Awadhi Food Festival @ Vivanta by Taj - Connemara, Chennai

If one was to define Indian cuisine and the dishes that constitute it, I’m sure it would be a colossal effort. For Indian cuisine is not as simple as it may sound. To put in simpler terms, Indian cuisine is more a collective term and in true essence significance should be in mentioning the varying regional cuisines that are prevalent within India.

But if there was to be one such regional cuisine that has created an identity of Indian cuisine in the western world, then it’s got to be the Awadhi cuisine that originates from the Lucknowi region of Central India. The Awadhi cuisine is not completely indigenous to India as it was brought to India by the Mughal rulers from Persia. But over the centuries, the cuisine has adapted itself to its new found land.

The common saying goes that the true essence of Awadhi cuisine can only be felt in two places – one the kitchens of the royal family descendants and the other in the streets of Lucknow. Unfortunately, I still haven’t managed to gain an audience at either of the places. But luck struck when I was told that Awadhi Cuisine was going to make a stopover in Chennai. But being the food snob, I wanted to check it out only if it was going to be authentic. But when it came to my knowledge that it was being hosted by none other than Vivanta by Taj – Connemara, I knew it could possibly be the closest I can get to Lucknow.

The Awadhi food festival at Vivanta by Taj Connemara is spearheaded by Chef Shamshad Ahmad from the famed Oudhyana restaurant at Vivanta by Taj – Lucknow along with Chef Jaffer, Executive Chef at the Connemara. When I heard that they had flown the chef from Oudhyana, I knew for sure that the authenticity of the cuisine could be guaranteed. The festival takes over the complete menu and is in the form of a buffet spread with starters and soups served on the table as is the custom.

(Mutton Shammi Kebab)

(Murgh Gilafi Kebab)

(Paneer Tikka Hariyali)

(Khoya Khubani ka Kebab) 

The evening started of with a ‘Murg ka Shorba’, a mildly spiced chicken soup. The depth of flavours in the soup was immaculate and paved the way for a great meal ahead. The first of the starters to make way were from the non-vegetarian stable, with the ‘Murg Gilafi Kebab’ which was the followed by the ‘Mutton Shammi Kebab’. The Gilafi kebab was a variant of the sheek kebab with a mix of exotic Awadhi spices. One thing that was a standout was how rigid the kebab was in spite of taking the shape of a sheek as sheek has a tendency to break down to pieces once we begin cutting into it. The Shammi kebab on the other hand was equally delectable with a good texture. This was followed by the vegetarian kebabs with the mighty paneer making its way in the form of ‘Paneer Tikka Hariyali’. But the highlight of the evening has to be the ‘Khoya Khubani ke Kebab’. This was a combination I’m hearing for the first time. I’m sure most of us know the famous Hyderabadi delicacy, Khubani ka Meetha but a kebab made of Khubani (Apricot)? Well it turned out to be the star dish of the evening. It was loaded with flavours and had a very soothing textural effect on the palate. I loved it so much that I don’t even remember how many servings I’d had. If you happen to chance upon this dish anywhere in an Awadhi environment, please do not miss it.

(Chicken Awadhi Biryani)

(Dum Kofta Biryani)

(Rumali Roti)

(Nihari Gosht)

(Murgh Korma)

With the starters taking a major portion of our palate, there was very little room for the mains. So I settled in for some Rumali Roti along with ‘Nihari Gosht’ and some ‘Murgh Korma’. The Nihari Gosht was perfectly cooked with the meat falling of the bone effortlessly. The curry had a very aromatic taste thanks to the special secret spice mix that goes into it. On the other hand, the Chicken korma too was delectable but the Gosht was a clear winner. To take in some rice, I’d requested for some ‘Chicken Biryani’ and ‘Dum Kofta Biryani’. The Chicken Biryani was in true Awadhi style and was a marked contrast from the Muslim household biryani that I’m very accustomed to. But Biryani being biryani, no two cooks can cook the same style of Biryani. I liked the infusion of saffron and how the masala was light with the rice being unevenly coloured between white and yellow. The Kofta biryani was also very similar to the Chicken biryani barring the fact that the chicken was replaced by fried kofta which added another textural element to the dish.

(Dessert Platter)

To bring closure, we were served with the Awadhi desserts that shared space with their regular dessert spread. The desserts on the platter were a ‘Shahi Tukra’, ‘Sheer Korma’ and ‘Zarda Ananas’. The Shahi Tukra is a dessert that finds its place quite often in Muslim households during functions. It is a dessert made using bread which is soaked in ghee, fried and topped with dry fruits and nuts. The Sheer Korma resembled our kheer quite closely excepting it had a Date flavour to it. The Zarda was a saffron and pineapple flavoured sweet rice which was neither too sweet nor too dull. But comparing to the grandeur that is expected from Awadhi cuisine, I felt that it could have been upped a bit more.

