The Great Kebab Festival at Copper Chimney

Copper Chimney, one of the well-known restaurants under the Blue Foods banner, is synonymous with serving some of the best gastronomic delicacies from the North West Frontier Province and North India. One of the prime attractions of the restaurant is their yearly food offerings in the Great Kebab Festival which is flocked by loads of food lovers.

Angara Tangdi Kebab

Kebabs, though of Middle Eastern origin, are some of the most talked about and eaten dishes in the Indian subcontinent. Made famous by the Nawabs and Nizams, kebabs were originally made of red meat but owing to various religious and personal preferences have been developed in chicken, vegetarian and seafood varieties. Invited to sample this year's offerings at Copper Chimney, we had great expectations from the Kebab festival and the wide range of kebabs left us quite impressed. The special menu at Copper Chimney serves vegetarian, chicken, lamb and seafood kebabs, all with subtle taste differences which make them quite unique as compared to the regular fare.

Tomato, Mango and Mixed Fruit Chutney

Served with the kebabs were four combinations of chutneys to go with them. There was the yellow mango chutney which had a tangy taste, the mixed fruit which provided the sweetness, a tomato chutney and the customary  green mint chutney without which any kebab dish is incomplete. A general fan of chutneys, I fell for the mango and mixed fruit chutney and savoured some parts of my naans with them.

Tandoori Barbari Aloo

We started off with the Tandoori Barbari Aloo, a preparation of peas and khoya stuffed as a filling into scooped out potatoes. Cooked in the clay oven, the masala of the peas was spicy and flavourful with the potatoes providing an excellent base to diminish the spices. An occasional dip into the mango chutney brought in a riot of flavours which I quite enjoyed. Along with the Tandoori Aloo, we were served Paneer Tikka with a twist of almond paste in between. While the paneer was soft, the taste of the almond paste was masked by the masalas to some extent.

Jafrani Badami Paneer Tikka

Presented with the non vegetarian options, the Murgh Makhmali Sheekh was a definite hit for me. Though we are more used to sheekh kebabs being made of mutton, the chicken sheekh was meaty and had the desired consistency as one would expect. Additionally the insides of the sheekh was layered with molten cheese and chilli flakes, which maintained the spice level of the dish and gave it a sharp contrast taste wise . The preparation best eaten hot as the cheese becomes extremely rubbery as it cools down.

Murgh Makhmali Sheekh

Another non vegetarian option which I liked was the Jaituni Jhinga kebab, tiger prawns in a cardamom yoghurt base which gave a sweetish creamy taste to the overall dish. The prawns were well de-veined but had detachable tails for eating them without getting you hands dirty.

Lagan ki Boti

The highlight of the menu was the Lagan ki Boti served with Ulta Tawa Paratha. Spiced  with cumin and cinnamon, I quite liked the gravy which was rich but tasty. Even the pieces of meat were succulent and juicy which made it a joy to have with the Ulta Tawa Paratha. The vegetarians can also enjoy this dish with jackfruit being substituted in place of mutton - Lagan ke Kathal.

Lagan ke Kathal

Having tried out the kebabs both in North and South India, what amazes me is that the spices and marinades are quite different from place to place depending on the local taste. The kebabs of the North have a lot of flavour owing to the use of rich spices like cardamom, cumin  and ghee while the Southern ones are hot with different types of chillies being the main differentiator in taste. The Great Kebab Festival provides a great experience by highlighting the differing tastes of varieties in North Indian kebabs, thus making it an enriching experience.

Cost : Around Rs 1500 for two people for a separate ala carte menu from which individual dishes can be chosen.

Festival: June 1st to July 20th, 2015

Address: 
Copper Chimney
2006, Ground Floor,
Adjacent to Vodafone, HAL 2nd Stage,
Off 100 Feet Road, Indiranagar, Bangalore

Telephone: 49653319

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Ohm in Avasa: Contemporary Asian Cuisine

Ohm, the restaurant in Hotel Avasa, Madhapur, had so far been quite well  known for its Pan Asian cuisine. However, the concept of this restaurant has been given a makeover with Chef Tarak Nath at its helm. Chef Tarak is the person behind Mekong, the immensely popular oriental restaurant of Hyderabad.

Butter Garlic Crab

The restaurant has introduced a new menu to bring in the concept of contemporary Asian cuisine, which has become very popular all over the country. It is essentially an experimentation in fusion of Asian cuisine with ingredients from all over the world.

Japanese Ginger Salad

Invited to taste some of the highlights put in the form of a set menu, we were first explained the rationale behind the concept of contemporary cuisine. Chef Tarak Nath, an expert in Pan-Asian cuisine, spoke of his desire to offer something new and different to the food lovers of Hyderabad. Mekong, which remains under his wings, will continue to offer the traditional Pan-Asian fare.

