I have a great love for cuisine, so I’m always interested in local food, and there are
so many interesting dishes, spices and ingredients in India.
– Romain Grosjean
Lets be honest, our closest association to the authentic Awadhi cuisine is the Galouti Kebab courtesy Nawab Wajid Ali Shah of Lucknow. But the amazing Awadhi cuisine is so much more than that ! Many of its traditional rich gravies and smoked juicy kebabs are tucked away in the kitchens of the locals as restaurants give them their own spin to make the recipes & flavours more commercial.
It is time to savour the most authentic Lucknowi food at the Awadhi Food Festival at Baluchi, The Lalit, Mumbai! Evoking the indolent spirit of the Nawabs of Awadh, the Awadhi Food festival ( 16th till 30th June 2017 ) promises to be a feast for all foodies with as their Lucknowi Chef presents you with culinary delights across vegetarian and non-vegetarian menus, offering delectable starters, main course and mouth watering desserts.
Vishal Dudeja ( Public Relations, The Lalit ) , “ We, at the Lalit, are incredibly proud of our Indian Heritage and are constantly putting in an effort to preserve our traditional flavours. We like to provide our patrons with a true feel of our culinary legacies, because they are amazing just the way they are. For us it is all about honouring our Indian flavours and promoting the essence of the Golden Era. ”
Chef Parimal Sawant ( Baluchi, The Lalit ) , “ Our menu for the festival is quite unique. We have stepped away from introducing any twists or fusions to the food and have dug deep in understanding each recipe to produce it as is. Our team has made sure that each dish is cooked exactly the way the locals would which involved using a slow cooking technique that locks all the flavours of the ingredients in the dish itself. Our Dal Baluchi was slow cooked for three days and all it needed was a dash of ghee on top to let out its amazing flavours. Our Chef from Lucknow makes sure he has everything down to a T and keeps a watchful eye on everything that is made in the kitchen , well, many of the recipes come from his mothers kitchen.”
“ Yes, most of the recipes are from my mothers kitchen,” says Chef Rais Alam with a radiant smile. “ I have grown up eating many of these delicious dishes and love cooking them too. Some of the recipes even come from some special memories shared with friends and family ! The Mawa aur Mawey Ki Seekh comes from my friends house, a kebab his mother would often cook for us. As for my mother, she is a huge non-veg fan and most of the dishes at home involved meat. With the Awadhi festival I hope to bring a little bit of my home town and my maa ke haath ka khaana to our visitors.”
* Mava aur Mewey ki Seekh
Minced Mawa & dry fruit kebabs roasted in a clay oven
* Ghost Zafrani Seekh Kebab
Minced lamb meets with traditional spices, cooked on skewers with the flavour of saffron
* Murgh Parchay
Soft chicken breast marinated in a mix of cardamom, cream & cheese roasted on a tawa.
* Sabz Ki Galawat
Tender tava fried vegetables, flavoured with mace, cardamom and clove.
* Bhuney Pyaz aur Mirch ka Murgh
Home style chicken curry cooked & simmered in a rich onion & tomato gravy
* Shahi Nihari
Traditional lamb nihari simmered in royal spices
* Begum Hazrat Mahal Subz Korma
Seasonal vegetables cooked in a velvety tomato gravy with a hints of mawa & cream.
* Talle aloo ka Qorma
Potatoes, fried over low heat, simmered in a saffron gravy.
* Dal Baluchi
A signature preparation of black lentils with ginger garlic, simmered overnight on a charcoal fire finished with cream.
* Safed Chawal
Steamed Basmati Rice
* Rotiyon ki Tokri
A basket of assorted Indian flat breads. One unique addition to look for it the Taftan
which is a soft & sweet bread from Iran.
* Gulkand Ki Phirnee
A soufflé made from rice & milk, flavoured with rose petals.
* Shahi Tukra
Soaked bread garnished with dry fruits
Ankur Saluja ( Manager, The Lalit ),“ I personally love the authentic flavours of the food. A few of my favourites would be the touch of Singhare ka salan which is very unique. We have a delicious Chusa Makhani, Rose Phirnee, Shahi Tukda that I am sure everyone will love. What makes our food different is a sons love for his mothers food. Our Chef from Lucknow has introduced us to a treasure of flavours from his mothers kitchen.”
Wrap up the meal with the special paan and mukhwas by Arvind Chauhan
for the perfect end to a sumptuous meal.
With dewans, hookahs, samay, surahis, hand placed fans, a live santoor and tabla performance to boot, the ambiance promises to offer the perfect setting
to embark on a royal culinary journey.
We thank FBAI for the invite & the amazing team of The Lalit ( including Amit & Lavlesh ) for a lovely meal and for being wonderful hosts.
There are just 9 days left to enjoy the Zaika-E-Awadh festival at Baluchi…
Rush to The Lalit, Mumbai TODAY !