The ‘Eternal Awadhi Food Festival’ will take you back in time and give you a grand royal dining experience
RAMANDEEP KAUR & KALYANI JHA | NT
From delectable kebabs to fragrant biryanis, the ‘Eternal Awadhi Food Festival’ which is currently on at Chulha, the Indian homestyle restaurant at Grand Hyatt Goa, Bambolim, is a testament to the centuries-old culinary legacy of this historic region.
Awadh was a region of India of old that now constitutes the northeast portion of Uttar Pradesh. The ongoing festival aims to bring the rich flavours of Awadhi cuisine to Goa and provide a unique culinary experience for everyone to enjoy.
To do this, the team has collaborated with Lucknow-based chef M. Rehman, also known as ‘the roaming chef’, who has been in the hospitality industry for 23 years. He brings with him a culinary lineage, as his great-grandfather was associated with the royal kitchen of Awadh during the British era. Even though he didn’t plan on becoming a chef, his interest grew after hearing people praise Lucknow’s food and royal heritage. This inspired him to pursue a career in cooking.
Rehman began by catering for local events in Lucknow. As his expertise grew, he expanded to other cities and began participating in food festivals, focusing on promoting Awadhi cuisine. In fact, he has worked extensively on reviving old and lost recipes. “Many individuals believe that Awadhi, Mughlai, or Hyderabadi cuisines cater to non-vegetarian preferences, with an abundance of kebabs and meat-centric dishes. I wanted to shatter this myth. I want to emphasise that there is an equal abundance of delectable options available for both vegetarians and non-vegetarians alike. At the festival, I offer a diverse range of vegetarian delights, ensuring every guest can indulge in a truly satisfying dining experience,” says Rehman.
The festival menu has been carefully planned for the past two months.
The soup section has Chanp Elichi Ka Shorba (braised Rajasthani lamb chops cooked in a blend of ghee, turmeric, and cardamom, simmered to perfection in a flavourful lamb stock), Yakhini Pudina Shorba (traditional Awadhi chicken broth) and Bhune Tamatar aur Makkhan ka Shorba (charred tomato soup accompanied with roasted lotus seed). We selected a creamy Bhune Badam Jao ka Shorba (velvety roasted almond milk soup with barley) that had a nice crunch of roasted almonds and barley.
The drinks section has a selection of cocktails and mocktails created using the ingredients used to make traditional sharbat.
Some of the delicious starters include Nasheela Jheenga (tiger prawn marinated with ‘asli araqnana’ and chef’s secret spices, cooked in a clay pot), Shahi Galawati Kabab (minced lamb infused with a blend of 18 secret spices, resulting in a melt-in-your-mouth experience). We opted for the Murgh Hazrat Mahal Malai Tikka, a chicken tikka with a creamy blend of cream cheese, cashew nuts, yoghurt, mace, cardamom, and a tantalising tandoor glaze. We also tried the Dum ki Machli wherein the fish is seasoned with turmeric, star anise, garlic, cumin, and mace, wrapped snugly and slow-cooked in a lagan. We also tried the Paneer Khubani Tikka which was an unusual tandoor dish comprising cottage cheese stuffed with apricot and nuts, an unusual coupling that is interesting to try.
For the main course, we had Awadhi Naan to go with Tehrani Anaar Korma (creamy cottage cheese cooked in walnut and pomegranate gravy with olives). To accompany the main course, guests can choose from various pulao or rice dishes such as Murgh Boti Pulao, Zafrani Gosht Pulao, and Awadhi Subz Dum Pulao. Handcrafted Indian breads like Awadhi Naan and Khameeri Roti are also available.
We ended the royal meal with three delightful desserts Khubani Ka Meetha made using apricot, ghee, and desiccated coconut, Papeete Ka Halwa wherein papaya is tendered with milk finished with nuts and Chukandar-e-Afroz which is made using beetroot, ghee, mawa, and nuts and served with vanilla ice cream.
(The ‘Eternal Awadhi Food Festival’ is on till October 28.)
Featured Events
Carpe Diem Art Gallery, Majorda, will be hosting ‘The Artist Acquaintances 2024’, a weekly artist camp cum group art exhibition till November 30.
The Waves International Short Film Festival (WISFF) will be held from December 6 to 8 in Panaji. As part of this festival, short film submissions are invited from emerging filmmakers and industry professionals. The deadline for submission is November 3. Entries are also invited for the 60 Hours Film Challenge, which will be held from November 25 to 28, 2024. Details: +918080696872.
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Among the eight exceptional music artists handpicked for the B-side Music Production Residency programme, ‘Discokid’, a Goa-based musician will be performing at the Serendipity Arts Festival 2023. The 11-day workshop concluded in Olaulim recently and was organised by the Serendipity Arts Foundation. The eight artists namely Dzerouengmit Lepcha, Fatima Hakeen (Discokid), Lenix Lobo, Hasan Shahrukh, Govi, Ashel Unger, Rushaki Ghosh and Medhaj Dempo, delved deep into the intricacies of music production using Ableton Live, a digital audio workstation during the residency, which formally culminated on October 20. The residency was mentored by industry experts, including Jay Pei, Megha Balani, SHFT and Puneesh Suri. Fatima Hakeen aka ‘Discokid’ is a musician and producer based out of Goa and has been featured in well-known online music shows like Mixmag Goa and Worldwide FM. Over the eleven-day intensive program, the participants explored a myriad of techniques, from working with audio clips and MIDI basics to advanced production methods, honing their skills and collectively broadening their creative horizons. “Each participant brings a unique flavour to the table: from Dzerouengmit Lepcha’s soulful melodies to Discokid’s groovy beats, Lenix Lobo’s experimental sounds and Govi’s fusion of Carnatic vocals with indie and alternative genres. Hasan Shahrukh, with his expertise in […]
Glow of Epiphyllum – Brahma Kamal flowers of Goa
Recently, I came across a news story about a record-breaking bloom of 28 Brahma Kamal flowers in Goa. The spectacular sight of its prolific blossoms in the video took me on a trip down memory lane. We, too, had this beautiful plant in our garden, lovingly tended by my grandmother. Commonly referred to as ‘Bramhakamal’ in Goa and likely across the country, this plant is scientifically known as Epiphyllum Oxypetalum. Belonging to the Cactaceae family, it is an exotic plant native to the rainforests of Central and South America. Interestingly, it has no botanical connection to the true Bramhakamal species, scientifically named Saussurea obvallata, which is found and revered in Uttarakhand and the Himalayan regions. The slight resemblance between Epiphyllum Oxypetalum and the original Bramhakamal may explain the confusion between the two. Also known as the Dutchman’s Pipe Cactus or Queen of the Night, this flower truly lives up to its regal title. In our garden, this plant held a special place in my heart. Its slightly puffed, elongated leaves distinguished it from the other greenery. The celestial blooms appeared rarely, usually between July and September. One of the most unique aspects of this flower is how it unfurls its […]
