LuckNOW in Hyderabad @ Firdaus, Taj Krishna

When it comes down to listing glorious cuisines prevalent in India, Lucknowi or Awadhi Cuisine is one name that is preserved in sanctum for their standard of gastronomic etiquettes. Hailing from the city of Nawabs Lucknow, Awadhi Cuisine evolved as a blend of the dynamic royalty which ruled the region in the past – Turkish influence during Delhi Sultanate, Persian hints during the Mughal empire and finally the Indo-Islamic variations from the time of Nawabs. The amalgamation of this diverse cultural heritage led the Rakabdars and Bawarchis of the city to develop their own unique gastronomy which contributed to the inception of some now-synonymous cooking techniques like Galavat and Dum, and ofcourse use of a variety of exotic ingredients and spices. Celebrating the legacy of Awadhi cuisine, Firdaus at Taj Krishna is running a week long food fest “LuckNOW in Hyderabad” where guest chef Prashant Jha from the Taj Mahal, Lucknow brings his culinary experience on a plate, serving the most delectable Kebabs, Kormas, Bakarkhani, Nihari or Dum Biryanis you would ever try.

Starting our Dastarkhwan was the Amuse Bouche of Aloo Tokri Chaat which was a dainty yet delightfully crispy basket made out of potatoes, filled with sweet curd and sweet & spicy chutneys – a snack which is extremely popular on the streets in Lucknow. The abundance of saffron in Persian contributed to an extensive use of Zaffran in Awadhi cuisine, which was flaunted in the next dish, Zafrani Murg Shorba. Bearing hearty flavours from the meat paired with the bold, floral flavours of Saffron, the soup was an apt teaser of what was to follow.

The appetizers went back in time to recreate the royal recipes from kitchens of Nawabs, namely the Murg Tikka Mirza Hasnoo which was a saffron-yogurt marinated chicken thigh finished in tandoor and a hint of charcoal smoke produced via mustard oil, giving it an immense depth of flavour. While the non-vegetarians were mesmerized by intricate flavours of the chicken, the vegetarians feasted on the Khumb ki Shammi which was a rendition of the traditional preparation of Shammi Kebab into a veg form. Patties of mushroom mince mixed with channa dal paste, stuffed with finely diced onions and ginger were excellent in texture and melted in the mouth with each morsel.

The mains sported the illustrious dishes of Nahari Gosht and Murgh Awadhi Korma, served with the traditional pairing of Bakarkhani or Sheermal and crisp and fluffy Warqi Paranthas. Originating from the North, this Nahari Gosht was drastically different from the Nizami Nahari on account of the richness and flavour composition which took this one up a notch. Hearty and wholesome flavours of slow cooked lamb complemented the ginger and green chilli combo, producing a marvel best served with a Kulcha or Sheermal. Murgh Awadhi Korma on the other hand dealt more in the subtleties and nuances of flavours where the base was an onion-cashew paste infused with saffron. And with the crisp Warqi Parantha, this luxurious dish hit just the right notes on the palate. Last but not the least was the Nawabi speciality of Gosht Dum Biryani, the aroma of which swept the hall full of diners off their feet. Fondly called the Pakke Gosht ki Biryani, this Lucknowi variant has pre-cooked meat layered in with half-cooked rice and slow cooked in Dum with Yakhni and Saffron for that beautiful taste and aroma.

Desserts are usually my least favourite course as I am not that fond of sugar but well, the plate of these Awadhi sweet delicacies made me turn 180 degrees. Be it the Malai Gilori or the Sewaiyan ka Muzzaffar, each of the dishes brought a big smile on my face. However my personal favourite was the iconic dessert of the area, their Makhan Malai. Known as Daulat ki Chaat or Nimish or Malaiyo in different Northern regions, this one’s more of a winter special which is basically sweetened froth of heavy cream and milk with chopped nuts added as a garnish. Light and airy, this one marked a great finish to the delightful culinary experience.

The kitchen led by Chef Jha from Lucknow and Executive Chef Shahid Hussain for Firdaus created a truly magical experience, flaunting nothing but the best from the city of Nawabs. The menu is curated both as a set Thali with multiple small portions of mains and an assortment of breads and biryanis and as an a’la carte where iconic dishes from the region are brought to life. Serving the same menu for both lunch and dinner, the food fest at Firdaus lasts till 7th of July!

#Awadhi #Featured