A delectable tale of The Great Kabab Factory | The Daily Star
12:00 AM, December 18, 2018 / LAST MODIFIED: 12:00 AM, December 18, 2018

A delectable tale of The Great Kabab Factory

Dhaka's foodies are no stranger to the great delights from The Great Kabab Factory, TGKF for short. TGKF, an Indian specialty restaurant, born in 1996 in India, creates a sumptuous new menu every day, which comprises a variety of kebabs and curries.

Their mouthwatering, melt-in-your-mouth kebabs are made with both vegetarian and meat ingredients before being cooked in a variety of diverse styles. Whatever they're serving up, it's more or less guaranteed a tasty ride.

Master Chef Jahangeer Ahmad takes an innovative and creative approach to craft the recipes by using a unique blend of global ingredients and techniques with nostalgic flavors and traditions of India.

Speaking of his inspirations to become a chef, he says, “One day I went to a 5-star hotel and my friend was working there. He took me to the kitchen, and I saw dashing personalities working there. Also, I used to stay away from home, so I had to cook for myself. That's where the interest and creativity for cooking came from.”

Regarding his style of cooking, he mentions, “My style of cooking is going with less frying, oil, butter, and also cook with proper temperature, with innovation, and of course, maintaining proper hygiene.”

Chefs too have an inevitable learning curve for adapting the local tastes. “The Bangladeshi people tend to prefer spicier food. But there are lots of foreigners who are coming to the international franchises as well, and they prefer less spicy foods. So a chef's need to use proper ingredients, while making sure the food isn't too much or too little spicy,” mentions Ahmad, when talking about matching local tastes and adapting.

Coming to the signature dish of TGKF, Ahmed says, “The Galouti kebab is a dish originating in the Indian subcontinent, made of minced mutton and green papaya. It was supposedly made for a Nawab in Lucknow who could not eat the regular Kebabs due to weak teeth. Like Lucknow biryani and Kakori kebab, it is a hallmark of Awadhi cuisine. The home of this kebab is Lucknow.”

As for specialties, Ahmed says, “We have authentic kebabs that came from Lucknow, India. We have other Indian chefs as well. The ingredients are also made by themselves, rather than collecting it from the market.”

If all this is making you hungry right now, you can drop by at any one of their three branches.

After successfully running in Jamuna Future Park and Gulshan-2, “The Great Kabab Factory” opened their third branch in Dhanmondi, Imperial Amin Ahmed Centre, (7th floor) House no. 54, Road no. 10/A, Satmasjid Road.

For more information, please call 01913397176 or visit www.facebook.com/TheGreatKababFactoryBD

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