Awadhi Food Festival at Vibe Hotels Faridabad

Awadhi cuisine is from the city of Lucknow, which is the capital of the state of Uttar Pradesh. The cuisine consists of both vegetarian and non-vegetarian dishes. Awadh has been greatly influenced by Mughal cooking techniques, and the cuisine of Lucknow bears similarities to those of Persia, Kashmir, Punjab and Hyderabad; and the city is known for Nawabi foods.

Vibe Hotel Faridabad,invites you to Awadhi Food Festival which promises to take you back on a royal journey to the majestic times of the nawabs.

The month (September'12) long festival of rich awadhi cuisine made specially with authentic spices has delightful offerings like:

€ PaneerShahjahaniTikka
€ NargisiKofta
€ GoshtBadami Korma
€ Parda Biryani
€ MurgAdraki
€ Dal Maharani etc. followed by ZafraniKheer.

The richness of Awadhi cuisine lies not only in the variety of cuisine but also is the ingredients used in creating such a variety. The Chefs of Awadhi transformed the traditional dastarkhwan with elaborate dishes like kababs, kormas, kaliya, nahari-kulchas, zarda, sheermal, roomalirotisandparathas.

Lucknowbrings tomind the tradition of 'pelheaap', the languagewith politeness n the life style of the nawabs, butwhat appeals the most is the cuisine of awadh which insome ways was a culmination of all that was best in artculture n science. The daily repast is an integral partpoint for the family. For generations in awadhthe family sits together around the € DASTARKHWAN'dining spread to enjoy their meal.

Spring (Sawan) is celebrated with pakwan (crisp snacks), phulkis (besanpakoras in salan), puri-kababs and birahis (paratha stuffed with mashed dal) khandoi (steamed balls of dal in a salan),lautepaute (gram flour pancakes, rolled and sliced and served in a salan) and colocasia-leaf cutlets served with salan add variety. Raw mangoes cooked in semolina and jaggery or sugar, makes a delicious dessert called curamba, in summer.

Activity in the kitchen increases with the approach of festivals. During Ramzan, the month of fasting, the cooks and the ladies of the house are busy throughout the day preparing the iftari (the meal eaten at the end of the day's fast), not only for the family but for the friends and the poor. Id is celebrated with varieties of siwaiyan (vermicelli) - Muzzaffar is a favourite in Lucknow. Shab-e-barat is looked forward to for its halwas particularly of semolina and gram flour. Khichra or haleem, a delicious mixture of dals, wheat and meat, cooked together, is had during Muharram, since it signifies a sad state of mind.

This September (2012) donot miss the Awadh food festival at Vibe Hotels Faridabad. For details visit
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