Feast like a king at ‘Dawat-e-Nizam’

Most of us often fancy living a king’s life at some point but not all are fortunate to experience the same.
However, there is another option that allows us to savour royalty in full authenticity and affordability, i.e. ‘food.’ Yes, if you are an ardent fan of Nawabi and Hyderabadi cuisine, then the ‘Dawat-e-Nizam’ at 32nd Milestone’s India House will surely enthuse you.
Hyderabadi heritage surrounds your table: With attendants clad in crisp white churidar kameez with red stoles and the faint hum of Indian classical music in the background, the ambiance bespoke culture and aesthetics. As you take a stroll around the lavishly laid out buffet in traditional copper and brass utensils, you feel like you’ve entered the quarters of the ‘shahi dastarkhan’ or the royal dining hall where the Mughals dined.
With an elaborate lunch spread comprising a separate a la-carte during the evenings, the food festival promises delicacies from the courtly kitchens of Hyderabad that are rich in taste, high on authenticity, and of course pleasing to the eye.
Appetizers: In Nizami shorba, the paya ras which is essentially the juice extracted from mutton leg flavoured with spices and herbs can be a good beginning pick. Slowly proceed to the tempting tandoori nazaakat corner which houses an assortment of kebabs, be it grilled, marinated or deep fried. The prominent ones being Sikampuri Kebab, Murgh reshmi kebab, Lal mirch ka tikka and the star of them all- Nizami fish tikka that melts in your mouth without you going the extra mile of chewing it!
Vegetarians too can bite into the goodness of:
Nawabi paneer tikka
Lukmi kebab (Hyderabadi patti with spiced seasonal vegetable as stuffing)
Kathal ka burrah
Maansahari Khana and Biryani: The next stair of the culinary path is the main course that includes the signature dishes of Hyderabadi food guaranteeing a delectable delight.
The aromatic curries ranging from Nizami murgh handi, Hyderabadi keema, Bhuna gosht Hyderabadi and Murgh do Pyaaza bring out the true richness of Nawabi khana. The biryani is light on your palate but if you want to take the spicy route then couple the rice with Mirchi ka Salan (a thick red chilli gravy sauce).
A quick word with the chef in the interim added value to the food trip. The USP of Andhra cuisine as Sivagami Nathan, corporate chef at 32nd Milestone, reveals is this: “Hyderabadi food is about slow-cooking which ensures supremacy in taste that is incomparable. Chilli is one of the predominant spices apart from coconut and tamarind that keeps the indigenous flavour intact.”
When at the India house of 32nd Milestone for the food fiesta, the one dish that is highly recommended is the ‘Keema Dosa’: an innovation that credits novelty to the cuisine. The base of the dosa is smeared in a layer of red chilli paste. It is then covered with a thick coating of minced meat and as you take that crisp bite, be assured of a heavenly outcome.
Sweets you cannot resist: Lend your lavish meal a justifiable end with these traditional dessert options:
Qubani ka meetha (apricot pudding with almond and cream as topping)
Gajar/moong dal ka halwa
Double ka meetha
Gil-e-firdaus (Pumpkin kheer with saffron and nuts)
And the reception so far: Ashok Puri, general manager at 32nd Milestone said, “The response has been quite good. People crave for authentic Nawabi food and we promise to give them that. Winter is the best time to indulge in best of delicacies and what better cuisine than the aromatic Hyderabadi food”.
The gates of the kingdom are open; corridors are filled with a mesmerising aroma …be the guest at ‘Dawat-e-Nizam’ and the rest will follow!
Where: India House, 32nd Milestone,Gurgaon
When: November 25 – December 4, 2011
Timings: Lunch: 12.30PM - 3.30 PM, Dinner: 7 PM – 11PM
Tariff: Meal for two: Hyderabadi Lunch Buffet @ INR 599 + taxes, Dinner (A-La- Carte) @ INR 650 + taxes (plus taxes)