A tryst with royalty through Swad-e-Awadh - The New Indian Express

A tryst with royalty through Swad-e-Awadh

Published: 11th Nov 2012 10:45:30 AM

From succulent kebabs to robust curries, Awadhi cuisine never disappoints. Showcasing a delectable range of cuisine from the royal regions of Hindoostan is the Swad-e-Awadh food festival at Daniell’s Tavern, The Imperial, New Delhi. The menu takes you on a royal expedition with exotic specialties ranging from kebabs cooked on sigri and main course dishes like Lajjate Taroosh (Mughlai Lamb), Murgh Joshina (chicken cooked in shahi gravy), Mahi Mussalam (Baked fish) accompanied with Mughlai breads, Ulte Tawe ka Prantha, Rumali Roti and much more.

“The epicentre of the Awadhi cuisine, which finds its birthplace in Lucknow, is replete with elaborate dishes like kormas, biryani, nahari-kulchas, sheermaals, roomali rotis and warqi parathas. The richness of the cuisine lies not only in the variety but also in the ingredients used like mutton, beef, paneer and herbs. The dum style of cooking is striking as it incorporates the subtle flavours and textures of the food,” says chef de cuisine Ved Prakash.

On till November 20, the festival will present world-famous kebabs like kakori kebabs, Gelawat Kebabs, Shaami Kebabs, Boti kebabs, Pasanda kebabs, Patili-ke-kebabs, Ghutwa Kand Seekh Kebabs and many more. “I personally like Gelawati kebab that melts in the mouth. The Seekh Kebab, however, has long been considered a piece de résistance in the Awadhi dastarkhwan. Most of the kebabs are prepared on a metal tawa which is ideal for Awadhi preparations,’’ he says.

One can also choose from the regular menu which includes Awadhi specialties like Nawab of Oudh’s pride, Bhune Murgh ke Parche, Aalam Bagh’s pride Raan-e-awadh, Aishbagh Koormah, Dum Ki Biryani, Shahi Tukda, Gulam Jamun and more.

 

- Sunday Standard

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