The main idea behind food festivals, is to promote a specific regions local cuisine, the specific style of cooking and varieties of food. It also gives the Chef, a platform to showcase his/her expertise in various menus. Radisson Blu Kaushambi, has time and again come up with regional food festivals. The latest on the offering being the – ‘Hyderabad Food Festival’ at Kama from 17th June’16 – 3rd July’16.

On an invite, we got to taste some delectable and authentic dishes curated by Chef Sudhanshu and Chef Devilal. The feast started with Begum Bazaar ka subz shammi – a first for me in the vegetarian category and quite different texture from the usual ones (of meat), the crunchy kebab actually fared very well. Vegetable lukhmi, a local avatar of samosa, was delicious, served with a super spicy garlic-chilli chutney. I don’t normally like paneer tikka, but Paneer Charminar Tikka was quite flavorful with the super soft & creamy paneer adding more flavors. Lahsuni Tikka (chicken) had a subtle flavor of garlic – served in a pot with burning coal, the smokey flavor was not lost while bringing it to the table. Badami Fish Tikka has succulent pieces of fish marinated in an almond paste and has a prominent flavor of the marinate. The starter that stood out among everything was the Pathar ka Gosht – tender chunks of mutton cooked with a marinate. These juicy succulent pieces were melt in the mouth.

vegetable lukhmi

begum bazaar ka subz shammi

paneer charminar tikka

badami fish tikka

pathar ka gosht

lahsuni tikka

hyderabadi paye ka shorba

The main course has Hyderabadi delicacies like Dum ka Murgh, Hyderabadi Haleem, Paneer Rizala, Kacche Gosht ki Biryani, Qabooli and assorted breads. Haleem is lip smacking. I would have devoured the entire portion – the other items and anticipation of desserts stopped me from doing that! Paneer Rizala is very good – the blend of sweetness and spiciness is perfect. Dum ka Murgh is bursting with flavors and Kacche Ghost ki Biryani has soft & succulent pieces of mutton in an aromatic bed of rice. Qabooli was something new that I tried this time – a biryani made of chana dal. The vegetarian fare also had Bagara Baingan and Khatti Tarkari. Not a big fan of aubergine, I liked the Bagara Baingan & Khatti Tarkari fared well too.

paneer rizala

dum ka murgh

bagara baigan

khatti tarkari

hyderabadi haleem

Dessert platter was adorned by Khubani ka meetha and Dil e Firdaus. The former is a favorite, and was exceptionally well made, the latter made with bottle gourd (lauki) and rice, was a pleasant surprise.

khubani ka meetha

The Hyderabadi Food Festival endeavors to take you through a royal culinary journey of Hyderabadi Cuisine, Hyderabadi theme music and Ghazal singers to build up the atmosphere. Experience an enchanting tryst with the authentic flavors of the food of the Nawabs.

Factsheet

Radisson Blu Kaushambi, Delhi NCR
H – 3, Kaushambi, Sector – 14, Kaushambi
Ph – 0120 4736200

17th June – 3rd July’ 2016
Timings : 7.00 PM to 11.30 PM
Price – A la carte