Dine like the royals

The Mughlai Food Fest has on offer some unusual royal delicacies. Photo: special arrangement  

Think Mughlai and rich gravies, succulent kebabs and flavourful biryanis come to mind. Innovated by the Mughals using whatever ingredients were easily available to them as they moved across India, the cuisine today is a testament of royalty. Heavy on dry fruits, meat and fat, the cuisine is easily one of the most popular across the country. It is to recreate this unique flavour that the chefs from Trident Hotel went on a two week trip to Delhi to experience authentic Mughlai food. And interestingly, it was in the streets of Old Delhi that the team of chefs headed by executive chef Manik Magotra uncovered the secret of authentic Mughlai food.

At a Mughlai food festival at Kanak, the Indian fine dining restaurant at The Trident, chef Manik recreates the magic of an era gone by with a selection of the choicest dishes. While some of the dishes on the festival menu are the more popular and commonly found ones there are others that will take even the most avid foodie by surprise. Begin your meal with a generous helping of the melt-in-your-mouth Galouti Kebab. Marinated and massaged for hours, the meat is mildly spiced and a true delight for the senses. It pairs particularly well with their freshly made mint chutney. The Seekh Nilofari is another must-try appetiser with its minced vegetables and puffed lotus seeds flavoured with fresh herbs before being grilled on a skewer. There is also the Rampuri Paneer Tikka for those looking for a richer option and for seafood lovers there is Jhinga Dum Nisha that is prawns marinated in yoghurt and cooked in the tandoor.

Mughlai Food Fest

Where:Kanak, Trident Hotel
When: Dinner only
Meal for two:Rs. 2500
Contact: 040-33165264

For the main course try the Mahar Paneer, cottage cheese cooked in rich tomato gravy or the Zannat-E-Numa, potatoes stuffed with crispy potatoes and dry fruits in an onion-tomato gravy. But if you do want to try something different then opt for the surprisingly delicious Amrood Ki Subzi, guava cooked in a rich gravy that’s flavoured with saffron. The dish is a sure winner and will take you by surprise with its robust flavours.

For the non-vegetarians there is the Shahi Nihari, a lamb curry that is cooked for hours for the perfect flavours, or the Murgh Handi Qorma, chicken simmered in saffron and rose water flavoured gravy. The main courses pair quite well with the crumbly Sheermal and Pudina Parathas. The Lakhnawi Dal is a great accompaniment with the main course and a perfect way to combat the richness of the main course dishes. Biryani lovers can sample the Rampuri Murgh Biryani that boasts of subtle and delicate flavours when compared to the spicier and tangier Hyderabadi version.

End your meal with either Kesar Phirni, powdered rice and saffron cooked in milk or Ramouri Gulathi made with semolina and khoya. What works with this Mughlai food fest is the fact that none of the dishes leave you feeling uncomfortably full or with a greasy palate while retaining the authentic flavours of the royal cuisine.

The food fest is on at Kanak till January 28.

With rich and robust flavours, the cuisine is easily one of the most popular across the country.

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Printable version | Mar 4, 2021 4:16:55 PM |

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