Kababs- those delectable part-rissole, part-barbecue, largely-ambrosia concoctions which are so much a part of life in old Delhi, are actually best consumed in the many kabab stalls, big and small, which dot the Walled City. With one exception: the nothing-short-of-inspired The Great Kabab Factory . Initially begun as a kababs-only restaurant at the Radisson hotel, The Great Kabab Factory was such a hit that the Radisson opened a second outlet in Noida. The fact that prices here are much lower than what you’d pay at the Radisson- and the kababs are just as good- means that this place draws quite a crowd of kabab-lovers. The Great Kabab Factory has an unfussy décor of dark wood, orange and deep blue, with copper utensils and uncluttered tabletops. A display kitchen, glass-fronted and neat, occupies the far end of the restaurant, and if you’re really interested, you can stand (or sit) on this side of the glass and watch the chefs at work.
But to get down to brasstacks- the kababs. The best way to savour them is to order a table d’hôte meal- Rs 345 + taxes for a vegetarian meal, Rs 395 + taxes for a non-vegetarian one . What it gets you: salad, 4 or 5 different types of kababs; 4 or 5 different types of rotis (including delectable ones like the rich, lightly sweetened sheermal , best eaten with a curry); a dal , a vegetable dish, a biryani , and 2 or 3 desserts. The food’s uniformly good, (and for those who can’t handle spice, take heart: there’s spice here, but it isn’t hot!). and here are my top favourites:
Galouti kabab : a melt-in-the-mouth mutton kabab, very delicately spiced and a specialty of Lucknow. If you can’t include Lucknow in your itinerary, get the galouti here- it’s just as good.
Tandoori chicken : Okay, everybody knows this one. But The Great Kabab Factory does it really well . Succulent, with a tiny pinch of tangy , lots of paper-thin sliced onions, and a gorgeous smoky flavour which very few can replicate.
Biryani : Rice, tender mutton, raisins, nuts and fried onions- great combo, and these guys do it very well. Have it with the raita , a light yoghurt relish with a hint of spice.