The Great Kabab Factory

[Rating:2.5/5] Ansals Fortune Arcade, Sector 18, NOIDA

The Great Kabab Factory was earlier the exclusive preserve of the Radisson near the international airport in Delhi. After deciding to show mercy to poor souls like me, it opened up a branch in sector 18, NOIDA.

Walk in and you are struck by the same decor that seems to be a statement. I’ve seen it in the Radisson, NOIDA and Jallandhar. Identical, down to the uniforms.

They have fixed menus for the day, so dont come expecting an a la carte meal. Both veg and nonvegetarian options are available. A typical non vegetarian menu is:

Mutton Galauti Kabab
Amritsari Fish Kabab
Chicken Boti Kabab
Mutton Chhaap Kabab
Chicken Tangri Kabab

Before the kababs comes a huge platter of salad including some very good water melon. Each of the kababs are tailored to your individual tastes and preferences. The kababs are accompanied by different ‘breads’ like

Ulte tave ka parantha
butter naan
Tandoori Roti
Lacchha Parantha
XYZ Bread (I cant remember the name, but this is a griddle roti with a very bready texture)

When you’re nearly through with the kababs your waiter will bring to your table a selection of the days ‘food’, that is normally one daal and two vegetable dishes. Buttermilk is served and refilled throughout the meal just like everything else. When you’re done with the kababs, its time for biryani. Mutton or chicken biryani served with a plain raita.

When you’re done with this as well, its time for desert. The collection normally available is:
Ice cream (three flavours)
A Rice pudding
Gulab Jamun

Even at the end of the meal, feel free to start off again with the kababs if you so desire. Normal people will find that one of each kabab and one of everything will see them fit to burst. Gourmands (not to be confused with Gourmet) like me take gluttony to the level of a fine science. I find keeping a side plate of water melon, using the breads for nothing more than wiping your hands and only taking the occassional sip of butter milk, takes me to the as-yet-unbroken record of 5 refills of everything! I do like to ensure my waiters are fit and healthy through many trips to the kitchen. Personally, I avoid the daal, vegetables and only take a peck at the biryani. Its the kababs that interest me the most. If anyone else has ideas on how to improve performance at The Great Kabab Factory, drop me a line.

Meal for two: Around 1200/- including service tax.
Rating: 9/10
Category: Fine Dining


Sunday Night Dinner

Had the family over for dinner. Pondered over the menu and decided to make it a little fun. The menu was:

  • Mixed Dry Salad [leaves, grapes, baby corn, olives, carrots, jalapenos…]
  • Sushi [2 types of nigiri-zushi and 1 of maki-zushi]
  • Sweet Chilli Fish [1.5lb fillet, served whole, slightly caramelised] (check it out in the recipes section)
  • Braised lamb with vegetables
  • Chicken in Green Curry
  • Steamed white rice

All we had left was 2 pieces of maki-zushi… and that makes me very happy. :)



Sweet Chilli Fish

If you want to make a meal as a reminder of all things Thai but would rather not try the ubiquitous Thai Red and Green Curries for your dinner on a bed of rice, my guess is you’ll find this simple dish with fish very delightful. 


  • 1 lb fillet of firm fish
  • Thai Sweet Chilli Sauce
  • Garlic Salt
  • Japanese Rice Vinegar
  • 3 tablespoons Sesame Oil


1.Mix the sweet chilli sauce, vinegar and 1 tablespoon sesame oil.
2.Cover one side of the fish with the sauce mixture.
3.Sprinkle with the salt, rub well.
4.Flip the fillet and rub the other side similarly.
5.Marinate for a couple of hours in the refrigerator.
6.Quickly fry both sides in 2 tablespoons of sesame oil in a non-stick pan.
7.Flip over again, cover and leave for about 5 minutes on each side (depending on the thickness of the fillet), till it is lightly caramelised and the sauce has darkened considerably, but not burnt.
8.Serve on a flat white plate, pour sauce from pan on to the fish.


It may be interesting to slice it on the table into thin slices. If the fish isn’t the firm kind, don’t try slicing it or you’ll end up with scrambled fish.


Chicken In Yoghurt With Okra


  • Red chilli powder
  • Salt
  • Haldi (Turmeric)
  • Garam Masala
  • Kasuri Methi
  • Lots of finely chopped onions
  • Boneless chicken – diced
  • Okra – 1/2 inch pieces
  • Yogurt
  • Oil


  1. Mix the chilli powder, salt and turmeric. Marinate the chicken in this for about an hour.
  2. Add oil in the pan, bring to high heat
  3. Add the okra and fry till they are bright green and just a wee bit stiff. Take these out and set aside.
  4. Add the onions now and fry till they start turning brown at the edges
  5. Add all the spices and fry a bit more.
  6. Add all the chicken with the yogurt and all. Remember to do all this at high heat.
  7. Stir it around a bit, till the chicken is cooked on the outside (turns white).
  8. Add some water, just a little, this is not meant to have a watery gravy.
  9. Add the kasuri methi and stir.
  10. Lower the flame and cook till the chicken is done.
  11. Mix in the fried okra.


  1. Serve with Rotis. Doesn’t go well with rice or bread.
  2. Another idea: If any gets left over – add some butter to a pan, dump the left overs in it and serve with toast. :)