Chefs of Spice Garden restaurant display the delicacies on offer at the food festival organised by hotel Maurya in Patna. Picture by Ranjeet Kumar Dey

A little of Awadh, a little of Hyderabad, and food connoisseurs are set for a finger-licking time.

Patna residents have an opportunity to enjoy the cuisine of the nawabs and the nizams till Sunday.

Hotel Maurya started its Kebab and Biryani Festival on Saturday with a mission to tickle the taste buds of the residents. The stage for the princely spread is Spice Garden restaurant.

The hotel has planned a special menu for the festival, complete with Hyderabadi and Awadhi cuisine. But if the foodies of the capital thought the festival was all about the choicest biryanis and the juiciest kebabs, they would be mistaken. Delicious desserts are also on the platter to finish off a scrumptious meal.

Kunal Trivedi, the manager of Spice Garden, said: “The festival is offering at least 18 types of kebabs and 12 kinds of biryani. There are also three mouth-watering desserts. Rashid Haroon, the executive chef of Maurya, is a specialist in preparing these cuisines and has designed the menu. We expect the festival to become a huge success. We are sure people will come to have a taste of these historical cuisines.’

The succulent dishes on the menu are a sure shot way to success. Not many food lovers would complain if they are able to end a meal of mutton kakori kebab and murg Awadhi biryani with a plate of faluda or the Mediterranean baklava.

Businessman Yashwant Kumar said: “Patna does not have too many good food joints. But now things are changing with popular brands like Nirula’s and Mainland China opening in the city. These historic cuisines are a welcome treat that takes us back to the golden era.”

Most of the kebabs range between Rs 400 and Rs 750. But residents are not averse to spending money on delicacies like galawat ke kebab, murg gulabi kebab, mutton chandi kebab or murg malai seekh kebab. The festival is also offering lip-smacking dishes named sunhari tandoori jhinga and angeethi ki rani.

Foodies would be well warned to eat light though, to fit in the delicious dishes of biryani and not to forget, the desserts.

The hotel aims to make a mark on their patrons’ hearts with appetising biryanis like prawn masala, samudra khajana, murg Nizami, murg tikka, gosht Awadhi and many more. The main dishes are priced at Rs 400 to Rs 600 at the festival.

Maurya officials also promise a finger-licking time on desserts. There are just three options — akhrot ki kheer, Awadhi kulfi faluda and a twist, Turkish baklava — but they sure pack a punch.

Chef Rashid Haroon said: “Awadhi and Hyderabadi cuisines are very old and offers a lot of variety to diners. All the dishes at the festival have been prepared with extreme care. I am sure the people will love them.”