The Telegraph e-Paper
The Telegraph
Since 1st March, 1999
CIMA Gallary


Hotel Yashwee International chefs display the menu

A hint of Lucknow, a whiff of Hyderabad — food connoisseurs of Jamshedpur are set for a finger-licking time.

This winter, if you want to relish Mughlai delicacies with soothing music, amble into Hotel Yashwee International in Sakchi, Jamshedpur, for the perfect ambience.

The hotel is hosting a 12-day biryani and kebab festival since Sunday at its restaurant RAW and sports lounge bar 60ML.

The princely spread is a labour of love, say the chefs, K. Ansari from Mumbai and Calcutta-based Md Aftab, who specialise in Lucknowi and Hyderabadi cuisine.

“There are at least 20 types of biryanis and kebabs,” said general manager (operations) Soumen Bakshi. “Wood fire ovens in the kitchen add authenticity to taste.”

Expect to find the rare nurgisi mutton dum biryani or korchi prawn biryani. Well-known ones include nawabi gosht dum biryani and sofiyani murg dum biriyani.

But who said only carnivores can romance the long-grained rice?

RAW promises a mouth-watering feast for vegetarians with jafrani veg dum biryani, birbali veg biryani and others.

The various types of long-grained rice on offer. Pictures by Bhola Prasad

On the kebab platter, both vegetarians and non-vegetarians have a huge variety to choose from.

From tikkas such as Aurangzabee murg or Jodhpuri paneer vegetarian and masuka, to kebabs ranging from mutton boorani, nizamee tangdi, tikka, gosht hafez and murg narula to prawn bagdadi and fish meemoli, just dig in!

“Lucknowi and Hyderabadi cuisines are very old and offer variety to diners. All the dishes are prepared with extreme care. I am sure foodies will love them,” smiled Md Aftab.


What: Biryani and Kebab Festival
Where: Restaurant RAW & sports lounge bar 60ML at Hotel Yashwee International, Sakchi
When: Till December 20
What’s on offer: Over 20 types of biryani & a dozen kebab varieties, both vegetarian and non-vegetarian
Pocket pinch: Rs 270 for veg combo; Rs 340 for non-veg