Started my tryst with Awadhi cuisine with a menu curated by none other than Padma Shri Master Chef Dr. Imtiaz Qureshi. Master Chef Qureshi has many, many accolades under his cap and is the driving force behind popularizing the Awadhi cuisine and art of Dum Pukht. The latest endeavor at The Lodhi is sure to leave you tantalized.
The Royal Repast at Elan, The Lodhi is all about simmering pots of biryani, wafts of choicest ingredients and recipes curated for the Royals and monarchs of Awadh.
We started this royal journey with
Nadru ki Shammi, Malai Paneer Tikka, Jhinga Qureshi, Galawati kebab and Murgh Balai Imtiazi. Nadru ki shammi kebab – lotus stem minced to a melt in your mouth texture and made into one of the most delectable mock meats and believe me I have had loads. Murgh Balai – succulent pieces of chicken breast, grilled in a tandoor and lathered with malai. Would have liked it, even more, had it been on the bone chicken. Jheenga Imtiazi – Jumbo prawns covered with filo pastry, grilled and served with apricot chutney. The chutney brings out the flavors of the prawns exponentially. The galauti kebab with mini ulte tawe ka parantha was an absolute stunner. Melt in your mouth texture and the perfect balance between minced mutton and raw papayas.
Our mains included some of the most authentic Awadhi biryanis, Dal Badami and the most ravishing meaty curries. Dal Badami – urad ki dal, topped with thinly sliced badam, fried, caramelized onions and topped with vark. This Awadhi specialty was unlike any other. An absolutely tantalizing urad dal, with the crunch intact. You can customize it with fried onions and caramelized garlic just like a haleem. Murgh Nacklavi Qorma – boneless drumsticks, stuffed with herbs and dry fruits, slow-cooked in an incorrigible curry. The mild aromas and stunning meat made this a win-win. Koh-e-Awadh – braised lamb shanks, cooked on dum with cardamom and finished with saffron. Dum Doodhiya Biryani – one of the classiest biryani preparations with minimal spices, cooked with ittar, milk, and kewra. Sealed and cooked on dum, the mutton adds a toothy texture to the otherwise creamy biryani.
Desserts included one of the BEST Shahi Tukda, Imtiazi Poran Poli , and Kulfi Badshah Pasand. My favorite, Shahi Tukda was thick, flaky homemade bread, sheera and topped with rabri, finely chopped pistachios and vark.
This is a very, very special menu. Not just beautifully curated, the menu brings out age-old Awadhi recipes that you would not find anywhere in the city. You absolutely cannot miss out on gorging on Nadru ki shammi, koh-e-awadh and dum doodhiya biryani.
Where? Elan, The Lodhi
Price for two – INR 4000 approx
Cuisine – Awadhi