Hyderbadi Pathar ke Gosht, Haleem, Lakhnavi Kakori Kebabs, Awadhi Chicken Korma— this food festival is worthy of Nawabs and Nizams ---

Gurnaaz Kaur

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History is a witness that the Mughals have had a great influence on India. If Lucknow belongs to the Nawabs, Hyderabad is a dynasty for Nizams. When these words create an image of royalty and opulence, think of the kind of influence their rich culture would have on the native cuisines. It would be a gastronomical delight, indeed.

With the use of different spices, ingredients and cooking techniques, JW Marriot has curated a food festival exclusively for the Nawabs and Nizams. In varying aromas and flavours original to each region, there is huge list of delicacies to tentalise your tastebuds. While the chef would happily explain the difference between the Lakhnavi biryani and Hyderabadi biryani, you would yourself be able to identify the different tastes in the very first bite.

“Hyderabadi biryani is the popular kachchi biryani which is prepared with meat marinated with spices and soaked in yogurt. The meat blends with the long-grained basmati rice and is served in a vessel sealed with dough. For the very popular Awadhi dum biryani, the rice and meat are generally partially cooked separately; then layered and cooked by the dum pukht method,” Executive Chef Naveen Handa tells us.

It took over two months for the team to bring together the nuances of the culinary heritage of the historical regions. From researching on the basic difference in the methods and preparations to identifying the herbs, spices, condiments and bringing them to the city was among the initial steps. Next came the long list of trials where the best of dishes made to the final menu. “Laying out Shaam-E-Daawat meant making sure it is a royal evening feast that celebrates the richness of Awadh and Hyderabad. While these cuisines have the Mughal influence in common, there are elements that are unique to each of them. Our Master Chef Mohammad Mumataj Shah has lived and worked in both the regions and knows those details well and he has made sure the diners can relish the diverse tastes,” shares Naveen.

Delving into the details further, the chef explains. “The Nawabi cuisine uses more of dry fruits and nuts and is mildly spicy. The focus of the region is more on aroma and texture of food. On the other hand, the Nizami food is on the spicier side and uses a lot of herbs.”

This festival serves dishes such as the Hyderbadi Pathar ke Gosht, Haleem Kakori and Gil-E-Firdous from the land of Nizams along with the Lakhnavi Kakori Kebabs, Dal Ka Gosht, Awadhi Chicken Korma and Malai Makhan from the Nawabi kitchens. The diners can enjoy these delectable cuisines and also get a peep into the history by requesting the chef to share the stories behind each one of them.

gurnaaz@tribunemail.com

Available at Saffron restaurant at JW Marriott Chandigarh from 7.30 pm to 11.30 pm from November 23 till December 2.