ITC Sonar, Kolkata, A luxury collection Hotel is delighted to present the unique and royal tastes of Metiaburj Dawat, a cuisine closely associated with Nawab Wajid Ali Shah from 16th to 23rd April 2016. Really I felt awarded to be part of the press meet with Shahanshah Mirza, a descendant of Nawab Wajid Ali Shah together with his wife Fatima Mirza.
Me along with Debjani represented Kolkata Food Bloggers
team and experienced the secrets and a unique taste of the hidden treasure of
|Shahansah Mirza with wife Fatima Mirza|
|Team KFB with Nawab|
They explained in details about this authentic, undiscovered and Royal cuisines, Metiaburj Dawat,that gave birth to actual 'kolkattai Biriyani'
The Nawab of Awadh(Oudh) ‘Wajid Ali Shah’ took refuge at Garden Reach in Metiaburj after the British ruler annexed on 11 February 1856.He was the tenth and last Nawab of Awadh and ruled for almost 9 years. After coming to Calcutta(now Kolkata) along with his large entourage of dancers, entertainers and khansamas(royal cook)- with their kitchen secret, he attempted to build a replica of the lost kingdom and palace at Metiaburj and had drawn a sketch of root through his Awadhi tradition . They are the fine example of how traditional recipes evolve with time as they travel through a cultured place from Lucknow to Kolkata.
Under the aegis of Kitchen of India,an initiative of ITC Hotels Sonar this time present the unique taste of Metiaburj Awadhi cuisine that really brings the true taste and image of Nawab era. His khansamas or bawarchis guarded the true treasures of Lucknow which came with them long back.
At ITC Sonar Chef Manzoor Alam is a key craftsman of this cuisine and presented excellent dish of Biryanis, Rezalas, Kebabs, Kulfis which can be seen as mingled with local influences as a process due to their mixing with the people of city of joy Kolkata.
|Me along with Chef Md. Manzoor Alam and executive sous chef Gaurav Lavania|
As told by the chef without Biryani Awadhi cuisine is incomplete as it has so many versions according to its origin or roots, so we got even little differentiation like Biryani with Aloo or without Aloo. Mrs. And Mr. Mirza also ruled out the fact that the introduction of Aloo(boiled Potato with boiled Egg) into Biryani was due to the overhead of the family , the true fact is that the people of Kolkata love Aloo in everything then why not in Biryani. Thus the cuisine use potatoes in the biriyani that evolved in the kitchen of Metiaburj with time and to be honest I am so lucky to get this authentic taste.
|Mutton Biryani from Metiaburj Dawat|
There are both vegetarian and non Vegetarian Biryani. The veg one Aloo Chana Dal Biriyani , powder where chana dal cooked with Basmati rice Potato on dum spiked with cardamom, mace powder
Dal fry which is green urad dal tempered with cumin, onion , tomato along with Mughlai Parantha, The nice aroma of desi ghee can be feel from even distance and the inside softness is mentionable.
|Dal fry with Mughlai Paranta|
|Murgh Reshmi Kebab|
Jal Frezy- Spicy mixed veg dry curryAloo Dum – spicy thick tomato onion gravy with small potato
|Machi Tikka Butter Masala|
So , Don't miss this opportunity to have this authentic dishes..
Place: Eden Pavilion, ITC Sonar, April 16-23, Dinner buffet only (7:30 pm to 11:45 pm)
Menu: Signature specialities from Metiaburj, also known as “second Lucknow”. Wajid Ali Shah, the last Nawab of Oudh
INR 2250 + taxes with a glass of select premium beverage per person
Rs 1,950 (plus taxes) per person, including a glass of soft beverage Keshari Firni with zarda