The North West Frontier dishes are all about large chunks of meat cooked over hours in slow fire or just barbecued under the earth giving it a taste that is much different than food cooked in a pressure cooker or a micro wave. So when one is invited to taste the cuisine that takes enormous time and labour and is absolutely delicious one never says no.  It's the taste of smoky, earthy flavour that draws you like a magnet to the food, the essence of the food is not overpowered with spices but complemented with nuts like cashew nuts, pistachio and almonds.

The Cafe G, at Crowne Plaza Today, Gurugram, the North West Frontier Food Fest being held till the 28th had subtle tones in terms of decor which seemed pleasing actually - absolutely no OTT but in total contrast to the food that was served to us. The food was something else, as we were served platters after platters, dishes after dishes, succulent tender meat pieces floating in creamy gravies, all one kept thinking was - go slow so that every dish could be tasted and savoured.

It began with paya ka shorba. Then came the kebabs in its rustic and robust form, smoked in charcoal with that burnt edges with pickled onions and mint chutney. The cuisine is a legacy that comes from an undivided India, the kebab platter had the melt in the mouth mutton galouti on ulta paratha, chapli, barrah fish and murg malai. We also tasted the mutton reezala, Balochi murg, Lahori paneer masala, Gucci biryani served with Afghani pulaw, dal Peshawari, Sheermal and Bhakarkhani kulcha. We wrapped it up with kheer cooked in saffron until it just melted in the mouth with the right amount of sweetness to it These are phenomenal taste that will linger on your palate for a long time.

Colourful spices

Paya ka shorba

Kebab platter

Sight to make your mouth water :Murgh malai, Paneer masala, Biryani and the breads.

Kheer

Executive Nishesh Seth (right)