Treat yourself to rich Mughlai cuisine at the Handi Hafta festival at Ambassador Pallava
BIRIYANI, TANDOOR, kebab... these are but a few delicacies that the Mughals have contributed to Indian cuisine. The Mughlai flavours are evident in their dishes, which are enhanced by creamy sauces, butter and marinades.The Handi Hafta, the Mughlai food festival on till November 30, at Ambassador Pallava, offers variety. "Mughal cuisine is known for its richness, the gravy is spicy, has a distinctive aroma and the taste of cashews," says N. Arun, executive chef.
You can skip the soup and start with a Kebab-E-Khusroo, chicken stuffed with cheese and green chillies, and grilled on a tandoor. Try out malai seek kabab, the mutton mince with cream and cashew also cooked on a tandoor. Chef Arun recommends sarson ka machi, minced seer fish and spinach and stuffed with Hyderabadi chilli, dipped in batter and deep-fried.
The cuisine gets its unique taste and aroma as it is cooked in earthenware.
The choice of biriyani is limited to just three mutton, chicken and vegetable.
"The Mughal biryani is cooked in a handi, where alternating layers of half-cooked rice and meat are laid and cooked in dum," says Arun.
Adraki champ, chops cooked with ginger, go well with biriyani. Jhinga shahjahani (not to be missed) is prawns cooked to perfection with capsicum and cashew gravy, flavoured with garlic. Surprisingly there is a wide range for vegetarians too, with most of the dishes being paneer-based.
Khurmi paratha comes with garlic, tomato and chilli toppings. To wind up the high-calorie feast, there is kulfi, saffron or rose flavoured kheer and stewed apricots with cream and custard.
A. CHITRAA DEEPA
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