JAMMU, Mar 22: Hotel K C Residency today announced the launch of ten-day Lucknowi Food Festival ‘Andaaz ae Lucknow’ starting from 22nd March to 31st March.
Savour the magnificence Lucknowi food from lands of Nawabs by Chef Jagdev and his team of expert chefs where kebabs will melt in your mouth and Dum pukhts melts your heart at the Lucknowi Food Festival. Lucknowi cuisine, deeply influenced by Mughlai style of cooking, will be recreated by the chefs at The Terrace Skylounge. All the dishes will be prepared using slow fire cooking method along with the exotic use of rich spices in all their dishes.
The delicious and vastly extensive buffet spread starts with soups offering Shorba Gosht Yakhni, Murgh Potli Shorba in non-veg and Sabjiyo ka Arq, Daal ke Yakhni will be served in the vegan category.
The buffet offers Mahi Aab-e-Hayat, Tunde Ke Kebab, Murgh Tikka Mirza Hasnu, Paneer Kutamasala Tikka and Arvi Ajeer Ke Asharfi, as the starters, promising the guests, the starting of royal taste of Lucknowi food menu. The live food counter will also be set for Boti kebab, Majlisi kebab, Chowk ki Tikki and Doodhwaale paye with Awadhi Naan and much more to be cooked and tasted just live.
Lucknowi Pulao is famous for the colourful presentation it imparts to the guests with the dishes like Nawabi Murgh Methi Pulao, Gosht dum Pulao, Subz dum Pulao, Zafrani Gosht Pulao. Food of Awadh and non-veg dishes have a ancient history of experiments and surprising flavours. Awadhi Gosht Korma, Lazeez Bhuna Gosht, Mahi Sunehari Kaliya, Lagan ka Murgh and Bong Zafrani Nehari are few such main course exotic dishes which won’t let you sit down unless you have it on the plate. Along with the non-veg dishes the Lucknowi Food Festival will also offer a lot of veg delicacies like Dolchi Khumb, Nawabi Paneer Korma, Palak khum Nafees, Dal Akbari and much more to be placed in the plates.
Shahi Tukra, Shahi Sewaiyan, Ande ka Halwa, Sheer Korma, Anannas ka Halwa, Dahseri ki Kheer are popular Lucknowi desserts and Mirchi ka Halwa is one unique dessert, you need it to taste it to know it.