Tag: India

Jaipur… a trip down memory lane #India #travel #Jaipur

“Atithi Devo Bhawah” Maharaja Jai Singh II

Writing about my trip into Old Delhi not so long ago evoked considerable interest. India has such a diverse and vibrant map, that it’s fun to talk about what the country has to offer. Sometimes getting off a recipe allows me to pursue something I enjoy otherwise, travel through India. I’ve done a fair bit of travel across the length and breath of this beautiful land. It’s a wonderful feeling to share a few bytes! We spent precious days in Srinagar in March last year, probably our most memorable trip in a while as we flew into the beautiful valley. Srinagar was truly ‘Paradise on Earth’. Soon after, bitten by the travel bug yet again, we headed for Leh, another absolute gem but so different from anything you can think of. We couldn’t get enough of it, and will hopefully go back there someday!

India is as diverse as diverse can be. Every nook and corner has something special to offer. Living in the NCR makes travel to cities like Agra, Jaipur and Amritsar quite easy to visit. Just a road trip away, it’s time to dive into one of my favourite cities to explore – Jaipur. With good expressways that lead to a city ready for international tourists, if you drive to Jaipur, make sure you take a breakfast or tea break at one of the dhabas en route!Winter is generally high season and even though there are a number of budget hotels in Jaipur, getting a reservation is quite difficult. Book in advance if possible, especially if you plan to be there during the festival season.  We visited Jaipur a couple of months ago as guests of the JW Marriott. While this might cater to slightly high budget guests, there are a number of affordable hotels in Jaipur as well.

With festivals like the Jaipur Literature Festival held annually since 2006, there are a plethora of hotel options available. If on a shoestring budget like friends of mine who visited in November last year, the best option would be bed and breakfast hotels in Jaipur.  Once comfortably settled in, the city is yours to enjoy.

We had a really nice tour guide and taxi that the hotel provided. What ensured was two days of fun, fun and more fun. Jaipur is a beautiful city with the awe inspiring architecture, so well looked after too. Heritage around every corner, it is really well planned. The Pink City as Jaipur is also called, is truly ready for the global tourist, and is a photographers delight!

Spots not to be missed … to begin with , the City Palace. It can knock your breath away. Beautifully maintained, clean, embellished  doors in the central courtyard for every season, puppet shows, some souvenir shops too. Interesting bric a brac, old buggeys, family trees all delight the visitor.

Just outside the city palace is Hawa Mahal, an architectural marvel. Dated in history, it’s a beautiful facade that has hundreds of small balconies and windows that allowed women in purdah to sit within and watch processions in the days of yore. The Hawa Mahal has a fascinating facade, while interesting shops dot the street around. Clothes, quilts, leather, silver, accessories, souvenirs … but don’t forget to bargain as you can get easily fleeced!Your next stop should be Amer Fort sitting atop a hill. Just the drive up to the fort will amaze you. Precision of architecture, huge bolstered walls made of heavy rocks, beautiful landscape. One is filled with wonder at how something so gigantic and perfect could have been constructed so many hundred years ago. Yet another well maintained historical building, and it is heartening to see so many local tourists visiting the fort over weekends.

How can you visit a city and not eat? If you are looking for fine dining, head straight for the JW Marriot. With four classy restaurants, there is something for everyone there. The 24 hour coffee shop will leave you wishing your stomach was an endless pit. The choice blows you away, with the freshest best food. If it’s Indian you crave, the Saffron is highly recommended. Make sure you try a signature smoked butter chicken, silky smooth saffron paneer, finger licking good maa ki dal and garlic naan. Also make time to stop by the Jaipur Baking Company at the hotel as it churns out the best freshly baked goodies money can buy!

If you are out in the city, and would like a quick meal stop then the Spice Court will not disappoint. We had the best famous Lal Maas at the beautiful Spice Court. The restaurant has a colonial feel to it, and offers a nice laid back atmosphere. No one seems to be in a hurry. For the sweet tooth, just alongside is a patisserie which offers the great desserts. Enter it and for a moment you get transported to a Parisian cafe.

