The Global chain of Moti Mahal Delux Tandoori Trail adds yet another masterpiece to its list of culinary delights. Chef and author Monish Gujral,scion of the Moti Mahal Mughlai and tandoori Food Empire, launched his new book “On the Kebab Trail” on 23rd of February 2013 at the Paris Book Fair,Louvre Museum and on 22nd march 2013 at the India Habitat Centre by none other than Masterchef vikas khanna.
Praise for On the Kebab Trail:
Femina magazine listed On the Kebab Trail as its “5 must-reads this summer”, here’s what they said.
“On the Kebab Trail by Monish Gujral-A delectable nostalgic book on the history of the kebab. Monish Gujral, grandson of the founder of the Moti Mahal chain of restaurants, travels the world in search of the most iconic and delicious kebabs, providing rare family recipes along the way. Find Turkish clay pot kebabs, Kashmiri Tabak Mas and Arabian hamburgers as well as the classic varieties of kakori, pasanda, boti and gilafi. For those who love kebabs and those who don’t, it’s still an indulgence and the recipes are worthy trying.”
Hindustan Times -“On the Kebab Trail is a delectable read”, talks about Monish Gujral’s travels gathering rare and delectable family recipes from across various corners of the world, Lebanon, Turkey, Morocco and more.
The Times of India-“Tandoori scion on kebab trail – from Turkey to India”,writing about Monish Gujral’s journey, tracing the origin of the Kebab in Turkey and its journey to the Indian sub-continent.Gujral talks about the versatility of the word Kebab, changing the general perspective towads the dish.
The New Indian Express, talked about “The Kitchen of the Kebab King”,The man who put Butter Chicken in the culinary premier league is a vegetarian. An expert in tossing up the famous “Butter Chicken” of Motimahal, the recipe of which he has included in his previous book- On the Butter Chicken Trail. Gujral also talks about his recent book and his quest to incorporate almost all that there is in the name of “Kebab”. He further goes on to say how the Kebab is not just a culinary delight for meat lovers but also for vegetarians. The book, is a smorgasbord of delectable vegetarian flavours. “I have successfully shattered the misconception that ‘good’ kebabs can only be mutton, chicken or seafood. Being a vegetarian, I can vouch for the fact that the book has some great options like Asparagus Kebabs, a contemporary recipe I demonstrated at a fusion cooking show in Germany, the Red Kidney Bean Kebab that is loved by children because of their fixation with rajma, Bottle Gourd Kebab which I like eating when I am in the mood for a light meal and Arbi Kebab which is one of my favourites. Then there is Corn Kebab which is my daughter Tanisha’s favourite, Rice and Corn Kebabs that is one of the easiest to make, Jackfruit Kebab which again is very popular at home, Lotus Stem Kebabs that has received rave reviews, and Sesame Potato Kebabs that is ordered often and a lot more,” he says.
On the Kebab Trail is all about a journey,a compilation of the most delectable kebabs around the globe.This book has it all,from Turkish clay-pot kebabs to Kashmiri Tabak Mas and Arabian hamburgers.Monish Gujral’s new book gives us an insight to the world of Kebabs sharing with us some rare family recipes along the way.There’s going to be something for everyone that’s for sure, the book has definitive recipes of all the classic Indian kebabs—kakori, pasanda, boti, gilafi. Including vegetarian and fish kebabs, and recipes for chutneys and breads, On the Kebab Trail is a must have for all food connoisseurs.
