Many flavours of Independence

Hotel Hindusthan International in the city is paying a tribute to Indian Independence through a food festival called the ‘Jewels of India’ in its Flavours restaurant

Published: 24th August 2013 11:54 AM  |   Last Updated: 24th August 2013 11:54 AM   |  A+A-


Celebration of Indian Independence means flag hoisting, speeches by personalities followed by distribution of sweets. But apart from this, the celebration could mean many other things also. Like Hotel Hindusthan International, which celebrated the day in a  different way - through a food zone. So a tribute to free India comes from this hotel in the form of a food festival called the ‘Jewels of India’ in its Flavours restaurant.

The focus here is the North-West Frontier of the country that represents the Awadhi, Punjabi, Rampuri and Kashmiri cuisines, besides the authentic Hyderabadi cuisine in the South-eastern coast. The chefs assure that you are truly spoilt for choice at the festival.

Goshtaba, Yakhni and Dum Aloo from the land of the Pundits, and those delectable kebabs and biryanis from Lucknow are a proud part of the food festival. A speciality is the Rampuri cuisine of Rampur, a small town near Lucknow, which has got the influence of other Indian cuisines such as Awadhi, Hyderabadi and Kashmiri. While other forms of nawabi Muslim food are available almost everywhere - from dusty little roadside stalls to high-end restaurants in luxury hotels, there are not too many restaurants in the country where you get authentic Rampuri food.

At ‘Jewels of India’ festival, the Rampuri food has been characterised by its aroma and taste, achieved by the use of special herbs and spices. So, you may have a Murgh Shorba that is made by boiling chicken in spices for as long as 18 hours. Sounds tough? Well, cooking on a low flame for hours on end is what sets Rampuri cuisine apart.

A trove of other dishes like Deewani Handi, Sheermal, Kashmiri Pulao, Mutton Rezala, Kochi Pathar Jhol, Gosht Dum Biryani, Chingri Malai, Shami Kebab, Gilafi Kebab, Galouti and Kakori Kebab delight the visitors. Besides, the Punjabi cuisine here is beyond the Rajma, Chhole, Makkai and Sarson. Biriyanis are cooked in authentic ‘dum’ styles of Hyderabad and Awadh. ‘’We decided to mix and match cuisines because we believe Indian food has the character of unity in diversity. All the cuisines are more or less the same, but what sets them apart is the cooking style, flavour, texture and taste,’’ says Chef Aftap Rahaman.

For that sweet ending to the culinary feast, there are Patishapta, Shahi Tukda and fruit custard, Gulab Jamun, Malai Chumchum and Rasagulla. The treat, in the form of a buffet, will be on till August 31.

Stay up to date on all the latest Odisha news with The New Indian Express App. Download now


Disclaimer : We respect your thoughts and views! But we need to be judicious while moderating your comments. All the comments will be moderated by the editorial. Abstain from posting comments that are obscene, defamatory or inflammatory, and do not indulge in personal attacks. Try to avoid outside hyperlinks inside the comment. Help us delete comments that do not follow these guidelines.

The views expressed in comments published on are those of the comment writers alone. They do not represent the views or opinions of or its staff, nor do they represent the views or opinions of The New Indian Express Group, or any entity of, or affiliated with, The New Indian Express Group. reserves the right to take any or all comments down at any time.

flipboard facebook twitter whatsapp