In keeping with its belief of educating the Las Vegas community with fun, unique festivals and traditional Indian cultural events, OriginIndia Restaurant announces their annual summer Kebab Festival taking place July 8 through July 31, 2008. 


OriginIndia's distinguished executive Chef Bhwan Bhutt has teamed-up with tandoor specialist Vinesh Chand bringing the Las Vegas community a whole new variety of unique kebabs.  Along with these stellar chefs, renowned sommelier, Thomas Burke, Master Sommelier and Director of Education with DeLuca Liquor and Wine has paired each of OriginIndia's famous kebabs with a delightful wine, bringing out the best in each dish. 


The Kebab Festival is offered as a à la cart menu with prices ranging from $15-$28, making it the perfect choice for lunch and will be presented parallel to OriginIndia's full dining menu. The wine pairings are also offered à la cart with prices ranging from $7-$13, full bottles are available for purchase. Regular visitors and new-comers alike will be sent on a sensual journey through the different tastes of the many India regions offered during this year's festival. Vegetarian patrons can delight in kebabs of all sorts such as: PANEER TIRANGA, home made cheese sandwiches in three distinctively different flavors, paired with Gunderloch "Diva" Spatlese Riesling; ALOO & TAMATAR, potatoes and tomatoes stuffed with mixed vegetables and nuts, paired with Gunderloch "Diva" Spatlese Riesling; TANDOORI MUSHROOM, fresh button mushrooms stuffed with spiced potatoes, paired with BV Coastal Pinot Noir. The non-vegetarian customers can savour in gourmet kebabs like: AJWAINI JHINGA, tiger prawn, caraway seeds, paired with Gunderloch "Diva" Spatlese Riesling; HONEY CHILLI LAMB CHOPS, lamb chops, honey and crushed red chilli, paired with Jakes Fault Shiraz; SWEET & SOUR GARLIC CHICKEN KEBAB, chicken white meat, roasted garlic, tomato sauce and chili paste, paired with Cline Ancient Vines Zinfandel.


The 2008 Kebab Festival celebrates the Kebab and the Tandoor, both staples in the Indian culture and extremely significant in the preparation of their foods.


The Kebab has a distinguished and evolving history and definition. During the times of Changez Khan, the horse back riders would kill a hunt, cut it into pieces thread over the daggers or swords and cook over open fire. That was the first Kebab, a piece of meat threaded on a dagger and cooked over open fire. In United States, Kebab is mainly referred to as Shish Kebab. In Turkey, Shish kebab means 'skewer with grilled meat'. With time, the Kebab has evolved; the meats now get marinated, and then are wrapped around the skewer. The latest in evolution is Tikka kebab originating in United Kingdom at the Indian restaurants. Kebab are not limited to meats (whole muscle or minced), you can also use dairy products such as yogurt or Paneer. Kebab may be cooked over open fire, charcoal grill, pan-fried, or most commonly - baked in a Tandoor. 


The Tandoor, North India's traditional clay oven, is probably the most versatile kitchen equipment in the world used to create delicious kebabs and breads. A tandoor oven is a clay receptacle, with rounded sides, standing about 1.6 meters high, with charcoal in the bottom at the heat source. It relies on the intense heat inside, created by the hot coals, to cook the meat, seafood or chicken pieces very quickly. The kebabs become crispy on the outside while remaining juicy inside. The food is first marinated either in dry spices or a spice or yogurt mixture and is then skewered on metal skewers and lowered into the oven.


www.originindiarestaurant.com


Origin India is located across from the Hard Rock Hotel


4480 Paradise Road, #1200


Las Vegas, NV 89169


7 0 2 . 7 3 . INDIA (4-6342)