We hit the best local food joints too, and we couldn’t get enough of them. Must tries include pani poories, local word famous ghewar and of course the kachoris. Go with an appetite because the kachoris in Jaipur cannot be found elsewhere. Rawat ki Kachori has the best {read BEST} kachoris in town. Eat a couple, pack a few …you will not regret carrying back ‘the taste of Jaipur’. It one of the only ways to keep the holiday alive after you leave the Pink City!

Don’t miss a post Also find me on The Rabid Baker, The Times of India

Baby Mustard Greens, Turnip & Almond Soup with a Mustard Vinaigrette in the Philips SoupMaker

“Soup puts the heart at ease, calms down the violence of hunger, eliminates the tension of the day, and awakens and refines the appetite.”
Auguste Escoffie

Baby Mustard Greens, Turnip & Almond Soup with a Mustard Vinaigrette made in the Philips SoupMaker. Days in the lives of food bloggers are sometimes very interesting. It was an exciting day when ‘it’ arrived. An appliance that was highly anticipated, and lived up to it’s expectations… after a few hiccups while I figured the soup maker out of course! From there on, it was smooth sailing! What followed was conversations that flowed smoothly {and sometimes chunkily} over soup of many kinds.

I admire good kitchen designs. How fun and creative can minds get. I have been using the Thermomix now for several years and was always fascinated by it’s ability to cook and blend like magic. Along comes another option, at a fraction of the price, almost a tenth actually, and promises fuss free simple soups the winter through, and smoothies galore through summer. Bonus…frozen yogurts and fruit compotes too!New toys are always fascinating for food bloggers and this one shone. It’s a simple machine, though a better manual with CLEAR instructions might have helped. It took me a little figuring out, cleaning my steamed spectacles a few times. I wish there was a better manual to go with it, maybe better online videos. After sifting through very vocal and gibberish Spanish videos galore, an advertorial video on the website, I finally figured out what I was doing wrong.For my second experiment, a mushroom walnut oat soup, one of my all time favourites that I cooked with Chef Vikas Khanna for Food Food Tv. I wanted chunky soup and presumed that it would give me ‘chunky chop’. So I cooked it, and cooked it…and cooked it again. Thought the machine was spoilt. Later, the better half suggested that maybe chunky is cooked but with the choice of pre-cut sizes. Obviously he was right!! I turned to something quite genius the machine offers – a manual blend! In the beginning I forgot to add oil, butter etc. Later I realised that it didn’t really matter. You can always top soup with some EVOO, a vinaigrette, butter or Parmesan. Once I got the hang of things, we were swinging soups by a dime a dozen! I loved some things about the soup maker, not least how sleek and shiny it was.

  • It fits small on the counter, so is great for compact kitchens. Of course, it’s great for big kitchens too. Mine is spacious, and the soup maker is sitting happily next to the Thermomix and Philips AirFryer
  • It’s simple to use once you get the hang of it. Just put everything in, give it a good stir, shut it and forget about it. Turns off after the soup is made.
  • Makes a comfortable serving of 4.
  • Keeps the soup nice and warm since the body is like a thermos.
  • Is handy to take to the table as the cord slips off easily, transforming the soup maker into an elegant jug.
  • Has a clean, non drip, pourable spout.
  • Last but certainly not the least, it’s a quick wash and dry design. No uncomfortable bits an bobs to deal with, a straight clean jug.
  • Did I tell you that the finger touch menu buttons on the top are neat, fascinating and so simple? {Don’t push them too often the first time, or the poor thing gets confused. I know because I confused the poor machine, then called Ruchira for advice! My problem was eventually the ‘chunky chop’}

The good thing is that once you get a HANG of things which should ‘happen’ almost instantly {I confused mine with my Thermomix which behaves a little differently}, there’s no looking back. Suddenly soups are all you want and your creativity takes over. I’ve been in this healthy ‘fitfoodie‘ frame of mind even more of late while working with Saffola as part of their Fit Foodie Panel. The soup maker makes me think out of the box even more! It takes the ‘work out of the soup’.

