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.