| Nawabi cuisine in Chandigarh platter |
23rd Nov 2013
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Guest master Chef Abdul Hallem Quereshi and Hometel Chief Chef Dipayan Chanda
rom the city of Luknow, the Awadhi cuisine comprises both vegetarian and a non-vegetarian dishes that have been greatly influenced by Mughal cooking techniques.
After presenting many food festivals including Rampuri, Kashmiri and Sizzler food festival to the food lovers in Chandigarh, hotel Hometel has bounced back with the Awadhi food Festival being organized at their all-day dining called Flavours. Guest Chef Abdul Hallem Quereshi from Lucknow has brought some of the specially selected dishes from the Awadhi cuisine.
While elaborating about the cuisine, Quereshi tells Guardian20, "The Iranian cuisine has greatly influenced the Hyderabadi and Lucknawi cuisine but the khansama (Chefs of the Royal kitchens) did amendments in this cuisine to meet the taste and palate of the residents. For example the preparation of Lucknavi and Hyderabadi biryani is same but one is called Pulao where the other one is called Biryani. One is spicy whereas the other dish is a bit mild. One is served with selan whereas the other one is severd with rayta. Earlier khada masala was used whereas now powdered masala is being utilized but the preparation techniques remain the same."
The 10-day long food festival is on till the 1st of December and will have a rotating menu which will offer 5 starters, 5 main courses (Non Veg), 7 main course (Non Veg), 6-7 desert options to relish the nawabi cuisine. In addition to the aroma of the Awadhi cuisine the striking ambience of the restaurant lends a perfect match to the food offerings to its guest.
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