Extravaganza of the Nawabs!

The Nawabs in India descended from a Persian adventurer called Sadat Khan, who was named Nawab of Awadh in 1732. As the Mughal empire waned, the Nawabs grew stronger and more independent and the need to out-do the Mughals and impress the British became more important than running their kingdoms.

An English visitor to the court of Awadh wrote, “The style in which this remote colony lived was surprising, far exceeding even the expense and luxuriousness of Calcutta”, the then capital of India. The British, already impressed with the lavishness of the Mughals, were flabbergasted by the Nawabs’ excessiveness.

While the Nawabs were lovers of poetry, song, dance and kept large harems, most of the money from their treasury went towards food. The average spend on food in those days would be in the region of Rs 70,000 per month, and this did not include the salaries of the vast retinue of cooks who were a highly prized and zealously protected lot during their reign.”

There were three categories of cooks in the household. The ‘bawarchis’, who cooked food in large quantities; the ‘rakabdars’ who were gourmet chefs and prepared exquisite dishes and meals; and the ‘nanfus’ who made a selection of rotis and breads. There were many ‘rakabdars’ in a household, each specializing in a particular dish or cuisine.

A typical everyday ‘dastarkhwan’ or spread of food in Awadh would not be complete unless it had the following dishes:

• Korma (braised meat in thick gravy)
• Salan (a gravy dish of meat or vegetable)
• Qeema (minced meat)
• Kababs (pounded meat fried or roasted over a charcoal fire)
• Bhujia (cooked vegetables)
• Dal
• Pasinda (fried slivers of very tender meat in gravy)
• Rice cooked with meat in the form in the form of a pulao, chulao (fried rice) or  served plain
• There would also be a variety of rotis.
• Deserts like Gullati (rice pudding), kheer (milk sweetened and boiled with whole rice to a thick consistency), Sheer Brunj, (a rich, sweet rice dish boiled in milk), Muzaffar (vermicelli fried in ghee and garnished with saffron).

The menu changed seasonally and with the festivals. In the winters, paya (trotters), meat koftas and kidneys were favoured along with birds like partridge and quail. In the spring and summer, they included fish in their diets.

(Source: http://sanjivkhamgaonkar.wordpress.com/2011/02/)

Paneer – Indian cheese at its best!

Paneer is one food item which can be found in every kitchen in every corner of India. Once a hardcore vegetarian friend told me that paneer is craved by every vegetarian, the way a non-vegetarian craves for chicken! I cannot deny the fact, that although I am a hardcore non-vegetarian, I still love paneer. Unlike other cheese in the world, Indian cheese does not have rennet, hence it is completely vegetarian.

Making paneer is a fairly a simple process; it is prepared by boiling whole cream milk and adding acid or lemon to it to separate the thick contents. When the milk coagulates the water is removed and pressed to get a block of paneer.

Paneer has many health benefits and is a treasure trove of nutrition.

For one, paneer is actually light on the stomach and easy to digest. Also, paneer has the necessary amount of protein required by the body for growth and renewal.

What many of you might not be aware of is the fact that Paneer is stacked up with calcium. Hence, it helps children and women to strengthen their bones. Paneer also helps to prevent and reduce back and joint problems.

Paneer, taken in moderation, actually helps in reducing weight. So, for all those who are on a strict diet and believe that eating paneer is a sin; here is a myth which is busted. You could include paneer as part of your diet too.

There is also another interesting aspect to this food item; paneer reduces the development of insulin resistance syndrome. This syndrome is associated with obesity, hypertension and Type 2 diabetes mellitus. Hence, paneer is all about tackling the problem of insulin dependent diabetes.

Apart from all these advantages, there is this one big reason why you should have Paneer- it simply tastes delicious. Awadhi cuisine and paneer go hand in hand. Paneer is considered the most royal vegetarian dish of all, and why not – the Nawabs of Awadh loved it and the khansamas of these Nawabs made a variety of rich dishes with paneer. Now, Kakori Kababs & Curries bring you the same royal paneer dishes which used to be prepared for the royals!

Lassi – The Indian Smoothie!

Indian cuisine is as diverse as its people. Among the drinks or beverages consumed in India, lassi is quite popular. Lassi is known as the World’s 1st smoothie! This roots of this refreshing drink date back to the very beginnings of Indian civilization – 1000 B.C from Punjab (North India). Prized throughout India for its great taste and healing properties. It’s a wonderfully light, cool & creamy blend of yogurt, flavoured with the finest fruits and spices.

 It is consumed by over one billion Asians throughout the world. With its smooth, cool and refreshing taste, it is the perfect accompaniment to the hot and spicy flavours that epitomise Indian cuisine. This traditional drink is economical and plentiful in India, where cows and buffalo provide an overflow of dairy-based recipes. Chilled lassi is an extremely effective summer refreshment.

