Bengaluru Marriott Hotel Whitefield presents “Kebabs and Korma Bazaar” at M cafe (9-14 Oct 2017)
The Lucknowi cuisine from the land of Nawabs ,has been greatly inspired and influenced by the kitchens of Mughal rulers. Patronised by the Nawabs, the rulers of erstwhile Awadh, under the trained “Shahi Bawarchi” or the royal chefs , with expertise to serve best of the cuisine suited for the royal palate.
Essentially non vegetarian , these dishes are usually prepared with the “Dum Style” of cooking techniques on a slow flame for long time. Some of the other cooking styles widely used in lucknowi kitchens are the ” Bhaghar dena”, the ghee / oil tempering of the dishes and the “Dhungar dena” , the smoking the dishes to impart subtle smokey flavor to the dishes. The extensive use of blended and aromatic spices like cardamom, red chilli, saffron provides distinct flavour to the awadhi food. The use of “Ittr or Attr” , the perfume in the dishes to make it delicate and enhance the aroma , is also perhaps unique in cooking.
I fell in love with this cuisine during my hotel management days at Lucknow. The visit to the old chowk area of the city, relishing the delectable and legendary tunde kababs , the nihari kukcha , biryanis etc, was then our regular routine.
Marriot Whitefield Bengaluru invited me to the exclusive preview tasting of this amazing cuisine recently.
“Curated by famed Chef Pushkar , Kebabs and Korma Bazaar – the lucknow food fest , is available for Lunch at M cafe, at the lobby level international dining restaurant”
The week long festival celebrates the spirit of Tehzeeb & Nazakat, imbibed in this quintessential awadhi cuisine, in its own style , with rotational menu, and array of delectable authentic dishes.
Since the regal Nawabs and imperial Mughal rulers introduced it to the Indian-subcontinent, Kebabs and Kormas have been entwined in India’s history.
( Nalli Nihari, a traditional Muslim dish of slow cooked meat adorned with the aroma of rose water.)
Here’s what we were served as part of the preview.
The Preview Menu
Subziyon ka Akr
Above: Subziyon ka Akr, veg soup Below : Shahi Galouti Kebab , Palak Chilgaza Tikki and Peeli Mirch Ka Tikka
Shahi Galouti Kebab
Murg Tikka Mirza Hasnoo
Palak Chilgaza Tikki
Peeli Mirch Ka Tikka
Lagan Ka Murg
Subz Noor Mahal Parda Biryani
Gosht Awadhi Biryani
Khush Ka Chawal
Above: Subz Noor Mahal Parda Biryani Below : Naan E Tanak & Ulta Tawa Ka Parantha
Naan E Tanak
Ulta Tawa Ka Parantha
Shimla Mirch Ka Halwa
Nizam ki Nazakat
The man of behind the festival
PUSHKAR SINGH MEHRA Sous Chef, Marriott Bengaluru Hotel Whitefield
Chef Mehra is a veteran of the industry with over 2 decades of experience in Indian and Asian cuisine. Part of Marriot family since August 2017 , he is known for rich variety of Royal Indian Mughlai, Dum Pukht, Royal Awadhi dishes.Prior to this, he was worked in the kitchens of some of the top Hotels chains in India and abroad.