Awadhi Food Festival at Park Plaza

By: Rajdeep Bhattacharjee

November 23, 2015


Park Plaza Kolkata unfolds the enthralling history of Awadhi cuisine and a gorgeous menu specially crafted by Dr. Izzat Hussain a direct descendant of Nawab Wajid Ali Shah, the last Nawab of Oudh. This royal treat is curated by Dr. Ashish Chopra renowned culinary historian, gourmet author and television host. Dr. Izzat Hussain, the master conjurer of exotic foods, takes great pride in creating food that is easy on digestive system and beneficial to your health. One unique feature of his cooking is that he doesn’t use water and curd in his food. Experience the true Nawabi taste under the cozy and royal ambience of Park Plaza.




Awadhi cuisine is from the city Lucknow, which is the capital of the state of Uttar Pradesh in Central-South Asia and Northern India, and the cooking patterns of the city are similar to those of Central Asia, the Middle East, and Northern India as well. 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.




Relish the traditional delicacies from the land of Awadh as Park Plaza revives the centuries old recipes and takes you for a delectable trip back to the era of the Nawabs. This traditional feast will recreate the primordial magic of India’s royal era. Just as the enthralling history of Awadh, the cuisine has a class of its own. Originated in the giant kitchens of the food loving Nawabs, Lucknowi food is subtly flavoured and the aromatic making involves finely ground spices and is cooked in the unique Dum style.




Savour the most authentic Lucknowi food at Awadhi Food Festival at Park Plaza Kolkata. Just as the enthralling history of Awadh, the cuisine has a class of its own. Evoking the indolent spirit of the Nawabs, the Awadhi food festival promises to be a virtual feast for the palate with Chef Dr. Izzat Hussain conjuring heavenly culinary delights across vegetarian and non-vegetarian food. The menu will offer a diverse selection of vegetarian and non vegetarian authentic food from delectable starters to main course and mouth watering desserts.




This Awadhi festival will bring you a rich array of scrumptious Indian kebabs and curries of the royals. Chef Dr. Izzat Hussain has been specially flown in from Lucknow to familiarize you with the authentic tastes of the best of kebabs ever. The non vegetarians can start the royal treat with famous Malai Boti Kebab, Reshmi Galouti Kebab, Qubba Chicken Kebab and Shami Kebab. Vegetarians can savour the melt in mouth Aloo Chop Urad Balls, Fried Paneer and Guchi Gelawati.




The main course includes the traditional Paya Nihari, Awadhi Biryani, Murgh Mewa Zad, Murgh Begum Pasand, Murg Qalia, Mirch ka Salan, Mutton Korma, Mutton Pasinda, Paneer Shajani, Paneer Dum Biryani and Vegetable Tahri. The various bread options for the guests are Gilaffi Kulcha, Izzat Ki Roti, Naans and Lacha Parantha.




Wrap up this royal culinary trip with exquisite Awadhi desserts like Zaafrani Kheer and Shaahi Tukra. So get ready to tickle your taste buds with the royal nawabi feast! Let Chef Dr. Izzat Hussain, indulge you with his treasured delicacies that befits the Nawabi traditions. Awadhi recipes will surely leave a lasting impression on you.




We enjoyed the richness from the royal region as Dr. Izzat Hussain served us authentic Awadhi food. Start this royal expedition with exotic dishes like Galouti and Kakorikebabs, Murg Pista Korma, Shahi Nihari, Tursha paneer and more. As we titillate our taste buds with the famous Awadhi Biryani, bring this journey to a sweet finale with a delicious range of desserts like Sheer Kurma, Seviya muzaphar and Shahi Tukda to savor.






To kickstart your meal, with freshly tandoored Shami Kebab, Qubba Chicken Kebab and Fried Paneer served with slightly creamy onion rings and mint yogurt dip. Go straight for the Murgh Begum Pasand, an ultimate delicacy of Awadh, that’s succulent, flavoursome and tender chicken pieces served with mouthwatering gravy.




