t2 tucks into a Royal Awadhi feast at JW Kitchen

**Dum ke Baingan:** This is a treat for Vegetarians. Baby brinjals are sliced from the centre and fried lightly. A creamy gravy is made with ghee, cashew nut paste, a hint of fenugreek, potli ka masala and itar. The brinjals are tossed in the gravy and cooked, giving it a fine smoky and thick texture and taste.

**Aloo Katli:** One of the simplest dishes on the menu, this is comfort food. Cut into round slices, the potatoes are mixed with basic spices like turmeric, chilli powder and cumin and cooked on dum for 30 minutes. The result: soft and succulent potatoes that you can have as a starter or with any Indian bread.

**Lagan ka Murgh:** This golden-yellow chicken dish is cooked in a cashew nut-based gravy that has ingredients like sunflower seeds, tomatoes and fenugreek leaves. We love the texture of the gravy and the mildly spicy taste.

**Galouti Kebab:** You cannot think of an Awadhi spread without yummy galoutis! The minced mutton literally melts in your mouth and has a dash of sandalwood powder that lends a beautiful aroma every time you bite into it.

**Badami Shorba:** This warm shorba is a blend of sweet and salty tastes and has a fine aroma. Crushed almonds are roasted in desi ghee and cooked on low fire with spices like cardamom powder and crushed white pepper, and then full-cream milk is added, stirred and boiled until done. Stir the shorba well so that you get the crunch of almonds with every sip.

**Halwa E Anannas:** Made of grated sweet pineapple and cooked on low fire, the fruit is mixed with rose water, itar and condensed milk powder.

What: Dawaat-e-Awadh
When: On till July 22 over brunch, lunch and dinner
Where: JW Kitchen at JW Marriott Kolkata
Pocket pinch: Rs 1,250 (lunch, Monday-Friday); Rs 1,625 (dinner, Monday-Sunday); Saturday brunch Rs 1,500 with beer and sangria and Rs 2,500 with selected premium spirits; Sunday brunch Rs 1,850 with beer and sangria and Rs 2,500 on selected premium alcohol. Prices include taxes.

Before tucking into the delectable spread at the Awadhi food festival, t2 got chatty with Chef Mujeebur Rehman from Lucknow, who has curated the menu. Rehman told us that he had picked up cooking skills from his great grandfather who was associated with the royal kitchen of Awadh. Extracts...

You have been cooking for many star parties. Tell us who likes what...

I have cooked many times at Shilpa Shetty and Raj Kundra’s house parties and Lucknow Nehari and Gilafi Kulcha have been the most popular there. At Salman Khan’s party, Mutton Haleem has been a hit with him and the guests. Cricketer Irfan Pathan loves Awadhi Qorma and Galouti Kebabs.

Three must-haves from the Awadhi festival at JW Kitchen?

The Galouti Kebabs and the Rajma Galouti kebabs, the bhartas which is my speciality and then Sabji O Ki Tehri.

How different is this festival menu from the usual Awadhi food that we get at restaurants?

In this festival we have focussed on a vast spread and we will be having around 200 dishes. Besides the galouti and other kebabs, I have focussed on lesser-known dishes of Lucknow, which are equally tasty. We have focussed a lot on the vegetarian spread too.

What are the top five spices used in Awadhi cuisine?

Essence, sandalwood powder, potli ka masala that comprises 25 spices, green cardamom and mace.

Your favourite countries when it comes to food...

Turkey and Pakistan.

Text: Pramita Ghosh
Pictures: Rashbehari Das

t2 tucks into a Royal Awadhi feast at JW Kitchen

Before tucking into the delectable spread at the Awadhi food festival, t2 got chatty with Chef Mujeebur Rehman from Lucknow, who has curated the menu.

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t2 tucks into a Royal Awadhi feast at JW Kitchen

Before tucking into the delectable spread at the Awadhi food festival, t2 got chatty with Chef Mujeebur Rehman from Lucknow, who has curated the menu.&nbsp;

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Before tucking into the delectable spread at the Awadhi food festival, t2 got chatty with Chef Mujeebur Rehman from Lucknow, who has curated the menu.