Journalism of Courage
On Saturday,Chef Shamsher Ahmed Hashmi,senior sous chef of Kangan Restaurant,Westin,prepared some deliciously authentic Awadhi recipes like Ghost Yakhni Pulao,Murg Dohri Kofta and Saffron Pulao. The cooking demo flagged off the ‘Awadh Food festival’ which will continue at the hotel till April 30. About Awadhi cuisines,Chef Shamsher pointed out to guests that they mostly comprise non-vegetarian dishes of chicken,lamb and mutton. He explained some of the most important points of cooking the food like the use of traditional utensils made of brass and copper like Muradabadi Handi,homemade garam masala,adequate use of ghee and charcoal fire which brings out the perfect flavour of the ingredients.
