Very nawaabi, this
21 Nov 2012 10:00 PM GMT
Royal meals need perfect settings. You can't sit at a roadside dhaba and relish dishes that once made everyday meal for an emperor. You can't really relish it in the impersonal all day diners of global hotel chains. Of late, the National Capital Region has been hosting too many Awadhi festivals. While some have been blah, others have been impressive.
This one impressed me on two counts. For one, with the amount of artwork it houses, The Imperial is one of the finest hotels in the Capital, though a bit underrated may be. And the rich, regal décor of Daniell's Tavern, which hosted Sawd-e-Awadh, couldn't have made a better setting to the meal. And now that the mercury is going down, the timing could not have been better.
Secondly, the recipes were well researched and for the most part, well executed by the chef. Nawabs of Awadh were renowned for their love of music and good food. The food is greatly influenced by Mughlai food, but also picks up elements from Kashmiri, Punjabi, Persian and Hyderabadi cuisines. And yes, some like me will forever be grateful to the great chefs of the region for inventing the dum style of cooking (where you cook the dishes over a slow fire).
But I digress. One thing at the festival (which is now over but the dishes have been incorporated in the regular menu) which is a must have is the Dal Daniell's, much better than what they serve at Bukhara these days. Even hardcore meat lovers would relish this one.
Another highpoint is that though you can feel the flavours in each dish, none of it is heavy. The Guchhi Nazzakat, a sort of flaky parantha is one must have, along with Mahi musallam (a baked fish) and Murgh Joshina (chicken cooked in shahi gravy with rich spices). Wrap up with Shahi tukda or some very tasty Phirni. You will come back feeling regal indeed.
DETAIL
At: Daniell's Tavern, The Imperial, Janpath Â
Timings: 6.30 pm to 11.45 pm
Meal for Two: Rs 4,000 + taxes
This one impressed me on two counts. For one, with the amount of artwork it houses, The Imperial is one of the finest hotels in the Capital, though a bit underrated may be. And the rich, regal décor of Daniell's Tavern, which hosted Sawd-e-Awadh, couldn't have made a better setting to the meal. And now that the mercury is going down, the timing could not have been better.
Secondly, the recipes were well researched and for the most part, well executed by the chef. Nawabs of Awadh were renowned for their love of music and good food. The food is greatly influenced by Mughlai food, but also picks up elements from Kashmiri, Punjabi, Persian and Hyderabadi cuisines. And yes, some like me will forever be grateful to the great chefs of the region for inventing the dum style of cooking (where you cook the dishes over a slow fire).
But I digress. One thing at the festival (which is now over but the dishes have been incorporated in the regular menu) which is a must have is the Dal Daniell's, much better than what they serve at Bukhara these days. Even hardcore meat lovers would relish this one.
Another highpoint is that though you can feel the flavours in each dish, none of it is heavy. The Guchhi Nazzakat, a sort of flaky parantha is one must have, along with Mahi musallam (a baked fish) and Murgh Joshina (chicken cooked in shahi gravy with rich spices). Wrap up with Shahi tukda or some very tasty Phirni. You will come back feeling regal indeed.
DETAIL
At: Daniell's Tavern, The Imperial, Janpath Â
Timings: 6.30 pm to 11.45 pm
Meal for Two: Rs 4,000 + taxes
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