Wednesday, September 12, 2018

From the land of Nawabs and Kebabs - Awadhi Food Festival by Chef Rehman at Feast - Sheraton Grand Bengaluru Whitefield Hotel!

Last weekend was so much fun. My Friday started with a ‘feast’ at Feast restaurant at Sheraton Grand Bengaluru Whitefield Hotel. They are having an Awadhi Food Festival by visiting Chef Rehman. Chef Rehman did a great job by bringing the royal flavors, rich ingredients and age-old recipes together for the buffet spread. The modern fusion cuisines will stand in one side in front of this exquisite Awadhi cuisine; one of the finest cuisines which Mughals gave us.

Lucknow, the capital of state Uttar Pradesh (also known as the city of Nawabs) is the origin of Awadhi Cuisine. Awadh means indestructible. British people used to call it ‘Oudh’ for Ayodhya region. Awadhi Cuisine is famous for its melt-in-mouth kebabs, bread, nihaari, pulao, and biryani.
Feast by Sheraton Grand Bengaluru Whitefield Hotel is having a daily changing menu for this exclusive festival and the day I went I got to try some of the best dishes from Awadhi cuisine. The Zaayka (taste) of Awadhi food is as beautiful as Urdu lafzon (words).

While strolling with a plate in my hand, I was literally pulled towards the aroma coming from the Kebab counter. I started my lunch with Sheermal (rich bread made of milk, sugar, saffron and clarified butter), along with Boti Kebab and Galouti. The Galouti/Galawati Kebab originated 150+ years back when the last Nawab Wajid Ali Shah couldn’t enjoy the kebabs after losing his teeth and the lingering taste of Kebabs made him ask the royal Chef for a melt-in-mouth Kebab and hence the Galouti was born. Galouti means melt-in-mouth and it is prepared using mashed meat and other spices. The aroma and taste of ghee was totally different from what I had in restaurants till now (asli desi ghee ka kamaal) :)

For starters, I had the Murgh Chowranga Tikka, Mahi Fish Tikka with mustard flavors, Rawa fried fish, Laal Mirch ke Paneer tikka, and Pineapple Bhaji (Pineapple fritters) and the flavors were so amazing that I didn’t forget to take a second serving.

The veg and non-veg spread were equally good. For the main course, they had Achari Paneer, Lagan Ki Bhindi (the utensil used for making this dish is called Lagan), Bharwan Tamatar, Gosht Dopyaaza, Ithar Ki Dal, Yakhni Pulao etc. I tried a few dishes and loved it. Surprisingly they had South Indian dishes like Beef Gojju, and Coconut Rice as well in the buffet counter.

For desserts, along with the usual suspects, they had festival special Apricot Kheer, Anjeer Ki Kheer, and Shahi Tukda. Garnished with nuts and dry fruits, these desserts were so rich in flavors and so filling. Chef also mentioned us about the Mirchi ka Halwa which is made of Capsicum. Isn’t interesting?

A special thanks to Chef Rehman for spending time with us, explaining each and every dishes and transporting us back to a different era. The festival is on till 16th September and please don’t miss this feast. The buffet spread is available for lunch and dinner and it’s priced at ₹1499/-

Feast at Sheraton Grand Bengaluru Whitefield Hotel & Convention Centre
Prestige Shantiniketan,
Hoodi, Whitefield
For table bookings, contact - 08071008223
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