Never miss a story

Get subscribed to our newsletter


×

Hyderabad: The food festival of Hyderabad Royal Kitchens can be described as rich, tangy, spicy at the multi-cuisine Indyaki eatery at the Radisson Blue Hotel in Paschim Vihar.

On offer is an amalgamation of Mughlai, Turkish and Arabic food, derived from the princely legacy of the erstwhile nizams of Hyderabad state and is curated by Chef S K Saibjan, a master of the genre who has been specially brought down here from the southern city for the festival.


“Opened five years ago, Indyaki often comes up with various food festivals round the year to stand out in the midst of stiff competition,” Vivek Chandra Joshi, Indyaki’s assistant food and beverage manager said.

“These food festivals from across states ensure good business at the restaurant,” he says, adding: “On our way forward we want to explore such fests with the southern cuisines.”

“Providing new and authentic recipes from various regions brings us a new clientele base as well as sustains the existing one,” said Ranvir, the head chef at Indyaki.

The response to The Royal Kitchens of Hyderabad has so far been very good, Ranvir added.

Elaborating on Hyderabadi dishes, he said the cuisine emphasises the use of ingredients that are carefully chosen and cooked to the right degree of perfection. Among the condiments used in various delicacies are kabab cheen, pathar ke phool, chirounji, rose petals, sandal and pan ki jad.

Nuts, especially almonds, peanuts and cashew nuts, as also copra (dry coconut), have a major presence in the cuisine, Ranvir elaborated.

Sipping an Indyaki Punch cola, infused with rock salt, and garnished with mint and lemon actually makes you feel you are being punched and revived. I took a walk around the eatery to study its interiors.

The walls have various pictures showcasing the many cultural entities of Hyderabad city, making for a delightful and serene environment for foodies to savour the lip-smacking delicacies.

Then, it was time to sample the fare. First came the zaituni malai paneer tikka – paneer marinated in yogurt and spices, with the eternal mint chutney. Mutton seekh kebab, tender nizami murgh tikka and the crispy methi malai machi and gobhi65 followed in quick succession.

Surrounded by these gastronomical delights, I actually forgot all the tiredness of the day and worries of tomorrow. Also, a hope glimmered inside me – if the starters were so delicious, what would the main course be like?

Being a little biased towards non-vegetarian food, I quickly went to the counters serving them for the bouffet element of the fest.

Having heard a lot about the Hyderabadi biryani I delved straight into that.

“Kache ghosht ki biryani (lamb biryani) is raw mutton marinated with garam masala, degi mirch, brown onion, coriander powder, mint leaves and ginger garlic paste and kept for four hours and then cooked on the slow fire, in the famous dum cooking style,” Saibjan explained.

The tanginess of mirch ka salan, the mouthwatering chicken and mutton pickle accompanied the yummy biryani.

I next opted for a dish that was a great favourite of Chef Saibjan.

Haleem – made up of lentils, daliya, and meat – was completely new to me. Yet the very sight of it brought home to me the labour that went into making it.

Chef Saibjan said that haleem is made during Ramadan – the Muslim holy month of fasting – and is cooked on a slow fire for about 4-5 hours.

It is semi-liquid in form and when consumed before daybreak – when the fasting period begins – has the necessary proteins to keep one going for the 10-12 hours one has to remain without food or water.

“You need extra patience to cook haleem,” the chef said, adding: “Ithmenaan (patience) is the key and slow-cooking is the hallmark of Hyderabadi cuisine.”

Finally, catering to my sweet tooth were double ka meetha, which was, as the name suggests, doubly sweet; mauz ka meetha – bananas slow cooked with milk, sugar, cardamom and saffron; and gil-e-firdosh made up of bottle gourd cooked with thickened milk, sugar and garnished with elaichi and chopped dried fruit.

In a nutshell, the festival, which is on till February 22, is a must try if you want to indulge in a royal affair and for a mouthwatering experience at the Indyaki. (IANS)(image-2.bp.blogspot.com)


Popular

Unsplash

Feminism itself is nothing but a simple movement that pursues equal rights for women (including transwomen) and against misogyny both external and internal.

"In India, to be born as a man is a crime, to question a woman is an atrocious crime, and this all because of those women who keep suppressing men in the name of feminism."

Feminism, a worldwide movement that started to establish, define and defend equal rights for women in all sections- economically, politically, and socially. India, being a patriarchal society gives a gender advantage to the men in the society thus, Indian feminists sought to fight against the culture-specific issue for women in India. Feminism itself is nothing but a simple movement that pursues equal rights for women (including transwomen) and against misogyny both external and internal. It states nowhere that women should get more wages than men, that women deserve more respect than men, that's pseudo-feminism.

Keep Reading Show less
wikimedia commons

Yakshi statue by Kanayi Kunjiraman at Malampuzha garden, Kerala

Kerala is a land of many good things. It has an abundance of nature, culture, art, and food. It is also a place of legend and myth, and is known for its popular folklore, the legend of Yakshi. This is not a popular tale outside the state, but it is common knowledge for travellers, especially those who fare through forests at night.

The legend of the yakshi is believed to be India's equivalent of the Romanian Dracula, except of course, the Yakshi is a female. Many Malayalis believe that the Yakshi wears a white saree and had long hair. She has a particular fragrance, which is believed to be the fragrance of the Indian devil-tree flowers. She seduces travellers with her beauty, and kills them brutally.

Keep Reading Show less
Pinterest

Ancient India not only made mentions of homosexuality but accepted it as well.


The LGBTQ+ acronym stands for Lesbian, Gay, Bisexual, Transgender, Queer, and others. In India LGBTQ+ community also include a specific social group, part religious cult, and part caste: the Hijras. They are culturally defined either as "neither men nor women" or as men who become women by adopting women's dress and behavior. Section 377 of the India Penal code that criminalized all sexual acts "against the order of nature" i.e. engaging in oral sex or anal sex along with other homosexual activities were against the law, ripping homosexual people off of their basic human rights. Thus, the Indian Supreme Court ruled a portion of Section 377 unconstitutional on 6th September 2018.

Keep reading... Show less