Hyderabadi Ghizaayat : Hyderabadi Food festival at the ITC Grand Chola

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.

Sherbet : the Welcome drink

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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)

Khorme ke kebab

Till ki arbi

Tali machli

Tootak

The Mains

• Lagan ke subz
• Aloo timatar
• Gosht ki chatni
• Murgh malai korma
• Dum ka murgh

Aloo Timatar

Dum Ka Murgh

Ghosht ki Chatni with Rumali Roti

Rice and Breads

• Safed murgh pulao
• Timatar ke chawal
• Hyderabadi Sheermal
• Rumali roti

Timatar ke chawal

Safed murgh pulao

Hyderabadi Sheermal

Desserts
Kaddu ka kista (Bottle gourd cooked with clarified butter)
Anjeer ki kheer
Sabut khubani ( Stewed dried Apricots)
​Rabdi

Sabut Khubani

Kaddu ka kista

Rabdi

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.