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Fit for kings

The Lucknavi food festival underscored the meticulous preparation behind the delicacies

photo M. Periasamy

Great start No better way to start a Lucknavi meal than with kababs

The nazakat of Lucknow and the aroma of Awadhi dastarkhan are in town. Jaypee Siddharta has organised a Lucknavi Food Festival, running till Saturday. Veteran Chef Ghulam Rasool has lent years of experience to treat Delhi with the traditional way o f preparing this Awadhi cuisine. For example, lagan ka murg is prepared on charcoal for four hours in a special degchi.

Perseverance pays

“A lot of perseverance is required as the degchi is placed over slow fire, allowing the ingredients to be cooked in their own juices and spices,” Rasool says . The version of Mughlai cuisine served in Delhi disturbs Rasool. “Tomatoes are used indiscreetly in the food here whereas Mughlai food requires very little of it. It just spoils the taste.”

What can be a better way to start the Lucknavi meal than with kababs? Nukti kabab, pasanda kabab, meena kabab, kalmi kabab, kaleji kabab, malai kabab, hariyali kabab, kakori kabab, zimikand kabab, you name it and they have it. For the main course, raan musallam is the best option as a lamb leg is marinated in pomegranate juice and spices and it takes you back to the good old days. Unlike in the local eateries, nahari gosht is served with shorba as the traditional way is to dip the bread in it.

Qasar-e-pukhtan is a specialised version of shahi paneer with flavours of authenticity. But the ultimate veggie’s delight is baigan aur mirchi ka salan, prepared with utmost perfection. Gilafi kulcha and ghisloo parantha here are as good as the ones in the lanes of Jama Masjid. Kamalkakdi ki biryani deserves a chance, so does kathal ka pulao. For the carnivores, muntajan is the best deal. Wind up this gourmet fanfare with the chef’s dessert for the day. The average cost of a meal for two is Rs.2500.

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