Chef Bhairav Singh of InterContinental voyaged across India to discover ingredients and spices indigenous to a particular state and make kebabs out of those
A plate of green, golden brown, and milky white kebabs is the most common meal in Indian kitchens and restaurants. While this common delicacy has tantalized our taste buds since ages, a Mumbai chef has tried to break through the traditional kebab variants like Malai, Tikka, Sheekh, and Harabhara.
According to a report in Hindustan Times, chef Bhairav Singh of InterContinental voyaged across India to discover ingredients and spices indigenous to a particular state and make kebabs out of those. His kebabs made from regional ingredients had a desi and innovative touch. Chef Bhairav Singh began his culinary journey from the Konkan region. After spending 26 days with the aboriginals of Konkan coast, the chef found a fruit called neer fanas (breadfruit) and made kebabs out of it.
From Konkan in the west, he travelled to Punjab in the north. In Ambala, he discovered chhole aam (harbhara) and water chestnuts. He made innovative kebab using these regional spices. In Kashmir, bhein aka the stem of lotus flower is an edible item. The chef incorporated bhein to make one of the innovative kebabs ever.
The Kangra market in Kolkata influenced him during his trip to the east. Here, he prepared crunchy fish kebabs using powdered toasts instead of bread crumps.
The next time you visit InterContinental, do nto forget to order a plate of delicious kebabs prepared chef Bhairav Singh.
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