Unique cutlets !. Review on Tunday Kababi, Kormangala, Bangalore

Update -July 2012- This review was written last year based on a visit made around the time of the cricket world cup. Since then, the owners of the Tunday Kababi franchisee no longer have links with the Bangalore outlet, which now goes by the name of "Legend of Lucknow".

The back story of this place is quite interesting- a one-handed chef who instead of losing heart, used his brains to go one up on his competitors by creating a winningly textured ,yummy kabab that stole the show...his Lucknow cook-spot synthesizing a cutting-edge popular mutton kabab that took some of the heat off the cows..the blend of flavours and tricks of trade learned from Nawabi royal-kitchen ancestors, admirably put into a start-up that has endured changing food fads. And now the famous Tunday kababs have made their way into namma Bengaluru courtesy some smart folks who knew the city's welcoming attitude to any good stuff, be it UP goodies or Marathi vada paavs! The good news (for humans) is that the joint here has had more grinning customers than smirking ones.While I feel that the Tunday patties-type mutton kababs are certainly an oustanding creation, with highly innovative texture and gentle flavourful taste ,there are those who've come away distinctly unimpressed by this product. For those who're yet to visit, I suggest ignoring the caveats and personally investigating what the fuss is all about.If you're unmoved ,there are hundreds of other kababs to fall back on ,anyway. For those whose tongues perk up, they'll obviously find to their delight a new inveigling experience.

Since I and my companion felt obliged to cover two chow-spots in one go, & since the latter has a reputation for heavy fare, we decided to settle only for starters here- the Tunday mutton kabab (Rs.100) (its incidentally this kabab's centenary!) & the chicken seekh kabab. First impression on tasting the marquee product centered on its remarkable texture- designed like flat cutlet, the top is fried crisp , and downwards from this toasted surface the kabab gradates in quick smooth fashion to a creamy consistency, infused with a tasty blend of Mughal-style spices. One doesn't necessarily feel that one is eating meat, which isn't necessarily a bad thing! One of the most meltingly tender,delicious kababs I've ever tasted was produced on one occasion from the kitchens of Urban Tadka in Andheri,Bombay but among the re-styled kababs I've sampled - this one certainly takes the savoury cake! A plate here carries 4 of these palate-teasing patties. Yes, its value for money- to modify and stretch one of the Joker's dialogues-"If you're at good at something, and if that something is not done by anyone else and if you're not aspiring for social service, don't do it for cheap rates!"

Having said that,the higher prices are a reflection on the dearer tariff sported by certain fast-food & "informal-food" menus from other metros like Bombay and Delhi. In Bombay for instance there's an often delectable "litchies & cream" concoction sold by a popular road-side establishment Bachelors' near Marine Drive -more than 5 years ago it was priced at Rs.80- on last check (about 3 years ago) it had crossed the 100 mark!- an audacious but apparently acceptable move for a way-side joint with inchoate seating arrangements (at that time). Haji Ali juice center ,another way-side (but also sea-side!) 'refreshment point' near the famous shrine charged at least Rs.100 for its pomegranate juice!,the extra tax perhaps stemming from the iconic location and spiritual kick! In Bangalore, on the other spartan hand, even the top snack-joints have long wooed its customers with humble prices- but now at least for the new establishments,times-are-a-changing. Back to the menu here- The Chicken seekh kabab (notwithstanding the seekh's potentially repulsive ,appetite-killing visual impact) was another surprise- you could taste some of the flavour of the meat ,as opposed to just munching on a mashed preparation of pulverized flavour.And no gripes either regarding the ingredient quality or cooking technique.

For vegetarians ,this apparently is not the most welcoming of places, but in case you do land up here with your carnivorous companions, you'll see Paneer Butter masala(Rs.95), Paneer Roll, and Veg Kadai, with Tunday's Paratha (Rs.25) on the menu . To give a sweet finish ,there's Awadhi kheer listed(Rs.30). But I don't have feedback to offer to you,regarding these options. As for the vegans missing out on the place's feature presentation, I suspect that ,with the aid of molecular gastronomy or just plain old cooking imagination, some desi cooking whiz might come up with a vegetarian version that mimics the effect of the afore-mentioned meat-inspired zinger cutlet!

Also listed on the menu are Biryani, Chicken & mutton rolls; the gravies include mutton korma and shahi murgh masala - both at Rs.150 .Also pricey- the Special Thali available on selected days and timings.

Arrival of orders don't take long. The decor is not much- a purely functional chairs-n-tables set-up - the luxury is apparently obliged to issue only from the feature presentation on the plate!. The front of the medium size room looks out onto the pavement- a bid perhaps to keep some semblance of the open-air gig of the original place in Lucknow. At the entrance ,on a big circular tawa, about 30 of the eponymous offerings are tended to- an early frank suggestion of what this joint would like you to try. Tunday Kababi, then, is a joint where the 'non-veg' patron might try out a new 'zaika', and end up relishing a little ancient but mighty good re-mixed kabab. .

UPN