Traditionally kebabs were chunks of meat, preferably mutton or lamb, skewered and cooked over slow heat however now kebabs have evolved and adapted over time based on its local culinary influences. Kebabs now consists of minced meat, seafood, vegetables and fruits as well. Beef and chicken too are commonly used based on the region. They are now grilled, roasted, baked or barbequed and are served along with accompaniments of relishes, salads, vegetables, bread and rice.
Biryani, the world-wide favourite preparation of rice, is crafted with long-grained rice (like basmati) flavoured with exotic spices such as saffron, is layered with lamb, chicken, fish, or vegetables, and a thick gravy and is cooked over a low flame. Depending on where the biryani is from will determine the type of protein; coastal regions, for example, will include fish and shrimp, while inland areas may incorporate chicken, goat, mutton etc. The meat is usually marinated before being cooked, and the most common marinade is yogurt-spiced based as the acid in the yogurt helps to tenderize the meat. Herbs and seeds may also be a part of the dish, which is often topped with caramelized onion, dried or fresh fruit, nuts, and fresh herbs.
A typical jolly good time with Kebabs and Biryani is usually brought together with a pint of chilled beer. With the idea of “Your all-time favourites served together”, Vivanta Kathmandu presents “Kebab, Biryani & Beer Festival”, a 10-day delightfully rich food festival for Rs 2000++ with unlimited beer and Rs 1700++ with unlimited house special mocktails
Mynt
Vivanta Kathmandu
Jhamsikhel, Lalitpur
November 21 till November 30, 2019
6:30 pm till 10:30 pm
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