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Jasn - e-Awadh
The Qureshi Brothers: Ashfaque and Irfan.
Awadh, which was one among the most prosperous princely states in India, was not only known for its rich culture and heritage but also for its culinary delights. The nawabs were extremely particular and touchy about the matter relating to their palate and they treated the cuisine as an art form. The `Bawarchi Khana' (kitchen) was the crowning glory of their palaces. Not only the nawabs, but also the Awadhis in general found it a pleasure to treat their guests with their delicacies. Serving Awadhi food became part of their `Mehaman Nawazi' (hospitality).
To re-create some of its lost magic and to give the Vizagites a feel of that much talked of cuisine, the Qureshi brothers, Ashfaque and Irfan, have come all the way from Lucknow to host a food festival at The Park.
They are the sons of the legendary chef Imtiaz Qureshi and they have been mastering this cuisine for the last 200 years over generations. "Our family had been serving the nawabs of Awadh for the last 200 years hereditarily," says Ashfaque.
Over the years the Qureshis have perfected the cuisines, which they categorise as `Heritage cuisines- frontier' and `Dum Pukht'. "The origin of these cuisines is steeped in time. They come from the nomadic tribes of Afghanistan and the Moghuls. But over the years they have been refined and the nawabs of Awadh were primarily responsible for it," says he.
The reflection of the `dum' delicacies of Awadh can be seen in various other cuisines like the Hyderabadi, Kashmiri and to a certain extent even in the Punjabi dishes, says Ashfaque.
While the frontier cuisines are cooked in clay ovens, known as tandoors, the `dum' dishes are basically steam cooked without losing any flavour.
The food festival is being held in the hotel's ethnic restaurant, Bamboo Bay, and it will be on till March 28.
S.B.
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