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EATING OUT

Deccan delights Culinary art

Photo: S. Gopakumar

Nawabi encounter The Hyderabadi food festival at Hotel Leela, Kovalam

Jewels of Nizam, Sails to Kovalam’ may be their catchline; nevertheless it is your tastebuds that they set sail.

Leela Kovalam welcomes patrons to the Hyderabadi food festival with a large cut-out of the Charminar Fort, heaps of exotic spices and dry fruits. As we sit down we are served chilled sweet lassi and hot kebabs, filled with fresh and spicy vegetables.

After taking a look at the buffet, I am tempted to grab a plate and try out the authentic tarkari biriyani with mirchi ka salan (made of coconut milk and peanut paste), uniquely tangy Dalcha and bhurani raita.

Biriyani is the signature dish of the cuisine and Kachchi gosh ki biryani and murgh dum biryani are the must haves. Dinesh Lal, executive sous chef, says: “The raw meat is cooked with the rice in a special pot called the lagan so that it is cooked in its juices. Slow cooking on low flame is the hallmark of Hyderabadi cuisine and it releases the flavours of the ingredients,” he adds.

The chef recommended the typical Hyderabadi bread, sheermal and Haleem (the lamb and whole wheat gravy), which is a sure treat for any gourmet. Some of the other delicacies in the menu are Hyderabadi keema masala and Nihari Shikampuri kebab.

Nizambi handi, Khatte Aloo, comprising an amalgam of rich gravy and aromatic spices, is what I would vouch for as the best of the platter.

A team of Nawabi master chefs have been brought in to conjure up the Hyderabadi delicacies. Tamarind, poppy seeds and garam masala have been liberally used to evoke the flavours of the cuisine. According to Dinesh Lal, the difference between Mughalai and Hyderabadi cuisine is the rich gravy of almonds and cashew nuts in the former and the use of coconut, poppy seeds, til seeds and peanuts in the latter. “The herbs and spices used and the method of preparation give the dishes their names,” he adds.

The ghazals, red-coloured lamps and staff in ethnic costumes enhance the old world charm of the festival.

It was soon time to check out the scrumptious array of sweets such as Sheer korma, Badam-ki-jhad, Gal-e-firdaus and Qubani ka meetha (apricot stewed with sugar and spice). The sweet tooth gets even sweeter!

The festival is a part of the regular terrace buffet, worth Rs.900 (all inclusive) and the Sunday brunch(Rs.1,190). The festival will conclude on August 1.

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