Relish Awadhi Cuisine at this food festival in Jaipur

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Drawing inspiration from the rich heritage of the royal kitchens of the Nawabs, foodies in Jaipur will be able to sample gastronomical delights that are a reflection of the Awadhi flavours and their traditional cooking styles at the ‘Daawat-E-Awadh’ Food Festival at Hotel Holiday Inn in Jaipur.

DAAWAT-E-AWADH

Well-known for its rich preparation, distinctive aroma and flavours, the gourmands of Pink City can now get a taste of Awadhi cuisine right here in Jaipur as Hotel Holiday Inn is hosting a one-of-its-kind food festival ‘Daawat-E-Awadh’ at their Monarch Restaurant. During the 10-day food festival which is on till 24 July, one will be able to experience the authentic Awadhi flavours and the traditional cooking styles with a specially curated buffet menu, which has been designed with special insights from a Lucknow-based chef.

History of Awadhi Cuisine

Awadhi cuisine is essentially an indigenous part of the city of Nawabs — Lucknow. The dishes and cooking style of this cuisine is inspired and influenced by the Mughals. It includes rich preparation of both vegetarian as well as non-vegetarian dishes made using exotic spices, herbs and garnished with dry fruits. The need for such a cuisine arose as the emperors, the Nawabs of Awadh, being inhabitants of Persia, were used to a certain type of diet which comprised of grains, dry fruits, fruits and vegetables available in that part of the country apart from various forms of meat. This style of cooking was further polished by the Nawabs by adding exotic flavours of saffron and other Indian spices. The ‘dum pukht’ style of cooking which translates as the art of cooking over low heat is also synonymous with Awadhi cuisine. However, later on, the Awadhi cuisine was perfected by the royal khansamas while taking some hints from Mughals and local influences.

A Treat for Vegetarians too

The menu has been designed in a way that it caters to all kinds of palate. Telling more about the manu curation, the Executive Chef of Holiday Inn Jaipur, Raj Kumar says: “Usually Awadhi cuisine is seen as being pre-dominantly non-vegetarian. While there are a plethora of non-vegetarian dishes like Murgh Nargisi Korma, Keema-a-Awadh, Begam-e-Mahi, Nizami Tar Korma, Shammi Kebabs etc., there are an equal number of vegetarian delicacies as well. Since a major part of the populace here in Jaipur comprises of vegetarians, we have kept options like Paneer Shabanam, Khumb Laziz, Chilgoja Palak, etc. One usually also equates vegetarian biryani with pulao but we have cooked it using rose water in dum pukht style of cooking to give it an authentic flavour. Similarly, even though Awadhi cuisine is not big on fish but to cater to the diverse clientele and their palates, we have also included some fish preparations in the main course using the traditional Awadhi curries.”

Elaborating on their experience, foodies Ratika Bhargava and Riccha Khetan who visited the festival on the first day itself shared: “The spread at Daawat-E-Awadh is fresh and delicious with many options for vegetarians too. We recommend the Mint Shorba, Palak Chilgoza, Phaldari Akhrot Ke Kebab, Dal Lucknow and Kulfi Falooda”. Those with a sweet tooth can also relish traditional Awadhi desserts like Kheer, Phirni, Malai Makhani, Jarda, Shahi Tukda, among other sweet treats.