Growing up around MIDC, we had but a few restaurant options. However, its a completely different case today. There are a number of amazing eateries in and around the area.
Radisson joined the bandwagon by opening its latest Mumbai property in MIDC and boy is it flourishing! Having opened the hotel less than a year ago, they have already been awarded the “Make My Trip – Customer Choice Award 2018” for Midscale Category of Hotels in Mumbai. The location of the hotel could not be more ideal since it is situated just minutes from the Airports & the Andheri Railway station.
Qebab Quisine is Radisson MIDCs Indian restaurant showcasing robust flavours of the Northwest frontier cuisine. They also offer some traditional dishes with a contemporary twist. The menu showcases some delicious specials by celebrity Chef Rakesh Sethi.
The ambience is a mix of earthy tones with a modern touch and has quite a calming effect.
As you wait for your food to arrive, you are presented with
Crispy fried papad accompanied by three delicious dips – Apricot, Tamarind & Pudina.
Along with the papad tray, you get a fresh green salad (sliced onion, green chilli, Tomato, Lettuce, carrot & cucumber sticks) to munch on.
(Please note: The portion size in the images are small tasting portions served on request, by us, for the purpose of reviewing the menu.)
Murg Adraki Shorba
This light bodied, rich broth is perfect for the rains! Each sip of the shorba is packed with flavour from the ginger, chilli, chicken stock, coriander; add to it a dash of lime and it’s just the soup you need for the monsoon.
Tulsi Green Pepper Malai Paneer Tikka
As soon as we saw this, our mind immediately went ‘canapes’. Soft pieces of marinated paneer were placed atop a crispy, mini papad base with oven baked bell pepper/capsicum crowns. The slight bitterness of tulsi is balanced out by the creamy, sweetness of cashew paste, cream & hung curd. Marinated in spices like chilli, white & black pepper, it does give you a gentle kick of spice, but nothing too overpowering. The paneer tikka is garnished with pieces of lavash & served with julienned onions, pepper, beetroot all dressed in hung curd.
Galoutis are all about getting the texture right & Qebab Quisine certainly did. The smoothly ground mutton and brown onion patties melted in our mouth leaving behind some interesting rose, nutmeg, cashew and chilli flavours. They were each served on a paratha with a dollop of apricot sauce. The apricot sauce most certainly brought in some deliciously sweet and sour notes. The presentation is quite fun though! They are served on a mini grill which emits quite a bit of smoke for a theatrical entrance.
Button mushrooms stuffed with cheese and marinated with chilli, ginger & garlic, garam masala, white pepper and garnished with bell peppers and onions. The mushrooms were moist and like little bombs of cheese, all packed with quite a powerful punch.
Murgh Gilafi Seekh
Minced chicken kebabs (spiced with bell peppers, turmeric, ginger, garlic, white pepper, coriander, chilli) skewered and cooked in a clay oven, garnished with a cherry tomato, pickled shallot & radish. The flavours were absolutely on point; a tad dry on the tongue but nothing the delicious mint chutney they had couldn’t solve. These too are served on the mini grill.
Ghost Aur Pyaz ki Seekh
Another appetizer from the skewered variety. Minced mutton combined with chopped coriander and onion, flavoured with Indian spices such as yellow chilli powder, garam masala, and finished in clay oven. Served with a little salad on the side & mint chutney on the side, the kebabs are served in a shot glass.
An aromatic biryani made with basmati rice & Indian spices. Layered with a rich chicken masala preparation, it goes perfectly with the raita served alongside.
Qukkar Da Kukkad
When Chef Savio & Omkar placed a mini pressure cooker on our table we were quite confused… But the moment they opened it up and the aroma spread, we knew we were in for a treat.
The chicken legs are marinated with cashew paste, tomato, ginger & spices after which they are steamed in a cooker and the results are amazing. The meat is so soft that it actually needs almost no pressure to fall off the bone & the flavour is completely absorbed. This dish is best eaten with a bowl of plain or jeera rice.
It was definitely one one of the highlights of our meal and our teammate was all gaga over it!
We tried out three of their kulfis, mango, black currant & Malai and each one was just as creamy and tasty as the next.
Birbal ki Sifarish
Warm Gulab Jamun.
Quality of Oil
A very interesting piece of equipment that we were introduced to, was a digital cooking oil tester, that measures the ‘Total Polar Material’ (TPM) content in the oil, which is a sure indicator of its quality. Total polar compounds (TPC) is one of the most reliable methods for continuous monitoring of the quality changes in oils during the frying process and is accepted worldwide for the control of frying oils and fats. They check the quality of oil every four hours.
Along with the delicious food, we have to say that it was the staff that made our visit one to remember.
Omkar was our host for the afternoon and kept a smile on our face with his great sense of humor & by recommending some great dishes. He can also make a mean fruit mocktail.
Mr. Kazi Abdul Wahab & Executive chef Vasant Khot were great company and we spent hours chatting with them about their journey. Their knowledge of various cuisines and work experience is commendable.
A special shoutout to Chef Savio who took us through every dish he presented with passion.