The English word kebab comes from the Persian (kabāb) according to Sevan Nişanyan, an etymologist of the Turkish language,

Relish in the Pan- Indian flavours of Kebab in Waterfront Terrace & Bar at The Marriott.

by Goa Streets

The Goa Marriott Resort & Spa strategically located with an incredible waterfront view, well-appointed accommodation and award-winning service is fashioned as the fusion of modern design and the noblesse of original heritage interiors. Their 172 hotel rooms and 8 suites offer sweeping views of the bay and Mandovi River to delight any resident. What’s more they have an on-site spa, fully equipped gym and Casino Carnival – the perfect venue for an exhilarating evening. With an array of dining options at the resort; from traditional Indian cuisine to eclectic international fare, there’s a bit of something for everyone. This property continues to be one ofPanjim’ s leading luxury hotels for business and leisure for many decades now.

This monsoon the WATERFRONT TERRACE & BAR, an all-day dining multi-cuisine restaurant at the Goa Marriott showcased a plethora of flavours from all round the Indian subcontinent. With vibrant hues, fresh produce crafted to tantalize the taste buds of every guest with their Kebab Festival, divided over two phasesthe 16th to 20th June and 23rd to 27th June offering unlimited Kebabs with a sumptuous Dinner Buffet.

The English word kebab comes from the Persian (kabāb) according to Sevan Nişanyan, an etymologist of the Turkish language, the word kebab is derived from the Persian word “kabab” meaning “fry”. The practice of cooking meat on a stick or skewer originates in prehistorical times, probably as long back as a million years ago. The traditional meat for kebab is commonly thought to been mutton (Goat), but depending on local tastes and religious prohibitions, other meats may have include Beef, Chicken, Fish, or, more rarely, Pork. Ancient Hindu texts, such as Mahabharata, mention dishes made of marinated game meats roasted on large, open fires.

The common method for cooking Kebabs in India is usually the Tandoor, a traditional clay oven heated by charcoal thought to have originated from Punjab. But Executive Chef Pavan of the Goa Marriott has taken this a step further by using Legan, Tawaand Kadai to carefully curate a menu of Kebabs from all round the Indian subcontinent.Savoury tender meats, Paneer or Potatoes, infused with Indian spices, locked by a skewer and cooked over a fire. The Tandoori Kebabs included such creations as Mahi Tikka, Fish marinated with carom seeds, yellow chilies, yoghurt and ginger garlic paste. Cooked in the Tandoor to perfection giving it a smoky aroma. For the vegetarians there is Tandoori Aloo, Potato barrels filled with spiced mash, flavored with raising, green chilies and ginger.

The Kadai Kebabs are deep fried in a traditional Indian utensil called the Kasai, deep heavy based wok like dish. Chicken Russian Kebab, rather strangely named due to the British not being able to pronounce certain Indian words during the days of the Raj.This rather complicated dish consists ofpre-marinatedshredded Chicken spiced with green chilies, yellow chili powder and ginger, coated with crisp “sev” and then deep fried to give it the finishing touches. Another Kadai Kebab on the menu was the SeekhNilofaricomprising ofLotus stem and cottage cheese flavored with mace powder, black pepper and fried till golden brown.

Chef Pavan has also introduced LeganKebabs. This is yet another traditional method of preparing meat of vegetables in an Indian utensil called the Handi. The ingredient, for this type of kebab, is sauté in spices and slow cooked to tender perfection. The Lagan kiBotiare tender cubes of Lamb simmered with homemade garam masala, brown onions and black pepper. TheVilayatiSubzi, comprises ofEnglish vegetables tossed with olive oil, black cumin, low fat cream, yellow chili powder and white pepper powder finished in the Handi.

Last but not least another addition to this eclectic menu is the Tawa Kebabs, grilled over an Indian Flat Plate, called the Tawa.Gosht ki Galoutiis tender Lamb finely minced with chili powder, cashews, and onions and flavored with rose water, screw pine water and saffron.Furthermore, the Doodhiya Kebab, Paneer escalope sandwiched with spiced potatoes, processed cheese and tomatoes, crumbed and then pan fried. Finally, there is Pattarke kebab, Lamb slices marinated with black pepper, red chili, garam masala and herbs grilled on lime stone and Harabhara Kebab, Spinach and green chilies minced with gram flour stuffed with “mawa”, cashewnut and green chilies and pan fried.

