Indian specialty restaurant, The Great Kabab Factory, is offering a unique dining experience as they host the ‘Pakhtun Trail Food Festival’ from March 1-10. The Pakhtuni cuisine, which has a strong influence of Afghani and Pakistani cuisine, is largely based on cereals like wheat, maize, barley and rice as well as a plethora of meat dishes. Accompanying these staples are also dairy products like yogurt, whey, cheese including various nuts, locally grown vegetables, as well as fresh and dried fruits.
This March, The Great Kabab Factory welcomes you aboard the caravan that takes you on a road less travelled and into the elusive tribal kitchens of the Pakhtuns. On your journey through Khyber Pass from Kabul to Jalalabad, Peshawar to Lahore and Multan, discover enchanting delicacies that will enrapture your taste buds.
The master chefs at The Great Kabab Factory bring to you an exotic fare of vegetarian and non-vegetarian delicacies from the flavorful Pakhtun province. Savor the famous and delectable Gosht Chapli Kabab, Sindhi Fish Fry, Shinwari Prawns, Lahori Chatpata Mirchi Tawa Chicken, Khyberi Shami Kabab, Balochistani Murg Yakhni Pulao, Kunna Gosht and more. For our vegetarian clientele, the chefs have handpicked select Pakhtuni delicacies like Peshawari Subz Chapli Kabab, Multani Saufiyani Paneer, Lahori Chatpata Tawa Soya Chaap, Jalalabadi Mushroom Tikka, Pashtooni Choliya Aloo Tikki and so much more. To conclude the repertoire of unlimited starters and main course, an array of delightful desserts is served which includes Lab-e-Shireen, Khoya Siwaiyan, Karachi Shahi Tukda and so much more.
Way back in the 14th century, the Mongols invaded Hindukush – the land of milk, honey and other rich treasures. Kabab was then, just meat sprinkled with salt, barbequed and gobbled. Soon, it caught the fancy of the Indian chefs. And they perfected it to a sublime art. The kind which one can savour at The Great Kabab Factory. Roasted on the tandoor or on a sighri, shallow-fried in a tawa or a mahi tawa, deep-fried in a kadhai, steamed in post, even grilled on stone. Making them the most succulent and delicious Kababs one will ever sink one’s teeth into.
A different menu is set for each day and guests are served unlimited servings of each dish, either vegetarian or non-vegetarian. Besides our signature kababs such as the Galauti and the Burrah, the meal comprises of daal factory, biryani, a selection of Indian breads and the best of seasonal vegetables and desserts.
Our signature kababs have been created after a decade of extensive research and development. TGKF owns a recipe bank of over 450 kababs which include many closely guarded family recipes passed down through the ages. Various imitations have been created but none match the unique flavor and aromas of the original TGKF signature kababs.
For the vegetarian clientele, the corporate chefs have introduced kababs such as tandoori broccoli and subz galouti which are unique to the TGKF dining experience. All the retail locations worldwide use the TGKF proprietary spice packs that ensure the same great taste everywhere.
