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Darbar-e-Awadh at Kebab-e-Que, The Astor Hotel


Savor the authentic delicacies of North India at The Astor Hotel, located at Shakespeare Sarani, rediscovers the royal flavours and culinary heritage of Awadhi food. Kebab-e-Que at The Astor hotel is all set to tickle your taste buds with a blend of royal delicacies from the land of Nizams and authentic Mughlai preparations while you enjoy soulful ghazal performances just at the same place.


The Darbar-e-Awadh food festival is till may 13 and promises to serve authentically recreated flavours using the magical blending of aromatic spices, slow fire cooking and its harmony with the seasons of nature with `nafasat` and `nazakat`


The menu consists of both vegetarian and non-vegetarian dishes. Executive Chef Amlan Bose and his team has prepared an elaborate array of dishes including Kebabs, Kormas, Biryani, Nahari, Zafrani Phirni and Parathas induced with the aroma of cardamom and other roasted spices.


From the non-vegetarian platter, the chef will present special delights including Galawat kebab with ulte tawa paratha (the famous Lucknow-i kebab which melts in the mouth), Murgh Kulfi Kalmi (chicken drums uniquely cooked with cheese and dry fruits), Machi Moong Seekh (combination of fish mince and green lentil tempered with aromatic spice mix, finished in tandoor), Zafrani Murgh (renowned chicken kebab marinated which saffron and our chief's special spices), Nalli Musallam (lamp shank cooked in dum style with rich gravy), Gosht Nihari (famous lamb delicacy, slow cooked in aromatic spices), Awadhi Dum Biryani (famous rice preparation cooked in dum style) and many more dishes to choose from.


 For vegetarians they have an equally captivating menu set with Mutter Draksh ki Shammi (shallow fried kebabs made with green peas and sultana raisins), Kumbh Paneer Kurkure (crispy finger with mushroom and cottage cheese filling fancied with royal cumin), Badshahi Hara Phool (garden fresh broccoli napped in mouth melting Awadhi marinade), Nawabi Phaldhari Kofta (kofta made of dry fruits and nuts simmered in chief's special gravy) Awadhi Dum Biryani - Sabzi (famous rice preparation cooked in dum style with aromatic spices and saffron) Lucknowi Tikri wali Dal (slow cooked black lentil with smoky flavour done by earthen heated piece) and many more items. Sum up the meal with some unique desserts including Zauq-e-sahi (small gulab jamun baked with saffron flavoured rabdi), Zafrani Phirni (an aromatic sweet delicacy with milk, rice, saffron and dry fruits).


Timings:
Lunch: 12:30-3:30
Dinner: 7:30-11:30
Pocket pinch : INR 1200 for two plus taxes

And some of the lip-smacking delicacies we captured are:

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