Flavors & Spices of India: September 2015

Hyderabadi Food Festival @ Durbari,The Contemporary Indian Restaurant Of Swissotel Kolkata

23:53

Indian cuisine is distinguished by its sophisticated use of spices and herbs. Food is an integral part of Indian culture,with cuisine differing according to community and region. Each region, religion and cast has left its own influence on Indian Cuisine.The North is known for its tandoori and Korma dishes,South is famous for its spicy and vegetarian food,East is known for its chilli curries and West is for seafood. Indian food culture is an assimilation of all this regional cuisine.

Islamic rule has introduced rich gravies,pilaf and non-vegetarian fare such as Kebabs,resulting in Mughlai Cuisine. The Mughals were great patrons of cooking.Lavish dishes were prepared during the reigns of Jahangir and Shah Jahan. The Nizams of Hyderabad states developed their own style of cooking with the most notable dish being the Biriyani,often considered by the connoisseurs as the finest of the main dish in India.

To celebrate this vibrant and intensive color of Hyderabadi cuisine,Swissotel Neotia Vista of kolkata is celebrating' Hyderabadi Food Festival' at Durbari,the contemporary Indian restaurant at the hotel. Kolkata food bloggers were invited by The Swissotel Kolkata to preview their menu for the festival of Biriyani and Kebabs and I was more than happy to attend the Nawabi Festival,which is on from 18th to 24th September 2015.

We had a wonderful time talking to Chef Pranay Singh,who took his talim (training) from Hyderabadi Chef Nawab Ishfaq Ali Khan Lodhi. I was swept by his passion and knowledge for cooking.While he was explaining to us about different techniques and spices used in Hyderabadi dishes,we were served a soup called Marag Thin Lamb Shorbha , it is a Hyderabadi spicy muttton soup served mainly during weedings with sheermal or rumali roti.

While we waited for the Kebabas and Main Course we were served beautiful round Rice Papads with some amazing chutneys.

Our royal treat began with Kababs like Salim-e-Rann , which is a tandoor roasted leg of spring lamb and Subz Shikampuri Kebab.

The main course dives into delights like Pudina Wala Paneer Pasanda (Cottage cheese filled mint chutney and cooked in spicy onion gravy), Kadhai Arbi ( Colocasia cooked with onion,tomato and freshly grounded black pepper), Meethi Murgh (Chicken cooked in fenugreek), Nalli Korma (Spring lamb shanks cooked with onion,yogurt and saffron),Khameeri Roti ( Leavened bread made with whole wheat flour) and of course there was Hyderabadi Dum Biriyani.

The last and always my favorite course,for dessert we were served Shahi Tudka and Lauki Ki Kheer.

Swissotel Kolkata is the newest luxury address in the city of Kolkata which offers well appointed leisure and business facilities. Boosting an under one roof concept,Swissotel Kolkata has 147 contemporary guest rooms and luxury suites with spectacular Jacuzzis,four reataurants and bars.

The Biriyani and Kebab Festival will held only at Durbari.Level 2, Swissotel Neotia Vista from 18th to 24th September 2015. The timing is from Monday to Sunday at 1900 hours to 2300 hours for dinner and lunch from Friday to Sunday at 1230 hours to 1530 hours. The prices are all a la carte.

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Recipe Of Ukadiche Modak (Steamed Modak)

03:17

Modak is a sweet flour dumplings made with coconut,jaggery,nutmeg and saffron. Modaks are made specially on Ganesh Chathurti in India, categorically in Maharashtra.Though the birth of lord Ganesha is celebrated all over India with much joy and enthusiasm,in Maharashtra one can see the actual flavors of this funfare festival.

Today I am going to share the recipe of Ukadiche Modak which is the steamed version of the dumplings.We offer 21 modak to lord Ganesha on this auspicious day as modak is believed to be his favorite food and therefore he is often known as Modakpriya (The one who loves modak).

Recipe Of Modak

Ingredients : For the outer cover

1 Cup Rice Flour
1.5 Cup Water
1/4 tbs Oil / Ghee
A pinch of salt

For the inner filling :

1 Cup grated coconut
1 Cup grated Jaggery
1/2 tbs Cardamom Powder
1/2 tbs Poppy Seeds
1 tbs Ghee

Recipe Of Modak

Method :

Heat ghee in a pan,add poppy seeds,cardamom powder,grated coconut and jaggery.Saute for a minute.
Cook on a low flame and mix well.Cook till the moisture from the jaggery begins to dry.Switch off the flame and keep the mixture aside.
In a pan take water and ghee together,bring them to boil,add a pinch of salt.
Once the water starts boiling,add the rice flour and stir well.Switch off the flame once the rice flour is mixed with the water,remove from the stove top ,cover the lid and leave it for 5 mints.
Now take the dough on a plate and knead it,knead the dough very well,add drops of water if the dough begins to dry.There should be no lumps on the dough.
Next make small balls from the dough and be careful because there shouldn't be any cracks on the balls,they should be smooth in appearance.
Apply ghee or oil in your palms and began to flatten the balls with your fingers,give it a shape of a deep bowl and fill the sweet filling inside them.Now press the edges ,shape and taper the top of the modak with your fingers.
Keep the modaks in steamer pan and steam them for 15 mint on low flame.
Enjoy them with your family and friends.

Recipe Of Modak

If you are making it for the prasad then avoid tasting them while making.This year Ganesh Chathurthi is on 17th September 2015.I wish all my readers a very happy Ganesh Chathurthi .May lord Ganesha bless you all with good health and prosperity.