Hyderabadi Food Festival at Hotel KC Residency from today

Chefs and officials of KC Residency displaying cuisines on Saturday. -Excelsior/Rakesh
Chefs and officials of KC Residency displaying cuisines on Saturday. -Excelsior/Rakesh

Excelsior Correspondent

JAMMU, Nov 17: Hotel KC Residency today announced the launch of eight day Hyderabadi Food Festival Jashn-e-Nizam which begins from tomorrow.
Buffet spread will feature authentic culinary delicacies prepared and presented by Chef Kaushal Sharma and his team of expert chefs. Click here to watch video
Hyderbadi cuisine is a princely legacy of the Nizams of Hyderabad . The city was founded by the Sultans of Golconda , who have developed their own cuisine over the centuries. It is heavily influenced by Turkish (Biryani) Arabic (Haleem) , Mughlai and Tandoori, with considerable influence of the spices and herbs of the native Telugu and Marathwada cuisine.
This was stated by Rahul Jandial, General Manager, Hotel KC Residency, while talking to reporters. He said the Nizams were invariably connoisseurs of good food. The royal palaces maintained fine kitchens and employed the best cooks. Often there would be competition amongst them as to whose table provided the most unusual and luxurious fare, he added.
He said traditional utensils made of copper, brass, earthen pots are used for cooking. All types of cooking involves direct use of fire. There is a saying in Hyderabad, cooking patiently or Ithmenaan se is the key; slow-cooking is the hallmark of Hyderbadi cuisine. The slow –cooking method has its influence from the Dum Pukht method used in Awadhi cuisine, he added.
Sharma said having a Mughlai it is very spicy and hot is the characterized by liberal use of exotic spices seasoning dry fruits, lamb is extensively used in non vegetarian Hyderabadi dishes.
An array of gourmet delicacies featuring world famous Kebab( Lagan ke Kebab, Pathar ka Gosht, Shikam Puri Kebab etc), Salan n curries (Hyderabadi Haleem,, Dal-Gost, Hyderabadi Dalcha, Bhuna Gosht, Paneer Shahjahani), Talli Machli ka Salan, Bagharae Baigan, Biryanis, (Hyderabadi Kache Gosht Ki Biryani, Sofiyani Murg Biryani, Tehri Subz Biryani) and desserts (Dabal Ka Meetha, Khubani Ka Meetha, Zafrani Firni etc) with a parallel variants of vegetarians and non vegetarians options.
Earlier people just know Hyderabadi means non vegetarian we have broken the myth by offering unmatched, unrivaled and outstanding range of vegetarian options like Hyderabadi Marak Shorba, Subz Haleem, Bhutte ke Kebab, Kabuli Chena Kebab, Dahi ke Kebabd, Aloo ke Garley, Baingan Mirchi ki Salan, Nizami Paneer, Aloo ki Tehri Pulao, Sheermal and Baqarkhani etc.
He said India is a land of kings and emperors, also known for its hospitality that is the essence of its deep rooted culture. “We truly believe in the age old dictum.-Atithi devo bhava and go to any extent to make the guests feel totally at home’’ said Rahul Jandial,.