While winter lingers a little longer, Masala Bay at Taj Lands End is offering its patrons a gourmet experience with Awadhi cuisine. The restaurant’s Chef De Cuisine, Amninder Sandhu along with Janaab Sabir Ali, who has 15 years of experience, has specially crafted a menu that reflects the traditional and local flavours of Lucknow, and brings forth the core of Nawabi cuisine. I tried it out last week and here’s how it went…
The table was laid with the most exquisite tableware, perfect for serving up such royal delicacies. We were served a glass of refreshing Muffrah, a drink of saffron, kewra, sandalwood and nagarmotha. I’m not a big fan of sherbet, but to my surprise, I saw it down to its last drop.
Up next was the soup. I chose the non-vegetarian Paya Shorba over the vegetarian option, Subz Badami Shorba. The slow simmered lamb trotters made for a soothing and flavourful soup and the perfect start to our meal.
We then went on to the starters. I tried the Nimona Tikki, Murgh Shammi Kebab and the famous Galawat ke Kebab. The Nimona Tikki is a patty of green peas cooked in traditional Awadhi style, while the chicken and lamb kebab had a paste-like consistency that made them literally melt in my mouth. An absolute must-try.
What’s so special about the dishes on this Masala Bay menu is the intensive use of exotic ingredients like food perfumes, saffron and nuts as well as elaborate cooking techniques. ‘Dum’ cooking; using live charcoal – hot charcoal placed over, around and underneath the utensil gives each dish its unique flavour and texture.
The main course featured Awadhi preparations like Taranumi Paneer (cottage cheese stuffed with pomegranate and nuts steeped in gravy), Badal Jaam (layered eggplant,hung yoghurt and tomatoes), Lauki Mussallam (bottle gourd stuffed with nuts in rich gravy) and Dal Rashida (lentils simmered overnight and finished with homemade churned butter and cream). The Lauki Mussallam and Dal Rashida were particularly rich and would certainly make vegetarians feel like they aren’t missing out. But the highlights of the menu are the non-vegetarian specials like Chaamp ka Qorma (mutton ribs in traditional qorma gravy), Bater Lagan Lucknowi (slow-cooked quail), Mahi Jaan-e-Bahaar (fish in traditional Awadhi gravy) and Magaz ka Salan (lamb brain in yoghurt and delicate spices). Of this delish selection, my favourite was the succulent mutton ribs that went perfectly with the Sheermal (saffron-flavoured flatbread).
We ended our meal on a sweet note with a rich and creamy Shahi Tukda that hit all the right spots.
All in all, these heirloom recipes passed through generations make the Awadhi food festival totally worth it.
Enjoy this royal Awadhi cuisine at Masala Bay, Taj Lands End upto March 1, 2016.
