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Photo-article-logo Friday, 06 March 2026

Lost flavours of mughal food at Hyatt regency

Dig into traditional Murg Musallam and Raan at the Forgotten Food of Mughal Era festival at Guchhi

Nandini Ganguly Published 21.09.18, 05:22 PM

Mughlai cuisine is known for its rich flavours and textures and the abundance of spices used. While biryani is the first thing that comes to mind while talking about this cuisine, there are some dishes which are equally, if not more, traditional to Mughlai cuisine. Think Murg Musallam and Raan. Bringing all these together under one roof is the ongoing Forgotten Food of Mughal Era festival at Guchhi — the North Indian restaurant at Hyatt Regency Kolkata.

“This festival is all about dishes from the Mughal era. We had to keep in mind the cooking method and recipes while curating the menu since you can’t go wrong with such dishes. They are elaborate and have so much variety,” said Uttam Dey, sous chef, Hyatt Regency Kolkata.

What: Forgotten Food of Mughal Era

Where: Guchhi, Hyatt Regency Kolkata

On till: September 30, 7pm to 11pm

Meal for two: Rs 3,000-plus

Chicken Mughlai Paratha with Chatpate Aloo Ki Subzi: Minced chicken is mixed with ginger, green chilli, coriander, roasted walnuts and cashew nuts and stuffed inside a paratha. The Mughlai Parathas are served with a tangy, spicy potato sabzi. Rs 850
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Chicken Mughlai Paratha with Chatpate Aloo Ki Subzi: Minced chicken is mixed with ginger, green chilli, coriander, roasted walnuts and cashew nuts and stuffed inside a paratha. The Mughlai Parathas are served with a tangy, spicy potato sabzi. Rs 850

Picture: Rashbehari Das
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Shaan-E-Raan Musallam: Baby lamb legs are stuffed with cheese, dry anardana (pomegranate seeds) powder, coriander, crushed pepper and then sewn in order to keep the stuffing from spilling out. The meat is then marinated and boiled for three to four hours and the jus is reduced and served, while the raan is further marinated and cooked in the tandoor. This long process and use of a variety of ingredients make the meat succulent with a burst of flavours. Rs 850
2 4

Shaan-E-Raan Musallam: Baby lamb legs are stuffed with cheese, dry anardana (pomegranate seeds) powder, coriander, crushed pepper and then sewn in order to keep the stuffing from spilling out. The meat is then marinated and boiled for three to four hours and the jus is reduced and served, while the raan is further marinated and cooked in the tandoor. This long process and use of a variety of ingredients make the meat succulent with a burst of flavours. Rs 850

Picture: Rashbehari Das
Lajjatder Malai Kofta: This deliciously rich and creamy kofta, stuffed with a mixture of nuts, ginger, green chillies and cheese, is perfect for those who aren’t fond of spicy food. The koftas melt in your mouth while the gravy, made with curd, cashew paste and onions, is lip-smacking. Best had with Zafrani Shahi Naan. Rs 850
3 4

Lajjatder Malai Kofta: This deliciously rich and creamy kofta, stuffed with a mixture of nuts, ginger, green chillies and cheese, is perfect for those who aren’t fond of spicy food. The koftas melt in your mouth while the gravy, made with curd, cashew paste and onions, is lip-smacking. Best had with Zafrani Shahi Naan. Rs 850

Picture: Rashbehari Das
Paya Parda Biryani: This aromatic biryani made with basmati rice, lamb nalli with coriander and fried onion as garnish, has a thin layer of parda (made with white flour), making sure that the flavours remain intact. Served with a raita, the biryani is rich and has mild spicy notes. Rs 850
4 4

Paya Parda Biryani: This aromatic biryani made with basmati rice, lamb nalli with coriander and fried onion as garnish, has a thin layer of parda (made with white flour), making sure that the flavours remain intact. Served with a raita, the biryani is rich and has mild spicy notes. Rs 850

Picture: Rashbehari Das

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Food Festival Mughlai Cuisine
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