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Bolo biryani

The Kebab Biryani Festival at the Copper Pot, The Manohar, offers traditional fare for the Hyderabadis.

DUM PERFECT: The all-time favourite.

MEHFIL, GHAZALS and kebabs could be an ideal combination on a rainy night when the mood is relaxed and the ambience is soothing. . This is the look that Copper Pot, The Manohar wears now, for its ongoing `Kebab and Biryani' festival. As Mirza Maqsood Baig sings Maza lena hai peene ka... dhirey dhirey pi (savour bit by bit if you want to relish your drink), you are sure to believe that it can be applied to the cuisine served here as well.

In the words of Chef K.D. Srinivasan, executive chef, The Manohar, "Hyderabad is known for its unhurried culture and culinary tradition once patronised by the nobles. In contrast to a 13-course French meal that individuals in Paris would relish, Hyderabadis like to enjoy their favourite dishes in a leisurely way. Therefore, the ongoing festival highlights the popular dishes of the place — kebabs and biryani with desserts."

CRISPY BITE: Several options to indulge in.

Fifteen options in kebabs served with green chutney and kachumber, and another 15 in biryanis served with raita, bagara baingan and mirchi ka salan and a list of Hyderabadi desserts are on offer for the fest.

For starters, the kebab platter brings a wide fare of traditional preparations such as Shikampuri kebabs and also exotic ones like Bharwan khumb (mushroom kebabs), Paneer zulefi (a cottage cheese preparation), Lassoni gosht ke panje (garlic-flavoured lamb chops) and Murgh achari kebab (grilled picked chicken). The biryani fare includes authentic Kachi gosht ki biryani to improvised Murgh lauz biryani (minced chicken dumplings biryani) and Koorgi biryani (cooked with Coorgi vinegar, peppercorns and cloves instead of cinnamon, bay leaves and cumin seeds used in the Hyderabadi fare).

SIMPLY IRRESISTIBLE: Stuffed `Shikampuri' kebab.

"The cooking style is the same but we have improvised the basic biryani, " says Chef Srinivasan. Besides merging culinary influences of other States with the native tradition, the festival also presents a Tiranga biryani with layers of spinach, cottage cheese and tomato as part of the Independence Day special offering.

Wrapping up the traditional fare are popular desserts such as Sheer khorma, Shahi tukda, Khubani ka meetha and chef's special Benami Kheer (a garlic-based porridge). The `Kebab Biryani Festival' is open for dinner (7.30 p.m.-11 p.m.) and closes on August 17. For reservations and details, contact The Manohar, Airport Exit Road, Begumpet, Tel: 27903333, 55313333.


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