An array of lac and stone-studded bangles and pearly accessories sourced from Charminar, Hyderabad, Sufi music playing in the background, and a spread of regal Nizami food is what one could treat themselves to at the on-going ‘Nizami Korma Bazaar’ that swung open its doors at Hotel Novotel on Friday.
Taking the diners on a delectable culinary trip, a team of chefs, headed by sous-chef Surender Singh, whips up authentic recipes of Nizams cooked on a low flame to retain the original flavour of the meat that forms the major portion of the menu.
‘Paan ki jad’, ‘khus ki jad’, ‘patthar ke phool’, dried rose petals, and a combination of whole spices get into the ‘potli ka masala’ used to prepare a variety of ‘kormas’.
Minced meat, chironji (a spice), yoghurt, dry-fruit paste, and cream are incorporated to bring out authentic flavours of the preparations.
For veggies
The menu also has a number of vegetarian dishes.
“With more people switching to vegetarian food, the bazaar caters to the veggies as well,” says P. Mahesh, executive chef who supervises the food festival.
Vegetarians can explore about 20 delicacies dished out for the food fest, including vegetable-based kormas, ‘paneer ka dulmay’, ‘mutter ki lukmi’, and ‘Irani corn patti samosa’.
For some meaty treat, the a la carte menu offers ‘patthar ka gosht’ barbecued on lava stone slabs, ‘gosht shikampuri’ minced lamb patties stuffed with mint and yoghurt, and ‘nahari gosht badami korma’ braised lamb shanks in clarified butter and almond puree and haleem made of shredded lamb cooked with broken wheat and whole spices. ‘Qubani ka meetha’, ‘sheer korma’, and ‘phalon ki kheer’ form a part of the dessert section.
The 17-day bazaar is on at the Zaffran restaurant at the hotel from 12:30 p.m. to 3:30 p.m. and 7:30 p.m. to 11:30 p.m.
A team of chefs are here to whip up authentic recipes of
the Nizams