The Murgh Begum Pasand was, however, good enough on its own. Paya Nihari was one dish that would be a sin to miss, if you love meat. It’s very simply done – seasoned with Potli Ka Masala and ginger garlic paste and “slow-cooked for an impeccable softness” – but more than delivers in taste. It’s juicy, tender, flavourful and everything you could ever want in a Paya Nihari.




The Awadhi Biryani was not to be missed either – think perfectly cooked biryani with super soft melt in mouth mutton pieces. The rice was very lightly spiced but well flavoured with mutton pieces cooked with the rice. This Awadhi Biryani was cooked and served traditionally, without any extra spices, but every bit aromatic. It was also healthier with the omission of ghee, so you can feel a tiny bit less guilty.




From the delightful Kebabs to the gorgeous main course coupled with a variety of breads and Izzat Ki Roti, this festival will be a wonderful treat for foodies. Desserts will include a delightful spread of Shahi Tukda, Zafrani Kheer and Sewiyan Ka Muzaffar amongst others. With background music of Santoor and Tabla gives you, the ambience which will offer the perfect setting to embark on the royal culinary trip of the era. Wrapping up the meal would be the special Paan and Mukhwas providing the perfect end to a sumptuous meal. Don’t forget to bring your favourite friends along!


Nirvana - Park Plaza Menu, Reviews, Photos, Location and Info - Zomato


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About Rajdeep Bhattacharjee

A ravenous eater, a thirsty drinker, an enthusiastic traveller and a very sound sleeper – once a wannabe hacker and now a Government employee, is an aspiring food critic and travel blogger. He hates the loose use of the word ‘foodie’ and prefers, instead, the expression ‘food devotee’. For him, good food and honest people are the biggest motivators.

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1915940_101100699948573_1759232_nRajdeep Bhattacharjee wears many feathers in his cap. A ravenous eater, a thirsty drinker, an enthusiastic traveller and a very sound sleeper – Rajdeep, once a wannabe hacker and now a Government employee, is an aspiring food critic and travel blogger. He hates the loose use of the word 'foodie' and prefers, instead, the expression 'food devotee'. For him, good food and honest people are the biggest motivators.

He is the founder of Gourmets Travel Guide, a website devoted completely to food and travel. Rajdeep is an avid blogger and one can find many of his sojourns aptly expressed on the website

Rajdeep had been recently chosen by the Tourism Authority of Thailand (TAT) to board the inaugural flight from Kolkata to Bangkok (TG – 336) and received accolades for wonderfully recounting the experience, from start to finish, in his blog. In fact, his travelogue was featured in Hangla Hneshel, one of India's foremost Bengali magazine dedicated completely to food and travel. Rajdeep doesn't stop there! One of his undersea walks also got featured in The Telegraph, one of India's leading dailies. He is also one of the chief curators and a selector for chefs and restaurants for Channel One's Resto Ranna episodes.

Zomato ranks Rajdeep among the top ten food connoisseurs in the city. He has also been ranked number 5 and 6, in this year's Network 18 and Burrp surveys respectively, as one of the discerning food critics in the country.

Rajdeep loves eating out at different restaurants. A true blue Bengali at heart and gut, experimenting with food and palates come naturally to him. And he doesn't mind leaving an endearing word or two for chefs who have displayed their talents on the plate and the restaurant management for the inviting ambiance of an eatery.

Rajdeep counts is as his forte the wonderful rapport he shares with different media houses. Thus his writings have already been picked up by top food journals and news dailies apart from the exposure he has to talk about them on social media. Reputation management of his clients come naturally to him be it on the virtual platform or in print.

He has been blogging for the last three years. When he is not writing on food and travel or working as a Government employee, you can most certainly catch him with a camera slung around his neck and travel gear ready to satisfy his inner wanderlust.