The Bhopalites would go on a riyasati gastronomic expedition to the royal kitchens of Awadh during a 10-day Awadhi food festival being organised at MoMo Café, Courtyard Marriot.
The fest that began here from Thursday brings the rich, signature dishes of the Awadhi cuisine. Internationally acclaimed Chef Mujeeb-ur-Rehman hotel’s Chief Chef Ajay Chaudhary along with their team of Master Chefs will prepare the dishes for the foodies of the city.
While talking to the media persons here on Thursday, Chef Ajay Chaudhary said, “Awadh is the ancient name of the modern day lucknow. The erstwhile Awadhi Cuisine is known for its distinct flavours. Known for its distinct flavors, these age-old recipes of the bawarchis and rakabdars of the Mughal dynasty of Awadh is what forms the center stone of lucknowi cuisine today. It was them who popularized the “dum” style of cooking. Their spread consisted of elaborate dishes like kebabs, kormas, biryani, kaliya, nahari-kulchas and other gourmet delights.”
Chef Rehman said, “Cuisine from Awadh comes with a legacy from the Nawabs and the kings. It’s essence lies in its richness with liberal use of exotic spices including saffron and sandalwood. The bawarchis (cooks) of Awadh were the ones who first brought the concept of the ‘dum’ style of cooking or the art of cooking over a slow fire. It is this combination of slow cooking with perfect ingredients that brings the flavours.”
“The secret to a good non-vegetarian Awadhi dish lies not just in the special masalas but also,as the chef points out, in the way the meat is cut. I am very particular about that aspect as it can make a huge difference, said Chef Rehman,” he added.
To give the citizens of Bhopal the most authentic experience of the Awadhi culinary lineage, these talented chefs bring not only the famous Galavati Kebabs but also a host of other specials.
For the non-vegetarian palate are delicacies such as Majlisi Kebab, lagan Ka Murg, Khumbh Dam Masala, lazeez Bhuna Gosht, Nawabi Murg Methi Pulao, Gosht Dum Pulao, Yakhni Pulao, Kaju Murg Pulao and Badami Murg Korma; whereas, for the vegetarians they have prepared Sabz Galavati, Sabz Baharan, lahsuni Bhindi, lazeez Baigan Masala, Dal Sultani, Batanjan Pulao, Gajar Mirchi Ki Sabzi, Nimona, Dal Moong Mirch, Ulta Tawa Paratha, Rajme Kee Galavati and many more specialties. The fest will continue till June 21.