The invitation to this Food Festival had 'Royal' Awadhi food written all over it. I knew that Hazrathganj boasted of some of the best Kebabs in Lucknow and this is one feast I definitely did not want to miss.

I have been a great fan of the Food Festivals of the ITC for the effort they take to recreate authentic recipes as part of the 'Pop Up' festivals.

The cornerstone of this festival were the Kebabs. Each Kebab outdid the other. The meat and fish based kebabs were outstanding, but the Vegetarian Kebabs were even better still.

The evening started with some 'Thandai' which was rich with dry fruits and then Rose Sherbat.

This was followed by two soups 
The 'Yakhni Shorba' & the Vegetarian 'Badam Shorba'

​The Kebab Festival followed with the following Kebabs :

1. Galouti Kebab,
2. Kate masale ki macchi,
3. Murgh ke pannche,
4. Shammi kebab,
5. Boti Kebab
6. Gurda Keema
7. Nimona kebab (green peas),
8. Kumra ke kebab (pumpkin) (which was the show stopper literally )

​The mains
1. Gosht nehari,
2. Murgh rizala,
​3. Mahi sarson,
4 Haleem,
5 Paneer dum anari,
6 Baghare baingan,
7 Dum ki gucchi,
8. dal haryali

Breads
1. Sheermal,
2. Warki paratha,
3. Bakatkhani,
​4. Kulcha

Rice fare1. Gosht dum biryani,
2. gucchi aur mutter ka pulao
Guchi : is the hindi name for 'Morel' mushrooms that grow in the Himalayas. They are one of the most expensive foods available in the country and cost upto 1500Rs for 100 gms.

The Verdict

An outstanding fare with mouth watering Kebabs and some unique sumptuous main dishes which is an experience in itself for someone based in this part of the country.

If you are a Kebab lover , this is a Unique 'must visit' event priced at 2250 + taxes for dinner only till the 31st of July at the 'Madras Pavilion' at ITC Grand Chola.

Food is such a rich part of who we are, built painstakingly by the morsels we have taken over a period of time. There is always a sense of nostalgia attached to food. Good food has a way to trigger beautiful memories. It was one of those occasions at the Dining Room at Park Hyatt, when the first mouth full of 'Dal Bhatti' took me back in time, back to college when I used to ransack the tiffin box of my best friend who was a Marwari. That one mouthfull of Phulka and Dal Bhatti triggered memories of college life and it stayed on for a couple of days. 

The Dining room at Park Hyatt has brought in a resident Chef a 'Maharaj' as Marwari chefs are known, Amrit Maharaj, to whip up some traditional marwari vegetarian fare.

I have listed some of the dishes I tasted during my visit.

Ker Sangri : This bean and berry combination is unique to Rajasthani cuisine, Ker Sangri is a traditional, spicy dish made with the ‘ker’ berry and the ‘sangri’ bean. 
 
Gatte ki Subzi : Cylindrical Dumplings made of chickpea flour (besan flour) and cooked in a tangy yogurt gravy. This goes well with rice or with phulkas
 
 
Makai Palak : Another Marwari favourite is Fresh corn cooked in a Spinach based gravy.
 
Aloo Jeera : Potato with Cumin seeds flavouring..
 
Dal Bhaati is simply soup of mixed lentils, cooked with spices. Bati is a baked, whole wheat rolls and the combination is known as dal bati. Traditionally bati is cooked over charcoal. Fresh baatis drowned in piping hot dal and is supposedly excellent succor during the cold winter nights of Rajasthan.
 

All the above Side dishes were served with Fresh Phulkas and Bajre ki roti .
​

Badam Halva: The traditional Rajasthani sweet made of Ghee and Almonds and is actually a breakfast delicacy in Rajasthan during the Winter Months. Usually all pregnant women and Women who have given birth are given a spoon of Badam Halva a day for nutritional supplement 

The Verdict

One of the best Vegetarian meals I have had in a very long time !!

Venue: The Dining Room, Park Hyatt                       
Date:   Upto 24th July, 2016
Time: Every evening – 7 PM onwards
Prices: INR1350+Taxes