If you are looking for inspiration, the Philips SoupMaker comes with a packed book of recipes. Interesting smooth to chunky soups across seasons, hot & cold soup recipes, smoothies, compotes, frozen yogurts too. Use local produce like fresh beetroot, baby mustard greens, or go gourmet with ingredients like courgettes and Gorgonzola cheese, the book has something for everyone. Even quick recipes for fruit compotes with apples and plums, and smoothies! A quick strawberry fro yo tempts you so. I know where the mangoes will head this summer!

Quick, easy and pleasing to the eye is how Philips as a brand has developed kitchen appliances. The AirFryer was one such example, and the rice cooker is another. Philips has been nice to offer a Daily Rice Cooker as a giveaway to a reader of my blog.

To qualify,
All you need to do is leave a comment telling me what your favourite soup is.
Please leave a valid email address. Will pick a random winner at the end of the month.
The giveaway is open to anyone who has a permanent address in India.
Thank you for being part of the giveaway!

 [print_this]Recipe: Baby Mustard Greens, Turnip & Almond Soup with a Mustard Vinaigrette

Summary: Flavourful and earthy, this soup offers the best of winter comfort in a bowl. The mustard vinaigrette adds a nice dash of mustard tones and lime tanginess taking the simple soup to another level. Made in the Philips SoupMaker, it’s the fastest soup I have made. Fuss free too

Prep Time: 5 minutes
Total Time: 25 minutes
Ingredients:

  • 50g {1 bowl} baby mustard greens {or use kale, spinach etc}
  • 1 turnip, quartered
  • 1 small potato, quartered
  • 400ml water
  • 500ml milk
  • 50ml single cream
  • 50g almonds, chopped
  • 1tsp vegetable stock concentrate {or a cube}
  • Salt to taste
  • Mustard vinaigrette
  • 2tsp extra virgin olive oil
  • 1tsp mustard {kasundi}
  • Juice of 1/2 lime
  • 1/4 tsp salt
  • 1 tsp finely chopped garlic greens
  • To top
  • Wholegrain croutons if desired

Method:

  1. Place all ingredients for the soup in the steel jug of the soup maker and give it a good stir.
  2. Shut the lid, switch on the soup maker and select the smooth soup option from the menu.
  3. In 20 minutes soup is ready. Top with mustard vinaigrette and croutons if desired.
  4. Mustard vinaigrette
  5. Place all ingredients in a small bowl and whisk with a fork.

[/print_this]

Don’t miss a post
Also find me on The Rabid Baker, The Times of India

Walking through the streets of Old Delhi on a cold winter morning #props

‘Food is not rational. Food is culture, habit, craving and identity.”
Jonathan Safran Foer

There can be nothing better than an impromptu walk through the streets of Old Delhi on a cold winter morning. Unplanned turned out even better. One day, a couple of weeks ago, I tumbled out of bed feeling restless and tired of work. The cold had been getting to me, work progressing slow and somewhat unsatisfactory! I needed a fix, and for me it was an instant decision.

With Mr PAB away in HKG, it was a free day. I literally tumbled out of bed into a very foggy and cold morning. Then bitten by the familiar addictive ‘old delhi bug‘ once again, within the hour I was on a train into the beautiful old city. The experience is always enriching, and to my delight, I found this impulsive visit an eye opener.For me, Purani Dilli or Old Delhi, or the walled city too as it is sometimes called, is synonymous with two things. Prop shopping is the big bait for the incorrigible prop collector that I am. And obviously, some of the best places to eat in Delhi is the other. It’s the ambiance that charms you, tempts you to go back over and over again – the flavours, the sights and sounds, the cacophony!

No North Indian food is complete without sweets, and the streets of the old city do not disappoint! Having never been to Old Delhi during the peak of winter, I was elated to dive straight into a light, airy and heavenly bowl of the elusive Daulat ki Chaat. Pure love!! It was everything Pamela Timms wrote it to be in her beautifully written book on Old Delhi – Kheer, Korma & Kismet! In the back of my head, the pages of her book turned, one by one. So much connect. Felt like kismet.

