From smoky kebabs to decadent desserts, this feast blends fire, flavour and tradition into an unforgettable culinary spectacle
Back in the 14th century, when the Mongols crossed into the Hindukush, the fabled land of milk, honey and treasures — Kebab was just simple meat, salted, grilled, and eaten. But when Indian chefs got their hands on it, they turned it into something more — an art. Roasted on a tandoor, cooked on a sighri or mahi tawa, deep-fried in a kadhai, steamed, or even grilled on stone, kebabs were transformed into juicy, smoky, spice-laden creations that now define India’s rich grilling tradition. And there’s perhaps no better place to taste this legacy than The Great Kabab Factory, Radisson Blu Marina, Connaught Place, New Delhi.
The evening opened with the sizzle of grills from the open kitchen. Designed to reflect a metallic, smoky food factory, the restaurant presents an immersive visual experience. The staff wore dungarees, the plates resembled industrial tools and the entire setting created a distinct culinary space. “We’re thrilled to host The Great Indian Grill Games,” says Sudhanshu Yadav, GM, Radisson Blu Marina, celebrating India’s grill legacy and our chefs’ remarkable creativity.
A steward introduced the day’s menu with quiet pride. The chef specials were each crafted by masters with decades of experience. TGKF’s culinary team has curated a rotating menu from over 450 kebab recipes — some rooted in family traditions, others born of bold experimentation. The meal opened with the Subz Galouti, a fiery kebab that left a bold impression on the palate. Paired with a delicate ulta tawa paratha and spicy green chutney, fragrant with mint and coriander, added another layer of complexity. pth. The options were equally mouth-watering. The Lazeez Paneer Tikka, cottage cheese cubes marinated with cream, royal cumin, and garden-fresh herbs, emerged from the tandoor golden and aromatic. Tandoori Aloo Chatpate, baby potatoes infused with tangy chaat masala, charred in the tandoor, provided an irresistible smoky crunch. The Bhuttey Ke Kabab, corn dumplings spiced with garam masala and griddled to perfection, carried both comfort and punch. Then came the surprise of the evening — Pudina Seb Ananas, pineapple and apple cubes marinated in fresh mint and grilled till caramelised. Balanced and refreshing, this fruit kebab was an unexpected hit. The Dohra Khumb, double mushrooms sautéed with cheese and herbs, offered a warm, gooey centre within a crisp exterior. Each vegetarian dish managed to hold its own against its meaty counterparts, layered with flavour, texture, and attention to detail. Accompaniments held their ground: The Dal Factory, black lentils simmered for hours with cream and tomatoes, was velvety and indulgent. The Punjabi Dal Tadka, tempered with red chillies and garlic, was bold and rustic. The Paneer Do Pyaza, cottage cheese sautéed with sweet caramelised onions, was comforting. For rice lovers, there was the Gosht Biryani,
layered with marinated lamb and cooked in the traditional dum method, and the Subz Biryani, a colourful mix of vegetables and fragrant rice brought together with whole spices. Desserts crowned the experience beautifully. The Kesari Phirni, saffron-infused rice pudding served in a clay pot, was subtle yet luxurious. The Tinka Kulfi, condensed milk ice cream flavoured with cardamom and almonds, transported diners to childhood memories.
The warm, ghee-laden Moong Dal Halwa, studded with dry fruits, brought the evening to a sweet close. And have you ever tried a dessert that’s sweet with a kick of spice? Their house speciality, Mirchi Balam ka Halwa, combines green chilli heat with slow-cooked halwa richness unexpected, addictive and absolutely worth every spoonful. Every bite excites — let the games begin, appetite thoroughly challenged.
Kebab Reverence
There are meals remembered for their complexity, some for their extravagance and a rare few for the way a single bite can pause time. This food festival is a pilgrimage for anyone who believes kebabs are more than skewered meat.
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