The heart of Delhi can be found in Old Delhi – 350 years old, yet strong and beating. The city originiated when the fort at Agra faced agonizing heat and insufficient accommodation for Shajahan’s lavish lifestyle. The Emperor chose a site south of Salimgarh after consulting astrologers and hakims, to build a new city called Shahjahanabad.
Thc city of Shahjahanabad interestingly bears a woman’s stamp. It was founded by Jahan Ara, the favorite daughter of Shahjahan. The royal kitchen was the place where talent and ingenuity among chefs was nurtured and creativity was amply rewarded. The bbazaars of the city where charged with the smoke of different kababs and the environment was filled with the fragrance of nihari, haleem, quormas and qaliyas. The array of breads was dazzling. Festive occasions were never complete without baqarkhani , kulchas and shermal. Sharbat ke katore , daulat ki chaat and kulfi ke matke added colour to the scenario.
During the reign of Bahadur shah Zafar, the city did not lose its grandeur and lavish banquets continued to entertain Nobles and Wazirs until the great war of Independence. The era was also known for the Kaystha and Baniya flavors, which were part of “Shahi Dastarkhwan”
Today many of the dishes are gone but the memory of the dishes linger, as do some of the recipes, safe in the custody of the family members who remain.Culinary Historian Salma Husain, chef Mohd.and chef Vipul gupta of Sheraton New Delhi present “Khwan e mazi”. The glorious tradition of the food of the bygone era. Enjoy the flavours of the lost recipes and the forgotten treasures in this unique “Kitchens of India” festival at the Delhi Pavilion.
Food Talks
Appetizers :
Kabab –E – Kuzeh : Is an old recipe. The mutton used in it was succulent and the mixture of onions, cardamom , cinnamon and red chilies added to the overall texture to this dish.
Gulab Tulsi Ke Kebab : Is an ideal vegetarian appretizer. Served with basil leaves and rose petal on the top. This grilled paneer kebab was well spiced and had smokiness in it.
Dum Ki Lauz – Is a classic and flavorful lamb kebab. Its juicy and very tender and it is baked with the egg for it’s light texture.
Mahi Naranj – Mahi Naranj is sol fish which is perfectly formed in a kebab with a flavor of Orange. Orange juice gives it an unique sweet and tangy taste.
Mains :
Chukunder Gosht : A unique combination of beetroot and beef that is cooked together to make a scrumptious Indian delicacy Chukandar Gosht is famous for its intricate flavours. This sweet and spicy curry will add freshness to an otherwise boring meal.
Baingan ki subzi was undoubtedly the main highlight of the evening. Brinjal was cooked with tomato puree which is an unique mixture and topped with anar dana, making it even for photogenic and flavorful.
Yakhani Biryani : This tasty rice dish is a classic at North Indian meals. It gets its name from the Yakhni (meat stock) it is cooked in.. It has a marvelous taste and has many spices which gives a rich taste to it.
Desserts : Evening ended on a sweet note with their signature dessert “Bhujo Toh Jaaney”. It is their take on traditional Gulab Jamun with a filling of minced mutton and elachi inside it.
In a nusthell, the festival is a perfect winner which connects with the theme of Delhi pavilion quite well. This is a dinner buffet at a special price of Rs1750/- plus taxes.
