From Cairo to Old Dhaka: Global tastes unite at Gourmet Kebab Fest

From the moment I walked in, I knew I was in for a treat: Smoky aromas filled the air, chefs carved and grilled at live stations, and the tables promised a journey across continents, all on one plate. 

The launch brought dignitaries, media, foodies, and some of the most passionate chefs I've met. The Egyptian Ambassador to Bangladesh, Omar Fahmy, captured it perfectly: "Kebabs, as many of you know, are more than just food. They are a story told across centuries of trade routes, shared tables, and the wonders of hospitality."

Kebabs from every corner of the world

What impressed me first was the sheer variety. This wasn't just about your standard seekh or shish kebabs; it was a carefully curated collection of flavours that reflected traditions from the Middle East, South Asia, and beyond.

The Egyptian Halla Kebab was a gentle beginning — marinated with earthy spices and grilled slowly, the meat was juicy yet delicately flavoured. Next came the iconic Kofta Kebab, minced lamb blended with parsley and onion, grilled till smoky but still tender inside. It was the sort of kebab that makes you pause, close your eyes, and let the flavours speak for themselves. 

From Turkey, the Doner Kebab was carved off a vertical rotisserie, juicy slices layered onto my plate with pita and tangy sauces. I thought I knew doner kebabs, but this one was richer, sharper, and utterly satisfying. Lebanon had its say too, with garlic-and-herb kebabs that added a punch of freshness — a perfect balance to the deeper, smokier flavours on offer.

The Lobster Kebab, a fusion take, surprised me most. Charcoal-grilled and infused with a subtle smokiness, it carried that luxurious sweetness only lobster can bring, elevated by the gentle charring. 

From Afghanistan came the bold Chapli Kebab, spiced to perfection and slightly rustic, a comfort food with attitude. Morocco's saffron and paprika marinated lamb kebabs were a fragrant highlight — warm, aromatic, and impossible to stop nibbling.

And then there was Greece's Souvlaki, complete with pita and tzatziki. Simple, classic, and downright addictive, it was proof that some dishes are beloved worldwide for good reason.

No kebab celebration would be complete without South Asia's contributions, and The Westin nailed it. The Old Dhaka-style Suti Kebab carried that smoky, tender punch we all crave when heading to the city's legendary eateries — only here, it came with the comfort of a five-star setting and none of the chaos. 

From across the border, the Lahori Seekh Kebab was juicy, perfectly spiced, and deeply satisfying. Among the modern twists, the Charcoal Lamb Shank Kebab was a showstopper. Slow-cooked until meltingly soft, then finished over fire for a smoky crust, it was indulgence at its finest.

More than kebabs

Though the kebabs were the stars, the supporting cast was equally irresistible. There were bowls of Mutton Nehari, rich and slow-cooked till the meat fell apart with the nudge of a spoon. The fragrant biryani was a crowd-pleaser — long grains of rice laced with spices, perfectly paired with the grilled meats.

I was delighted by the condiments station, where an entire rainbow of chutneys, dips, and pickles waited to be explored. Each little spoonful added a new dimension: tangy, fiery, cooling, or sweet. I particularly loved the ripe mango chutney and the pineapple chutney. 

And just when I thought I'd had enough, I stumbled upon the sushi counter, rolls neatly prepared, fresh and light, offering a refreshing contrast to the heavier flavours of the grill.

Dessert was not an afterthought. The station was a playground of indulgence, starting with Om Ali, that Egyptian bread pudding-like dish with nuts and cream that felt comforting yet luxurious. There were trays of baklava, sticky and nutty, alongside Turkish Revani, Tulumha, and Moshabak — each carrying whispers of tradition. 

For those with a sweet tooth, the cascading chocolate fountain was impossible to resist, especially with fresh skewers waiting to be dipped. The ice-cream station had all the usual suspects — vanilla, strawberry, chocolate, peanut and cookies and cream.   

And of course, the rich mousse cake brought things full circle — decadent, silky, and the perfect finale. 

A night of warmth and hospitality

As much as the food wowed me, what elevated the evening was the warmth of the hosts and chefs. Internationally renowned Chef Sait Dursun, guided by Executive Chef Swapan Rozario and Chef Rimoun Obaid, led the culinary charge with infectious passion. 

The organisers too — from Bank Asia PLC (the prime partner) to FirstTrip (the travel partner), and the ever-gracious team at The Westin Dhaka made the event feel like more than a buffet. 

Why you should go

Priced at Tk8,950 net per person, the buffet may sound steep at first glance, but with the generous Buy One Get Two and Buy One Get One offers available through Bank Asia and 27 partner banks, it's a steal. Add in the chance to win Dhaka–Cox's Bazar–Dhaka air tickets thanks to FirstTrip, and suddenly it feels like an offer too good to pass up.

More importantly, it's not just a dinner — it's an experience. Where else in Dhaka can you savour Egyptian kebabs, Turkish doner, Afghan chapli, Old Dhaka suti, and Greek souvlaki in one sitting?