K & K is a grand and lavish restaurant in a extravagant property.It is a grand contemporary escapade to celebrate the finer things in life. Small lighted lamps and a basic yet magnificent glass work dominates the interiors beautifully.
Food Talks
The menu comprises of dishes which is cooked with slow and traditional cooking methods such as cooking in handi, angeethi’s for kebabs, tandoor’s for bread and Tawa for many such dishes.
This is ITC Hotel’s award winning signature fine dining cuisine brand, offering a comprehensive selection of kebabs and curried dishes, paired with Indian breads and array of beverages.A menu which resembles the food served in royal courts .
The service is really prompt and they know a lot about what they serve. 
They interact with their patrons at regular intervals just to ensure they provide a memorable experience to them.
The journey started with their signature Seekh Kebab. This tender minced lamb is mixed with array of spices consisting of dominantly ginger,green chilli’s and Coriander. It is skewered and then grilled over charcoal fire and the fine outcome is juicy, smokey and lip smacking.
The journey further continued with Murg Angar a boneless chicken tikka. I asked the chef to brief me about the reason why it is named Murg angar?. He replied by stating the fact that after marination this spicy murg tikka is cooked over a charcoal fire hence giving it the name “Murg angar”. Nimona tikkiya was one of the major star of the night for me. It is a tikka made of green peas which is cooked to perfection and is consisting of tumeric, ginger, cumin and green chillis.
Main course made the journey further more interesting with some unique vegetarian delights such as Moong ki daal ka keema, Dahi ka Bharta and natru ki chap.
Gosht dum biryani is a great combination of basmati rice layered with braised lamb, topped with green chilli’s, ginger ,onions and lot more. It is sealed in a handi and finished on dum.
I must also mention the sides such as the garlic chutney and raw papaya pickle. It was impossible for me to know that is was a papaya without chef informing me about it.
On special request I ordered the legendary ” Dal Bukhara” which is a harmonious combination of black lentils, ginger & garlic. It is cooked overnight on a charcoal using the traditional slow cooking method and served with butter.
It was time to draw the curtains but not before enjoying their signature Gulab Jamun topped with Rabdi and silver varq. It is a great tribute to classic Indian desserts such as gulab jamun and Rabdi without making it taste too sweet for your taste buds.
In a nutshell 5/5 to a restaurant after a long time. K&K is a well deserved tribute to ITC giants like Bukhara and Dum Pukht and their faithful patrons.
