A culinary journey to Hyderabad

Foodies of the city now stand themselves a chance to feel like Nawabs with a seven-day long Hyderabadi Food Festival being organised here.
Curated by Hyderabadi Chef SK Saibjan, the festival at the multi-cuisine Indyaki eatery at the Radisson Blu Hotel in Paschim Vihar will feature cuisines from Hyderabad which is a blend of Persian, Mughlai and Lucknowi.
Inspired by the huge response to the Awadhi Food Festival in July 2015, Chef Saibjan, says that the festival was on the cards.
Apart from the famous Hyderabadi Biryani, dishes like Hare Masale Ka Paneer, Zimikand Channadal Ki Shammi, Pathar Ka Gosht, Nizami Murgh Tikka and Tawa Tali Machi have been laid out for the foodies.

While the main course has Ambada Gosht, Dum Ka Murgh Machi Tamater Ka Salan, Gosht Dum Biriyani, Paneer Tikka Zardaloo, Nizami Subz Handi, Dakhini Saag, Khatti Dal and Haleem, the desserts include Sher Khorma, Double Ka Meetha and Figgie.
"In starters, Nizami Murgh Tikka(Chicken marinated in secret Nizami recipe), Ambada Gosht(Ambada green leafy vegetable cooked with mutton) in the main course and double ka meetha (bread and reduced milk based dum cooking) in the dessert are the main speciality of festival," Chef Saibjan said.

"I only use specified and selected spices & herbs while
preparation and do not substitute it. Infact, many of the dishes are named after spice name such as Ambada Gosht. The cooking preparation is totally guided under my supervision," says Saibjaan speaking on the authencity of the cuisines.

The Chef has previously organised similar festivals at Raddison Blu, Indore and Radisson Blu, Nagpur.
Saibjan tends to take the legacy of the Hyderabadi cuisine across India.
"Being in Hyderabad for 10 years, I believe to take the legacy of its cuisine to Pan India," Saibjan said.
The Hyderabadi cuisine draws its flavour from two rich legacies - the Deccani cuisine of Nizams with its delectable biryanis (rice flavoured with meat and vegetables), haleem (pounded wheat and mutton dish) and kebabs, and the spicy Andhra style of food, laced with mustard, garlic and chillies and eaten with doles of chutney and pickle.

The dishes are slightly sour, hot and richly endowed with nuts and assorted spices and cooked in asli ghee - has to be enjoyed to be believed. Simple aids like slow cooking and dum help produce rich flavours.
Apart from food array, Live Band along with Hyderabad themed decoration such as Charminar at entrance, bangles on walls, Telugu movie posters, Ramoji film city Sun board has been organised at the festival, which ends on February 22.