Penang Chicken Laksa

The tasting started with the Penang Chicken Laksa. The thick noodle soup had a rich fragrance of coconut milk and lemon grass and the taste matched the appetizing looks. The salads included Crispy Peking Duck Salad and Japanese Ginger Salad. I love Gari, the Japanese ginger and it was nice to taste a salad combining this with fruits and vegetables. The Peking Duck salad had slices of duck meat with lettuce, sprouts and pine nuts in a special sauce prepared by the Chef.

Crispy Peking Duck Salad

Among the starters, the Wasabi Prawns has always been a signature dish of Ohm, and this has been retained in the menu. The strong flavoured prawn preparation, which has always been my favorite, was good as usual, though a little more wasabi suits my palate. Avocado Tempura was another experimentation into contemporizing the Japanese recipe with avocado.

Wasabi Prawns

The main course had Lamb Rendang, a Malaysian delicacy. The spice mix in the curry was brilliant and it went well with the Ginger Bean Sprout Fried Rice.

Avocado Tempura

The Kung Pao Okra was also very well prepared and was spicy enough to suite the Hyderabadi palate. The other vegetarian preparation was Stir Fried Bok Choy and Water Chestnut and Bamboo Shoot.

Stir Fried Beans with Tofu

Thai Jungle Curry or Kaeng Pa, a recipe from Northern Thailand had assorted veggies like bamboo shoot, ring beans, broccoli, carrots and eggplant with kaffir lime leaves, lemon grass and galangal.

Miso Baked Cod

Miso baked Cod, was essentially cod fish chunks prepared in fermented Japanese seasonings and a subtle sauce. The best presented dish was easily the Butter Garlic Crab, the soft crab meat in melted butter served with shell around it for styling.

Date Pudding with Ginger Ice Cream

Among the desserts Warm Date Pudding with Ginger Ice Cream deserved a special mention – the Thai ginger based ice cream was especially delectable. Sesame Crème Brulee and Dutch Chocolate Truffle were the other dishes in this section.

Sesame Creme Brulee

Overall, it was a very good experience. The experiments with fusion at Ohm has resulted in some really interesting and different dishes. The new menu here also retains some of the popular items from the earlier offerings  and also incorporates a range of sushis and dim sums. If you are satiated with traditional oriental food and want to try out something new, Ohm should be the next place on your list.

Address:
Ohm at Hotel Avasa
Hitech City
Telephone: 67282828

  

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Anglo Indian Soiree at The Trident, Hyderabad

I was exposed to Anglo-Indian cuisine from a very early age in Kolkata. The city has a large population of people of mixed British and Indian descent, and I had many friends in the community. Often, a leisurely lunch at their places as well as some the city’s clubs provided me an access to this cuisine, which was not Bengali, but an integral part of Kolkata.

Chicken Pantras

However, Kolkata is not the only place which celebrates Anglo-Indian food. A significantly large Anglo-Indian community exists in Bombay, Bangalore and Chennai, as well as other parts of India, where you have different versions of the same dishes or different dishes altogether. For example, I was told by an experienced food enthusiast that the famed Railway Mutton Curry tasted quite different in Bengal Nagpur Railway and the Nilgiri Mountain Railway.  Some of the Anglo Indian dishes came by tweaking Indian recipes with less or different spices (even the names got tweaked sometimes, Khichri became Kedgeree, Dal became Dol) and some recipes developed based on place and availability of ingredients (Dak Bungalow Chicken and Bengal Lancers Prawn Curry). Often, recipes from the Blighty were tinkered to local tastes such as Egg Devil, scones and cutlets.

The Trident Hyderabad is hosting The Anglo-Indian Food Soiree – a festival to celebrate the subtle taste and flavours of Anglo-Indian food. The chefs at Kanak, their Indian specialty restaurant, have recreated the best dishes of the rich cuisine developed in the kitchen of the memsahibs and their khansamas. I was happy to be invited for a preview of the festival.

I had a long chat with Chef Manik Magotra who has put together the menu for this festival. Chef had travelled to Kolkata and talked to various experts of Anglo Indian cuisine to source the recipes, and he has taken care to keep the recipes unchanged. The menu has items from all the different gharanas of Anglo-Indian cuisine – starting from the East Indian Chops to the Fish Moilee from down south.

Grilled Fruit and Vegetable Salad

A set meal had been presented to us. We started with Steam Roller Chicken, flattened marinated chicken pieces crumb fried. The chef told us that the name comes from the fact that the chicken used has been flattened out as if under a steam roller. Chicken Pantras was the other chicken dish, essentially crepe rolls filled with chicken mince and spices and pan fried. The dishes were served with some delicious mint and coriander chutneys.

