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    What to expect, as an expert from Vivanta by Taj-Gomti Nagar, Lucknow, arrives to bust the mythsA� 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. a�?Awadhi food is not that rich. It is light, full of flavour, mildly spiced and made with the best of seasonal ingredients,a�? he explains. Having spent years with Qureshi, a�?perfecting the art of balancing tastes and understanding the importance of flavour and aromaa�? Ahmed explains that the food is all about subtle flavours a��saffron and cardamom, for instance a�� 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 a�?love and affectiona�? that make the food a�?delightful.a�? The kebabs a�� Mutton Gilafi, Khoya Khubani a�� 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
    a�� Ranjitha Gunasekaran


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