Whenever I hear Hyderabadi cuisine- Kache gosht ki biryani,mirchi ka salan, Haleem and double ka meetha are some of the dishes which comes in my mind.
Indyaki at Radisson Blu , Paschim Vihar is hosting Hyderabadi food festival “ Dawat-E-Nizam” from 12t Feb to 22nd feb where master chef S.K.Saibjan is serving mouth-watering delicacies from Nizams’ state.
My last experience of Hyderabadi cuisine was at Hotel Taj Mahal where executive chef Arun served the food from Hyderabad.
Hyderabadi cuisine is derived from Turkish, Arabic and Persian cuisine along with local influence from Telangana and marathwara cuisines. Though primarily it’s muslim cuisine which came with Arabic merchants, but was slowly adapted by locals with modification and usage of their own local ingredients.
Haleem and Khichda are considered to be the most important dish of Hyderabadi cuisine and both are believed to be almost similar, except, that in gosht ka khicha you will find chunks of meat while in Haleem it’s more of pounded. Both the dishes are said to be inspired from Harissa which is very popular in Arabic countries.
Apart from Haleem and gosht ka khichda I loved the dal that was cooked with spinach. MasterChef Saibjan said that in Hyderabad they use similar kind of leafy vegetable which is little tangy in flavour and known as kulfa. Kulfa is also known as noni ka saag in bihar. The baghare baingun was perfect and I loved the tanginess and the thick gravy that had grounded peanuts
We finished our meal with assortment of hyderabadi desert – double ka meetha that was simply the best and I enjoyed Mauz ka Meetha too! Gil e firdaus( kaddu ke kheer) was truly an extravaganza and a treat in itself!.
Visit Indyaki where Chef Saibjan has tweaked a few recipes by experimenting and amalgam of regular ingredients with flavors and fragrances from other cuisines.
DATE : 12th Feb. – 22nd Feb., 2016
VENUE : Indyaki, Radisson Blu Paschim Vihar, New Delhi
TIME : 7:30 PM onwards
PRICE : Rs. 1599 + taxes per person