala crockery and a show kitchen that executed Chef Ishtiaque Querishi's delicious dishes. Gorge on superb kebabs and sweat profusely while doing so because the place is not air-conditioned! But it's still worth going to this partially-covered, forty-seater restaurant situated near the Sun-n-Sand poolside. In warmer months, (you'll need to) cool off with a mocktail, cocktail or drink of your choice from the adjoining bar, served at your table as you await the Lucknavi feast. Chef Ishtiyaque Qureishi's masterful touch is evident in the succulent Murgh Achaari Tikka, Mutton Seekh Kebab Lucknavi, Dal-e-Khas (Kali Dal) and Sakora Phirni. Nalli Nihari, Galouti Kebab, Makai Seekh Kebab, Hara Kebab and Makai Palak are worth ordering. Kabab Hut's manager recommends Dum Biryani (Veg, Chicken, Mutton or Prawn), Aatishe-e-Jhinga (jumbo prawns served on a sizzler and flambeed at your table) and Raan-e-Sikandari (chargrilled tender leg of baby lamb marinated in home-made vinegar). Paneer Dudhi Kebab and Kali Mirch Lahsuni Soya Kebab recommended for vegetarians. Hot and cold towels are offered before and after meals and bibs during meals. Soak in the tranquillity as you enjoy the tongue-tantalizing fare.
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