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Aadaab...

IT WAS the first of its kind experiment. It was a blend of Japanese and Indian food called Aadaab at Metropolitan Nikko in New Delhi. While one side of the restaurant Patio was fragrant with Lucknowi kababs and curries boasting of 25 to 30 varieties, the other portion was a visual delight. Here chefs from the country were preparing Lucknowi kababs the Teppanyaki way. Teppanyaki in Japan is barbecue, in which a dish is grilled on huge iron pans, live for the visitors. (Teppan means iron pan and yaki means grilling).

An array of salads and sauces served as the diving line between the vegetarian and non-vegetarian food in the restaurant. One could see live preparation by Chef Nakamura who grilled prawns with a blob of white butter and wine. The treatment assured that the actual taste of the prawn remained. While sarvari rice, actually dhan, rice blended with chickpeas flavoured with dry gravy was a little sticky. One portion with a lot of fat value in it was enough to quench one's hunger.

What made the festival interesting was fascinating names of the dishes, such as gulnar jal pari that is sole fish marinated in Indian spices and cooked in clay oven which left that earthy fragrance in the mouth, murg nawabi, chicken tossed with fresh Indian herbs and spices cooked in a wok and garnished with toasted almonds, khunb ki nazar, a combination of three types of mushroom and spring onion and so on.

For desserts sevian, kesari rasmalai and shahi tukda cooked in a typical Lucknowi style provided perfect finale to a spicy affair.

The festival concluded this past Sunday.

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