Out to try something new without leaving the metro, we took the parking ticket at SM Megamall in Mandaluyong City. It is a mall rich with a variety of restaurants and fast food chains, a melting pot of fusion food and culture specific menus that will surely make your stomach growl with anticipation.
Today, let's talk about kebabs.
Way back in the 14th century, the Moghuls invaded Hindukush, “the land of milk, honey and other rich treasures.” In return, they left behind a trail of destruction, and well, the kebab. The kebab was at the time, just meat sprinkled with salt, which was then barbecued and gobbled up by this army on the move. But soon it caught the fancy of Indian chefs. And by their very capable hands, the kebab was perfected into a sublime art. They chose the finest meat, created an amazing array of marinades in which the meat was transformed into savory goodness. Cooking was then also improved. The open fire was too unpredictable, so the even, dry heat of the tandoor took its place. All this effort to create the perfect kebab. The kind which you
can savor at The Kebab Factory.
The Kebab Factory is a fusion of Mediterranean, Persian, and Indian cuisine. With an Indian heritage up their sleeves, Sameera Sehwani, Operations Manager of The Kebab Factory, along with Natasha Karamchandani surprised us with a very mouth-watering selection for lunch. The dynamic duo was very accommodating and sweet, reminding us of the very trait that we Filipinos are known for, our warm hos
pitality.
Today, let's talk about kebabs.
Way back in the 14th century, the Moghuls invaded Hindukush, “the land of milk, honey and other rich treasures.” In return, they left behind a trail of destruction, and well, the kebab. The kebab was at the time, just meat sprinkled with salt, which was then barbecued and gobbled up by this army on the move. But soon it caught the fancy of Indian chefs. And by their very capable hands, the kebab was perfected into a sublime art. They chose the finest meat, created an amazing array of marinades in which the meat was transformed into savory goodness. Cooking was then also improved. The open fire was too unpredictable, so the even, dry heat of the tandoor took its place. All this effort to create the perfect kebab. The kind which you
can savor at The Kebab Factory.The Kebab Factory is a fusion of Mediterranean, Persian, and Indian cuisine. With an Indian heritage up their sleeves, Sameera Sehwani, Operations Manager of The Kebab Factory, along with Natasha Karamchandani surprised us with a very mouth-watering selection for lunch. The dynamic duo was very accommodating and sweet, reminding us of the very trait that we Filipinos are known for, our warm hos
pitality. Papadum Masala, an Indian Appetizer, is fried lentil wafers garnished with chopped onions, tomatoes, and coriander. A choice between garlic-yoghourt and spicy dip, or even both, makes this appetizer an amazing treat. You start to wonder if everything else that’s soon to follow is as good as this. The wafer doesn’t lose its crunchiness even if left for about thirty minutes untouche
d. This scores a perfect 10!
We tried the Chicken Mast Kebab, two skewers of moist pieces of boneless chicken marinated and roasted in a Tandoor oven. Unlike Kashmir or more traditional Indian restaurants, herb-spices used in the dishes are moderated to suit the Filipino palate. I seldom give a score of 10, a
nd this dish is definitely a 10!
The Beef Keema is another tasty treat. Minced beef sautéed with onions and tomatoes, and flavoured with savory herb-spices, you can’t help but scoop it spoonful after spoonful! It’s spices makes you literally “hungry for more”. You can have it with Butter-Garlic Naan, a traditional leavened tandoor roasted bread topped with butter and garlic, or Butther Rice made of steamed long grain rice topped with a sliver of butter. The keema, naan, and rice all score a perfect 10 on our taste buds.
d. This scores a perfect 10!We tried the Chicken Mast Kebab, two skewers of moist pieces of boneless chicken marinated and roasted in a Tandoor oven. Unlike Kashmir or more traditional Indian restaurants, herb-spices used in the dishes are moderated to suit the Filipino palate. I seldom give a score of 10, a
nd this dish is definitely a 10!The Beef Keema is another tasty treat. Minced beef sautéed with onions and tomatoes, and flavoured with savory herb-spices, you can’t help but scoop it spoonful after spoonful! It’s spices makes you literally “hungry for more”. You can have it with Butter-Garlic Naan, a traditional leavened tandoor roasted bread topped with butter and garlic, or Butther Rice made of steamed long grain rice topped with a sliver of butter. The keema, naan, and rice all score a perfect 10 on our taste buds.
We also had Four Seasons and TKF Iced Tea for drinks. It brings out the flavour all the more, plus, it doesn’t make you full like sodas do.
Our warmest thanks to Sam and Natasha for being so warm and accommodating, as well as generous. We enjoyed the experience, and will surely come back for a taste of other items on your menu!
Our warmest thanks to Sam and Natasha for being so warm and accommodating, as well as generous. We enjoyed the experience, and will surely come back for a taste of other items on your menu!
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