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Hyderabad food festival: Rich, tangy, spicy at Indyaki

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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)

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Oracle Ensures Keeping Sensitive Data within Boundaries of India

Not just big enterprises, Sutherland is confident the new Oracle Cloud will help small and medium businesses (SMBs) shun the legacy infrastructure and begin their Cloud journey

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Oracle office.

By Nishant Arora

There is definite hunger and desire among the Indian enterprises to move their workloads to the Cloud and with Oracle Gen 2 data centre now open in Mumbai, we have ensured that sensitive data remains within the boundaries of the country, a top company executive has said.

The Indian CEOs and CTOs are clear on one thing: It’s from my data that I’m going to learn my customers’ behaviour, understand my product better, receive new insights and innovate on top of those.

“Every organization is a data organization today; it’s all about the information and how to analyse it, parse it and create AI-based Cloud models that help the organization grow. We have now fulfilled the most challenging demand coming from the Indian businesses: If the data doesn’t stay on-premise, let it stay within the country,” Andrew Sutherland, SVP-Technology, Oracle EMEA and JAPAC, told IANS.

For Sutherland, it is big leap for Oracle at a time when not only companies but the governments too recognize the value of information and how data is core to the success of any firm across verticals.

“We’re becoming increasingly conscious that there are strong data jurisdictions and we need to respond to that in a sensible way. By putting Gen 2 Cloud data centre here in India, we hope that we will meet those requirements,” the executive noted.

Over 100 enterprise customers in the country have already moved their workloads onto the Gen 2 Cloud data center in Mumbai, which is being run solely by Oracle without any third-party involvement.

The Cloud major has plans to open another Gen 2 Cloud data centre in Hyderabad next year.

Oracle Launches Intelligence Map for Close Look at Internet.
Witnessing double-digit growth in India for past 3 years: Oracle. IANS

Customers and partners in India can now harness the power of Oracle Cloud and leading services like Autonomous Database to unlock innovation and drive business growth.

The Gen 2 enterprise cloud supports all legacy workloads while delivering modern cloud development tools, so enterprises in India can bring forward their past as they build their future.

According to Sutherland, to help enterprises achieve greater insights and deliver better customer experiences, we need to have a whole new Cloud architecture that is built around cost, scalability, agility and self-repairing capabilities.

“In the new Oracle Cloud infrastructure (OCI), the multi-layered security provides a different security architecture with incorporating intelligence into it. We’re asking data to look after itself with autonomous database in this infrastructure. That’s what we are confident it will help unlock the modern Cloud era for enterprises,” he elaborated.

Also Read: Bitfury to Set up a Blockchain Innovation Centre in Hyderabad

Not just big enterprises, Sutherland is confident the new Oracle Cloud will help small and medium businesses (SMBs) shun the legacy infrastructure and begin their Cloud journey.

“There’s hunger and desire to move onto the Cloud among SMBs in India. I don’t think there’s any cultural resistance in any way. There is boldness in their approach. The next step is where to take the first bite to eat and for that, we are here to help,” said the Oracle executive. (IANS)