For Further Information: For Reservations

Relish in the Pan- Indian flavours of Kebab in Waterfront Terrace & Bar at The Marriott.

The Goa Marriott Resort & Spa strategically located with an incredible waterfront view, well-appointed accommodation and award-winning service is fashioned as the fusion of modern design and the noblesse of original heritage interiors. Their 172 hotel rooms and 8 suites offer sweeping views of the bay and Mandovi River to delight any resident. What’s more they have an on-site spa, fully equipped gym and Casino Carnival – the perfect venue for an exhilarating evening. With an array of dining options at the resort; from traditional Indian cuisine to eclectic international fare, there’s a bit of something for everyone. This property continues to be one of Panjim’ s leading luxury hotels for business and leisure for many decades now.

This monsoon the WATERFRONT TERRACE & BAR, an all-day dining multi-cuisine restaurant at the Goa Marriott showcased a plethora of flavours from all round the Indian subcontinent. With vibrant hues, fresh produce crafted to tantalize the taste buds of every guest with their Kebab Festival, divided over two phases the 16th to 20th June and 23rd to 27th June offering unlimited Kebabs with a sumptuous Dinner Buffet.

The English word kebab comes from the Persian (kabāb) according to Sevan Nişanyan, an etymologist of the Turkish language, the word kebab is derived from the Persian word “kabab” meaning “fry”. The practice of cooking meat on a stick or skewer originates in prehistorical times, probably as long back as a million years ago. The traditional meat for kebab is commonly thought to been mutton (Goat), but depending on local tastes and religious prohibitions, other meats may have include Beef, Chicken, Fish, or, more rarely, Pork. Ancient Hindu texts, such as Mahabharata, mention dishes made of marinated game meats roasted on large, open fires.

The common method for cooking Kebabs in India is usually the Tandoor, a traditional clay oven heated by charcoal thought to have originated from Punjab. But Executive Chef Pavan of the Goa Marriott has taken this a step further by using Legan, Tawaand Kadai to carefully curate a menu of Kebabs from all round the Indian subcontinent. Savoury tender meats, Paneer or Potatoes, infused with Indian spices, locked by a skewer and cooked over a fire. The Tandoori Kebabs included such creations as Mahi Tikka, Fish marinated with carom seeds, yellow chilies, yoghurt and ginger garlic paste. Cooked in the Tandoor to perfection giving it a smoky aroma. For the vegetarians there is Tandoori Aloo, Potato barrels filled with spiced mash, flavored with raising, green chilies and ginger.

The Kadai Kebabs are deep fried in a traditional Indian utensil called the Kasai, deep heavy based wok like dish. Chicken Russian Kebab, rather strangely named due to the British not being able to pronounce certain Indian words during the days of the Raj. This rather complicated dish consists of pre-marinated shredded Chicken spiced with green chilies, yellow chili powder and ginger, coated with crisp “sev” and then deep fried to give it the finishing touches. Another Kadai Kebab on the menu was the Seekh Nilofari comprising of Lotus stem and cottage cheese flavored with mace powder, black pepper and fried till golden brown.

Chef Pavan has also introduced Legan Kebabs. This is yet another traditional method of preparing meat of vegetables in an Indian utensil called the Handi. The ingredient, for this type of kebab, is sauté in spices and slow cooked to tender perfection. The Lagan ki Botiare tender cubes of Lamb simmered with homemade garam masala, brown onions and black pepper. The Vilayati Subzi, comprises of English vegetables tossed with olive oil, black cumin, low fat cream, yellow chili powder and white pepper powder finished in the Handi.

Last but not least another addition to this eclectic menu is the Tawa Kebabs, grilled over an Indian Flat Plate, called the Tawa. Gosht ki Galoutiis tender Lamb finely minced with chili powder, cashews, and onions and flavored with rose water, screw pine water and saffron.Furthermore, theDoodhiya Kebab, Paneer escalope sandwiched with spiced potatoes, processed cheese and tomatoes, crumbed and then pan fried. Finally, there is Pattarke kebab, Lamb slices marinated with black pepper, red chili, garam masala and herbs grilled on lime stone and Harabhara Kebab, Spinach and green chilies minced with gram flour stuffed with “mawa”, cashewnut and green chilies and pan fried.

 

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