Want to savour the famous kebabs from China's Xinjiang region?
Here's a chance for Delhiites to try Xinjiang's mouth-watering chicken and lamb kebabs and other varieties at an ongoing festival here.
The Chinese herbs and spices used in these kebabs give a distinct flavour and taste. Xinjiang is home to many ethnic minority groups, including Turks and Uyghurs, who have popularised kebabs. The Uyghurs have popularised their unique style of barbecued lamb 'kawaps' throughout China.
"We wanted to do something unique and give food connoisseurs an opportunity to try these Chinese kebabs," says Saurabh Joshi, Manager at Hotel Ashok's Pan Asian restaurant Nom Nom, where the Chinese Kebab Festival is on till August 9. Chef Rajen Pradhan says herbs like celery, basil and lemon grass are used in these kebabs.
"Also we are using Nom Nom's specialty in-house spices for the marination. Chicken and lamb kebabs of Xinjiang are quite famous and we also have zucchini and eggplant Uyghur kebabs for the vegetarians as well as mushroom kebabs," Pradhan told PTI.
For the non-vegetarians there are Chicken Xinjiang kebabs (soaked in chilli oil and sun dried red chilli cream); grilled chicken Satay supreme in homemade peanut sauce; Tiger prawns Xinjiang kebabs served with mashed potato and teriyaki sauce; lamb kebabs marinated with fresh mint leaves, coriander roots, green chilli and red chillies served with barbeque sauce; and bacon wrap prawn kebabs with teriyaki sauce.
The vegetarians can choose from zucchini and eggplant kebabs seasoned with spiced garlic and pepper; and assorted mushroom kebabs seasoned with mixed Chinese herbs and green chillies.
