Do you know what Dubai and Hyderabad have in common?
They are both known for their pearls.
This week however the only gems we talk about are those created in the kitchen, because for
ONE WEEK ONLY we have some pearly cuisine to absolutely try.
So please come on in!
They are both known for their pearls.
This week however the only gems we talk about are those created in the kitchen, because for
ONE WEEK ONLY we have some pearly cuisine to absolutely try.
So please come on in!
WHERE IN THE WORLD ARE WE?
Firstly, let's put Hyderabad on the map.
Hyderabad is located in South India on a hilly terrain; it currently stands as capital of two Indian states: Telangana and Andhra Pradesh.
The city was funded over 500 years ago. Today, it's the 4th most populous city in India and it's famous for pearls and diamonds.
Hyderabad is located in South India on a hilly terrain; it currently stands as capital of two Indian states: Telangana and Andhra Pradesh.
The city was funded over 500 years ago. Today, it's the 4th most populous city in India and it's famous for pearls and diamonds.
WHAT'S THE HYDERABADI CUISINE LIKE?
Hyderabad has been under a number of kingdoms, each leaving behind a legacy, which is reflected in the food. The Hyderabadi cuisine is in fact, an amalgamation of Mughlai, Turkish and Arabic along with the influence of the native Telugu and Marathwada cuisines.
It includes rice, wheat and meat dishes. It emphasizes the use of ingredients: picking the right kind of spices, meat, rice etc and cooking them to the perfect degree.
Remember: this is South India, which means you have key flavors from coconut, tamarind, peanuts, and sesame seeds. Among its most renown dishes is probably the Hyderabadi Biryani.
It includes rice, wheat and meat dishes. It emphasizes the use of ingredients: picking the right kind of spices, meat, rice etc and cooking them to the perfect degree.
Remember: this is South India, which means you have key flavors from coconut, tamarind, peanuts, and sesame seeds. Among its most renown dishes is probably the Hyderabadi Biryani.
LEGEND HAS IT....
One of the best things about India, is the legends. It's a land full of mysticism, and naturally the food is no exception. There is in fact a legend that says there are only 6 chefs or "khansamas" alive who can cook an authentic Kacche Gosht Ki Biryani. This dish is considered the ultamate way to judge a khansamas' skill! No pressure then!
HYDERABAD MEETS DUBAI
Whilst a trip to Hyderabad is a possibility, if you live or are visiting Dubai this week, then it's your lucky week! Why?
Because Chef Saraj Khan from Trident Hyderabad, is on residence atAnanta, the signature Indian restaurant at The Oberoi Dubai and I had the pleasure to try the spectacular degustation menu, so let's dive into it.
Because Chef Saraj Khan from Trident Hyderabad, is on residence atAnanta, the signature Indian restaurant at The Oberoi Dubai and I had the pleasure to try the spectacular degustation menu, so let's dive into it.
WHAT'S ON THE MENU AT THE HYDERABAD FOOD FESTIVAL
Please know that you can have both vegetarian and meat menus, I tried the meat one.
|
KEBABS
Pathar ka gosht,
murgh ki seekh, apollo fish |
MAIN COURSES
Arvi aur jhinge ka korma
Prawns and colocasia cooked in a rich cashew nut and coconut curry Dalcha Gosht Spicy lamb and Bengal gram curry, cooked with Hyderabadi spices Hyderabadi dum ka murgh Chicken braised in a rich curry of yogurt, chili and nuts, smocked in a sealed pot Served with: Mirch Ka salan Khatti Dal Cucumenber Raita Hyderabadi biryani Assorted Indian Breads |
DESSERTS
Anjeer ki phirnee
Rice meal and fig pudding with Roasted almonds Seviyon ka sheer khorma Thin vermicelli cooked in milk with ghee, nuts and raisins |
THE KEBABS
|
In the meat platter, you get a starter of kebabs with 3 succulent pieces: one of chicken, one of sheekh and one of fish. Prior to the beginning of the degustation menu, the Chefs gave a demonstration of how to do a kebab marination with Hyderabadi spices and yogurt. They mentioned how Hyderabadi cuisine is also somewhat spicier than usual, so I must confess that I was psychologically preparing myself for very, very hot food.
|
The Kebabs came and it's either that I am more and more accustomed to Indian spices, or perhaps the chefs had mercy, but I didn't find them to be as spicy as I had expected. The meat and fish were so tender and lush that I could have easily had seconds! By the end of this starter dish, I was already planning a visit to the city! |
MAIN COURSES
|
I don't know if you noticed, but there is a long list of main courses with this degustation menu.
There are 3 main courses served with 3 sides plus, biryani rice of mutton or chicken and for an extra helping of carbs, there's an assortment of Indian breads. In four words: You Won't Go Hungry! The main course are served thali style which is also my favorite way to sample an Indian meal. This particular one was served on a bed made of banana leaf. |
|
The biryani is then served directly on the actual banana leaf. I loved the juicy tiger prawns and the lamb, but also the dhal was something really special. However, for me personally the biryani was the star of the event. Want to know why?
Because if you recall what I wrote in another article about Indian cuisine I am not a huge fan of cardamon. Actually, I am being polite. I hate cardamon. There's a handful of things I don't like and cardamon together with beetroot probably takes the top spot.
Indians, instead love cardamon seeds, in fact to make you understand the ratio how this spice is used, Indians use cardamon as much as Italian use parsley. Get it?! It's basically everywhere.
Because if you recall what I wrote in another article about Indian cuisine I am not a huge fan of cardamon. Actually, I am being polite. I hate cardamon. There's a handful of things I don't like and cardamon together with beetroot probably takes the top spot.
Indians, instead love cardamon seeds, in fact to make you understand the ratio how this spice is used, Indians use cardamon as much as Italian use parsley. Get it?! It's basically everywhere.
This biryani, however, was different. For the first time ever I actually enjoyed a biryani! What was different this time? Well, Hyderabadi cuisine as mentioned earlier takes pride in how they use the ingredients, so just like any other biryani it did contain cardamon but it had been grinded. This meant, that its flavor got dispersed and bonded with the other spices. The whole dish was phenomenal. I really thoroughly enjoyed it!!
DESSERTS
|
You should already know by now, I have a sweet tooth and I also have quite a liking for rice puddings or anything that has a creamy texture, so these two treats were just what I needed to complete the tremendous journey through the Hyderabadi cuisine!
The Seviyon ka sheer khorma reminds me very much of "ras malai", my favourite Indian dessert, minus the paneer balls: very tasty indeed! |
|
|
The degustation menu is available from $90 (330AED) per person and if you prefer there is also an a` la carte menu.
For reservations, please call +971 4 4441407 or email restaurants.dubai@oberoihotels.com |
RSS Feed
