Nawab’s house tirelessly worked alongwith the expert chefs from ITCGrand. Royal Cuisines in India, it is more than often associatedwith the Mughal cuisine
Guests areencouraged to eatwith their own hands, to fully appreciate the food, and involving the five senses fully into what they consume, in accordancewith the manner in which our ancestors would eat
Sandeep is in the city to curatewhat he callsaRoyalRepast. fit for kings and went onto occupy pride of place in the kitchens of NawabsandNizams of IndiaasBiryaniwas considered aroyal dish,This delicious and distinct flavouredlayer rice dish was slow cooked with Tender lamb morsles, AromaticBasmati rice, milk andflavouringagents
Before sitting up in dinning table, ChefVikramjit told us that he would haveaspecial drink for us to startand when it came in our table, I wasreally very excited andthatvodkabasedpeachy drink, the glass rimmed with soy basedsaltand served in a very specialmanner
I canalmost feel the ghost of my ancestors, looking down at me witha big smile when I make this, I can feel the presence of my grandma,hovering over my shoulders, whispering in my ears "honey you forgot to add the kewra essence
Garnishwith chopped Coriander. A Delicious Variety Of Rice (No Onion No Garlic) , Which will definitely make you star in front of guests or at time of party
August 2012 (8). March 2013 (59). April 2013 (59). May 2013 (32). August 2013 (36). January 2014 (12). February 2014 (20). March 2014 (17). April 2014 (1). May 2014 (17). August 2014 (1) 2010
Picnic with friends ,plannedaftera long time and everyone was so excited and menus were on roll with lots of ideas of what to prepare to make it enjoyableand interesting for us and the kids
These aresmall whole wheat buns with spices or withsalt. It comprises a full mealstarting from starter to dessert withvarieties of curries made from vegetablesand lentil
Some IndianFlavors Like Rose, Kesar, Badam Etc Gives a sense of Royalness in their taste so as this drink witha little of its intro playing its partat my home
It’s quite fascinating how a simple combination of parathaand eggs witha few aromatic herbs and spices to bridge their gap, can provide asemblance of "royal" times
We kicked off aMonday night dinner at the restaurantwitha selection of delectable dim sum, which areindividualparcels of food traditionally served in steamerbaskets or smallplates
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