India, Aug. 1 -- From smoky kebabs to decadent desserts, this feast blends fire, flavour and tradition into an unforgettable culinary spectacle

Back in the 14th century, when the Mongols crossed into the Hindukush, the fabled land of milk, honey and treasures - Kebab was just simple meat, salted, grilled, and eaten. But when Indian chefs got their hands on it, they turned it into something more - an art. Roasted on a tandoor, cooked on a sighri or mahi tawa, deep-fried in a kadhai, steamed, or even grilled on stone, kebabs were transformed into juicy, smoky, spice-laden creations that now define India's rich grilling tradition. And there's perhaps no better place to taste this legacy than The Great Kabab Factory, Radisson Blu Marina, Con...