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Hyderabadi Ghizaayat : Hyderabadi Food festival at the ITC Grand Chola

8/30/2017

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Hyderabadi Cuisine is famous for its rich Heritage and had developed over the years under the Nawabs of Hyderabad. The cuisine has borrowed a lot of influences from Mughal, Turkish, Arab and Telugu and Marathwada cuisines.

The Madras Pavillion at the ITC Grand Chola has an ongoing showcase of the 'Hyderabadi Ghizaayat' for a week ending the 1st of September as a part of the lunch and Dinner Buffet.

I have listed out the dishes I had a dekko at during my visit to the Madras Pavillion.

PictureSherbet : the Welcome drink

The Starters
  • Khorme ke kebab (Soft lamb Kebabs)
  • Tali machli ( Fried Seabass Fillets)
  • Tootak (lamb) (Lamb Kebabs covered with 'Rava', named because they are beak shaped
  • Subz tootak 
  • Till ki arbi (Taro root kebabs covered with sesame seeds)
Picture
Khorme ke kebab
Picture
Till ki arbi
Picture
Tali machli
Picture
Tootak
The Mains
  • Lagan ke subz
  • Aloo timatar
  • Gosht ki chatni
  • Murgh malai korma
  • Dum ka murgh
Picture
Aloo Timatar
Picture
Dum Ka Murgh
Picture
Ghosht ki Chatni with Rumali Roti
Rice and Breads
  • Safed murgh pulao
  • Timatar ke chawal
  • Hyderabadi Sheermal
  • Rumali roti
Picture
Timatar ke chawal
Picture
Safed murgh pulao
Picture
Hyderabadi Sheermal
Desserts
Kaddu ka kista (Bottle gourd cooked with clarified butter)
Anjeer ki kheer
Sabut khubani ( Stewed dried Apricots)
​Rabdi
Picture
Sabut Khubani
Picture
Kaddu ka kista
Picture
Rabdi
Picture
Anjeer ki Kheer
Chef Sandeep was kind enough to explain the dishes and the history behind most of them. One of the interesting take aways from the festival was that there were plenty of options for the Vegetarians too as I was always under the misconception that Hyderabadi Cuisine is an exclusively Non vegetarian affair.

The fetival is on till the 1st of September and is available as a dinner buffet and is priced at Rs.2200 plus taxes.
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