Rawalpindi Potato Scones are sautéed flat balls of potato with herbs, cheese and Kashmiri chillies. It is a fusion of Scottish potato scones with the local spices of Rawalpindi, one of the largest cantonments of the British Empire. The Grilled Fruit and Vegetable Salad served with it was delicious with apples, sweet peppers and spiced gherkins grilled on a skewer.

Travancore Fish

The initial settlements of British were in the coastal areas of India, and as a result there is lot of seafood influence in the fusion cuisine. We were served a dish called Travancore Fish Fry, which was fish marinated in South Indian spices and served with a mint chutney. The fish was soft and fresh and had really absorbed the spices well.

Bamboo and Bhindi Qorma

It was time to bring out the main dishes. Among the vegetarian dishes Bamboo and Bhindi Qorma was a clear winner. The flavorful coconut and cashew nut based gravy had a distinct South Indian taste. Subz and Paneer Jalfrezi, a mixed vegetable dish with carrot, potato, cottage cheese and cabbage was the other vegetarian dish on offer.

Dak Bungalow Murgi Roast

Dak Bungalow Murgi Roast, was the famed chicken dish of the Dak Bungalows, the small rest houses for postal staff carrying mails which were later upgraded to house British officers. As such, I have had various versions of Dak Bungalow Chicken, as the spices would normally differ based on the state the Dak Bungalow is located. The recipe used here was largely Bengali, and the Chef had decided to serve the potato and the gravy separately from the roasted chicken. The thick gravy in this dish was simple and outstanding and as any Bengali would, I loved the gravy soaked potato in it. The chicken pieces were drumsticks which were marinated in spices and roasted.

Railway Mutton Curry

Railway Mutton Curry, is another Anglo-Indian recipe which is quite popular across the country. As I had mentioned earlier, the recipe is quite different in different parts of the country. However the main similarity in them was that they are mild and easy to digest, so that no problems are faced during long train journeys. The mutton curry at Trident was light and nice, using mostly whole spices in the gravy.

Shahi Tukda

The dessert served in the set menu was Shahi Tukda. The difference of this with the Hyderabadi recipe of Double ka Meetha seems to be the use of rabri on the syrup soaked bread. With the caveat that I am not a fan of desserts, this was too sweet for me.

I had a look at the detailed menu. It also had other signature dishes of Anglo-Indian cuisine like Cottage Cheese Chops, Captain Country Chicken and Fish Moilee. Even the Anglo-Indian version of Vindaloo is featured. The festival is a-la-carte but they do offer set menus on request.

People like me, who are fans of Anglo-Indian cuisine will surely enjoy this festival. For other food lovers, it may be a golden opportunity to experience a century old fusion cuisine. The festival is on only for dinner from 16th to 28th June.

Address:

Kanak
The Trident
Hitech City (next to Shilpa Kala Vedika)
Hyderabad
Telephone: 66232323

Approximate cost: Rs 3000+taxes for 2 persons

Some pics are courtesy The Trident

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A Grand Hyderabadi Dawat

Hyderabadi cuisine is popular for its biryani and haleem all over India, but many rich items of the Nizami fare are not so well known outside the twin cities. In fact even in Hyderabad, not many places except Firdaus in Taj or Jewel of Nizam in Golkonda Hotel and some others offer a complete set meal of Hyderabadi items.

The brand Hyderabad House, the chain of takeaways which has been recently acquired by Food Krafters and Services LLP, have come out with a novel concept named “Dawat-E-Khaas” for the food lovers, where one can get a peek into a lavish Hyderabadi khana.

“Dawat-E-Khaas”, an afternoon feast organized every Sunday, has been curated by Mr. Pradeep Khosla, who was earlier Executive Chef in the Taj group and had led the team at Firdaus, the Hyderabadi restaurant at Taj Krishna. The décor and seating for this feast has been set up in the same fashion as traditional Muslim weddings in a large function hall near Appa junction. The carefully chosen spread has items which showcases the gems of Hyderabadi cuisine.

Haleem

A few bloggers and members of media were invited to try out the exquisite food on a Sunday afternoon. The huge function hall very close to the Outer Ring Road was not very difficult to find.  As we entered the place, we found that seating had been organized to serve groups of 8-10 people in each table. A large number of people were already enjoying the gourmet fare.

We started with haleem – one of the most popular of Hyderabadi dishes. The Haleem here was quite different from what we get during Ramzan in most of the cafes. It was more flavorful rather than spicy – and a person like me habituated to the usual fare was slightly taken aback by the subtlety of taste. Chef Khosla told us that the reason for this was that they have developed this based on the recipe of traditional Hyderabadi homes.

Marag

Haleem was followed by Marag, the delicious Deccani mutton broth which has its origin in the Arab world. This was a very light preparation with tender mutton and flavourful spices which went well with dunking in pieces of the soft sheermals served on the table. The aroma of spices and quality of mutton made me go for a large portion of this.

