Foodies of the city now stand themselves a chance to feel like Nawabs with a seven-day long Hyderabadi Food Festival being organised here.
Curated by Hyderabadi Chef SK Saibjan, the festival at the multi-cuisine Indyaki eatery at the Radisson Blu Hotel in Paschim Vihar will feature cuisines from Hyderabad which is a blend of Persian, Mughlai and Lucknowi.
Inspired by the huge response to the Awadhi Food Festival in July 2015, Chef Saibjan, says that the festival was on the cards.
Apart from the famous Hyderabadi Biryani, dishes like Hare Masale Ka Paneer, Zimikand Channadal Ki Shammi, Pathar Ka Gosht, Nizami Murgh Tikka and Tawa Tali Machi have been laid out for the foodies.
While the main course has Ambada Gosht, Dum Ka Murgh Machi Tamater Ka Salan, Gosht Dum Biriyani, Paneer Tikka Zardaloo, Nizami Subz Handi, Dakhini Saag, Khatti Dal and Haleem, the desserts include Sher Khorma, Double Ka Meetha and Figgie.
“In starters, Nizami Murgh Tikka(Chicken marinated in secret Nizami recipe), Ambada Gosht(Ambada green leafy vegetable cooked with mutton) in the main course and double ka meetha (bread and reduced milk based dum cooking) in the dessert are the main speciality of festival,” Chef Saibjan said.
Born in Hyderabad, Chef Saibjaan has been an expertise of Hyderabadi cuisine since the last ten years with a knowledge of authentic Hyderabadi food and relates to the regal kitchens of the erstwhile Hyderabadi Nawabs.