The overall experience was quite frankly exhilarating as this was the closest we could get to being in Lucknow. However, there was one thing missing and I just couldn’t control myself from asking the Chefs present there about it. If you have guessed what it might be by now, I’m sure you have either read my reviews consistently or a great admirer of Awadhi cuisine. Yes, how can an Awadhi festival be complete without the mighty ‘Galouti Kebab’. It was then that the chefs confided in me that an important ingredient was not available matching to their high standards and as a result, they decided to leave it out for that evening. However, I was not to give up. Couple of days later, two other food buddies and I made a visit again just to savour the galouti’s made by a true lucknowi chef. And boy did we not regret for coming back again. Although mildly spiced, the galouti was bite sized and when combined with the Shirmal (Saffron flavoured Sweet Bread), Onions and some Pudina ke Chutney, it was just mind boggling. A perfect combination of flavours and textures exploding in the mouth with every gnaw. I just couldn’t resist and could have easily gulped down about 5 mini rolls.

(Galouti Kebab - Pic Courtesy: Chennai Foodie)

This experience has once reiterated the belief that the Awadhi cuisine can rightly be termed as India’s Royal Cuisine as it delivers to that title on every bite. The Awadhi Food Fest at Vivanta by Taj – Connemara is up until the 26^th of October, 2015 at their all day dining restaurant ‘The Verandah’.

Vivanta by Taj – Connemara is located in Egmore between the iconic Spencer Plaza & Ethiraj College with the buffet priced at Rs. 1500 plus taxes per person.

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Kitchens of India - Royal Repast of Arcot Cuisine @ Madras Pavilion - ITC Grand Chola, Chennai

Each and every time one thinks of Royal Cuisines in India, it is more than often associated with the Mughal cuisine. Coming down to regional cuisine, the erstwhile Hyderabadi royal cuisine plays a dominant role. However other regional royal cuisines seems to have been lost with time in spite of the region being home to several famous kingdoms.

Thanks to one of the leading luxury brand of hotels, we may now have a glimpse into these long forgotten royal cuisines. The ITC group of hotels are conducting a pan India food promotion titled “Kitchens of India – Royal Repast” that showcases regional royal cuisines. Keeping in line with the theme, ITC Grand Chola in association with the Nawab of Arcot bring us to glimpses of the Nawabi cuisine from this region. In order to provide a truly royal experience, the family chefs from the Arcot Nawab’s house tirelessly worked along with the expert chefs from ITC Grand Chola’s Madras Pavilion restaurant to bring their cuisine in an ITC style. 

(Badami Shorba)

(Paya Shorba)

(Nawabi Shikampur)

(Mahi Talko)

The evening started with two Nawabi styled Shorba – ‘The Paya Shorba’ and ‘The Badami Shorba’. Both Shorba had royalty embodied on them as they were both rich and flavourful. This was followed up with four different varieties of Kebabs – two non veg and two veg. The non-veg kebabs of the evening were the ‘Mahi Talko’ and ‘Nawabi Shikampur’ while the veg options were ‘Subz Gulkhand’ and ‘Palak Anjeera’. The ‘Nawabi Shikampur’ is very similar to the Shammi kebab except that it’s made using chicken instead of mutton. Although it was flavourful, I would have loved it even better had it been a little juicier. I skipped the other kebab as it was a grilled fish and I’m not too keen on fish kebabs. On the veg, I only tried the ‘Subz Gulkhand’ as it seemed intriguing to find how the flavour of gulkhand would be used. It was nothing to be wowed about but was a bit different in comparison to the different varieties I’ve tasted over the years.

(Arcot Biryani)

(Non Vegetarian Curries)

(Paneer Amir Shah)

Coming to the mains, the highlight of the evening was the ‘Arcot Biryani’ and the regular accompaniments such as ‘Raita’ and ‘Bagarhe Baingan’. On the curries, it was a trio of lamb, poultry and seafood with ‘Goolare Gosht’, ‘Murgh Shahi Korma’ and ‘Laal Baingan Jhinga’ and for the veg it was the ‘Paneer Amir Shah’. Coming to the curries first, I liked the Murgh Korma better than the rest as it was packed with spices that emanated a rich taste along with the rotis. The Jhinga and Gosht were equally good but the Murgh was better. However the Paneer was a disappointment as the core ingredient itself was very chewy and hard. I assume it could be because of being on the counter for quite some time. Now coming to the highlight of the day, the ‘Arcot Biryani’ was truly outstanding and the chefs have probably got this spot on from the Nawab’s chef. With a tinge of saffron and well cooked meat the biryani had all characteristics of a true royal meal.

