K3, JW Marriott’s food theater is aptly described, as it stages exquisite and fine kitchens from around the world, individually, yet within the same space. Pan Asian, Indian, European-Italian teamed with street food from the city of Delhi, it is a world in itself. And now, almost like a pop-up, K3 would be showcasing “Arif Miyan ki Rasoi” from the 28th of August, 2015 – 6th September, 2015, taking you on a culinary journey though some of India’s richest cuisines – Mughlai, Awadhi and Hyderabadi.
Chef Arif, originally from Lucknow, (yesteryear Awadh region) has curated an extravagant menu including some of the signature dishes from his favourite cuisines. Executive Chef Girish Krishnan scored a masterpiece in Sous Chef Arif, adding this gem within his collection.
We started off with the effervescent Galawat ke kabab (minced mutton kababs) on small round ulta tawa ke parathas. The kabab was an explosion of meat and spices, melting in the mouth – no bitter after taste – just about perfect. One could hardly believe they are eating meat, so tender and beautiful the experience was.
The chakunder ke kabab (beetroot kabab) was a good balance between the spices and the sweetness of beetroot. The tandoori chicken was well spiced, and had a good smokiness to it.
Next we moved on to the main course, served the traditional Lucknowi street food style. With Chef Arif sitting upon his pedestal, he doled out his delicacies to the waiting crowd below.
Started with a very nice gosht pulao, very delicately flavored and cooked, topped with a relish of thinly pickled onions, tomatoes, chillies and peppers(all soaked in lemon juice and salt). It was a great experience, the combination of long grained rice with the delicate spices and the perfectly cooked meat creating a harmony of flavours for the palate.
However the star of the evening was the Haleem. Full bodied, rich, warm, tangy enough, with the fried onions adding the right amount of crunch. This is one haleem you can have bowlfuls of.
The chicken stew is next, slow cooked in onions, garlic, ginger and many other spices, to make a smooth gravy. A comfort dish, simple yet very flavorful
The keema kaleji was spicy, the minced mutton cooked well, giving it a good coarse texture.
The mutton Nihari with the sheermal was another star of the fare – the meat falling off the bones, but firm, tender yet not disintegrating. This is again a dish slow cooked for a good amount of time, and to perfection.
They also have Dal Makhani, and other vegetarian curries and starters, great options for vegetarians as well.
We ended the meal with an apt dessert – the Zarda rice – which is an aromatic, sweetened rice cooked in ghee with dry fruits and nuts. The mild flavours perfectly complement with the intense and explosive flavours you have dealt with all night.
Chef Arif, with his background and experiences of working at various ITC hotels as well as 5 stars in Dubai, where he was the Chef de Cuisine, brings to you an incredible food journey into some of the richest dishes of India. This is a must-try fare!
Where: K3, JW Marriott, Aerocity, Delhi
When: 28th August – 6th September, 2015
