Bengal Dhaba is celebrating the Dawat-eKabab festival, where they have a curated menu including some unique and scrumptious kebabs. This festival is all about fusion varieties of kebabs. Every kebab listed for the festival has a signature ingredient that makes it special and the festival menu has a huge spread of various options to choose from, both in veg and nonvegetarian kebabs. Not only the classic Mughlai kebabs, but Bengal Dhaba has also included seafood kebabs with fresh crab and lobster and cooked with ingredients from different cultures and countries.
Ditch your regular chicken wings and try Tandoori Wings where tangy American BBQ sauce meets Indian tandoori spices. Served with cheesy dip and mint chutney.
Achari Tandoori Crab is crab infused in aam-kasundi and cooked over a charcoal fire till crispy. This is where Bengali love meets Punjabi tadka.
Shikari Maas Rajwara is a delicacy from Indore where mutton chops are steeped in a spicy tandoori marinade with a hint of cloves, and roasted until luscious and tender. Try it if you are a lover of spicy food.
Inspired by a Rajasthani delicacy, Paneer Sooley Kabab are slices of soft paneer stuffed with peanut paste, and cheese and marinated with yoghurt, aromatic spices and grilled to perfection.
This South Indian fusion dish is where the fresh lobster is marinated with mildly spiced coconut cream, and cheese and grilled in a tandoor.
Mughlai-style Murgh Kalmi Kabab has juicy chicken legs marinated in a special blend of tangy spices and grilled to perfection.