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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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Kejriwal’s Door to Door Donation Drive is a Farce: Munish Raizada

Chanda Bandh Satyagraha makes an appeal that AAP should immediately restore donors' list on its website and then only seek new donations.

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Kejriwal
Dr. Munish Raizada along with his Chanda Bandh Satyagraha team outside the office of AAP MLA Jarnail Singh (Tilak Nagar). File photo

Chicago: The Aam Aadmi Party Convener and Delhi CM Arvind Kejriwal has launched a door to door campaign seeking donations for the AAP.  According to former overseas co-coordinator of Aam Aadmi Party, Dr. Munish Raizada, this is nothing more than a misleading campaign!

Raizada says that Kejriwal has no moral right to seek donations from common man as he has dismantled financial transparency in AAP by removing donors list from its website. Displaying donors’ list showing real time donations and making the income and expenditure accounts available online were the basis and the promise of the AAP, emphasised Raizada.

Now, after hiding donors’ list and its balance sheets from the public, the AAP cannot claim to be practising alternative politics.

Munish Raizada, kejriwal
Lack of financial transparency in the Arvind Kejriwal-led AAP prompted a group of NRIs, who once worked to mobilise funds and support for the party, to turn against it. (File photo)

It may be noted that AAP removed the list of donors from its website in June 2016. Moreover, since then AAP has been surrounded with controversies related to donations. AAP had also received Rs 30.67 crore Income Tax notice, last year in November, implying that all is not well with AAP’s accounts, says Raizada.

He further questions Kejriwal, that if AAP has nothing to hide about its accounts and if AAP is honest with its account keeping then why is Kejriwal hiding the donations?

Even the donation policy that was earlier the pride of every AAP volunteer has been done away with. The donation policy on AAP website used to state: “Every single rupee donated to the party will be published on the website immediately along with the details of the donor. Every expense done by the party will also be published on the website.”

But rather than putting the donors’ list in public domain, the party’s corrupt leadership started blaming BJP and I.T. Department for harassing its donors.

 

munish raizada, kejriwal
Chanda Bandh Satygrah demands restoration of  lost values in AAP ( File Photo)

 

Opaque political funding is the fountain head of corruption. Further, Raizada says that if the party cannot be transparent in its political funding, then talking about fighting corruption and graft is a mere rhetoric. He said that the appeals by Chanda Bandh Satyagraha have fallen on deaf ears as far as the party’s

leadership is concerned. 

Chanda Bandh Satyagraha makes an appeal that AAP should immediately restore donors’ list on its website and then only seek new donations. Chanda Bandh Satyagraha was started by AAP’s volunteers in 2016, with an appeal to the public not to donate to AAP unless it makes its donation lists open and transparent.