Lassi was once the preserve of India’s Maharajas. It is mentioned in ancient Indian texts and was widely used in Hindu rituals. In old times, people would have lassi because they wouldn’t get hungry quickly afterwards; and they could wait until lunch to eat again. Tart and refreshing, lassi serves to cleanse the palate alongside spicier foods. It aids digestion and is a healthy addition to any balanced diet.

 

Lassi is 100 per cent natural and is free from artificial colourings, preservatives and flavourings. Besides offering health benefits, lassi is also indulgent and can be enjoyed with or between meals.

 

The traditional lassi is a salty yoghurt drink which has a thicker consistency as compared to buttermilk. It can be savoured with various spices and ingredients, but it almost always includes ground cumin powder.

There are many twists added to lassi nowadays. Sweet lassi is a recent invention, but has become immensely popular. Rose water is a common ingredient for sweet lassi and adds a sweet, perfumed aroma to it. Sweet lassi can be flavoured with fruits like mango, pineapple, banana, lychee, strawberry, etc.

Some WOW facts about Lassi:

• Lassi is called ‘Mahi’ in Nepal.
• Lassi has a great nutritional value; it contains fat, protein, lactose, calcium, phosphorus.
• With a little turmeric powder mixed in, it can also be used as a folk remedy for gastroenteritis.
• Regular consumption of lassi reduces the chance of your hair going white before time.
• Lassi is considered to treat insomnia as it is sleep inducing.

Lassi adds a twist to everything ordinary and make it extraordinary. It’s just like creating the most refreshing drink with the simplest of ingredients!

 

 

I Heart Kababs

The world can be divided into two groups of people, those who love kababs and those who adore kababs. I am yet to meet a person who can flatly say that he does not like kababs. Depending on the way they are prepared and the ingredients used, kababs are classified into various types. Let’s look at some of the most popular kinds of kababs from the world over.

1.       Shish Kabab – It is one of the most popular and delicious kababs. They are grilled on ‘Skewers’ and go very well with steamed vegetables and salads.

2.       Doner Kabab – This type of kabab is made on a vertical rotating spit and is thereby called Doner Kabab which means ‘rotating kabab’. Shawarmas are made using this kabab. This kabab is cooked very slowly making it extremely succulent and tasty.

3.       Kathi Kabab – This is the most popular Indian kabab and is made using Tandoori chicken. It makes for a quick and tasty snack for those hunger pangs which strike without notice.

4.       Kakori Kabab – This kabab is named after a small town in Uttar Pradesh called Kakori, which is known for its wealth of experienced chefs. Part of the famous Awadhi cuisine, these kababs are made in skewers and generally eaten with rotis.

5.       Chapli Kabab – This is a minced version of kabab. It is generally very famous in Pakistan and is made from minced meat, preferably beef.

6.       Burrah Kabab – This kabab is made of spices and meat. It is part of the Mughal cuisine and very popular in South Asia.  They contain a lot of meat and are considered as a heavy meal.

7.       Kalmi Kabab – This is a very famous Indian dish where chicken drumsticks are prepared in a tandoor after the chicken has been marinated with yoghurt and a mix of spices to give it a unique flavor.

8.       Chelow Kabab – This is the national food of Iran and is very delicious. It is generally served with tomatoes, butter rice and other cooked vegetables.

9.       Galouti – This is another very popular Awadhi dish, very famous in Lucknow, India. It is served with coriander chutney which makes the combination ‘finger licking’ good!

10.   Testi Kabab – This kabab is named as Testi kabab as ‘Testi’ means jug and these kababs are served hot, in a pot or a jug. Testi kabab is a popular delicacy in Turkey.

I am sure reading about all these delicious kababs must have made you hungry. My suggestion –  head straight for Kakori Kababs & Curries, where you can sample some of these delicacies made by experienced chefs.

Biriyani,Biriyani and only Biriyani

We Indians love our biriyani and we mean it. Weddings, birthdays, anniversary, celebration, India winning tournament, or just feeling like eating something nice- Biryani it is!

There are lots of different stories about origination of biriyani in India but the most common one is that Biryani is derived from the Farsi word ‘Birian’. Based on the name, and cooking style (Dum), one can conclude that the dish originated in Persia and/or Arabia.

Now that was about the name biriyani and also different regions of India have different kinds or biriyani and their own history. I will list out a few for your understanding:

1. 2 AD mentions a Rice Dish known as “Oon Soru” (Tamil) which was used to “feed” military warriors. The ingredients mentioned were rice, ghee, meat, turmeric powder, coriander powder, pepper and bay leaf. This looks closer to Biryani we know of today.

2. Taimur (1336-1405) happens to be the “muslim ruler” who brought this dish to India from Persia according to some documentation. Taimur was in India between 1394 and 1399.

3.There is also story mentioned in Mughal Era that Mumtaz Mahal(1593-1631) once did a surprise visit to army barracks, and found that the army personnel were under nourished. She asked her chef to cook a dish which has Rice, Meat and spices giving carbs, protiens etc in right quantity to the warriors and this is the origins of Biryani. Now this story has resemblance to fact presented in #1 and in time line can be considered factually correct after Taimur’s invasion.