A quick chat with the gentle, sweet salesman and a few quick clicks later, I set off towards Jama Masjid. I wandered down the street which is home to some of the best restaurants in Delhi that offer old world rustic charm. Fresh, artisan food, aromatic, as spicy as you like it, flavours hard to find elsewhere. It was early and I wasn’t hungry for a meal, so just took in the flavours wafting through the air while lunch was being prepared. No sense of urgency at all, a languid charm, a nip in the air, lots of tea brewing everywhere..

Like most restaurants in Delhi, there is plenty of choice on offer here, though mainly North Indian cuisine. Since I was alone, I had plenty of time to take it all in. One place that caught my eye was a tiny little eatery offering Wazwan, Kashmiri cuisine. The tables already full with folk enjoying a late breakfast or an early lunch perhaps, the restaurant owner, an old man, was quite happy to chat with me. We talked about Srinagar since I had been there just last year, typical dishes {goshtaba, rajma, haaq, tabaq maaz, rogan josh}, that they cook everything on the first floor, how people come from far and wide to eat their food. I was really tempted but alas, with no appetite, instead opted for a nice cup of Kashmiri Namak Chai {salted tea}. What a revelation. Salty tea … deep, earthy, warming. Almost soup like! The best part was that the old man refused to take money for it. And that stunning samovar… a thing of everlasting beauty!

The samovar reminding me of why I was here, but sadly the shop I went in search for was shut. Quite disheartened, I hailed a rickshaw back to Chawri Bazaar and reluctantly stopped at a random copperware shop. Must have been my lucky day as the owners were more than happy to oblige! I returned giddily happy with stuff I fell in love with, stuff they couldn’t understand why I was so happy to buy. Once cleaned up, it shone. And how!!Spirits revived, it was another rickshaw ride again, this time to Khari Baoli as I had a promise to keep. Since it was past noon, the market is packed. Being Asia’s biggest spice market, trading is at a frenzy. The crowds carry you along, and it’s easy to get lost in all this mayhem. Visit it during winters as in summer the crowds can be pretty overpowering if you know what I mean. Bought some enamelware for a friend, some dry fruits that are always a part of the shopping list, took in the sights, sounds and smells… then very satisfied headed back to the train station. It was time to go back.

With a head full of memories and a bagful of goodies I reached home cold, exhausted but so so happy! I love any trip into the old city. The next trip will be on an empty stomach and with friends. The charm beckons you, the aromas call your name … kormas, rotis, rusks, sewain… it’s a food paradise. A food prop paradise too if you are lucky!

Don’t miss a post Also find me on The Rabid Baker, The Times of India

Feature| Thai Masterstrokes …Masterclass at Neung Roi, Radisson Blu, Delhi … and a Tom Kha Gai

“Thai food ain’t about simplicity. It’s about the juggling of disparate elements to create a harmonious finish. Like a complex musical chord it’s got to have a smooth surface but it doesn’t matter what’s happening underneath. Simplicity isn’t the dictum here, at all.”
David Thompson

Thai Masterstrokes! It was back to the classroom after a LONG time, and it was a half day of fun and delicious learning. There’s good food and there’s learning how to cook it with a master, yet it’s not always possible to have your cake and eat it too. It happened one day where we got the best of both worlds! We attended a brilliant Thai Masterclass at Neung Roi, Radisson Blu, Delhi … followed by a sumptuous Thai lunch.

It was an invite to ‘Thai Masterstrokes’ … to experience cooking classes featured at the award winning Thai restaurant Neung Roi, to sharpen your culinary skills as you learn the art of cooking Thai delicacies by the culinary goddess, Yenjai Suthiwaja. It was everything it promised to be and more. If this is what school is about, I’m ready to go right back!We were a group of food bloggers invited to attend one of the masterclasses which is being run for cooking enthusiasts in the city. I have to add that we were quite an exuberant bunch, very chatty and comfortable back benchers who were thrilled to be there. Kudos to sweet Chef Yenjai who comfortably accommodated our chatty group, making sure we were part of the class, involving us equally. This is the kind of class to be in!

