New taste, authentic touch
Firdaus restaurant, Hotel Taj Krishna, beckons gourmets with a new menu
CHANGES IN menu are on the agenda of any restaurant. They happen quite often. The menu at Firdaus in Taj Krishna has been revamped by Chef Pradeep Khosla and his team. "After thorough research we arrived at dishes from North India. As the name of the restaurant indicates, Firdaus served north Indian food. We concentrated on introducing age-old recipes from Punjab and Lucknow cooked in traditional style. Of course there will be a section of Hyderabadi food. Earlier a few items were served but now new dishes have been included. Haleem is the latest entrant which will be available throughout. This is to give the visitor a feel and taste of Hyderabad," says Chef Khosla.
Some authentic recipes have been worked out along with the masalas special to each dish. "The Kakori kebab and Akhtari kebabs are new additions. We have modified the traditional masala (from Lucknow and Amritsar) to suit the Hyderabadi palate," says Chef Khosla.
"Minute details have to be adhered to while cooking a dish. Cooking is an art. So one has to know when to add ingredients to a dish as they play a vital role in the flavour and colour of a dish. For instance, kasoori methi which is added to Paneer butter masala has to be put in at the right time, otherwise the dish may taste bitter. Similarly even ginger-garlic paste must be added at the right time to fried onions as otherwise it stops the colouring process of the onions," adds Chef Khosla.
So everything is worked out to be as authentic as possible. The new menu is a la carte has wide-ranging options for the veggie and non-veggies. As usual kebabs occupy prime place and there are nine non-veg and five veg ones. They are cooked in various ways - in the tandoor, tawa, or deep-fried. An interesting preparation is Bharwan Aloo Babri - which dates back to the times of the Mughal emperor Babur. Similarly Paneer Amir Khusroo's (a main course dish) antiquity goes back to the times of the Sufi saint.
Other delicacies churned out are Pindi chana (in true Rawalpindi style), Murg malai palak (where chopped spinach is fried and then mixed with chicken), Anokhi subzi (as the name itself indicates - an exotic blend of broccoli, asparagus, mushroom, golden corn and bell pepper), Aloo mutter asparagus and Jhinga joshina (prawns). As usual the ubiquitous bread basket (with naans, parathas and kulchas including missi roti which Chef Khosla recommends with Pindi chana) and the biryanis figure in the menu.
"We are making kesar-pista kulfi in house and serve it with falooda. Khubani ka meetha, the Hyderabadi favourite is very much there. The Awadhi shahi tukra and the Chenar payesh (a Bengali sweet) are the two new incorporations," rounds off Chef Khosla.
The food is tempting but remember it comes at five-star rates.
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