#FtLionAwards 2019 – Best Kebab of the Year?
After the #FtLionAwards 2019 Best Dessert of the Year (proudly sponsored by non alcoholic distribution company Azanti, which promotes a #soberlifestyle), we continue with Best Kebab of the Year.
And we want you to participate because not only do you have the chance of voting for your favourite on our Instagram and Facebook pages, but you’ll also be entered into our prize draw with the chance of winning a special box of six premium beverages by Azanti.
So we want you to either: 1) vote for the following nominees, or 2) let us know both your favourite dish and the place you had it, all on our Facebook and/or Instagram pages.
KANISHKA
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Kanishka already have a Starter and Seafood up for a potential award. When we visited them in Mayfair London, the presented this busy-looking surf ‘n’ turf Masala Mixed Grill starter served with an unbelievably fresh and vibrant mint sauce, and a large spoonful of finely diced tasty salad. This platter offered malasa-fried prawns which were as plump and juicy as you’d want, with a finger-lickable spicy marination, as well as chicken tikka, which was soft, tender and fleshy, with a delicate marination.
KUTI'S BRASSERIE
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It would be no exaggeration to say that Kuti’s Brasserie’s Moongphali Chicken Tikka wasn’t so much chicken in texture as it was fish, it was that tender. In actual fact, the texture was so unbelievably soft that the knife didn’t so much cut as it did glide through. And with its yoghurt-based marination complemented so well by the delicate smokiness imparted by the extreme heat of the tandoor, which also gave it an attractive charring, this would be one dish we’d happily return to Southampton for.
PATRI
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This 50 50 Grill platter was part of an elaborate and hugely impressive Ramadan menu created by Patri in west London which staggered us. Comprising of “half tandoori chicken, half seekh, half murgh malai tikka”, almost every element was executed with an acute sense of purpose. The knife literally glided through a tandoor chicken that was masterfully done, and sat beside a murgh malai tikka that was dreamily tender and arguably one of the best we’ve had, while the seekh kebab had just that right level of chewy-tenderness and spices one looks for in such kebabs. Add to that the mixture of sauces – mint, yoghurt and mango – and the cacophony of flavours just had us enthralled and mesmerised from start to finish.
THE MANTL
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With a starter, main and seafood in the running, The Mantl in Knightsbridge presented us these crispy Iskender adana kebabs, which were topped with a huge dollop of semi-thick and lightly smoked yoghurt before being properly doused in burnt butter sauce, while resting atop a layer of tangy tomato sauce and a bed of roasted pitta chunks.
With the crispy pitta having partially absorbed all the juices at the bottom, this rustically presented Iskender, thus, turned out to be an epic dish that just went on and on – we couldn’t stop eating!
UNI KEBAB
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Yes another from Southampton, but this time the multi-award winning Uni Kebab. When you have a plump and pregnant package, with plenty of glistening golden grilled cheese and thin slithers of jalapenos and pepperoni, placed before you, it ought to excite. And that excitement was only confirmed as we pulled away one slice filled to the brim with juicy layers of lamb doner and green peppers. It’s a large, tasty and satisfying meal that’s easily worth every penny (especially if you’re a lover of meat and cheese and plenty of it).
