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The best of Awadhi cuisine, served with love


The Awadhi food festival Daaawat- e- Awadh is on at JW Kitchen, at JW Marriot Kolkata till July 22

The man behind the festival is Chef Mujeebur Rehman from Lucknow, celebrity chef and rockstar as far as Awadhi cuisine is concerned, having worked with leading hotels in India and abroad.  Tall and handsome and dressed in a white Kurta, listening to him talking passionately about Awadhi food is an experience in itself.

“Serving the best Awadhi food, a vast collection of dishes and offering options to both vegetarians and non-vegetarians is our motto,” he says proudly.  Everyday there will be new items on the menu, two new types of Awadhi breads apart from the regular breads and new dishes in starters, main course and desserts. Over the course this week over 200 dishes will be served at the festival!

MoneyFoodTravel caught up with him and asked him to choose 3 vegetarian and non-vegetarian dishes that he would strongly recommend to everyone. Here are the picks.

Vegetarian dishes 

Rajma Galauti: Made of kidney bean patty, this is vegetarian dish that has a similar taste and flavour to its non-vegetarian counterpart. The kekab is not very common and is the chef’s own creation. The masalas used are the same as a mutton galauti kebab. Even non-vegetarians swear by this!   

Masoor Pista Shorba: Made out of black masoor dal , tendered a little and pampered with pistachio slices and butter. This one is a vegetarian dish which is rich, lavish and extraordinary and is sure to set the tone for what lies ahead.

Nawabi Baingan Bhurta: This is cooked differently from the baingan bharta which originated from Punjab and later came to Kolkata.  Made out of cooking smoky eggplant in yoghurt, onion and green chillies, chef Rehman says that this is a favourite even if those who do not like eggplants.

Non-vegetarian dishes 

Lazeez Boti Kebab: This is prepared from meat from the lamb legs where there is no fat but chunks of protein. The meat is cooked in a variety of Awadhi spices like potli masala, chironji paste and a dash of sandalwood dust and ittar. What you get is a very subtle, aromatic and meaty flavour.

Patli chaap: The dish is made out of lamb chops immersed in golden onion gravy cooked in potli masala, garam masala and sunflower seeds. The meat is cooked in its own juices and is extremely tender and flavourful.

Murg Deg Pulao: This is chicken pulao, not very rich, with limited amount of ghee, cooked in potli masala , cardamom and boiled milk. Awadhi cuisine can be rich and can be heavy on your stomach, but this pulao is light and tasty so you can go for more than one helping. Good to be had daily too.

Try out these and much more at JW Kitchen, JW Marriott Kolkata

For Reservations: +91 33 6633 0000

Address: 4A, J.B.S Haldane Avenue, Kolkata – 700 105

Date: 13th – 22nd July 2018

Timing: Lunch & Brunch – 12:30 pm to 3:30 pm; Dinner – 7:00 pm to 11:00 pm

Prices: Regular Lunch, Brunch and Dinner Charges applicable.

Lunch: 1250 AI (Monday – Friday)

Dinner: 1625AI (Monday – Sunday)


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