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    What to expect, as an expert from Vivanta by Taj-Gomti Nagar, Lucknow, arrives to bust the myths  about Awadhi cuisine

    Aficionados of Awadhi cuisine have a treat in store this week. Chef Shamshad Ahmed, who trained under the famous chef Imtiyaz Qureshi, will be cooking up a storm at the Vivanta by Taj-Connemara for 10 days, starting today. One of the things on his agenda: breaking the perception that Awadhi cuisine will leave you as immobilised as a python digesting its dinner. “Awadhi food is not that rich. It is light, full of flavour, mildly spiced and made with the best of seasonal ingredients,” he explains. Having spent years with Qureshi, “perfecting the art of balancing tastes and understanding the importance of flavour and aroma” Ahmed explains that the food is all about subtle flavours —saffron and cardamom, for instance — and slow-cooking, lessons learnt from the Mughals. He claims his take on the cuisine stands out because, probably like your mum, he uses fresh ingredients and “love and affection” that make the food “delightful.” The kebabs – Mutton Gilafi, Khoya Khubani — are the must-trys at the restaurant, but he suggests the dum ka murg and murg mussalm to gain a more nuanced understanding of the cuisine. The Flavours from Lucknow buffet is for dinner and priced at Rs 1,500 Plus tax at The Verandah. Details: 66000000
    — Ranjitha Gunasekaran

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