HYDERABAD: If you are looking to binge on something that is different from the regular festive delicacies that are on offer in the city, then you can indulge in the some Awadhi delicacies that is going on at the Park Hyatt.
Chef Meraj Ul Haq who specialises in Lucknowi and Punjabi dishes, and who also likes to binge on different kinds of cuisines, has a well-balanced menu to offer.
But before giving us a taste of the dishes the chef explains the basic difference between Hyderabadi and Awadhi cuisines, considering that both have a Nawabi connect.
“In all the Hyderabadi dishes, the spices that are used are clearly visible and when you taste them, spices are what dominate the taste. But in the Awadhi cuisine, the spices are soft, where the dishes are flaoursome, and have an aroma that could make you crave for the taste,” he says.
And to introduce that taste to the spiced city foodies are some authentic dishes from Lucknow. For starters, the festival is offering an array of starters and here are some that must be tasted.
Murgh Neza Kebab, which are kebabs served on skewers and Lagan ki Boti which is named after the dish it is prepared in, a deep and wide bottomed cooking pot.
For the vegetarians, there is Singhgare mirch ke Tikke, where the tikka is mashed and spiced with red chillies and another must-taste are the Kathal ke tikke where Jackfruit is mashed and spiced with crushed peppercones leaving you wondering if what you just tasted is Jackfruit after all.
The dishes on the main course are to be accompanied with tandoori rotis, naans, paranthas and even rice. The chef vouches that these dishes are traditional preparations that taste like they are made in a Lucknowi household.
Subz Ghost that is has spinach, bottle gourd and green tomatoes and Murgh Aloo ka Salan which consists of a lot of Indian masalas, onions, tomatoes and curds. The biryani from this land has a dominant aroma and the Murgh ka Narangi Pulao which the chef recommends. Apart from this, Heeng Jere ki Dal, Dal khatti, Dal punchmela and Moong masoor tadka are a variant that needs to be tasted. Finally, among the desserts, Doodh ki pakhori that the chef fondly calls baby rasagullas are worth a try including the classic Sheer Korma, the delicacy of the season, Phaldari Rabri that is the regular rabri served with fruits are also on the men.
This Awadhi special Ramadan Food Festival will go on till July 29 at The Dining Room in The Park Hyatt between 12 and 3 pm and 7 and 11 pm and is prices at `1500 per person. For reservations 040 4949 1200