:: Mumbai Age

Leela gets Jiggy with it

ARCHANA SINHA | MUMBAI

Awadh cuisine has a rich legacy that harks back to the era of the Lucknowi Nawabs. No wonder then, that when Leela Kempinski decided to host an Awadh food festival, they roped in none other than culinary maestro Jiggs Kalra. His experience and knowledge of India’s vast culinary culture is unmatched.

At a special lunch hosted for members of the media, he played the charming host to the hilt. Commenting on the uniqueness of the cuisine he said, "What makes it stand apart is its delicacy and the way in which it is served. The meheman nawazi (hospitality) in Lucknow is well-known, and it adds to the pleasure of partaking it." To recreate this ambience of courtesy, he welcomed each guest personally and explained the history behind every dish and the manner of serving each course. He also discussed the recipes of some classic dishes that have been printed on the last few pages of the menu.

To keep the dishes as authentic as possible, four speciality chefs were called in from Lucknow for the festival.

The ingredients as well as a vessel were brought in from the region as well. Corporate sous chef Surender Mohan and Jiggs took pains to select the well-known dishes from this cuisine and to research their history. Take for instance, Gosht Ki Nihari and Khameeri Roti; "Nihari" means the early hours of the morning. This rural dish of shanks and chops of kid is left overnight on an angeethi (traditional Indian brassier). The dough is also left by its side to acquire khameeri (fermentation). So when the homemaker wakes up all she has to do is to dish out the Nihari in a small metal bowl and bake the Khameeri roti on a tandoor. Another interesting fact about this roti is that it is India’s only sour dough bread and has the ability to soak curries well.

When it comes to seafood, one must try the Sigri Pe Sika Jheenga, plum fresh prawns cured in a marinade that blends malt vinegar with yoghurt cheese, mint and cinnamon, smoked and grilled golden. It tastes so succulent that one cannot help but pause to savour each morsel.

Vegetarians can sample Baans and Singhare Ka Salan — a Jiggs Kalra original — which is a combination of bamboo shoots and water chestnuts.

The Awadh food festival is on at Jamavar, Leela Kempinski, Andheri (east) till September 2.