Secrets from a Chef’s Diary

“I started cooking when I was 15. I began from a small kitchen of Lucknow and went on to cook for erstwhile nawabs and some of the best restaurants of Delhi,” says the 80-year-old.

Rasool believes that the special flavour of Avadhi food comes from its being cooked in copper vessels,over slow fire and in dum,allowing ingredients to cook in their own juices. “The use of glowing coal gives the food a smoky flavour,” says Rasool as he serves his speciality,Galawat Ke Kebab. The kebabs melt in the mouth and you can taste each masala; not one overpowering the flavour of the other.

The taste and colour of his Avadhi food comes from khada masala and spice combinations that he has created over the years. “Badam powder and saunth are two of my secret masalas,” he shares.

The Kacche Gosht ki Biryani is a delicacy,with each grain of rice flavoured. Unlike many biryanis which are mere pulaos,this one has the rice blending with the flavours of the meat

For vegetarians,Zimikand and Anjeer Ke Kebab and Subz Galawat Ke Kebab are a good choice. The Mushroom Di Piyaza in the main course is delicately flavoured,while the Dal Bukhara is a labour of love,cooked for hours on slow fire,with a tempering and garnish that’s Rasool’s special. For dessert,try Sevian ki Muzaffar or Almond Kulfi,both a specialty.

Meal for Two: Rs 2,000 approx
Address: Kava,Sector 26
Contact: 9216686405

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