Cubbon Pavilion at ITC Gardenia, Bangalore is hosting Dawat-E-Khaas alongside Master Chef Kunwar Rani Kulsum Begum, from 23rd January – 1st Feb 2015. Dawat-E-Khaas anchored by her highness Kulsum Begum is a culinary journeying through the violet past times of the princely province of Hyderabad. Begum Sahiba was born inwards the royal household of Salar Jung III the former Nawab of Hyderabad as well as matrimony introduced her to some other Nawabi urban amount of Bharat – Lucknow. Over the years despite living inwards dissimilar parts of the the world her dearest for Hyderabad cuisine is unwavering as well as true-hearted. The even out progressed alongside a conversation alongside Begum Sahiba as well as her culinary journeying from the royal household kitchen to 1 of the finest hotels of the country, regardless of a long 24-hour interval inwards the kitchen her presence on the dinner tabular array was as enchanting as her Hyderabadi vogue Hindi as well as pump warming innocent smile.
For ‘Dawat-E-Khas’ the carte du jour that Begum Sahiba has chosen is no uncertainty an amalgam of the diverse influences that shaped the cuisine from the ancient era till date. The Master Chef herself thoughtfully designed the carte du jour as well as the recipes for Dawat-E-Khaas as well as she makes certain during the entire calendar week of festival none of the dishes are repeated inwards the menu, such impeccable is the collection of her recipes. These recipes are business office of her royal treasure as well as stand upward for her household unit of measurement traditions, sincerely passed on from 1 generation to another, for each dinner of Dawat-E-Khaas Begum Sahiba herself rustle upward all the dishes inwards the carte du jour inwards the best possible conventional manner.
Dawat-E-Khaas is a buffet spread comprising of 2 – 3 appetizers, primary class of vegetarian – meat/shelfish curries, biryanis/pulaos, flatbreads as well as desserts. On the item 24-hour interval entree were vegetarian beetroot ke kebab as well as on the opposite prawns ke tikki, both were as rima oris melting and delicately flavored but our favorite was beetroot ke kebab for the unique inclusion of beetroot inwards kebab. Moving towards the primary class from the vegetarian spread nosotros tasted each 1 of them – Mutter Ki Dal, Baigan ke Katle, Chukundur ka Bharta, Chichinda aur Masoor ki Subzi, Paneer Ka Salan, Methi Pulao subsequently tasting these vegetarian delicacies I realized Hyderabad cuisine has much to a greater extent than to offering than biryani/meat curries. When Begum Sahiba was asked almost the vast vegetarian feast she explained how dorsum dwelling trouble solid their daily meals were accompanied past times multifariousness of dals, vegetarian curries along alongside meat/fish as well as especially during the calendar month of Muharram
her entire household unit of measurement would eat an alone vegetarian meal.
For the minute circular of the primary course, nosotros tasted the meat/seafood curries – Murgh Moongfali, macchi Hara Pyaaz, Jhinga Kofta, Ghost Aloo ka Salan, Murgh Narwal Pulao, Kachhe Ghost ki Biryani was non on the carte du jour that 24-hour interval as well as I definitely missed it on my plate. Both the vegetarian as well as meat curries, side dishes, biryani/pulao had distinctive pleasing taste, alongside each spoonful hours pass on tiresome cooking these dishes could endure tasted, at that spot were no traces of over powering whole spices, each dish was hearty, wholesome as well as flavorful. The carte du jour was the quintessential residuum of vegetables, meats, shellfish, fish as well as rice.
The dessert alternative for the even out carte du jour was but exquisite as well as delectable – Paheli ke Ande (melon ball poached inwards frail china grass pudding resembling soft boiled egg), Halwe ki Gilori (halwa folded within sparse fluffy crepes) as well as Chawal ke Mujjafar (rice pudding inwards which each grain of rice came together withal stay intact as well as fluffy). This was my commencement sense alongside these odd Hyderabadi desserts, each dessert had that saffron laced smell to a greater extent than or less it embellished alongside slivered pistachios, dry out fruits, rose petals standing alongside elegance inwards the middle of the buffet as well as plated good plenty to tempt diner towards them.
My sincere thank you lot to Chef Madhav Nambiar (Jr. Sous Chef, Cubbon Pavilion) for making the even out as well as thus memorable.
Disclaimer: The review was done on an invitation from Cubbon Pavilion – ITC Gardenia, my opinion, as well as words are unbiased as well as totally based on my sense at the restaurant. But as they say, “Food is Subjective” as well as thus kindly practise your ain discretion, alongside the agreement that this is writer’s personal opinion.