Kama is a fine dining restaurant serving North Indian and Mughlai cuisines located in the ground floor of Radisson Blu Hotel, Kaushambi.It is situated at a distance of around one and a half kilometres from the Kaushambi Metro Station on the Blue Line.
We went on 12th April during the Punjabi Food Festival offering the regional specialities of the state.
At the entrance, a village scene had been recreated with a boy wearing a Punjabi costume churning butter in an earthern pot.The interiors were tastefully done and spelt luxury.
The ambiance was cosy with dim lighting and soft, melodious Bollywood numbers of 90’s along with a few current hits were being sung.
The servers were dressed in glittery Punjabi costumes to create a festive atmosphere.The service was prompt and the manager was personally attending to all the diners.
We were welcomed with Kaanji made of beetroot , carrot and asafotedia served in shot glasses along with thick, salty Lassi (buttermilk) served in a Kulhad (earthern cup).
This was followed by Murgh Yakhni Shorba which was a creamy soup having chicken bits and black pepper.Thereafter, Roohafza was served along with Bhuttiyan De Kabab which were soft and had corn.
The Tandoori Kukkad was brought on a skewer over a bowl of burning coal to give a smoky flavour and was tender.
The Soya Chap was very succulent and had been cut in half during preparation to better absorb the flavours of the spices.
The Seekh Kabab however was too spicy. The Paneer was covered in a crispy layer of spices served with Pudina Chutney in a cute tiny cooker and salad. Amritsari Macchi was a spicy and crispy fish fry.
The mocktail Summer Delight was served to us which had lemon and soda. Amla Sherbet had been especially curated for the summers to act as a cooling drink and a digestive. It had a very subtle flavour of Amla (Indian Gooseberry) so as to not taste bitter.
In the main course, we were served the curries Aloo Amritsari Vadi, Sarson da Saag, Kadi Subedarni, Paneer Butter Masala, Langar Wali Dal, Dhaba Murgh, Gosht Patiyala Shahi, Kabuli Pulao along with assorted Indian breads including the Punjab special Makke Di Roti.
I especially liked Kadi Subedarni in which the Pakora had spinach and Paneer Butter Masala which was delicious. The Gosht Patiyala Shahi was also delightful with the tender pieces of mutton in a flavoursome curry.
Last but not the least, we tried the desserts Malai Rabri Falooda and Gur Wale Chawal .
The Malai Rabri Falooda was a rich dessert made with creamy Rabri Malai interlaced with Falooda and topped with fine bits of Kiwi, Apple and Pomegranate adding a nice bite to it.
Coming to the Gur Wale Chawal, don’t let the name fool you as the presentation was exquisite and a complete contrast to its simple name. It was garnished with a chocolate stick and served with sugarcane juice.
The manager then suggested us to try Paan shot which tasted like liquid Paan as it had a similar tang of Paan leaves, Fennel seeds (Saunf) and cardamom.
As a sweet gesture, we were given a jar of Punjabi Achaar as a souvenir. It was a pickle made from vegetables like cauliflower, carrot and turnip with Indian spices.
The Punjabi Food Festival is running till 23rd April. While there, make sure to try their Bhuttiyan De Kebab, Kadi Subedarni, Paneer Butter Masala, Amla Sherbat, Gosht Patiyala Shahi and Malai Rabri Falooda.