4. Lucknow (Awadhi) Biryani is considered the “start” of all the Biryani’s.

5. 1856, British deposed Nawab Wajid Ali Shah in Calcutta, as his cooks moved with him to Calcutta it gave rise to Calcutta Biryani.

6. Hyderabadi Biryani also has its traces in Mughal Empire. It is believed that Aurangzeb invaded the South and installed the Nizam-ul-mulk who later became the Nizam of Hyderabad. That explains the movement of the Biryani down south. From the Nizam’s kitchen originated the Hyderabadi Biryani and the complimentary sides Mirchi ka Salan, Dhanshak and Baghare Baingan.

7. The other branch of biryani is supposed to have crossed the Arabian Sea and come to Calicut, brought in by the Arab traders. The Calicut Biryani is served with vinegar pickles and papads fried in coconut oil, is a softer variety and light on the stomach has no relation in terms of taste to the other biryanis in the country.

8. In the northwest Memoni Biryani (people who inhabited the area between Sindh Gujarat and Pakistan) got evolved which is an extremely spicy biryani.

9. Another northwest Biryani that got famous is Sindhi Biryani which has its unique flavour through addition of “dried plums” and it also borrows addition of “potatoes” from Bombay Biryani.

I am sure while reading this article your mouth must be watering to gorge on some sumptuous dum biriyani. Well what are you waiting for rush to Kakori kababs and curries because I am rushing there!

Kabab goes on Guinness!

Yahoo News in 2005 reported one food-related Guinness Books of Records contestant comes from the Greek town of Patra. A restaurant owner there roasted a giant pork kebab that weighed over 4,000 pounds. The kebab was roasted on a giant skewer fueled by a natural gas tank. The kebab was roasted with over 330 pounds of spices. The current record is held by a Cypriot restaurateur who made a kebab that weighed 3,314.99 pounds. The kebab roaster, Costas Dasios said that the city’s poor would be the first to get a taste.

Now that’s a record!

Bon Appetit!

(Source: Yahoo News)

The Story of Kakori Kabab

Kabab (Kebab) is a variety of meat dish originating in Persia, later on adopted by Middle East, Turkey and Asia Minor, and now found worldwide. Amongst the varieties of Kababs, Seekh Kabab was originally introduced by the Mughals. It was prepared from beef mince on skewers and was cooked on charcoal fire. But later on through innovative researches by Persians, lamb mince was also tried, which gave the dish a softer texture. Serving this dish in the Dastarkhwan did not offend the Hindu guests as well.

As immense popularity of Kabab was gaining its acclaim, a Bawarchi from Kakori, a Town near Lucknow led to further refinements and improvements. One day in one of the “Mango Dinners” at Kakori, which was a dinner party with all kinds of kababs and varieties of chilled mango desserts given by the Nawab, the remarks of the invited British Officers were unpleasant and this stung the Nawab Late Syed Mohammad Haider Kazmi. He then summoned all his rakabdars, hakims, attars and bawarchis and asked to evolve a new much refined variety of Kabab. Ten days of research and experiment gave birth to the now famous “Kakori Kabab”. The mince of the kabab was obtained from the tendon of the leg of mutton, animal fat was replaced with khoya, black pepper was replaced with white pepper and a new mix of powdered spices was used. After that the Nawab invited the same officers again and needless to say they appreciated the new dish with huge applause.

And thus, our beloved Kakori Kababs came into existence and has since been a favourite amongst people from all walks of life. Having read this, I am sure you have a craving for them right about this time!

 

 

King of Feasts – Kebabs

 

Other than the omelette, pizza and hamburger, it is hard to think of another item of food that rivals the popularity of the kabab worldwide. It figures in every culinary tradition, not only in large swathes of Asia but also in the Caucasus, the Balkans and in Russia. At street corners in several cities of the West too, kabab peddlers, especially from Turkey and India, are a familiar sight.

Kababs!!! The smell of Kababs is so enticing that it makes it irresistible. Mouth watering-tantalizing kababs have been with us since ancient days. We all love our Kababs and it is widely said that kababs has originated from Middle-Eastern country like Turkey and were bought to India by the Mughals. But I would beg to differ because we are all are speaking of a nation that had the tandoor well over three millennia back in time.

The word ‘Kabab’ did originate from the Turkish- Persian language. The word ‘ab’ means water. The word kabab was thus bestowed upon them because unlike the gravies predominant in those times, these were cooked in their own juices or ‘water’.

Although some forms of kababs existed in India several millennia ago as is evidenced in the fact that it is mentioned in the Vedas and several ancient Indian scriptures, it was definitely made popular by the invading armies of the Mongols and the Mughals.

Kababs were generally small pieces of meat or minced meat cooked on skewers in a hot tandoor or over open coal fired pits. Later on with the refinement and gradual overall acceptance of the kabab, chefs experimented with fried and griddle roasted kababs as well.

Whatever be the case, kababs have evolved to occupy a dominant position in every Indian’s gastronomic experience and boy are they yummy!