This month, Firdaus, the fine dining Indian restaurant at Taj Krishna is hosting two very different yet, very interesting food promotion events.
The first one is a Parsi food festival titled Uniquely Parsi, where the cuisine of this fun-loving and genteel community is on offer. Traditional dishes like Chicken Farcha, Patra ni Machchi, Sali Murgi, Sali Boti and Jardalu Chicken are yours for the tasting along with desserts like kulfi and lagan nu custard.
We sampled a fair bit of food, along with the dishes mentioned above. There were several vegetarian options like a Khatta Meetha Paneer, a stuffed brinjal dish and Dhansak which can be made with or without meat.
The chef, Manoj Vyas, who has flown down from the Taj palace Mumbai did full justice to the food. And why wouldn’t he, when his guests have included well known Parsis like Ratan Tata and his successor Cyrus Mistry. And with the Taj being the Taj, they went all the way and even sourced the Raspberry Pop and the Orange Soda that is a must at all Parsi celebrations.
The food was well made and delicately spiced. Must try dishes include the patra ni Machchi – pomfret steamed in a banana leaf after being marinated in a delicious green chutney; the Jardalu Chicken – a chicken dish cooked in an apricot gravy and the Chicken Farcha – a Parsi style starter. The paneer and the dhansak are tasty options for vegetarians.
And for those of you with a sweet tooth, leave room in your tummy for the Lagan nu Custard an egg based pudding. You won’t want to stop at one with this mouth-watering winner.
The Uniquely Parsi food festival is on till the 20th of July.
For more information please call: 040662903306.
Pour to Pair
Another promotion being held at Firdaus again is the Royal Salute evenings. This promotion has Sandeep Arora, a whisky connoisseur and Director of Spiritual Luxury Living, South Asia’s premiere International Luxury Spirits & Whisky Management Company highlighting the finer aspects of Royal Salute whiskey with Hyderabadi food suitably paired by Executive Chef Nitin Mathur.
On till the end of July, the whisky will be served through each course of the three-course meal. Sandep will take the guests through the pairing and guide them through the experience of savouring the full bodied whisky with starters, then the mains and followed by dessert. Sandeep says, “The whisky has subtle flavours of lavender, gooseberry and the wood from the 21 years it has been matured. The person having this whisky will want to savour the taste and the dishes we have chosen will not overpower the taste of the whisky and nor will they kill the palate with spice. As you enjoy the meal, the whisky will grow on you and the food will enhance the flavours.”
Chef Nitin Mathur says he carefully chose dishes that were mildly hot. “Hyderabadi cuisine is rich in flavour and texture. We have tried to focus on those dishes which bring out these elements and are not just chilli hot.”
The menu includes dishes like the Shikampur Kebab, the Hyderabadi Tawa Fish, Rawa Batata Tikki and Haleem with Sheermal in starters. The mains include Nalli Gosht, Dum ka Murg, Dum ka Paneer, Hyderabadi Subz Dum ki Biryani and Khatti Dal to name a few. The Anjeer Halwa and the Rabdi Rasgulla are apt finishers to the meal.
This food and whisky pairing is ideal for those who enjoy their Scotch or those who want to entertain in quiet surroundings with good food and some great whisky.
For more information or reservations, please contact: 040 6629 3306
