I have interviewed and had long conversations with Chef Meraj-Ul-Haque before and I jumped at the opportunity of having a meal cooked by him at the Hyderabadi Food Festival. The ‘Hyderabadi Food Festival’ at The Great Kabab Factory (TGKF) started on the 22nd of April and will go on until the 1st of May 2016.
TGKF has lined up exquisite preparations from the royal kitchens of the Nizam, to tantalize your tastebuds. I am not very fond of the Hyderabadi Biryani but the way Chef Meraj did it was extremely beautiful. The biryani was so fragrant and flavourful that I wish I didn’t ever have to stop eating it. The biryani however was only one of the things that I loved so much on the menu. The Galouti Kabab is an eternal favourite of mine and Chef Meraj does it exactly how its meant to be done. The flavours are subtle, the spices are just right and the taste is blissful.
Chef Meraj took me on an extremely pleasurable culinary soiree with his preparations. Getting prawns wrong easy, getting them right is what Chef does best with his Pudina Jheeenga. Falaknuma Chooza, Hyderabadi Chaap and the Nilgiri Murgh Tikka were excellent starters. I tried preparing Andhra Macchi Fry at home a few days back. I got the coating all wrong. It was too thick and the fish seemed overdone. I really need to attend one of Chef Meraj’s masterclasses because when he served me his Andhra Macchi Fry, I was completely blown away.
I couldn’t try the Haleem because I was really full from all the wonderful kebabs I had but the dessert course was wonderful. We had Tinka Kulfi, Malai Chaap, Suji Ki Phirni, Balushahi, Jalebi with Rabri but my favourite was the Double Ka Meetha that chef had sweetened and garnished with Strawberry coulis and Petha.
Don’t miss this splendid food festival!