New Delhi: Winter brings with it the aroma of mouthwatering delicacies which we might dread in the summer. The warmth of soup, a mouthful of meaty kebab, plateful of steaming hot biryani, rich sweetness of shahi tukda or a slight lick on that very favourite high-on-calorie Belgian chocolate ice cream — that’s what winter tastes like!
Keeping in mind the choicest cuisines, The Imperial has come up with a royal touch to throw a party for your taste buds. Curries to warm your heart and kebabs to bring back the tradition of nawabs, Chef Ved Prakash and Chef Mirza Munnawar Baig, are presenting a confluence of Indian culinary heritage with Clash of The Titans, at Daniell’s Tavern.
The menus feature the best of both the chefs — royal Lucknawi cuisines versus pop curries of Purani Dilli. “The concept of ‘Clash of the Titans’ takes you on a delectable culinary journey of Hindustan and revives the traditional recipes, passed on to our Masterchefs Ved and Mirza by their forefathers. The menus by the chefs revisit the legendary food aesthetics of Lucknow and Purani Dilli, passed on from generation to generation,” said Vijay Wanchoo, senior executive vice-president and general manager of The Imperial, New Delhi.
Let your tongue experience the magic of Gosht ki Ghilawat, Kakori kebabs, Chakunder aur Raamdana ki tikki, and Dum Biryani by Chef Mirza, while Chef Ved’s Guchhi Mussalam, Mahi Nazakat, Dilli6 ka Mutton Korma with Purani Dilli ka shahi tukda, reconnects you to the forgotten favourite falvours of Dilli.
Chef Mirza’s forefathers used to work with the Nawabs of Awadh and their gharanas, and his menu boasts of traditional kebabs like Kakori, Galouti, along with his all-time famous biryani. Mirza’s generous use of a unique blend of spices is very prominent in his recipes.
On the other hand, Chef Ved’s grandfather used to own an eatery in Old Dilli at the time of Independence. His shop was famous for curries like Paya Shorba and Purani Dilli Ka Mutton Korma. His menu thus brings the flavours inspired by his grandfather’s collection in the form of a nostalgic memory, straight from Purani Dilli.
“People in Delhi are fond of chatpata food. This kind of cuisine uses limited masala, and has less strong flavours. Although low on spices, Purani Dilli food is rich in ghee, ginger and garlic, but yet the flavour of the main ingredient is retained in this kind of cooking. We use raw garlic and ginger while cooking,” said Chef Ved.
“Awadhi cuisine, on the other hand, is packed with flavours, it has a lot of masalas — ittar, rose petals, kewra, etc, so the dishes are very flavourful. The natural flavour of the main ingredient — be it a vegetable, fish, or meat — gets overpowered by the spices. They use fried garlic and ginger to make the food rich and bring out strong flavours,” he added.
“Galouti kebab or say Butter chicken, are made in the same way across the country — those are like the signature dishes of Lucknowi and Punjabi cuisine. We have a range of various kebabs and biryanis for our patrons to choose from,” said Chef Mirza.
Some of the highlight dishes are Dahi anjeer ke kebab, Kakori kebab, Gosht ki Ghilawat, Awdhi Dum biryani, Subz badam ka Shorba, Gucchi Mussallam, Shahi Tukda, and Khoya jalebi.
Drop in at the hotel in Janpath before November 25 for an unforgettable dining experience.
Venue: Daniell’s Tavern, The Imperial New Delhi
Meal for two: INR 6000 + taxes without alcohol
Time: 6:30pm-11:45pm; only for Dinner