The mere mention of the words: kebabs and paranthas instantly invoke memories of my college years in Bangalore. The juicy kebabs and the fluffy paranthas served almost in every corner of the city certainly did their part in making me fall in love with the city. And when an invitation came across to try out the Kebab and Parantha promotion at Soaltee Crowne Plaza’s Kakori Restaurant, it was time to relive the college kebabs and parantha days, the Soaltee way.

Seated in the recently refurbished restaurant and scanning the menu, I was like a happy kid in a candy store except that the candies were mutton, fish, chicken and vegetable kebabs and irresistible paranthas. Soon it was time to wolf down what was on offer. It started with customary pickles, and relishes brought to the table with roasted papads. The first to arrive was the Charminar Banjara Kebab. Popular with the Nawabs of Hyderabad, the chicken kebab made a bang on first impression with its juiciness. Combine it with Bhuna Methi Saag Parantha and it’s a pair made in heaven. Next up was the Dohara Kebab. A seekh kebab of minced fish and chicken it is served with the customary mint and Sultana chutney. The minced meat was soft and tender with spices mild. For seafood lovers, the Coastal Kebab, a platter of prawn and two types of fish smoked in a tandoor is a must try. If you like your kebabs a bit smoky opt for the Dhunar Gosht Kebab, which is a Lucknowi minced mutton kebab smoked with charcoal.

The surprise of the night however was the Gulkaand Paan Paneer Roll. Paneer roll stuffed with gulkand paan, khoya and roasted spices glazed with saffron and cashew paste, it tasted like a paan but not quite a paan. This sweet dish is definitely a must try if you have a thing for paan.

Vegetarians need not be limited to paneer which is usually the case when it comes to vegetarian kebabs. The Jaffrani Tawa Kebab is an assortment of beetroot, sweet potato, peas and paneer while Khum Bhutta Awadhi Seekh is a seekh kebab of mushroom and corn, flavoured with saffron. Another choice in the menu for the herbivorous kind is the Peshawari Shakahari, a platter of assorted tandoori vegetable kebab served with chutneys.

In the menu’s parantha section you can choose from Gau Jawan Parantha which is a fermented bread topped with nuts and seeds, Taftaan, a favourite among the Nawabis or the classic Kerala Parantha. Bharwan Parantha comes with the stuffing of your choice, potatoes, paneer, and cauliflower or raddish while the Ulte Ande Parantha Kebab Roll is a mutton seekh kebab wrapped in egg parantha.

Succulent kebabs and scrumptious paranthas, a visit to Kakori will surely have you craving for more, so make sure you pack one big appetite before you head there. You are going to need it. Throughout the promotional period the restaurant is also offering a bottle of beer or a glass of wine or a can of coke with your meal.

"We have selected the best of kebabs from Lucknow to Hyderabad and Paranthas from Kashmir to Kerala."-Executive Chef Yubaraj Pokharel