The kebab arrived in India with the Mughals centuries ago and never left, its succulent flavours and smoky aroma capturing souls (and stomachs!) across northern India. In Goa, great kebabs have been a hit-and-miss dining experience. But with Masala House in Porvorim, guests are guaranteed incredible tastes every time.
The award-winning restaurant from Delhi departs from the norm and brings in a new take on the flavours, textures and spice combinations we are so familiar with. The Great Kebab Festival, running through October 2021, has been enjoying excellent response to its unparalleled contemporary touch to kebabs and grills from across the country.
This is the biggest and most unprecedented kebab festival in Goa, featuring unending rounds of delightful vegetarian and non-vegetarian recipes. Guests enjoy 13 varieties of kebabs, each bringing the special Masala House twist to the table.
Among the meat preparations are the Kandhari murgh tikka, the murgh gilafi seekh kebab, the murgh kadi patta, the bhatti da chooze and the kashundi macchi tikka. The dora kebab stands out as a succulent smoky minced lamb delight that needs more than one round to truly satisfy the soul. The galouti kebab sits pretty on a soft paratha bed, creating a lovely texture combination.
Vegetarians have a lot to look forward to as well. Among the interesting options are the dahi kebab with a soft interior surrounded by a crunchy crust, and the litchi ki shammi that gives ‘surprising’ a whole new meaning. Masala House also serves delectable beetroot tikki, bhuni chaat, paratwala paneer and khumb luqmi that are sure to impress meat-eaters too.
And if you weren’t stuffed already, there’s a round of biryanis, the fragrant rice and meat (or vegetables if you choose that option) wafting from a single-serve clay pot. Guests can choose vegetarian, chicken or mutton, and it comes accompanied by perfectly whisked burani raita.
The care with which each option is prepared is a testimony to the vision and dedication of owner Saurabh Anand, who gave the world Moti Mahal, Awad and Bhatti Indian Grill in New York City; S.E.A in Assagao, Goa; and New Delhi’s Masala House. The ingredients and spice blends are carefully chosen to create the ideal combinations, and it is evident that the techniques used including chargrilling and slow-cooking have been tested a fair few times to achieve perfection.
It’s impossible to leave without trying dessert, even though the kebabs and biryani offer far more than what is anticipated. Bring in the baked yogurt topped with a sweet, stewed fig and the rose-flavoured gulkand phirni, and you’ve got a meal made in heaven.
This innovative festival brings the best of Awadh and Mughlai heritage to Goa for just Rs 899 plus tax, an absolute steal for the quality of ingredients, incredible flavours and eye-catching presentation.
