New Delhi, Aug four (PTI) The delectable royal unfold from the city of nawabs — Lucknow — has now made it to the plates of Delhi food connoisseurs with “Sham-E-Awadh” meals festival.
Silken kebabs, smooth mutton gravies, dum-pukht Biryani and extra is on provide at the food pageant, all churned out from the kitchen of chef Sadab Qureshi, at Westin, Gurgaon.
“… When I landed in Delhi, I went to a few of the famend locations to strive out the Awadhi food. While there was quite a lot of variety, the authentic Awadhi flavour turned into missing.
“The meals were either very spicy, or the meat became undercooked, and that is now not all, some places had changed the recipe totally and given it a present-day twist. There are several things we have taken without any consideration, it seems, that are versions at the original dish,” Qureshi, who became lately appointed as the Indian Masterchef for the hotel chain, informed PTI.
The considerable buffet unfolds a spread of decadent Awadhi-generation delights like Gosht Dum Biryani, Murgh Changezi, Murgh Adraki Korma, Nalli Nihari; adequately complemented with the splendid array of all-time preferred kebabs which include Galawat ke Kebab, Murgh HariMirch ke Seekh and much extra.
According to the chef, “no tampering” in any way became achieved with the flavours, and
all of the substances consisting of “entire spices, meat, dry result and vegetables” were hand-picked using him and his crew from Lucknow.
“My team and I went to Lucknow to shop for the copper utensils like Mahi Tawa and the Dum from Yahiyaganj; whole spices were procured from Nakhas market. Each recipe is a ‘secret’ exceeded down generations, and no spice blend is shop-bought,” stated Qureshi, whose grandfather and father had been delicacies masters themselves.
Born and brought up in Lucknow, Qureshi is quick to intrude if a person, even via mistake, confuses the richness of Awadhi cuisine with that of its counterpart Mughlai.
“Awadhi and Mughlai cuisines are vastly one-of-a-kinds from each other. The former is predicated greater at the dum fashion of cooking, because of this cooking on the gradual fire, and is lighter while as compared to Mughlai and focuses more on spices,” he explained.
He further brought that “the perfume of dried herbs, roots, spices and plant life, the spluttering of charcoal within the specially treated tandoor, kebabs resting on racks and layers of aromas, tastes, flavours and textures is the essence of this century antique delicacies and tradition.”
The pleasures of savouring the spices from Lucknow are not limited to non-vegetarians on my own because the menu boasts of a similarly well-curated listing of vegetarian cuisine additionally, such as Subz Lifafa-e-Khas, Paneer Rosali Handi and Panchphoran Saag Subzi.
But how can a meal be qualified as a “loved meal” without a good dose of mouth-watering sinful cakes, right?
And the 34-year-old chef is aware of all of it too nicely. Hence, he saved his signature dish “Shahi Tukda” and “Zafrani Kheer” for the closing, along with crispy jalebis with rabdi.