 The class much to my delight began at the stroke of 11am, the designated time. So refreshing to see the attendees already seated, a smiling chef and her helper at the cooking station, a well organised counter with Thai cooking ingredients displayed aesthetically. The backdrop of the kitchen added to the appeal. These are paid classes that run at the restaurant, and are well attended. The beautiful mustard interiors add to the overall appeal.

The set of recipes chosen for the class that day were well balanced and in hindsight so simple to make. It’s one thing to order and eat, it’s quite another to watch the dishes being cooked under your nose, inhale flavours, watch the dish taking shape … and then eat. The connect is greater and so also the appreciation. The food talks to you and the flavours all come alive. Of course, the magic was created by Chef Yenjai who patiently took questions from her class, painstakingly explained ingredients, what they were called in Thai, substitutes etc. She was sweet to constantly praise her team who have made Neung Roi as popular as it is.

On the menu that day were two non vegetarian mains – Pla Yang Kamin, grilled sea bass, which was given a quick marination in fresh turmeric and herbs like galangal, lemongrass etc. Chefs tip – keep the skin on otherwise the fillet tends to break. Gently grilled to perfection, it was served with a tamarind chili dip which simmered while the sea bass marinated. The second main was Gai Kaprow or a stir fired minced chicken with chili and a Thai hot basil. Both the mains were beautifully plated and presented.

Between the two mains was a very interesting salad, Yam Tuea Plu or a winged beans salad. Making it even more interesting was the fact that these delightful beans are served raw. The complexity of flavours and ingredients made it intriguing, and the roasted coconut & tamarind dressing had us ready to dive right in. We had to wait though…

Then came another huge favourite Tom Kha Gai or chicken and coconut milk soup. Simmered with typical Thai herbs, this was a soup I knew I would love. Heard there was a vegetarian version too, Tom Khai Jay … and I was in love with the very idea!

The last course to be demonstrated, dessert of course, and another love story to follow. Tub Tim Krob or water chestnut in coconut jasmine syrup. We were smitten. Such a pretty, flavourful and simple looking dessert, yet so exotic. Loved how the chef served this up. In a matter of two and a half hours, she demonstrated an entire meal, slowly, patiently, lovingly. Of course we were quite hungry and impatient now…the food beckoned us!

The cooking classes are followed by an exotic Thai meal paired with wines, beer and soft drinks. The private dining room was reserved for us and we couldn’t wait to dig in. Amidst a lot of laughter, tons of requests ‘not to serve‘ the hungry audience until pictures were clicked, we embarked on possibly the most delicious and wholesome meal of late.

Pleasing everyone with varied tastes, and taste-buds is no mean task, that too a heady mix of vegetarian and carnivorous guests. Chef Yenjoi excelled. The grilled sea bass was light, bursting with herby good flavour and drizzled with a tamarind chili sauce that paired beautifully. This praise from a non fish eater…you can imagine how good it was!

We were really fortunate to have the very food experienced Ruchira with us, she asked for favourites to be added to the listed menu. That hit the ball out of the park. Take her with you when you eat out! Seriously the pomello salad was the BEST I have ever eaten. I couldn’t get enough of it. Can you fall in love with a salad? YES! The winged bean salad was also really really good. Crisp, crunchy, divine balance flavours, a great dressing…I love Thai food because no matter how much you tuck in, and overeat, it doesn’t leave you feeling exhausted and full. Loads of fresh raw or barely cooked vegetables, no carbs that I can recall {other than the corn fritters that appeared as a chef special}, gluten free too I think. And dipping sauces galore! Tangy, chili, fresh with undertones of herbs, we carried on with them much after the ‘dipping’ was done.

Hats off to the chef for having been able to develop a vegetarian Thai menu  for Neong Roi as it couldn’t have been easy. The mushroom satays {YUM!!} served with a different and very addictive sauce, the stir fried vegetables crisp and flavourful, and the cherry on the cake, the vegetarian version of the Tom Kha Gai! The Tom Kha Jay or the coconut soup was the best soup I have ever had. Beautiful lilting flavours, gentle on the palette, smooth and light. I think I could survive on Thai salads and soup for the rest of my life!More praise was due to be heaped when the dessert appeared! Tub Tim Krob was remarkably light and good! Water chestnut + coconut milk + jasmine = pure heaven! Such delicate flavours, so satisfying. Not too sweet too. It was the perfect end to the perfect masterclass and meal! We also tried a pumpkin dessert Fugtong Chum, which comprised of candied pumpkin and was beautifully presented again. That was quite sweet for me, yet was a hit with some others on the table!

