Showing posts with label Mirchi ki Halwa. Show all posts
Showing posts with label Mirchi ki Halwa. Show all posts

Monday, 14 July 2014

With the advent of Ramadhan month, most Chennai restaurants are engaged in dishing out yummylicious kebabs. But the only setback is that the kebabs at these restaurants include only the basic such as Tikka, Tandoori, Sheek or Malai. With people getting tired of savouring these over and over again, now seemed the perfect time to find a place that brought in some unique kebabs.

Just as this thought was running on, I was informed that ‘Paprika’ at ‘Courtyard by Marriott’ was running an “Awadhi” food festival. For those who might be wondering what Awadhi is, it is known better by its other famous name, the “Lucknowi Cuisine”. Awadhi is perhaps the cuisine that very closely resembles what we call the Nawabi khaana. Their spread not only includes mouth-watering kebabs like the Galouti & Shami but also the traditional Nawabi Biryani and delicious Kormas. Having savoured an amazing Galouti Kebab recently at one of the outings, a group of passionate foodies decided to check out the “Awadhi” food festival and deluge on some authentic kebabs. When we were further told that they had flown in their Awadhi cuisine specialist, Chef Yunus Khan, there was no turning back.

As we entered ‘Paprika’, the first thing that came to our notice was that the restaurant was very lively even though it was only a weekday. The d├ęcor along with a live Kathak performance resonated well with the food festival. The Awadhi cuisine is part of their regular buffet spread and started off with 2 Veg & 2 Non Veg starters brought to our table.

The first starter that was brought to our table was the majestic ‘Galouti Kebab’. Yet again the Galouti ticked the right boxes in terms of texture and softness. However, I personally felt that there was a tinge of one spice that had a more dominant taste on my palate which made it slightly unbalanced. Also the Roti was a bit soft which when enquired with the Chef was as I imagined intentionally done so to create a different texture between the melt-in-your-mouth kebab and the roti. This was followed by the ‘Malai Prawn’ which was a first for me. The prawns well delicately cooked to perfection and carried the right balance of flavour to make it truly the best dish of the evening. As they have an alternating menu, we were told that the other starter on the festival menu was a mutton chops.
(Mutton Chops)
(Galouti Kebab)
(Malai Prawns)
Coming to the vegetarian fare, we were served with another amazing starter that can rightly be called as the vegetarian’s Galouti. It was called ‘Khoya kas Galouti’ and was made using Paneer and Khoya. The kebabs were outright fantastic and is the best veg started I’ve savoured till date. I just couldn’t resist eating more and more. This was followed up with the traditional paneer starters, namely the ‘Malai Paneer’ and ‘Awadhi Paneer Tikka’, which were amazingly soft and loaded with flavours but nothing to beat the Khoya Galouti.
(Khoya kas Galouti)
(Malai Paneer & Paneer Awadhi Tikka)
By the time the starters were all done, we were so filled with amazing kebabs that a few of us decided to head straight to the desserts because there was one very unique dessert that kept intriguing us. But not wanting to miss savouring the speciality mains, I ventured on to the spread to savour some of them. The highlights amongst the mains was the ‘Nawabi Biryani’ which was very light on the palate and had loads of fabulous flavours bursting on every mouthful and was a raisin riot. The way the raising blended was truly outstanding. The other dish that picked my mark was the ‘Paneer Pista Hariyali’ as I’ve always had hariyali as a starter and never as a mains. The curry dish delivered at par to the standards set by the starters. The pista enhanced the flavours and made for a rich curry. The curry from the non-veg section that stood out was the ‘Mutton Korma’. The mutton was cooked to amazing perfection as you could still see the pink from the meat but could reassure yourself that the mutton was well cooked. Together with the naans, it made for a great combination.

(Mutton Korma)
Now coming to the desserts, like I’d said earlier, there was this particular dish which we’ve never heard before nor could we imagine as to how it would be. This dish of intense interest was the ‘Mirchi ki Halwa’. Yes, a dessert made of Chilli but not like the chilli chocolates that you must be thinking about. This was a proper halwa that was made using Bell Peppers. True to the expectation, the dish delivered hands on, a very palate friendly dessert with strong tinge of hotness. This alone should probably be your biggest motivation to indulge in some exquisite Awadhi cuisine and convince you to try them.
(Dessert Platter)
The Awadhi food festival is available at Paprika in Courtyard by Marriott till the 20th of July, 2014 and is priced at ₹ 1,250 including taxes.

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