Slow-Cooked Delights
Experience the rich, comforting flavors of slow-cooked dishes designed to nourish after a day of fasting. Restaurants are featuring time-honored recipes
that highlight the depth and warmth of traditional Ramadan cuisine. Begin your culinary journey with hearty preparations like Hyderabadi Mutton Marag, a nourishing broth served with freshly baked naan, setting a comforting tone for the meal. Complement this with exquisite appetizers such as Keema Lukhmi, crisp patties filled with minced meat, accompanied by sweet dates and a zesty green chili chutney. For the main course, savor the aromatic Karahi Gosht, a flavorful curry paired with soft khameeri roti, or opt for Khichdi with keema and a masala egg for a wholesome, balanced meal. Another highlight is the fragrant Afghan Chicken Palaw, a fragrant rice dish served with burani raita, offering a delightful blend of textures and tastes that evoke a sense of tradition and celebratory indulgence. These dishes are meticulously prepared to provide a sense of warmth and richness, perfectly suited for breaking the fast. To conclude this gastronomic adventure, traditional Ramadan desserts like Khubani Ka Meetha, made with apricots and fresh cream, and the indulgent Sheer Khurma with a date toffee twist, offer a sweet and nostalgic end to the feast, evoking cherished memories and festive spirit.
Awadhi Gastronomy Unveiled
Delve into the refined elegance of Awadhi cuisine, meticulously curated to honor the tradition of 'mehman-nawazi' (hospitality). The culinary experience commences with sigdi-roasted appetizers, showcasing a spectrum of flavors, from the delicate notes of Rampoori Paneer Tikka and Achari Sakrakand Tikka to bold non-vegetarian kebabs like the impressive Mandi Kebab, Soundha Murgh Tikka, and Atish-E-Jhinga. The heart of the menu lies in slow-cooked Awadhi classics, offering profound, soulful depth. Dishes such as Kathal Ki Nihari, Mutton Haleem, Paya Ki Nihari, and Tabrezi Murgh Ka Salan are presented, thoughtfully paired with traditional Bakharkani bread, enhancing the authentic experience. The celebratory aspect is further amplified by ceremonial rice preparations. Options include the subtly flavored Dudhiya Subz Biryani, the universally loved Chuje Ki Dum Biryani, and the regal Khush Raan Mandi, each crafted with immense patience, precision, and a deep respect for culinary heritage. Conclude your meal with a selection of exquisite desserts: Khajur Makhane Ki Kheer, Kulfi Malpua, Gajar Halwa, and Falooda, each offering a sweet embrace of nostalgia and tradition. These intimate iftaar gatherings, designed for small groups of 10–12 guests, were available with customized menus curated by Chef Mukhtar Qureshi, from 7:00 PM onwards, requiring advance reservations.
Festive Flavors Explored
This Ramadan, a culinary festival showcases soulful flavors, emphasizing slow-cooked methods and hand-pounded spices to stay true to festive iftar traditions. Highlights include the refreshing Mohabbat Ka Sharbat, a perfect palate cleanser, and the comforting Nizami Haleem, a rich stew of meat and grains. A centerpiece of the festival is the indulgent Raan-E-Jyran Biryani, slow-cooked with aromatic spices and fragrant basmati rice, offering a deeply satisfying main course. Each dish is prepared with meticulous attention to detail, honoring the authentic techniques passed down through generations. Beyond the dine-in experience, special Meal Boxes, available in both Vegetarian and Non-Vegetarian options, are offered on advance order, extending the festive spread to homes and allowing for enjoyment beyond the restaurant's premises. This initiative ensures that the essence of Ramadan dining, characterized by communal sharing and flavorful indulgence, is accessible to a wider audience, bringing the spirit of the celebration to wherever guests choose to enjoy their meal.
Haleem Homage Begins
A month-long celebration dedicated to the art of slow-cooked tradition and the sacred ritual of breaking bread together has commenced, presenting a delicious menu. The offerings extend beyond the traditional, featuring a diverse range of haleem preparations that honor heritage while embracing abundance. Experience the smoky richness of Deccani Ghost Ka Haleem, the regal subtlety of Murgh Nizami Haleem, and the coastal opulence of Samundri Khazaana Haleem. For vegetarian patrons, Hyderabadi Kathal Ka Haleem, made from jackfruit, and Kamal Jhad Ka Haleem offer equally rich and satisfying alternatives, showcasing the versatility of this beloved dish. Complementing the haleem selection are dum-cooked signatures, including the Hyderabadi Kacche Ghost Ki Biryani, where meat is cooked with spices before being layered with rice, and the Kashmiri Gucchi Jaitoon Biryani, a unique blend of flavors. The culinary journey culminates with indulgent Ramadan desserts such as Double Ka Meetha, a sweet bread pudding, and Seb-Badam Ka Halwa, a delightful apple and almond confection, providing a sweet and satisfying conclusion to the meal.