(Double ka Meetha)

(Badam Halwa)

(Meethi Dahi)

How can a royal meal be complete without some great desserts? The desserts on offer for the evening were ‘Double ka Meetha’, ‘Badam Halwa’ and ‘Meethi Dahi’. To start with, the ‘Double ka Meetha’ was just one word - YUM. The bread were soaked delectably in milky sugar syrup while still retaining some crunchiness. I loved it so much so that I helped myself with two servings of the same. While the dahi was not unique, the halwa was great in its own way. Not being very heavy on the palate, the halwa had a nice texture and a very comforting feel. Overall the Arcot cuisine on that evening had a few misses but the plusses made up for more than that. Simply the Arcot Biryani and the Double ka Meetha can keep one going on and on.

The food promotion is part of the regular buffet menu at the Madras Pavilion and is on till the 14^th of September. The buffet is priced at ₹ 1950 plus taxes on all day for dinner.

To be updated on my latest reviews, do subscribe to the feed by leaving your email address in the subscribe section on the top right hand side of this post. If this article interested you, please share it so others may be interested and benefited too!!! For more mouth watering images, follow me on Instagram at @FoodInChennai. Request you to also visit our Facebook page Food In Chennai - Facebook and share the page with a Like amongst your friends and also follow us on our twitter handle at @FoodInChennai. You can also follow us on Google Plus at Food in Chennai-GooglePlus. Please also feel free to g+1 this post so others may be benefited too.

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Haleem and Iftar Pack - Daawat a Biryani

After beginning the Ramadan Iftar series with the review of Pista House Haleem, this time around wanted to check out on the Iftar fare from a non conventional place that serves one of the best home delivered Biryani in Chennai. Among the non conventional outlets, Daawat Biryani's Iftar menu seemed to have caught my attention well before others. Knowing that food from Daawat Kitchen can rarely be disappointing, decided that their Iftar pack would be my first pack of the season.

As always went through their offerings and placed my ordered on the previous evening for a Haleem Combo and an Iftar pack. Although you just need to order one out of their three combos for them to deliver, I wanted to get a broader overview of their fare and hence ordered for the above two combos. As highlighted in my first post of the Ramadan Iftar series, the review style will be crisp and on the following parameters.

Quantity:

First up the Haleem combo consisted of 500ml of Haleem and 5 pcs of medium shaped triangle Mutton Kheema samosa. The Iftar pack comprised of about 175ml Haleem, 2 nos of Kheema samosas, 3 nos of Chicken kebabs, a Chicken roll, Phirni and 150ml of Ice Lemon tea. 

Quality:

First things first, the Haleem looked considerably different to what I've so far known to as Haleem. I've been having Haleem for quite a few years now with some of them being hand brought by family when they fly down from Hyderabad just to let you know that I'm no stranger to it. The Haleem was very thin and watery as compared to the rich and gluggy authentic ones. To be honest the consistency was more of a hardened curry rather than the one that is synonymous with Haleem. It was also much lighter in colour as I was able to make a comparison with another Haleem that I carried over from the previous evening. Having a total of about 675ml of Haleem, I resorted to some kitchen experiments to get the consistency right. After reducing it for about 10 minutes with a vented pot, I was able to get a texture comparable to the traditional ones. However this Haleem was devoid of any bones and was to an extent flavourful minus the extra work I needed to do in order to overcome the runny consistency and get the true feel of having Haleem.

The mutton samosas were quite flavourful but would have liked it to be packed with more filling for the price being paid for it. The wrappers used for also great as inspite of being cold during the delivery, it didn't turn very soggy. The Chicken kebabs were a complete miss for me as the kebab was completely dried out and provided a sort of fine dusty texture on the palate. It was just too dry. On the contrary the Chicken roll was spot on. I loved the filling and the succulent parotta that was used to make the roll all added to the flavour. The roll was big enough for a person to consume and felt it to be the best item in the Iftar pack. 

As for the drink, the lemon ice tea there is nothing much to elaborate excepting that it was just about 150ml which in no way could be a sufficient quantity for a fasting person. Coming to the dessert in the pack, the Phirni unfortunately was again a major let down. Don't know if it was the packaging or what but when I transferred it to a bowl, it fell into it as a big ball. It had become way to thick and lost the complete feel of the semi liquid phirni that one craves for. As I had to scoop it out rather than spoon it, felt that it was a tad too high on sweetness level. However because of how it had turned too by the time it reached my place, I decided to do away after a few mouthfuls.

