One fine evening we were searching for places to order kebabs from. Places other than our usual favourites. And we came across this restaurant called Kabir’s. Skimming through the menu we were delighted to find a dish called Mutton Ali Nazik. The description read minced mutton kebap layered over smoked eggplant and curd. We all know what magic the humble eggplant a.k.a. aubergine a.k.a. brinjal can do when paired with meat or fish. But this specific description reminded us of something similar we had at a Turkish restaurant in the UK called Hünkar Begendi. We ordered a few other dishes along with Mutton Ali Nazik that day and were bowled over by the preparations.
Kabir’s is located on Ganesh Chandra Avenue almost opposite the famous Eau Chew. It’s a small place but cosy and with a nice decor. The seating is on the first floor. There is also a section decorated with Turkish carpets on the wall. Albeit small, they do have a toilet.
While Hünkar Begendi has bechamel sauce with roasted eggplants, for Ali Nazik it is curd. The minced sheek kebabs were flavourful and juicy. The eggplant and curd base made it creamier. We also tried their Tavuk or Chicken Shish Kebap. While the taste was good, what made it stand out was the soft and juicy meat. Kabir’s is one of those few places which can handle chicken well. We tried their chicken kebab platter too. The cheese kebab was good but the Krem or cream kebab was too sweet for our liking.
Mutton Kirmizi Lobye or mutton in a thick gravy with white cranberry beans was another dish we loved. Slightly tangy, it went well with Zaatar Naans. For those, who love one-pot rice and meat dishes and are open to something outside our regular biryani and pulao, there’s something called Ouzi Rice. I don’t know how authentic the version served at Kabir’s is, but we loved the taste. Served in a handi sealed with a flatbread, half a portion had five succulent pieces of meat and rice enough for 3 to 4 people (provided you order another main and kebabs). It was a light pulao with whole cumin and coriander seeds topped with a delicious mutton stew.
The Yemeks are kebab and rice platters served with fried egg, salad and a mixed veg preparation. We tried the Tavuk Sogan Kebap Yemek which was chicken kebab cooked in a gravy served with pilaf, fried egg, butter, salad and a mixed veg gravy. The pilaf, the kebab, the mixed veg – all tasted good individually, but didn’t go well together. We didn’t regret ordering it, but it was not a memorable experience either.
We ended our meal with Sultan Lokumu, Sutlac, Pistachio Baklava, and Sheer Khurma. Made with coconut, whipped cream, nuts and raisins, the Sultan Lokumu was not too sweet and was a perfect ending to our dinner. The Sheer Khurma and the Sutlac, a baked rice pudding, were also excellent. The Baklavas were okeyish.
The service was fast and friendly.
Kabir’s has become one of our favourite destinations. They are highly recommended.