Right off National Highway 8 in Mahipalpur, a short drive from Delhi’s Indira Gandhi International Airport, stands the Radisson Blu Plaza Hotel—home to one of the capital’s most iconic dining destinations: The Great Kabab Factory (TGKF). More than just a restaurant, TGKF is a grand, all-you-can-eat tribute to the rich and regal traditions of Mughlai cuisine.
From the moment you’re seated, the experience unfolds like a royal durbar. Skewers of smoky Tan-doori Fish, tender Murgh Tikkas, and vegetarian delicacies like the Subz Galouti arrive in elegant, endless rounds. For those who relish unhurried meals and soulful flavours, TGKF is a culinary escape into India’s storied gastronomic past. Think melt-in-the-mouth kebabs, aromatic biryanis, hearty curries, and old-school desserts like kulfi and kesari phirni—served with nawabi flair.
Launched in 1998 at the Radisson Delhi Airport, TGKF was conceptualised as an immersive homage to India’s kebab heritage. “The choice to centre the concept around Awadhi food was deliberate—it’s a cuisine known for its finesse, slow-cooking techniques, and depth of flavour,” says Simmi Sood, Director – PR & Marketing at Radisson Hotel. “The idea was to revive centuries-old recipes and serve them in a modern, upscale setting—combining nostalgia with innovation.” Over the years, the restaurant has collaborated with chefs trained in the royal kitchens of Lucknow and Hyderabad to ensure authenticity, working with traditional marinades, spice blends, and age-old methods like Dum Pukht and Sigri grilling.
The ambience is elegant and spacious, ideal for both business and leisure diners. The format—unlimited servings with a daily rotating menu—ensures repeat visits never feel repetitive. Highlights include a variety of kebabs, Indian breads, signature curries, and biryani, with a dessert spread that ends the meal on a sweet, indulgent note. Open for lunch and dinner, expect to spend around Rs 6,000 for two.
According to Chef Sreenivasan Govindarajan, Director Culinary at Radisson New Delhi, “The Galouti Kabab is the king of all kababs,” with other signature dishes including Burrah Kabab, Kakori Kabab, Bhunney Murgh ke Pasandey, Bhatti ke Aloo, and Khatte Meethe Tandoori Ananas. The restaurant boasts a recipe bank of over 450 kebabs—many of them family secrets handed down through generations.
“Today’s diner is looking for more than just a meal—they want a story on a plate,” adds Simmi Sood. “Our chefs balance flavour complexity with palates of global and Indian guests. Spice profiles can be adjusted without compromising authenticity.”
TGKF’s set-menu format offers a sweet spot between indulgence and restraint—buffet-like variety with the polish of a sit-down meal. The rotating menu keeps it dynamic, and portions are carefully curated to offer satisfaction without over- whelming the senses.
Chef Sreenivasan Govindarajan elaborates on the heart of TGKF’s menu: “Awadhi food is a jewel of India’s culinary heritage—renowned for its subtle spice, slow-cooking artistry, and rich legacy of Nawabi indulgence. At TGKF, we’ve elevated it to a fine art—kebabs roasted on sigri, grilled on stone, steamed in pots, or shallow-fried on a tawa. Each method brings out a unique texture and taste.” TGKF attracts a diverse crowd—families, food connoisseurs, business travellers, and curious tourists seeking authentic Indian fare. While non-vegetarian kebabs like Galouti, Kakori, and Burrah are clear favourites, the vegetarian offerings stand tall too, with Subz Galouti and Dahi ke Kabab winning loyal fans.
That said, there are caveats. At ₹3,195 plus taxes per person… along with a service charge of 10% on the above-mentioned rate, it’s undoubtedly a splurge. And in an age where diners are increasingly mindful of portions, calories, and simplicity, the sheer scale of the menu might feel a touch overwhelming. For the health-conscious, steering toward grilled tandoori selections over deep-fried options may offer a more balanced experience.
Still, for those seeking a deep dive into India’s kebab culture—with all its smoke, spice, and splendour—The Great Kabab Factory remains a feast worth bookmarking.
