Level 12 – Double Tree by Hilton is organising “The Great Kebab & Biryani Festival” from 22nd to 31st January, 2017. An array of kebabs and biryani from the royal kitchens of Lucknow, Kashmir and Hyderabad will be available in a platter form with different kebabs and biryanis every day.
As far as Level 12 is concerned, it is a swanky and plush rooftop restaurant amidst a pool with a breath taking view of the city. The ambiance is very soothing and is perfect for dinner dates, family or team outings.
So we started off with the Lucknowi Tangdi Kebab. It was a traditional tandoori marination. The chicken had a lovely charred texture with succulent strips falling right off the bone. Just a squeeze of lemon and you would teleport to kebab heaven.
The Hussaini Seekh Kebabs were really delicious. They had a texture of crushed peppercorns which I feel made a huge difference to the taste as well as the texture.
The Mushroom Malai Tikka had button mushrooms marinated in cheese & cream and grilled over a tandoor. The mushrooms were perfect and weren’t soggy which was a huge plus point for me. The coconut cream elevated the overall flavours of the dish.
The Broccoli Char Magaz Ki Seekh had a mash of broccoli and was coated with the char magaz. This was another dish where the texture stole the show for most of us and this time with the seeds which were slightly roasted giving them that essential crunch. The seekh was subtle in taste but when paired with the green chutney, it accentuated the taste.
The Kacche Kele Ke Kebab least impressed me amongst. I would give this a miss.
The Matke Ki Murgh Biryani was a dum biryani preparation. There was plenty of masala to go with the biryani along with soft and tender chunks of boneless chicken. The raita served alongside was brilliant. However, I thought that vegetarian counterpart i.e. the Hyderabadi Veg Biryani was a little too dry for me.
The Murgh Musallam had boneless chunks of chicken in a creamy gravy. While the Veg. Shahi Korma had cauliflower, green peas, french beans and carrots also in a creamy gravy.
The Amritsari Kulcha is one of the Level 12 specialities. It was a flour kulcha stuffed with potato mash. I generally go with a butter naan with my gravies but this kulcha was a nice change.
The Malai Pista Kulfi was decent. It certainly was not the best kulfi but it wasn’t bad either.
The festival kick starts today and from the preview experience I can definitely say that one should not miss out on such foodie delights.
A big shout out to Devendra from Bookwormedia for inviting us & Mridul and Team Level 12 for hosting us.
Disclaimer: The invite was for a complimentary food tasting event. This review is a narrative of my experience at the event. The views expressed in this review are solely mine and others are more than welcome to agree or disagree with the same. The review is in no way influenced either personally or commercially nor has it been lifted, copied or plagiarized from any source however I have done my due diligence on the event via publicly available information on the internet.
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