SRINAGAR: While tulips in Kashmir are in full bloom enticing visitors from every nook and corner of the country with their breathtaking colours, Latitude at Taj Vivinta, Srinagar, is offering its customers a gourmet experience with Awadhi cuisine. Master Chef, Shamshad Ahmad who flew to Vivinta all the way from Lucknow, has specially crafted a menu that reflects the traditional and local flavours of Lucknow, and brings forth the core of Nawabi cuisine.
Interestingly, Shamshad who began his career at a young age of 16, has the privilege of working under the stalwarts of the trade like Imtiyaz Qureshi, Master Chef at ITC and Chef Ghulam Rasool of Clarks Hotel, Lucknow. Shamshad is the Master Chef at Taj Lucknow currently.
Shamshad and his crew are adept in laying the table with the most exquisite tableware, perfect for serving up such royal delicacies, an art they would be passing to the local chefs at Vivinta during their two-day stay in the hotel.
A delectable array of traditional dishes relished in the backdrop of soul-healing renditions of Hindustani Classical Music creates a perfect ambience where one feels like immersed in a unique heritage dining experience. To double the pleasure, ala carte menu has an array of delicately flavoured dishes whose origin can only be traced in the Royal kitchens of The Nawabs.
Vivinta has a sacred purpose behind bringing Awadhi Cuisine for the locals who are more than curious in trying newer cuisines. Chinese is a preferred cuisine here, however, there is a great similarity in the food etiquette of Kashmiris with that of north India specially the Mughali food, Basharat Rashid, Sales Director at Vivanta by Taj said. Food is something that ties us all in one chord and at Taj, we just wanted to give it a try so that we could broaden our menu.
Since Kashmiris are addicted mostly to the non-vegetarian varieties, Awadi Cuisine would let them explore the food culture of many different of India, Basharat said. We find it our primary duty to let people know each other through food. We have been conducting many such festivals in the past Hyderabadi Food Festival being on the notable examples.
Basharat said that Taj conducts such festivals outside Kashmir as well. We have conducted Kashmiri Wazwan festival in many Indian cities with the same purpose that people would know each other better through food and respect each others cultures and traditions.
While giving details about the Awadhi Cuisine, Chef Shamshad said that the Awadh region has been greatly influenced by Mughal cooking techniques. The cuisine of Lucknow bears similarities to those of Central Asia, Kashmir, Punjab and Hyderabad, he said. Awadhi cuisine is essentially similar to that of Central Asia, the Middle East, and Northern India. The cuisine has both vegetarian and non-vegetarian dishes.
Shamshad hopes Kashmiris would relish the taste of Awadhi foods.
The richness of Awadh cuisine lies not only in the variety of cuisine but also in the ingredients used like mutton, paneer, and rich spices, which include cardamom and saffron.
Shahi Galawat Kebab
Banno Murgh Kebab
Tawa Machhli Nizami
Subz ki Galawat
Jhinge ka Salan
Mahi Dum Anari
Lagan Ka Murg
Gucchi Kumb Hara Pyaaz
Breads and Biryani
Ulte Tawa Paratha
lucknowi Khas Naan
Dum Ki Gosht Biryani
The Latitude at Taj by Vivinta, Srinagar, will serve Awadhi Cuisine from April 20-30, 2016. A la Carte Lunch (12.30 pm to 3.00 pm) and Dinner (7.30 pm -10.30 pm)
Be Part of Quality Journalism
Quality journalism takes a lot of time, money and hard work to produce and despite all the hardships we still do it. Our reporters and editors are working overtime in Kashmir and beyond to cover what you care about, break big stories, and expose injustices that can change lives. Today more people are reading Kashmir Observer than ever, but only a handful are paying while advertising revenues are falling fast.