Oudhyana
Description
This is cooking elevated to a fine art. No pretentions. No hype. Simply original and true to the rich tradition. Awadhi cuisine uses many spices but is not pungent. Instead you'll find it subtle, delicate and delightfully aromatic. Don't be surprised to find superb melt-in-the-mouth kebabs which originated from the kitchens of Nawab Wajid Ali Shah. Hours of gentle slow cooking after seasoning and marinating ensure that every ingredient cooks in its own juices. Surrender to the gentle kababs, especially the Kakori and Galavat. Suck shamelessly on the lamb bone marrow in Nahari Ghosht. See how hours of massaging dough with clarified butter makes for the finest Sheermal and Warki Paratha. And you've got to have very firm resolve to resist the Chef's original dessert - Sevian ka Muzafar (An affair with vermicelli). The piece de resistance is of course the Shahi Tukra. The jhaar-phanus (crystal chandeliers) and the traditional artifacts will take you back the courts of the Nawabs (muslim rulers). We strongly recommend you book your table well in advance. Cuisine type: Awadhi and North Indian Hours: Lunch: 12.30 p.m. to 02.45 p.m. Dinner: 07.30 p.m. to 11.30 p.m.Reservation: Strongly recommended Attire: Smart Casual
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