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It's tasty, spicy and fresh off the oven ... for kabab-lovers The Great Kabab Factory is a veritable heaven.
Located at the Jawad Dome in Budaiya, the outlet has a unique style offering diners large skewers of meat and vegetables.
Once seated comfortably in the subtly lit, but richly decorated, interior all the waiter needs to know is your choice of vegetarian or non-vegetarian.
For there a whirlwind of steaming fresh kababs are piled onto your plate finishing with authentic Indian sweet desserts.
The waiter takes pride in explaining details about the dishes he serves and there's plenty to learn as in total, The Great Kabab Factory serves 450 different varieties of kababs -with all the recipes being specific to this outlet.
The man behind the scrumptious faire is master chef Radhey Shyam who has 13 years of culinary experience.
His connection with the Indian-based restaurant chain, The Great Kabab Factory, began when he opened its first restaurant at the Radisson in New Delhi, India in 1999.
The 32-yeard old chef, hailing from the Indian capital, started his career after graduating from a three-ear diploma in hotel management.
He said: "My family consists predominantly of businessmen and farmers.
"Initially, they weren't too keen on me choosing this line of profession but once they realised that I was doing well in it and building a good name for myself in the field, they started to accept my profession and encourage me."
Chef Radhey has done several cookery shows for television including one on Ajman TV when he lived in Dubai and appearances on Bahrain Channel 55 and Indian station ETV. During his two-year stint in Dubai, he also wrote a monthly column for an English language newspaper.
Over the years Chef Radhey has also had the opportunity to serve several celebrities from the Indian film industry including Amitabh Bachchan, Kareena Kapoor, Anil Kapoor and Akshay Kumar alongside former Indian prime minister Atal Behari Vajpayee.
The kabab-maestro explains that the secret to great preparation is adding the right amounts of spice, salt and chilies.
He said: "The dish will not be tasty if one flavour exceeds the other. The main thing of a kabab is the spices used.
"In the Middle East, we use spices in moderation, though, as compared with the Indian preferences."
Aside from kababs, the outlet also serves traditional dishes including biryani, pulaav (vegetable rice) and an array of made-to-order curries.
Chef Radhey, above, shares one of the outlet's special recipes with GulfWeekly readers.
Barrah kabab
Ingredients
Mutton 1kg
Raw papaya paste 200gm
Red chilly powder 5gm
Ginger garlic paste 25gm
Malt vinegar 10ml
Oil 10ml
Curd 125gm (pour it over a cloth and hang it to drain the water)
Processed cheese 75gm
Mustard oil 5ml
Clove powder 0.5gm
Black salt 3gm
Chaat masala 10gm
Lemon juice 15ml
Salt to taste
Procedure:
Marinate the meat with garlic and ginger paste, raw papaya paste, salt, red chilli powder, vinegar and oil. Refrigerate overnight.
In a bowl, rub the cheese till it is cream, add chilly and oil. Mix well and gradually incorporate all the remaining ingredients.
Squeeze out all the excess moisture from the meat and marinate it in this mixture and let it refrigerated again for two hours.
Skewer and cook in tandoor (oven) after brushing it with some oil. Cook until well done. Serve hot after sprinkling chaat masala.
