If you are
living in Bangalore, Mumbai or New Delhi, you ought to know this, “Citibank Restaurant Week India is
back”. This bi-annual 10 day celebration offers you a chance to savor some of
the finest culinary delights in your very own city. The culinary fiesta
commences on 23rd September and is on till the 2nd of October,
2013. The reservations for the same open at 12:00 AM on 18th
September and can only be done online.
During
this period, over 24 restaurants (both specialized restaurants from the star
hotel chains and the finest of the stand alone) in Bangalore alone craft a
special 3 course prix – fixe menu to showcase their signature creations. This
special menu across participating restaurants in Bangalore is priced at Rs. 750
++ for both lunch and dinner.
As a
prelude to this, an invitation came my way for a special preview dinner at ‘Dum
Pukht Jolly Nabobs’. This Lucknowi restaurant housed inside Windsor Manor
offers a truly regal ambiance. In no time, it felt as if we were transported
into the world of the Nawabs of Lucknow.
Menu
We were
presented with 2 menu options each; vegetarian for my wife and non-vegetarian
for me. What we loved about the menu was; each option listed a prix – fixe 3
course meals which included a signature appetizer, a series of mains,
accompanying Indian breads, biryani and desserts. It can’t be that I don’t
write and share with you my experience but click here to take a
look at the online version of the special Restaurant Week India menu.
Yes!
Choose any of the 4 meals and you get everything listed under the chosen one.
What we ate:
Puja a vegetarian
and I a non-vegetarian, choose our respective meals and the food courses kept
flowing for the rest of the evening. Of course, while the
food was being prepared the roasted papad with the spicy mint chutney and the
lovely sweet chutney made with papaya, raisin and Gudd provided some solace to
our hungry stomach.
Soon to
arrive was our first course, ‘Khus Khus Kebab’ from the vegetarian and ‘Murgh
Chandni Kebab’ from the non-vegetarian prix fixe menu. My wife absolutely loved
the ‘Khus Khus Kebab’ that were prepared with minced veggies, poppy seeds and
spice. It was fragrant, delicious and for sure a win for any vegetarian.
‘Murgh
Chandni Kebab’ – tikkas of chicken presented under a blanket of edible silver
sheet (silver warq) looked fabulous and succulent. The chicken was unimaginably
tender and moist; the secret being that it was first grilled on a tandoor and
then finished on dum. Flavor-wise, I found it a tad bit bland for my palate and
wished there was more flavoring coming from the cumin.
What
followed were the mains. It was an extravagant affair with each menu offering
at least 4 main course dishes accompanied with 2 types of Indian breads and a
vegetarian or a non-vegetarian biryani to follow.
A common
feature on the vegetarian and the non-vegetarian menu is ‘Subz Miloni’ and ‘Daal
Qureshi’. ‘Daal Qureshi’ was a lovely preparation of mainly daal and burnt
garlic as it two main ingredients and ‘Subz Miloni’ a medley of fresh garden
vegetables in rich and creamy spinach gravy.
'Subz Miloni' (Left; 'Daal Qureshi' (Right) |
Another
common feature is the nice and flaky, ajwain flavored multi layered bread -
‘Warqi Paratha’ and another house special for the health conscious; ‘Naun-E-Bah
Khummach’ – baked on a tandoor, made with leavened semolina bread sprinkled
with poppy seeds and aniseeds. Between the breads both of us tend to favor the
super flaky and crisp ‘Warqi Paratha’ over the healthy ‘Naun-E-Bah Khummach.
In the
non-vegetarian meal, there is a portion of ‘Mahi Dum Anari’, ‘Pomegranate Chaap’.
‘Mahi’ (Fish) was cooked in a pomegranate sauce and fish stock. The preparation
ensured that it did not overpower the flavor of the fish which was really fresh.
‘Chaap’ (mutton chops) was nice and tender; cooked in a pomegranate sauce which
was quite different in taste when compared to the sauce used in the fish
preparation. It was cooked in a mutton broth and sufficiently spiced to tone
down the sweetness from the pomegranate sauce.
Mahi Dum Anari |
Mutton Chaap |
The
vegetarians are not left out too. Their menu includes ‘Dum ki Khumb’ an
aromatic gravy with a generous inclusion of button mushrooms and
‘Guncha-O-Keema’; a semi dry preparation of cauliflower, capsicum and tomato in
a kastoori methi based gravy.
Dum Ki Khumb |
When it
comes to Lucknowi cuisine, there can be no better end that being served a lamb
biryani which is aptly called ‘Dum Pukht Biryani’. The biryani cooked on dum
came in a vessel sealed with dough to all it too cook on dum. Once the seal was
open and the lid taken off, the aroma was unimaginable. I could no longer wait
to dig into it. The basmati rice cooked in the mutton stock was bang on in
flavor, the lamb meat was easily the juiciest and tender most meat I have ever
eaten. The biryani served was perfect to be eaten as is without any
accompaniment. The burrani raita served along could not succeed in changing my
stance. If it is the lamb biryani for the non-vegetarians, the vegetarians are
served a ‘Subz Biryani.
Dum Pukht Biryani - Sealed with Dough |
Lamb Biryani - On My Plate |
We were
stuffed to our throats and had no appetite for any more food. The Staff
literarily convinced us to not give it a miss. We are glad we didn’t. We were
served ‘365’; rich caramel custard and the classic ‘Shahi Tukra’ for which we
requested for the sweet bread and the rabdi to be served separately. Both were
really nice and made for a good end to a lovely meal.
365 |
Shahi Tukda |
Verdict:
The service
was flawless. On the food front, they definitely score full marks on making you
feels totally pampered. My wife and I had a great evening. We enjoyed every aspect
of the evening; be it the plush and rich ambiance, the fabulous service, the
wine and the unforgettable food. Unforgettable for two reasons – (1) every dish
exudes richness, freshness and use of the finest quality of the ingredients and
(2) wide array of dishes and really large portions got us really tired of
eating; indeed a rare situation.
This menu
specially designed for the 10 day Restaurant Week comes wonderfully priced at
just Rs. 750 plus taxes and charges. It’s a steal! Go for it
Quick Tips:
What I
love about this festival is that, the finest of the restaurants serve the
finest of their food at the most affordable prices.
The online
reservation opens on 18th September at 12:00 AM for the Citibank Restaurant
Week India that runs through Monday, 23rd September to Wednesday, 02nd
October 2013.
It was a
lovely meal at Dum Pukht Jolly Nabobs and I look forward to visiting a few more
restaurants during this festival. A visit is highly recommended. Here’s a link
to make an online
reservation.
Address: ITC Windsor, 25 Windsor Square, Golf Course Road, Near Sankey Road, Bangalore
Phone Number: +91 80 2226 9898
i live in mumbai can u tell me in mumbai which place this fest is going on`
ReplyDeleteNaved.. Here is a link to the list of participating restaurants in Mumbai - http://restaurantweekindia.com/rwi/rwm_sep_2013
DeleteI like shahi tukda as i am vegetarian. I will definitely try it.
ReplyDelete