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Kebabs, khubani and curry

Nizam’s Kitchen, a Hyderabadi food festival at The Residency in Coimbatore

Nizam’s Kitchen, a Hyderabadi food festival at The Residency in Coimbatore   | Photo Credit: M_PERIASAMY

The Residency recreates the Nizam’s kitchen at a Hyderabadi food festival

The paaya was a favourite in the Nizam’s kitchen. The story goes that the Nizam of Hyderabad on one of his rounds in the streets of Hyderabad smelt something nice. He followed the smell and saw that it emanated from something simmering on a low fire. It was paaya, a soup made of lamb trotters that the villagers were cooking. The Nizam did not think twice. He immediately appointed them as the official cooks of the royal kitchen.

S. Ravi Sundar, the Senior Restaurant Manager at The Residency tells us the story as we savour the famous Paaya at the Nizam’s Kitchen, the Hyderabadi food festival organised by the hotel. The thick broth smells heavenly with the aroma of the Hyderbadi Potli masala and sandalwood powder wafting around.

The festival also has Haleem, a semi-gravy dish made of thin shreds of meat, wheat, lentils and spices.

Chef Mohammed Zashimuddin explains how the Haleem is stirred and mixed all day long to get just the right texture. The spicy paaya and haleem are served with Sheermal, a type of bread sprinkled with sesame seeds. The raisin tucked into the dough gives you a pleasant surprise as you munch on a piece dipped in paaya.

The Gosht Dum Pukht Biryani is a winner with its soft and juicy mutton pieces. For vegetarians, there are two varieties of vegetable biriyanis — Subzi Shah Biriyani and Aalishaan Biriyani. A pinch of saffron adds flavour to the biriyani and makes it irresistible. Have it with the Mirchi Ka Salan with its green chilli gravy. Occasional sips of Pudhina Ka Pani will ensure you have an appetite for at least two more rounds.

Then, there are the kebabs. The Shahzadi Murg, which is smoking hot meat, grilled to perfection, tastes best with the garlic chutney. Just as you stifle that burp and are preparing to call it a day, the rice powder and creamy milk Phirni is served. Also on the dessert platter are the famous Hyderabad’s Double Ka Meetha, Malai Chum Chum, a version of Rasmalai with extra dose of Rabri and the delicious Khubani Ka Meetha, apricots cooked in sugar…

The food festival is on for dinner at The Pavilion in The Residency till August 26.The buffet is priced at Rs. 720 per head for adults and Rs. 400 per head for children.

For details, call 0422-2241414.

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Printable version | May 29, 2020 8:16:55 PM | https://www.thehindu.com/features/metroplus/kebabs-khubani-and-curry/article3785423.ece

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