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Updated: May 5, 2013 13:06 IST

Mughlai food to tickle taste buds

Staff Reporter
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A chef explaining about the intricate methods of prepairing Mughlai dishes at the Mughlai Food Festival being organised at Hotel GreenPark in Visakhapatnam on Friday. Photo: K.R. Deepak
K.R. Deepak A chef explaining about the intricate methods of prepairing Mughlai dishes at the Mughlai Food Festival being organised at Hotel GreenPark in Visakhapatnam on Friday. Photo: K.R. Deepak

Stop for a second and imagine India without the contribution of the Mughals. Apart from dotting the country with architectural marvels such as Taj Mahal, they also had a strong influence on our cuisine. What we call Indian food today is heavily influenced by Mughlai food. Recipes that they brought with them and adapted using local ingredients, spices and craft have been kept alive over the years. The food is rich, aromatic and full of flavour.

To offer Vizagites the best of Mughlai cuisine, Hotel Green Park is organising a Mughlai Food Festival at its Tulips restaurant.

There will be a range of vegetarian and non-vegetarian delicacies to choose from. To start things off snacks like tandoori malai jhinga kesari, machi chutney kebab, laziz makhmali murg, shahi tirangi paneer tikka and bhawra mushroom are on offer. For main course diners can relish ajwaini prawn tamatari, firdausi gosht korma, saag mirchi gosht, bharwa keema murg zafrani, dal panchrangi, dum aloo, malai kofta makhni and zafrani paneer pasanda.

There are also a range of desserts to choose from like firni, quarbani ka meetha, khova badam and gajar ka halwa.

The a-la-carte festival will be on for dinner till May 12.

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