Little wonder that Neong Roi, an award winning Thai restaurant, is so popular with it’s patrons. It’s a true labour of love and passion. The chef and her team are really passionate about what they do, and have got it right all the way! A masterclass @ Rs2000 with such a wonderful set of dishes taught, and then to get to eat them as a meal too is worth every penny, or rather paisa.

The fact that the class was packed and the students were there seated before time is testimony to how popular it is. It’s worth mentioning that seats are limited and that means quality! Thank you Radisson Blu Delhi was hosting us so wholeheartedly! We loved being there!

Baby Mustard Greens Indian Stir Fry … #freshproduce #NorthIndia #vegetarian #stirfry #healthy

“The easiest diet is, you know, eat vegetables, eat fresh food. Just a really sensible healthy diet like you read about all the time.”
Drew Carey

Baby Mustard Greens Indian Stir Fry  … quick, as spicy as you like it, simple and fuss free. Fresh produce is one of the highlights of winter in North India, and mustard greens a quintessential favourite. Someone asked me the other day if I only bake, and I almost gawked! I cook more than I bake, or maybe equal amounts. I love to cook, and love trying new stuff. I just don’t blog it often enough.

So turning a corner near home yesterday, I chanced upon this young lad selling a cartload of farm fresh vegetables. The greens caught my glad eye and I hit the brakes. They weren’t the normal greens we see everyday. They were tiny, or rather baby, mustard greens … fresh, tender and absolutely delightful. All I could think of was ‘I wish I had my camera‘. The next best thing was of course to buy some, take it home and shoot! So I bought a bunch of stuff for a princely Rs100 {less than $2} and raced home in excitement.

North Indian winter is incomplete without a meal of sarson ka saag and makki ki roti. It’s a dish I make often through the winter, yet this year I haven’t got there for some silly reason. The upside of course that winter is longer and colder this year, so there’s plenty of promise of the dish showing up in the days to come. Since that is a more involved dish to make despite the several shortcuts I take, the Baby Mustard Greens Indian Stir Fry seemed a simpler option.

A quick consultation with Sangeeta who rules the roost for fresh produce and is a ‘food knowledge bank‘ in my eyes, and I knew what I would make. I cooked up a simple stir fry … loads of green chilies and loads of flavour, and served it up with one of my favourite non vegetarian dishes – a chicken korma. Kept the leaves whole for this since they were small and tender, yet you can always chop them up.

Also feel free to reduce {or increase } the green chilies. they add a nice touch of heat served alongside the mild and flavourful Awadhi Chicken Korma, which incidentally is one of our family favourites. That korma, shared here and seems to get better each time we make it! It’s simple and uncomplicated too, with staple pantry ingredients.

 

[print_this]Recipe: Baby Mustard Greens Indian Stir Fry

Summary: Baby Mustard Greens Indian Stir Fry  … quick, as spicy as you like it, simple and fuss free. Fresh produce is one of the highlights of winter in North India, and mustard greens a quintessential favourite.

Prep Time: 15 minutes
Total Time: 30 minutes
Ingredients:

  • 750g baby mustard greens, leaves picked
  • 1 1/2 tbsp mustard oil
  • 1 whole dried red chili
  • 1/2 tsp asafoetida
  • 4 cloves garlic, finely chopped
  • 3 green chillies, finely sliced
  • 1 medium tomato, chopped
  • Salt to taste

Method:

  1. Wash and spin the baby mustard leaves in a salad spinner to get rid of extra water. {You can chop the leaves f you like]
  2. Heat oil in a wok, add the whole red chili when the oil reaches smoking point, and discard it once it blackens.
  3. Add asafoetida, green chillies and tomato to oil and stir fry to mix.
  4. Add all the leaves, reduce heat to simmer and cover and cook for 5-7 minutes until the leaves wilt.
  5. Open, season with salt, stir to mix well, and simmer for another 10 minutes or so until the leaves are cooked.
  6. Increase heat and stir fry until dryish. taste and adjust seasoning.

