Holiday Inn, Kochi presents Awadhi food festival at its succulent best
Multicoloured entrance with a tiny yellow board reminding of Lucknow railway station dangle at the entrance. The welcome area is decked with low- seater divan covered with fluorescent- purple cushions and Hookas that catch the eye under the warm yellow lights giving true Awadi feel. Holiday Inn is in celebratory mood as it plays host to Lucknowi Andaaz food festival at its Masala Restaurant from 14th – 22nd July 2017.
Chef Manoj Kumar, The Indian Specialty Chef at Holiday Inn, with a rich culinary experience of working at Michelin Star restaurants in London Amaya & Chutney Mary, has crafted an authentic Lucknowi treat for all true food lovers. We were greeted with Gosht Yakhani Shorba and Special Veg Shorba , a traditional stew with the hint of saffron and the taste of the fine blend of mutton, yoghurt and spices. Downing the soup gave an Ineffable joy to both the vegetarian and non-vegetarian in us alike.
What good is Lucknow without its famed kebab. For those of you who are missing the famous Lucknowi Tunday kababi, can find true meaning in their gastronomic life in Chef's Manoj's Galouti kabab served with Ulte Tawa ka paratha. For the meat lovers, your tongue will rollick through the 6 times minced fine mutton blended in an exciting tizzy of 'chatpata' spices, drowned by the softness of the paratha that oozes out a sweet aftertaste with every bite. Life is beautiful!A dash of mint chutney completed the flavour-sojourn.
For the vegetarian soul, the Subz Gilwat didn't make any exception either. Even the pure vegetarian tongue couldn't believe Chef Manoj skill of transmogrifying raw papaya into a foodies delight and bring sapidity to the senses. For the paneer fanatics, The paneer Kesari Chandan and Paneer tikka hara Masala is a tangy -spicy offering. The other kebabs in the large spread includes murgh tikka hasnu, gosht resha kebab and kalongi mahi nizam, Dahi ki nazakat, Lahsuni tawa aloo.
As we slowly trickled into the main course. We were served with Nalli Nihari, Chicken Shahi Korma and Paneer Rohgni with accompaniments. Nihari is the second most sought mughlai dish after it's dum Biriyani and is a dish, as the name suggests is to be savoured in the morning ( Nihari means morning) with Rohgni Naan - A Mughlai flat bread made with all purpose flour, milk yoghurt and spices like poppy seeds and onion. The Paneer Rohgni blended with local cheese, tomato and cashew made it a smooth ride along with the flat bread. The spices were just right and the flavour lingers for long.
"The curries are cooked in traditional Mughlai style and slow cooked over a low flame with covered lid and it needs lots of patience to cook it right," says Chef Manoj. The blend of cashew nut paste in the Mughlai dishes makes it authentic. As we tasted the host of other lip smacking dishes like Methi Muttar Malai, Shabhnam Curry, Hara Moong Awadh, Panner Kundan Kaliyan, Murgh Rizala, Masoor Dal Gosht, Lagan Ka Murgh and Gosht Yakhani Pulao. We were told these dishes will be rotated every day. Whats interesting in the selection of dishes is the importance given to vegetarian and non-vegetarians alike.
As we slowly traversed into the dessert, we were offered Lasun Ki Kheer. Yes. Lasun means Garlic! As my spoon trudged into the kheer, my palette was preparing itself for the furore waiting to happen. Who would ever think of making a sweet dish out of Garlic! Who has that mutated palette to discern the pungent garlic taste from the sweet dish? Surprisingly, Chef Manoj has successfully done it and his face smirked experience when made garlic pods in kheer taste like rich almonds. The dessert lineup was a fine frenzy. 'sevaiyon aur ananas ke muzaffar' - a dessert made of pineapple and khoya was a delight.
"The festival menu rotates every day and even the second visit will have a new array of Awadhi dishes, ready to surprise the taste buds.", concludes Chef Manoj. At Masala restaurant while feasting on these five-course delicacies is a reminiscence of the flavours of a bygone era from the ' food Chowk' that stretches from Gol Darwaza to Akhbari Darwaza in Lucknow. Don't Miss this Absolute Delight! This festival will surely whet your appetite for Lucknowi Food.
Details: Restaurant: "Masala' at Holiday Inn Kochi Date: 14th - 22nd July Time : 7.30PM onwards. Pricing: 1195+ (tax) For inquiries, contact : 0484 4199000
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