HYDERABADI FOOD FESTIVAL at Kama, New Delhi, June 2016-Hyderabadi cuisine has evolved over centuries from native and foreign influences. It began to form during the medieval times and was reached to extend during the modern period. This was done by the skilled chefs known as Khansamas serving the Deccan nobility. The key flavours of the Hyderabadi preparation are mainly of dry coconut, tamarind, peanuts and sesame seeds which are extensively used in most of the dishes. This is the core reason which differentiates this cuisine from the North Indian cuisine.
So for people of Delhi, Kama at Radisson Blu Kaushambi Delhi has brought the flavours from the Hyderabad so that we can relish the cuisine without traveling miles. Kama at Radisson Blu has made it possible by hosting a ‘HYDERABADI FOOD FESTIVAL ‘, which will be there till 3rd of July, 2016. Chef Sudhanshu along with his culinary team including Chef Vishal Nigam and Chef Devi Lal have really left no stone unturned in bringing the taste of Hyderabad which is indeed very impressive.
In the festival there is a lavish handpicked selection right from the starters, mains to the desserts which are sure to delight your taste buds. From the starters Pathar ka Gosht which is an exclusive preparation where the mutton/lamb is seared on a stone slab and Begum Bazar ka Subz shammi which is a delightful veg snack in the form of shammi kebabs are definitely worth recommending. Apart from that their lahsuni tikka and badami fish tikka are also worth trying.
In the soups, Hyderabadi paye ka Shorba, Tulsi murgh shorba and tomato nariyal ka shorba all three of them are beautifully prepared with unique and distinct flavours of each which definitely makes you to try all.
In the mains Hyderabadi haleem, kachhe Gosht ki Biryani, Bagara baingan, Dum ka Murg and khatti tarkari were really scrumptious and stood out in the must try list. Haleem is nowadays prepared every where but the actual taste of Hyderabadi haleem is really difficult to achieve. Surprisingly Chefs at KAMA have nailed it brilliantly. It is an exclusive delicacy of wheat and meat, cooked for hours to a porridge like consistency. Kachhe Gosht ki Biryani is an another superb preparation where raw meat is stir fried with spices for couple of minutes and then covered with rice and put on slow fire to cook which is known as dum cooking.
Dum ka Murg was also a no exception it was very flavourful and succulent indeed. Bagara baingan also turned out marvellously which is actually stuffed eggplants, a delicacy where tender and fresh brinjals are stuffed with grounded peanut and coconut mixture and then cooked in a rich creamy paste. Overall a fantastic treat. To end this fabulous festival on a sweet note they have Khubani ka meetha and Dil e Firdaus as desserts which are sure to delight you. Khubani ka meetha and Dil e Firdaus are very popular hyderabadi desserts where the first one is actually apricot pudding topped with almonds and cream and the latter is a gourd pudding.
Fabulous Hyderabadi food, amazing hospitable service, live Ghazals and lovely ambiance are enough reasons to make one feel to try this place. So don’t regret by missing this sumptuous treat at KAMA, Radisson Blu Kaushambi, Delhi.