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Flavours from Hyderabad

Hyderabadi biriyanis, qormas and more at the food festival on at The Residency

Try out specialities from Deccan-Hyderabadi cuisine at the food festival "Daawat e Khaas" being held at The Residency, ITC Hotel Park Sheraton and Towers, till May 28 (7.30 p.m. to 11.45 p.m.). The spread of dishes includes a range of biriyanis, qormas, haleem, salans and special desserts. A few of the recipes have been sourced from the kitchens of the erstwhile royal households of the Deccan. Chef Zahir from ITC Kakatiya Sheraton, Hyderabad, will oversee the fest.

The Hyderabadi biriyani (a blend of rice and meat cooked over hot coals), the nahari, the kulcha and the kababs have a lot in common with the northern Mughlai cuisine. One popular dish is the bagara baingan, or seasoned eggplant. Meat is a main ingredient in the cuisine and the dishes have been spiced up with a liberal use of exotic spices, nuts and dry fruits. For reservations call 24994101, extension 1820.

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