[/print_this]

Don’t miss a post
Also find me on The Rabid Baker, The Times of India

Food feature | RIVAAYAT … A Royal Indian Experience at Saffron, Trident, Gurgaon, & a Murgh Hara Pyaz recipe from Chef Izzat Hussain

“Food is a central activity of mankind and one of the single most significant trademarks of a culture.”
Mark Kurlansky

Food is the greatest healer, the greatest giver of comfort, and offers the best form of nostalgia to the culinary senses. It climbs up a few notches higher when it enters the royal kitchen. Imagine next, an intriguing combination of medicine and food. ‘Rivaayat – The Indian Culinary Conclave’ an initiative by The Oberoi Group made this possible with Izzat Hussain @ Saffron, Trident, Gurgaon.“Food is Medicine” is a term which was originally coined by Hippocrates, the father of Western medicine. It was his belief that eating wholesome food is the basis for good health, and it is this belief that forms the foundation of {Dr} Chef Izzat Hussain’s food philosophy. The uniqueness he brings to the table is how he seamlessly weaves Unani medicine and research of ingredients into his repertoire of royal Awadhi recipes.As part of this unique culinary initiative of The Oberoi group, I had the pleasure of experiencing a finely created meal at Saffron, Trident, Gurgaon. The fine dining Indian speciality restaurant has celebrated Chef Izzat Husain unveil secret recipes at Saffron. Rivaayat invites you to experience the magnificence of the royal kitchens of Awadh as he recreates treasured Indian classics like the Kakori Kebab, Gosht Yakhni Pulao, Zafrani Nehari and Baqakhani. 

Izzat Husain is known for taking Awadhi cuisine across the globe. He is a food enthusiast, working hard for several years to search and revive authentic recipes of Mughlai, Awadhi & Lakhnawi cuisine. He has learnt the cooking techniques and procedures from old cooks, house wives and foodies of royal families. Few of his specialities are Murgh Mewazad, Karhai Ghosht and Kebab Makhmali.

With the ever so sweet Mallika {Manager Comm, The Oberoi, Gurgaon} and Executive Chef Sandeep keeping me good company at aesthetic and beautiful Saffron, I set off on this delicious journey. The starters {or fillers as I call them} were specially good, and for me a meal in themselves. I loved the Gosht Parchay, the Chicken Tikka which were vastly different from any I’ve had before; a melt in the mouth goodness about with addictive flavours. The Galouti Kebab on the little ulte tawa ka paratha was a winner too. The 2 chutneys accompanying the starters were amazing. An Olive Green Chutney {fresh coriander and olive oil} and a Thoom Chutney {emulsified raw garlic chutney} both fresh, bursting with flavour, robust and earthy. Chef Izzat Hussain doesn’t believe in using water in his cuisine. The chutneys had a base of oil, and his curries are cooked in milk!

Time for the main course which arrived in gleaming katoris, little bowls of wonder. Lots of them. The menu is vast, and very interestingly offers a huge selection for both vegetarian and non vegetarian options. By this time the gentle Chef Izzat had joined us at the table. His belief is that milk or dairy cuts the acidity of the meat, thereby allowing easier digestion. I loved his signature Malai Boti Kebab which just melted away into oblivion. Also the Murgh Begum Pasanda, and a Mahi Korma, royal treatment all the way. I liked the way every little katori {bowl}  held its own ground with stand out flavours and spice blends.