Price:

The Haleem combo is priced at ₹ 375 while the Iftar pack is priced at ₹ 295. Delivery charges are extra and for Kilpauk it was ₹ 55. 

Felt the pricing to be higher in comparison to the average price in the market. 500 ml of Haleem is priced at about ₹ 200-₹ 250 elsewhere. While the pricing of the Iftar pack is at the same as most other outlets, the number of items in the pack is comparatively much less here. The basic ingredient of breaking the fast which is the dates and water are not part of the Iftar pack. This coupled with a few other things leave the Iftar pack incomplete and wanting for more. Adding to this, the delivery charge, I felt just inflated the overall pricing because if the food was top notch it wouldn't have pinched so much.

Packaging:

The overall packaging was good except for the juice and dessert. The Haleem came in a sturdy container while the samosa and kebabs were boxed in an aluminium box. The roll was wrapped in the usual wrapper. However the Ice tea came in the form of a pouch knotted with rubber bands which was a big big disappointment.The same was the case with the phirni too. I seriously believe the packaging of the phirni had a major role in how it was perceived by me.

Rating:

• Quantity - 3/5
• Quality - 2.5/5
• Price - 2.5/5
• Packaging - 3/5

Overall I felt a bit disappointed as the high expectation I had keeping in mind how awesome their awesome is was definitely not matched by their Iftar offering.

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Kashmiri Wazwan Experience @ Spice Haat, Hyatt Regency - Anna Salai

The food scene in Chennai is slowly transforming into one that will always provide a choice for everyone irrespective of their preference, thanks to the numerous food festivals that keep happening round the year keeping in line with the season and festivities. But one establishment takes their food festivals a notch above the others. Rather than having the usual type of festival celebrating the broader cuisine of a place, Hyatt Regency curate festivals specializing on a specific food family within the broader cuisine of the place.

And the latest in their festivals is the ‘Traditional Kashmiri Wazwan’ experience that brings to Chennai the authentic wazwan cuisine. For those wondering what does ‘Wazwan’ stand for, ‘Waz’ means Chef who has rare culinary skills that are passed on for generations within the family while ‘Wan’ stands for shops with a large selection of meats and delicacies. The Wazwan Chef is usually someone of high regards in the society and used to exclusively cook only for momentous events and special occasions such as Marriages.

(Wazwan Traem)

To rope in the authenticity, Hyatt Regency has flown down Waza Bashir Ahmed from Kashmir who will help provide the same experience along with the chefs here in Chennai. The traditional Wazwan usually consists of 36 courses with each having its own traditions. However, the meal that we experienced was a shortened version having about 16 different dishes. 

(Traem - Sharing Plate)

(Seekh Khabab)

For the starters, we had some ‘Tabak Maaz’ and ‘Seekh Kababs’. The ‘Tabak Maaz’ is sort of a signature dish of the Wazwan cuisine and is prepared by infusing Lamb Ribs with spices and milk and finally being fried in oil or butter. The Seekh kababs need no introduction and here they have an option of meat or veggie. 

(Shirmal)

The main course comprised of several curry dishes that were accompanied with a ‘Kashmiri Pulao’ and ‘Shirmal’, the traditional Kashmiri sweet bread. The two stand out dishes were the ‘Lamb Rista’ & ‘Chicken Daniwal’. The rista is spicy paprika based red curry while there was also another subtle version of the same lamb preparation called Gushtaba which uses a yoghurt base. The Chicken daniwal as the name suggests was a preparation using loads of coriander that infused the flavour well balanced to the curry. Being an avid meat lover and having sunk in the ocean of culinary richness from the curries, I decided to forgo the veg mains and indulge in some Qahwa, the traditional Kashmiri tea.

(Desserts)

The desserts that were served helped tie all the dishes together in a celebratory style. The ‘Kesari Mango Phirni’ was truly outstanding with the flavours of mango, saffron and dairy complementing each other perfectly. The other dessert of the afternoon was the ‘Zarda Pulao’ also known as sweet rice. Had this been the only dish of the afternoon, then I would have raved but the Phirni just brought about the perfect closure to this wonderful journey of the Kashmiri Wazwan festival. 

(The Man behind the food - Waza Bashir Ahamed)

The Wazwan experience is being held at Spice Haat in Hyatt Regency and is part of their buffet spread. One can also savour the Wazwan experience in the authentic way by ordering for a ‘Traem’ which comprises of a large plate with rice heaped in the middle and surrounded by all the other elements of the cuisine. This is ideal for groups to indulge and share the love of eating from a single plate.

