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Savour the flavours of Awadh at this kebab festival at Oudh 1590

The period-dining restaurant is celebrating the rich culinary heritage of Lucknow across outlets

Ayushi Dutta | Published 26.03.24, 02:34 PM
The festival is running in all 12 Kolkata restaurant outlets and one in Noida till mid-April

The festival is running in all 12 Kolkata restaurant outlets and one in Noida till mid-April

Photos courtesy: Oudh 1590

Twirling one’s sensibilities through the rich spice markets and incessant sizzle of Lucknowi galautis, the eleventh edition of The Great Awadhi Kabab Festival brings delights from across the globe to the signature bronze plates of period-dining restaurant Oudh 1590. The festival is running in all 12 Kolkata restaurant outlets and one in Noida till mid-April. Diners may also order via Swiggy and Zomato and avail special discounts.

Painstakingly curated through four months of intensive research, chef David’s special menu, starting from Rs 249, features decadent versions of vegetarian, poultry, mutton and seafood kebabs.

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Please your palate with peppery patties of tawa-grilled crab enclosed in thin encasings of crunchy breadcrumbs with the Crab Shami Kabab or indulge in pan-grilled kofta-esque seekhs of lotus stems minced with creamy paneer with the Badshahi Kamal Kakdi.

Crab Shami Kabab

Crab Shami Kabab

Lasooni Jheenga, a flavour bomb of freshwater prawns smothered in a marinade of carom seeds, hung curd and smoked cream and chargrilled with generous servings of crisp garlic, has proven to be a crowd favourite while Gosht Koobideh, velvety spiced seekhs of minced mutton infused with paprika, cumin, red chillies, meat masala and topped with a sprinkle of chilli flakes, washed down with zesty notes of Aam Khaas, has emerged as the spice lovers’ pick!

Gosht Koobideh

Gosht Koobideh

“Each and every preparation is a testament to the rich culinary traditions of Awadh, and we look forward to welcoming guests to this gastronomic extravaganza,” said Shiladitya and Debaditya Chaudhury, founder-brothers of Oudh 1590. The brand celebrated its 10th anniversary last year.

Murgh Gilafi, dhungar-smoked chicken keema interspersed with pops of crunchy bell pepper, Tandoor Ke Kumbh, mushrooms stuffed with smoked spices and chargrilled in a spice smear; Iskenderi Hansa, tangy slices of Turkish-inspired duck meat, and Sarson Wali Mahi — fillets of mustard-smeared bekti and Smoked Tandoori Quail featuring chargrilled chunks of the bird are some other delicacies to envelop your senses. The mellifluous tunes of Raghab Chatterjee’s Jashn-e-Awadh transport you to the land of the Nawabs and Oudh’s signature Nolen Gur Firni reels you right back home!

Aam Khaas and Iskenderi Hansa

Aam Khaas and Iskenderi Hansa

Last updated on 26.03.24, 02:35 PM
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