What took my tastebuds to happiness was the Paneer Chukandar. I loved the way the chef brought this pairing together. So creative! The Sabut Moong with saffron was comforting, though cooked with cream, so a little heavy. Next the veg Shahi Korma, pillowy soft vegetable koftas wrapped in a luscious gravy. That tomatoes were not part of the ingredients was something quite enjoyable. This is what I like about Awadhi cuisine….caramelized onions and dairy that bring about beautiful red hues to the dish.{The camera had been done away with by now}. On the side were breads … Sheermal, Gullafi Kulcha and Izzat ki roti. The Izzat ki Roti was by far the best. A multigrain, crisp flatbread that was addictive good, one that you could nibble away at all day long! The name of course comes from the creator …Chef Izzat Hussain. The chef said that this special roti is now very famous across Lucknow.

Did I mention the Buraani Raita? Yum! Found it’s place on the platter alright! Oh yes, and there were 3 biryanis/pulaos that followed. A good to the last grain Kaju Biryani, and a couple of others – Gosht Tursh Pulao, and a Chicken Biryani which I could not try. Alas! Too full. Some Awadhi murrabba might have worked digestive magic here…. was I stuffed! That the meal was royal was obvious. ’twas heavy food I tell you.

Dessert was delightful as dessert should be. Despite obviously being stuffed to the gills, the array of desserts tempted. I sampled the Chhena Kheer, Taar Halwa and Shahi Tukda. The Shahi Tukda was my absolute favourite … a full bodied Stollen like bread with raisins and saffron formed the base. I have to say all 3 desserts were excellent. Not cloyingly sweet as a halwa or kheer can threaten to be. They were just right for me, with Exec Chef Sandeep letting me on Izzat Hussain’s secret. A dash of lime juice will always cut away the feeling of dessert being exceedingly sweet! Nice tip!
 I also came away with a box of the most yum fudge chocolaty cookies, a gift from Exec Chef Sandeep!

Trident, Gurgaon is presenting its Rivaayat, a celebration of the Indian Royal experience at its award winning Indian cuisine restaurant – Saffron between 19th January and 25th January 2015.

Awadhi cuisine hails from the city of Nawabs, Lucknow. This cuisine consists of elaborate dishes such as kebabs, kormas, biryanis, kaliyas, nahari-kulchas, zarda, sheermal, roomali rotis, and warqi parathas. The richness of Awadhi cuisine lies not only in the variety of cuisine but also in the ingredients used like mutton, paneer, dry fruits and rich spices like cardamom and saffron.The Lucknawi cuisine I have had in the past has been vastly different. Lighter on spices and milder to taste, obviously the food I’ve had in the past wasn’t this royal!! With my mother belonging to Lucknow, it is a city and cuisine which I enjoy a lot. I did ask for a simple, quick flavourful everyday recipe from Izzat Hussain’s vast repertoire. Here it is, a Murgh Hara Pyaz {Chicken with Spring Onions}, and as the tagline goes …  absolutely fresh, delicious and healthy!It’s a light, summery, quick, fresh dish. I added a dash of cream towards the end to make it a ‘winter comfort food dish’, more lime juice, green garlic and onion scapes and loads of fresh coriander to make it ‘wintery’. It was really good with fresh lachcha parathas!

[print_this]Recipe: Murgh Hara Pyaz

Summary: Murgh Hara Pyaz {Chicken with Spring Onions}, as the tagline goes,  absolutely fresh, delicious and healthy! A simple, quick flavourful everyday recipe from Izzat Hussain’s vast repertoire.

Prep Time: 10 minutes
Total Time: 30 minutes
Ingredients:

  • Chicken breast boneless julienne – 160 gms
  • Spring onions cut into batons– 60 gms
  • Fresh coriander – 5 gms
  • White butter – 20 gms
  • Salt to taste
  • Lemon Juice – 10 ml
  • Garlic – 5gms
  • White pepper to taste

Method:

  1. Heat butter in a pan and add garlic. Add the chicken juliennes and sauté.
  2. To this add the spring onion batons and cook on high flame.
  3. Add salt, white pepper , lemon juice and coriander and mix well.
  4. Serve hot

[/print_this]

Don’t miss a post
Also find me on The Rabid Baker, The Times of India

Please wait...

Subscribe to my newsletter

Want to be notified when the article is published? Do enter your email address and name below to be the first to know.
SIGN UP FOR NEWSLETTER NOW
Exit mobile version