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For the kebab lover in you
‘The Regal Kitchens of Oudh’ at ‘Feast’, Sheraton Hyderabad Hotel featuring Lucknowi cuisine on its dinner buffet is reaching its fag end, however, better late, than miss this amazing Lucknowi feast conjured up by specialty chef Mujeebur Rehman, who operates under his flagship company ‘Kitchenett E Awadh’. And, each time he visits Hyderabad, he ups his ante.
‘The Regal Kitchens of Oudh’ at ‘Feast’, Sheraton Hyderabad Hotel featuring Lucknowi cuisine on its dinner buffet is reaching its fag end, however, better late, than miss this amazing Lucknowi feast conjured up by specialty chef Mujeebur Rehman, who operates under his flagship company ‘Kitchenett E Awadh’. And, each time he visits Hyderabad, he ups his ante.
This time along with his team of Khansamas, chef created a line-up of gourmet delicacies from royal kitchens of Awadh, available as a part of dinner buffet at Rs 1,300 plus taxes. I tried the delicately spiced Gosht Yakhni Shorba, and from the Garden of Kebabs (Gulistan-e-kebab) I picked the Mahi Tilnaaz – crunchy fish tikka dotted with sesame; the famous Murgh Tikka Mirza Hasnu (always wondered why it is named thus until Chef Rehman explained that it is apparently the favourite kebab of Nawab Mirza Hasnu) and the extremely soft and spicy Galawati kebab from the live counter.
On the vegetarian end, Chowk ke Tikki and Paneer peelimirch Tikka are good too. Chef has ensured that the bread counter served the Sheermal and Awadhi Naan, and also the likes of the Ulte Tawe ki Paratha that could be tried with Dal Mumtaz (the simple urad dal cooked in milk that is surprisingly delicious) or the amazing array of Awadhi meats – Kachi machli ka salan, Lagan ka murgh, Akbari gate ke nihari or the Baingan bemisal – the eggplant curry that is so different from our Bagare Baingan (which may have imbibed the ingredients like tamarind after having travelled south).
Awadh is in a way the father of all royal kitchens in India and in addition to the less spicy preparations, the use of saffron in the pulao/ biryani is yet another marked difference from its Hyderabadi cousin. I haven’t had a chance to taste the much controversial Awadhi Biryani this time; well enough, or I would have been tempted to compare it with the much loved Hyderabadi version, yet again. Also, look out for the beautiful décor specially created for the Oudh Food Festival.
