When Pankaj Gupta, owner of BKC's Taftoon, introduced the koobideh (minced lamb kebab) and mantu (dumplings) earlier this year, he felt the signature Afghan dishes were getting lost on the menu. "Guests presumed that these were just another variety of kebab or dumpling, which they are not," he says. The street food staples from the conflict-torn region, recreated by chef Milan Gupta, were meant to spark conversation among customers unfamiliar with Afghan cuisine. For that, they had to be pulled out of the ordinary.

And, there's nothing quite like a jaw-dropping one-metre long kebab sitting on a platter to get your attention. "We thought of creating noise around the dishes through the presentation," he adds. The massive 'MEAT'er' comes with rumali rotis and a side of pickled vegetables, oven-dried tomatoes and salad. A word of caution: keep safe distance from the hot iron plank if you want to avoid scalding your hands.