The festival is on till the 21st of June and is priced at ₹ 1550 plus taxes for the buffet while the Traem will cost about ₹ 1440 plus taxes for the non veg option and ₹ 1100 plus taxes for the veg option.

.To be updated on my latest reviews, do subscribe to the feed by leaving your email address in the subscribe section on the top right hand side of this post. If this article interested you, please share it so others may be interested and benefited too!!! Request you to also visit our Facebook page Food In Chennai - Facebook and share the page with a Like amongst your friends and also follow us on our twitter handle at @FoodInChennai. You can also follow us on Google Plus at Food in Chennai-GooglePlus. Please also feel free to g+1 this post so others may be benefited too.

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Rooftop Alfresco Experience @ Hotel Taj Club House - Anna Salai

Nature and dining go hand in hand when one thinks of a perfect ambiance for a meal. Beach side or a rooftop restaurant can always elevate one’s dining experience to a completely new level. Being in Chennai, we are lucky to have the second longest beach in the world thereby creating multiple opportunities for beach side restaurants. The only hiccup is most of them are located outside the city barring a handful. But when it comes to rooftop dining, a couple of great options do exist. Albeit the summer weather can make it a warm experience, the months from September till about March are the best time to enjoy a scenic view of the bustling city from a height.

The first restaurant in Chennai that comes to mind whenever I hear the word rooftop, is ‘Kefi’ located at the Hotel Taj Club House, Mount Road. Ever since they had opened, this became the de facto destination for all memorable occasions in the family resulting in every visit bringing back fond memories.  With such great experiences at Kefi and the restaurant always delivering above expectations, I was in for a shock when I got a call inviting me for a preview of the to-be-launched ‘Rooftop Alfresco’ at the Taj Club House. I was wondering on the lines of a change in Kefi hence was quite eager to know more.

The first thing I noticed on reaching the rooftop was that Kefi still was there. This gave me a smile on my face. But then there were some differences in the seating arrangement. That’s when I was informed that Kefi will remain as Kefi while the Alfresco dining experience is a new concept the hotel is trying. With the recent ruling against the ban of hookah, the rooftop provided the perfect setting. The Alfresco dining experience comprises of the area around the pool with a relaxed seating arrangement and a hookah bar. The concept in the food revolved around quick eats and single course meals.

(Mezze Platter)

(Flamed Prawns)

The evening started off with a mocktail for the teetotallers and a glass of wine for the others. The first dish to make it to the table was the ‘Mezze Platter’ comprising of a Spanakopita, Lebanese styled Hummus, Tabouleh and a falafel accompanied by some yummy soft Pita breads. Must say the falafel along with some hummus and Tabouleh wrapped in the pita made for an amazing short wrap. Was thoroughly delighted with the mezze. This was followed by probably the funniest sounding dish I’ve ever heard, the ‘Ricotta gnudis’. Feeling funny at how to pronounce it correctly, we checked on with the creator of the dishes Chef Siddiq who revealed that the ‘g’ needs to be silent. At the end of the day it still sounded funny. So coming to the dish itself, it was an innovation on fried cheese sticks. The Ricotta were shaped into small fingers and fried with a crispy crust. It was served with a mushroom sauce that complemented the cheese sticks perfectly. As this was the vegetarian setting, the non-vegetarians got the ‘Flamed prawns’. From the name of the dish, we were expecting to see a flaming Sambuca styled prawns to make its way to the table however that was not to be the case. The dish was more of a flame grilled prawns tossed with garlic, parsley and chardonnay.

(Maize Wrap)

(Maize Wrap)

(Ras al hanout Pizza)

With a subtle break in service perfect enough for us to enjoy the wonderful ambiance, the next dish was brought up to the table. The ‘Maize wrap’, was a generously stuffed wrap with buffalo mozzarella, pesto and plum tomatoes accompanied by a small portion of fries and a lettuce salad. This was followed by the ‘Ras al hanout pizza’. The pizza slice was topped with mushrooms, peppers and loads of cheese. The next up was the final course for the evening, a splendid ‘Key Lime Pie’, which was of the perfect flavouring and had the right amount of crustiness.

(Key Lime Pie)

What was interesting with this concept of dining was that the dishes on the menu were all equally exciting and intriguing. Most of the dishes gave that feeling that it needs to be tried. I’m sure that this would definitely be possible as the Alfresco setting provides a perfect situation for those days when we are early from work to relax or on those really stressful days when you just want to have some light eat and distress yourself.

The Alfresco experience is available at the rooftop poolside at Hotel Taj Club House, Anna Salai opposite to Spencers Plaza. A meal for two should set you by ₹ 1500 without alcoholic beverages.

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