The interiors of Oudh 1590

Imagine bawarchis and khansamas toiling away to give you a taste of Nawabi cuisine –– handis spilling over with kebab, biryani and shorba –– at a royal banquet in Awadh. No, it’s not a period film... it’s a period dining experience served up at Oudh 1590 (23B Deshapriya Park West, beside Carmel Primary School).

This 55-seater (open from noon to 10.30pm) serves a lip-tingling range of Awadhi delicacies, reminiscent of gourmet nawabs like Wajid Ali Shah whose khansamas brought with them the taste of Lucknow to Calcutta.

Besides six varieties of biryani, including a vegetarian platter, the kebab section throws up names synonymous with the galis of Lucknow — Kakori, Galawti, Burrah and Shammi. Their Awadhi specialities include Nehari, Magaj (brain) Masala and Keema Kaleji. And there are tikkas, shammi kebabs and zafrani kebabs that are made with fish!

The place rekindles the romance of a Shaam-e-Awadh not only through its food, but also the ambience created by Mughal-era paintings, crafted wooden wall panels, chandeliers with stained-glass paintings, bell metal crockery and Farida Khanum or Begum Akhtar playing in the background.

“We have been researching this culture and cuisine for five years and have brought in bawarchis working in the Tunday-wali gali in Lucknow,” says Lakkhichhara band member Debaditya Chaudhury who has partnered with his brother Shiladitya to open the restaurant. A meal for two costs Rs 700 (plus taxes).

Picture: Rashbehari Das

Wine-and-dine season starts for calcutta wine club

Nil, Shaun Kenworthy and Keith W. Edgar

The Calcutta Wine Club recently kick-started their season with a wine-and-dinner do at Zen, The Park.

“The idea was to get the season started with some good wine and good food and we are partnering with The Park this year,” said Rajan Vaswani, president of the Calcutta Wine Club.

Chicken Okonomi and Seafood Salad Sushi

On the menu for the evening was Seafood Salad Sushi, Carrot Maki Rolls, Vegetable Salad Sushi, Chicken Okonomi, Chilli Tofu Dry and Crispy Chilli Babycorn and Mushroom. Fish in Black Bean Sauce, Thai Chicken Green Curry, Stir Fry Vegetables in Soya Garlic Sauce and Thai Red Curry with Assorted Vegetable were served with lemon-scented steamed rice and chilli basil noodles.

The wines for the evening — sparkling wine Prosecco Ti Amo Brut (Italy), Misiones de Rengo Sauvignon Blanc (Chile) and Misiones de Rengo Merlot (Chile).
The dinner finished on a perfect note with Tansaan and Green Tea Ice Cream.

Text: Chandreyee Chatterjee
Pictures: Rashbehari Das

A WINE COURSE

Are you intimidated by wine? Are you confused about what wine goes best with what food? Help is at hand. Calcutta now has a wine appreciation course being offered by London-based Wine and Spirit Education Trust (WSET) and anyone can sign up.

“We are offering level one and two, introductory courses that lead the participants into the world of wines and makes it less scary for the uninitiated,” said sommelier Keith Edgar, who is going to teach the courses. Level one is a day-long course and costs Rs 9,000 with nine international wines. Level 2 is a three-day course with 24 international wines and costs Rs 25,000.

Participants will have to take a test at the end of the course and on passing it will be given a certificate by WSET. “The same course is offered across 65 countries and you have to go through levels one to four to try for master of wine,” said Edgar. The courses are offered every month and admit a maximum of 16. Those interested can email queries to sarat@parsan.in