Irfan Bhai brings to you authentic Lucknowi from the city of Nawabs and Khansamas. Another brilliant brand from Cross Border Kitchens – you know them from my beautiful experience with Biryani Central. Irfan Bhai prides themselves in the aromatic nuances from the city.
Just like Biryani Central, the packaging is key here too. An especially curated silver Thali finished with a gorgeous engraved tiffin with mouth freshener. Lucknow is known for much more nuanced flavours and the art of slow cooking. Unlike Mughlai food which involves a lot of richness with dried fruits, cream and exotic spices. Awadhi cuisine is more to do with slow-cooking and marinating over-night for flavours to seep in. As Mughlai food employs the tandoor while Awadhi, the Tawa.
Come, indulge with Irfan Bhai, shall we?
Taam-e-Dilbari
My elaborate thali included – Badshahi Qorma, Khichda, Mutton shami kebab, Taftan, Rumali roti. Complete with Thandai and Gulab Jamun. Starting with Shami kebab – minced mutton, a profound taste of chana dal, onions and ground spices. The Tawa fried kebabs are soft and rich with light aromatics. Khichda – the humble khichdi, a mix of rice and lentils updated with mutton. The consistency is slightly grainier than that of haleem, Khichda is hearty and satiating at the same time.
Badhshahi Qorma teamed with Taftan topped with Kalonji seeds and Rumali roti. Qorma is made with yoghurt, smooth spices and gluttonous pieces of mutton. The spices, onions and dry fruits are cooked together and then pureed. The addition of yoghurt while marination adds a balanced acidic zing.
You finish your meal with some finely chopped almond Thandaai. And some of the best gulab jamuns, topped with pistachios and dowsed in Sheera.
You have to try the Awadhi kebabs and qormas. You would find them very different than the Mughlai fare.
Where? Irfan Bhai, delivering in South Delhi. They have two kitchens, based out of Vasant Kunj and other Saket.
Cuisine – Awadhi
Price for two – INR 1000 approx