From the sish kebab, in which the meat is diced and served on skewers, to the adana kebab, the beyti kebab, or the famous döner kebab, which is what we see in many shops where the kebab is sold, where we grill the top of meat on a turntable, then fills a half-open pita bread with condiments, salad, and sauces.

The characteristics of the kebab? That all the meat is 100% homemade. The chicken fillets and marinate the day before to stick them one by one on the rotating skewer and roast. With each order, the chefs diligently cut the meat, to insert it into pita bread, seasoning it with homemade sauces.

TGIKF has achieved this status after years of work and a lot of trial and error to achieve. There is no lack of critics who maintain that eating well has nothing to do with this experimentation in the kitchen, nor the prices within the reach of very few.

However, those who have tried it have been able to verify that experimentation and innovation in the kitchen are synonymous with art, exclusivity, and a unique experience.

Subz Galouti

Subz Galouti is a vegetarian version of the traditional Galouti Kabab, which is made of finely minced yam and dal (split lentils) mixed with a blend of Indian spices. The mixture is then shaped into small patties and cooked on a special grill called a "Mahi Tawa", which results in a tender and juicy kabab with a delicate and flavorful taste. The kabab is usually served with chutney or mint sauce, which adds to its overall taste. This dish is perfect for vegetarians who crave the same taste and texture of meat-based Galouti Kabab. It is a popular dish among vegetarian food enthusiasts and is widely available in various restaurants and street-side food stalls.