The gaddis are laid out, the tables are set, the bhattis are up and smoking and the chef juggles between two roles — a royal khansama and an expert on birds. Birds? Not the Hitchcock thriller but edible birds. At ‘Nizams and their delectable birds festival' in Bidri at Marriott, it is all about choosing a bird of your choice.
The home style preparation sets you thinking of ways to innovate with the gravy. Just the aroma of the desi murg salan will have your mouth watering. The simple onion-tomato paste gravy along with ginger garlic paste has a fine smooth feeling to it. This salan breaks the more masala better natu kodi taste myth.
Chef Aziz explains, “Desi murgh or country chicken meat as such is what we say garam. Addition of more spices makes the meat to generate more body heat when consumed and that can sometimes lead to upsetting the process of digestion.
Nizams and their delectable birds is a food fest that is specially meant for meat lovers. “When the Nizams got bored of eating their everyday meat like mutton, chicken and duck they would either set out to hunt or send their men on a hunting spree to get birds from the wild. They would mostly hunt for wild ducks and other edible birds. What we are presenting in the food fest are common and easily available birds like quail, guinea fowl, ducks and country chicken,” explains chef Aziz.
The choice of dishes include Sia mirch bataer (three spices bataer), desi murgh ka salan, Shikanje kebab (chicken breast on net tandoor), tandoor bataer, teetar tandoor (guinea fowl tandoor) and tala huwa batakh (deep fried duck). All the dishes have a distinct taste and the style of preparation makes them a lot better.
To eat the fried duck or the duck meat one needs to be a real lover of the meat. Duck meat has a very strong flavour which at times overpowers the spices. For starters Shikanje kebab with the pudina and kothmeer chutney is definitely a must try and so are the tandoor bataer.
Take your floss and head to Bidri, this ‘only- dinner' fest ends on November 30.