Lukmi

Lukmi is a traditional Hyderabadi starter which can be described to an outsider as a flat and square samosa with a spicy mutton mince or vegetable based filling. The lukmis I had here were low on stuffing – I have had a meatier version in some weddings which I liked more. The other starters served were Reshmi Kabab and Tala Hua Machhi. One must specially mention the green chutney served along with the kababs.

Reshmi Kabab

As Rumali Rotis were being brought out, it was time for the main courses. The Dum Ka Murgh or a Hyderabadi recipe of slow cooked chicken, was rich and spicy. I am not a great fan of color used in the non-vegetarian dishes, but the taste of this was so nice that I ignored the same. Lagan Ka Murgh, chicken cooked in traditional Hyderabad way in a lagan (a heavy bottomed flat metal pot) was the other delicacy which was served.

Dum Ka Murgh

The Gosht Biryani which followed was the star of the afternoon. With best quality aromatic rice, the flavors of well-cooked mutton, spices and ghee, the brilliance of this dish was balance. It seemed to have the right amount of all ingredients. The accompanying raita and mirchi ka salan also tasted amazing.

Gosht Biryani

The desserts served on the day were Firni and Double Ka Meetha. I am not a huge fan of sweets, but liked the traditional presentation of Firni in earthenware.

Firni

The Dawat surprisingly did not make me feel very heavy. Chef Khosla had reiterated that the ingredients have been sourced from the best places, so that the diners have the finest experience. I am no judge of authenticity of Hyderabadi food, but taste wise one has to give very high marks to the dawat. A nice way to enjoy your Sunday with a long drive and feasting on Hyderabadi banquet food.

Details:

Dawat-E-Khaas (Every Sunday only for lunch)
Hyderabad House
Sana Function Palace
Near Appa Junction (Close to ORR exit)
Hyderabad
The feast is priced at Rs 799 for adults and Rs 499 for children. Passes available at Bookmyshow.

A few pics are courtesy Hyderabad House.

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Zamozza: A fine dining pleasure at Janpath, New Delhi

Zamozza, just behind Shiv Sagar in Janpath, offers a choice of delectable cuisines namely Italian, Mexican, Lebanese and Thai. Upon its arrival it has created quite a buzz in town with its cleverly thought out menu and lavish ambience.  The place is very spacious with ample seating area. The entrance door will lead you to a pathway of mirrors on both the side and light bulbs occupying the whole ceiling. It also has an open bar and a huge screen to telecast matches. The color tones of the furniture soothes your eyes and elevates your dining experience.

Zamozza Interiors

We started off the evening with some boiled Japanese Edamame Beans with some rock salt sprinkled on top. These beans are immature and raw soya beans in the pod and hence are very rich in protein. The beans have a very strong flavor by itself, so they can be savoured without hardly any additional spices. You have to pull the seeds out of the green pods and have it with a pinch of rock salt.

Edamame Beans

Next, we had the Litchi Wontons, a seasonal dish. These are fried wontons stuffed with litchi and garnished with lots of cilantro,bean sprouts and litchi strips. As you take a bite of this marvelous creation, there will be a flood of flavourful juices inside your mouth which will compel you to grab another piece.The wontons are very refreshing and are a must have. The presentation of a dish was also wonderful.

Litchi Wontons

Next on our plates were potato skins.  The potato skin is evenly cooked with the core comprising of mushroom, corn, cheese and Italian herbs. It is great snack to go with some beer, and with Zamozza getting their liquor license, this pairing is a must try.

Potato Skins

Next, we tried the Prawns in Sweet Chilli and Black Pepper Sauce. The prawns were tender and well cooked. The Sweet Chilli sauce was just the traditional sauce with hint of sweetness along with the spices and a strong garlic flavor. I personally liked the black pepper sauce as it has more flavors. The prawns were initially fried in the tempura batter and then tossed with the some veggies and black peppers.

Prawns in Black Pepper and Sweet Chilli Sauce.

The dish to follow the sinful prawn preparation was the Grilled Fish, which is served on skewers. It was mustard and chilli lime-infused with little bit of paprika and parmesan cheese sprinkled on the top. The fish has a very good texture and pleases you with every bite . This was by-far one of the best grilled fish dishes I ever had. It is served with Garlic Aioli, which went well with the fish.

Grilled Fish

After all these majestic dishes, we were full to the core, so we had just the chocolate mousse for dessert. It is creamy and has a great silky texture and feel to it. It has the perfect sweetness with chocolate overload, which for me was divine. I would recommend this to all the dessert lovers.

Chocolate Mousse

Zamozza is a nice place for a date or drinks with your friends. The chef has done an excellent job in creating this menu which will make sure that you never leave this place disappointed.


Price for 2: 1700/-

Address: 
52, Janpath
New Delhi.

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