Marvelling at the sleek modern architecture lining the archways and boulevards of Aerocity, I arrived at my destination for the evening – J.W. Marriott, ready to embark on their Awadhi Odyssey, a celebration of the intricate flavours of Awadh. En route, my mind wandered to the legendary gastronomic tales of Awadh, where the fusion of Persian and Mughlai cuisines birthed a memorable culinary lovechild. Thoughts of the renowned kakori and galouti kebabs, known for their mouth-melting perfection, the slow-cooked Dum Pukht that promises to cure colds with its lingering aroma, the assortment of meticulous breads like sheermal and ulte tawe ke parathe, and the poignant puppet-prince, Nawab Wajid Ali Shah, credited with the invention of Calcutta biryani, filled my imagination.
Awadhi Odyssey: Every Bite A Lucknawi Delight
From lip-smacking kebabs to nehari that will make you sniffle in delight, find out all you need to know about the Awadhi Food Festival
Upon stepping into the chic restaurant, a warm welcome from the manager, Ryan Rocque, awaited me, and I was thoughtfully directed towards a heater to shake off the evening chill before the culinary festival commenced. What unfolded later in the evening surpassed my mental preface and expectations for the Awadhi cuisine festival, truly proving to be a great equaliser of anticipation.
About The Festival
Held at J. W. Marriott's K3 restaurant, the Awadhi Food Festival is an ongoing celebration of the long lasting legacies of Awadhi delicacies. The restaurant thoughtfully caters to the regional cravings of its customers who also tend to be secret aesthetes of hyper-regional delicacies, as confided to me by Rocque. Towards such culinary desires, the restaurant aims to bring various line-ups of food from the vibrant patches of the vastly diverse fabric of India. The preparation is always ensured to be authentic and preferably through inherited techniques. Prepared under the supervision of the celebrated Chef Abdul Haleem, the symphony of spices and aromas in the festival promise to tantalise your tastebuds, creating an unforgettable feast for the senses.
Perfected by expert culinarians, the dishes on the table are preserved through generations to retain its true essence. In a nutshell, the Awadhi Food Festival promises attendees a delightful culinary journey featuring succulent galouti kebabs, Gosht Pulao, flavourful Murgh Zafrani shorba and the delectable Paneer Khubani tikka, among other passionately prepared Awadhi delicacies. The feast reaches a satisfying conclusion with a decadent serving of Sheermal and a cup of warm, fragrant Kesar chai, ensuring a perfect blend of passion and perfection in every bite.
About The Chef
Boasting over two decades of culinary experience, Chef Abdul Haleem is the wizard behind such a sense-satisfying preparation. He is well-versed in the nuances of various regional variations of Indian cooking and diverse cooking styles. His passion for culinary innovation is deeply rooted in his family's gastronomic legacy, with his grandfather, Haji M Azghar Qureshi, and father, Abdul Salaam Qureshi, renowned for their expertise in crafting the famous kebabs of Lucknow, including the well-known Dora kebab. He is committed to preserving the exclusivity of each culinary tradition and constantly innovates new recipes while staying up-to-date with the latest culinary trends.
On The Menu
The Chef of the event has carefully curated a menu with three options falling under a single Awadhi umbrella. Each option promises a unique gastronomic experience. For the perusal of interested enthusiasts, Option 1 includes small plates such as the renowned galouti kebab and Murgh tikka hasano, along with soups like the Chaap shorba. The main course features Nehari gosht and Murgh Deegh biryani, accompanied by delectable bread choices like Gilafi kulcha. The sweet finale includes Double Roti Halwa, and the exquisite Rose chai and sheermal are perfect for refreshing your palate.
In addition, Option 2 offers a delightful spread with dishes like Majlisi kebab and Gosht pulao and soups such as Methi timatar shorba. The main course features Gosht istoo (stew) and Mooli macchi, accompanied by Naan-e-Tanak and Kishmish paratha. The feast concludes with Sheer kurma, complemented by Kesar chai and sheermal.
Lastly, Option 3 presents a variety of dishes, from Nukti kebab to Timatar ka Dolmeh, along with soups like Murgh Zaffrani Shorba. The main course features Awadhi gosht korma and Dal malika, paired with Rogani Roti and Bakarkhani. The sweet note is struck with Chukander-e-Afroz, and the meal is rounded off with Dalchini chai alongside sheermal.
A Personal Note
Retaining the perk to make a medley of my own depending on the visual and olfactory appeal of the dishes, I tried to slip a finger in every pie. For appetising and whetting, I was served galouti kebabs that certainly nearly melted in my mouth complimented with Awadhi naan which is milk sweetened with sugar and saffron suiting just my taste buds as a person with a sweet tooth. Scuttering ahead at the enormous choices, I took a bowl of the aromatic Nehari gosht, matching it with the traditional Gilafi kulcha. On the remaining empty space on my plate, I managed to put some Murgh Deegh biryani, towards which I floated like a cartoon character. While the Nehari gosht made me smack my lips through sniffles, the Murgh Deegh biryani was a nostalgic charmer that catapulted me back to the mediaeval streets of Lucknow, where I've never been. With barely any room for desserts, I nibbled on a little bowl of Sheer kurma, which I had half a mind to get packed and taken away.
The Information
Address: K3: New Delhi's Food Theatre, JW Marriott New Delhi, Aerocity
Dates: January 12 to January 21
Time: 7 pm to 11 pm; Sunday Brunch: 12:30 pm to 3:30 pm
Price: INR 3800 in addition to taxes; Sunday Brunch: Starting from INR 3999 in addition to taxes per guest