The ongoing Awadhi food festival at Promenade in Aditya Park Inn reminds one of the Nawabi era of `adab', `shauq' and `tehzeeb.'
OPULENT SPREAD: Awadhi fare harks back to the Nawabi era.
APART FROM the fierce battles and legendary titles - Awadh, the long forgotten kingdom whose memories now exist only in history books - is also regarded for its fabulous cuisine.
Opulent in its spread, the Awadhi fare quintessentially harks back the era of the rich Nawabi traditions, where indulgence was the essence. Reflected to its core in the ongoing
Awadhi food festival at Promenade in Aditya Park Inn, the royal spirit was piquantly palpable in the buffet of the 20-odd archetypal dishes from Awadh.
Emanating from the flour-sealed gargantuan handis, the tantalising aroma whets one's appetite for the whole range of shorbas and kebabs - the starters.
One can choose from a wide variety such as, gulnaar kebab, machhli ke shami kebab and kakori kebab, amongst others.
The intimate feeling of loving care and warmth of human relationship can be actually felt in the infectious hospitality of the attendees (dressed in typical Awadhi dress), who will presently remind one of the rich era of adab, shauq and tehzeeb.
And the food through its fragrant and visual appeal, which is almost magical, has the prowess to activate your hunger pangs instantly.
In the main course, take your pick from the appetising Lucknowi biryani, kofta pulao or yakkni pulao and warqui paratha, sultani dal, nargisi kofta, paneer pasanda, ananas ka muzaffar, maash ki dal khasgi, nehari khaas, murg mussallam, aachari gosht et al. Typical Awadhi sweets like sheermal and lauki kheer can be savoured amongst the regular spread of custard, gulab jamoon, fruit salad, ice-cream etc.
"This is maybe for the first time anybody has organised a Awadhi food festival in the twin cities. The response is extremely good, as the Hyderabadis who are basically connoisseurs of good food, might have found a similarity in the taste. But I emphasise that both are two distinct cuisine," says executive chef Abbasuddin Ahmed, who has recently joined the Hotel.
"We have taken every care to see that the cuisine is authentic and pure Awadhi, for which I had to visit and survey the traditional food served therein."
"The spices are locally available but the style of cooking and the use of spices is considerably different from the Hyderabadi cuisine, which I learnt during my visit early this year," Ahmed adds enthusiastically.
The ambience at Promenade has been specially decked up for the food festival.
Adding to the ambience is the presence of Ghazal singer, Mohammd Mazir-ud-din whose renditions of Chitthi aayee hai, Tum itna jo muskura rahe ho, Mera dil bhi kitna paagal hai and Log kahte hai ki main sharabi nahin add a Nawabi touch, except for the jarring volume.
Priced at Rs 222 per head excluding taxes, the Awadhi food festival is on till December 15.
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