The Telegraph
Tuesday , August 19 , 2014
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Nawabi nuances


Awadhi food festival


Hotel Le Lac, Ranchi


August 24


Awadhi dishes will be served during dinner, between 7pm and 11pm. Only ala carte

Vegetarian: Aloo gol matol, Dal cha shorba, Paneer noorjahani, Veg-sultan-e-Awadhi

Non-vegetarian: Handi biryani, Patthar-e-gosht, Hazrat-e-husn, Nihari gosht and assortment of kebabs with 52 varieties of spices flown in from Lucknow


Executive chef Balmukund Prasad provides the low-down on Awadhi delicacies:Hyderabadi and Lucknow (or Awadhi) are two different schools of cooking. Awadhi dishes have typical spices that are not used in other cuisines.

For instance, there are 52 varieties of spices that are used in kebabs! We are getting them from Lucknow. There are some preparations that are very old, but are still very popular. Example: Galowat kebab known as Tunde kebab till about half a century ago


We are trying to present the richness of Nawabi kitchens for Ranchi residents Satya Prakash,GM


Veg: Rs 200-Rs 250 a plate

Non-veg: Rs 250-Rs 300 a plate

Achintya Ganguly

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