| Kofi Annan Once said and I quote “There will not be peace until access to the kebab is universal.” I guess The Great Kabab Factory is taking this quote quite seriously. The restaurant’s overwhelming success is paving the way for franchising the brand, leading to an incredible growth which today finds its presence across five countries, making it one of the largest Indian restaurant chain in its category. This outlet could be called the Mother Aunt of all TGKF around the world. The 16 year old outlet had opened its gate with the opening of the hotel itself and since then has kept maintaining the standards of food and service at the highest level and has ensured a unique dining experience for its guests throughout.Ambiance and Decor: Located at the lobby level of the hotel, the restaurant has a seating capacity of 92 pax and overlooks the swimming pool. As the name suggests the interiors are influenced by a factory setting in an opulent way. The service staffs wears dangris, the walls have a simple colour tone with worn effect, the lighting is dim, but there is ample lighting from the large window panes. The food is served from the show kitchen and the light Indian instrumental music enhances the soothing ambiance.Staff : The staff is comprised of generous and knowledgeable bunch of people. The service was prompt and immediate and you will be surprised about their knowledge of what they serve.  
We started our journey with the healthy salad and then comes the very delicate and lip smacking GALOUTI KEBA with ULTE TAWA KA PARANTHA. The beautiful granular texture of the kebab does wonders on your palate. Next were the ACHARI MURGH and TANDOORI JHEENGA, I wished the size of the prawn was a bit larger. THE RAAMPURI MACHHI was fillet of fish golden deep fried with besan batter. THE SEEKH KEBAB was deliciously juicy and spiced to perfection. The MALAI TIKKA was another soft and succulent kebab which melted in the mouth. THE BAKAR KHANI and THE KHAMEERI ROTI complimented the kebabs really well. We also tried the PHALDHAARI CHAAT and THE SINGHAREY (water chestnut) KE TIKKAE from the vegetarian section which were tangy in flavour. THE MASALA CHAANCH (buttermilk) is a refreshing drink which helps you to gulp down the kebabs. |
Food talks : You will be served a fixed menu in which a line of delectable kebabs are served followed by biryani and curries accompanied with assorted breads and raita. In the end you are served 3 to 4 types of Indian deserts. All the food is served on the table while you are seated. You just have to choose from vegetarian or non vegetarian choice of meal. The servings are unlimited, but the best part is that the kebab menu is cyclic and keeps changing on daily basis
