Royal innings

Into its third edition,the festival is being hosted at both the Chandigarh and Panchkula premises of the hotel. “Chef Manju Sachdeva,a specialist of this form of cuisine,has been called in from Hyderabad,” says group general manager Rajeev Kakkar. Known for her slow-fire style of cooking,Sachdeva claims to use secret herbs and recipes passed on by khansamas of yore. “There are many peculiar ingredients and they totally change the flavour. Local markets seldom have them and I always bring mine along,” she adds.

The essentially Nawabi fare offers biryanis,kebabs and a main course spread out as a buffet,priced at Rs 325 (excluding taxes) as well as a la carte menu. “Even though Hyderabadi cuisine is best known for non-vegetarian specialities,we have a range of lesser known vegetarian dishes as well,” the chef says. Among them,Baghare Baigan and Achaar Ke Allu are worth a bite.

If you are looking for an authentic Hyderabadi dish apart from the biryani,then dig into Nizam Shahi Chicken 65 (Rs 195). “The name mentions 65 as it was a dish that gained immense popularity during that year and not because 65 ingredients are used to make it,as is popularly believed,” says Sachdeva. Curry leaves added to the deep-fried snack increases its aroma and flavour.

Speaking of flavours,the Nizam Shahi Veg Biryani (Rs 210) offers stiff competition to its non-vegetarian counterpart. The main course also brings in Murg Nizam Shahi and Safri Gosht. To make the festival more attractive,the hotel will also host ghazal and sufi nights,where Ustad Abdul Hafiz of Punjab Gharana,accompanied by his son Ustad Fida Hussain will perform.

“The recipes are mostly yoghurt-based and rich in condiments,” says Sachdeva,who is quick to point out that there are no short or quick methods of cooking Hyderabadi food. “Itmenaan se,it is a matter of patience,” she signs off.

The food festival is on till April 20.

Meal for Two: Rs 500

Location: Site No.2,Sector 10,Panchkula & SCO 103-106,Sector 43-B, Chandigarh.