It was an evening of gourmet kebabs and more from the land of Awadh along with some conversation that meandered around food from all over the world as The Telegraph got together with Shiladitya Chaudhury; Yuko Nakamura, wife of Japanese consul general; US consul general Melinda Pavek; Japanese consul general Nakamura Yutaka; actress Gargee Roychowdhury; event curator Oindrila Dutt; Elizabeth H. Hamilton from the US consulate; and Debaditya Chaudhury, for a sumptuous dinner.
Currently in its ninth edition, the festival is a yearly event at the restaurant chain that specialises in Awadhi cuisine. It brings forth a wide range of specially curated kebabs in both vegetarian as well as non-vegetarian options. The festival focuses not just on traditional tikkas as is common, but also brings forward a unique range of kebabs made from fish and fresh seafood. Bawarchis from Aminabad, Lucknow have been roped in especially for this purpose to ensure the creation of dishes par excellence in order to provide the gourmands with a unique and exclusive experience.
What: Great Awadhi Kebab Festival
On till: March 18
Meal for two: Rs 900-plus
Available at: All Oudh 1590 outlets
Timings: Noon to 3.30pm and 6.30pm to 10.30pm
“The overwhelming popularity of The Great Awadhi Kebab Festival over the years makes us strive to provide the most authentic gastronomical experience to our patrons when it comes to the iconic kebab. The palatability of our kebabs lies in its captivating mix of geological and cultural factors, thereby lending it a distinguished taste. We have our hearts full of hope that the response to the festival this year too will be inordinately enthusiastic like previous years,” said Shiladitya and Debaditya Chaudhury, co-founders, Oudh 1590.
“I have been earlier stationed in Bangladesh, so I am well acquainted with Indian food. These kebabs are just perfect as they are not overloaded with spices, and hence more enjoyable to people of varying tastes,” said Nakamura Yutaka, consul general, consulate of Japan in Kolkata.
“Because I arrived in Kolkata during Covid, I have not yet explored the famous Kolkata food scene as much as I would like, which made my enjoyment of the amazing flavours of the kebab festival that much more meaningful. Learning how those flavours connect to Kolkata’s history made the evening intellectually and culturally stimulating too. Sharing food is one of the best forms of people-to-people diplomacy,” said Melinda Pavek, consul general, US consulate, Kolkata.
“I personally love the warmth at Oudh 1590. The way they present the food and explain the idea behind it, goes straight to your heart. I love their food quality and during the pandemic they have been so careful about the hygiene, it is something that is really reassuring for me whenever I dine there,” smiled Tolly beauty Gargee Roychowdhury.
Maas Ke Sule: If you love mutton, then this will definitely tickle your taste buds. Tender chunks of boneless mutton is marinated with onions, ginger and garlic and red chillies. These chunks are then cooked to a tender yet smoky texture that splits the moment you dig your fork into it. @Rs 575-plus
Paneer Gulistani Kebab: Melt-in-the-mouth finger-sized paneer sticks are marinated in an aromatic saffron and lightly spiced mixture and then charred to a soft-inner-yet-crispy-outer perfection. @Rs 300-plus
Pista Murgh Tikka: Here is a tikka with a twist. Instead of the usual red chilli marinate, these juicy boneless chicken chunks are marinated in a paste that is loaded with fresh pistachios that lend a sweet, creamy as well as nutty bite to the kebab. A must-try for sure. @Rs 370-plus
Rehmani Dora Kabab: Yet another mutton dish, this comprises mutton mince instead of chunks. Hand-beaten mince is mixed with garam masala and other Awadhi spices to create a seekh kebab-like shape that is held together by coarse thread or ‘dori’, thereby giving it the name. @Rs 550-plus
Shalimar Raan: Order this especially if you’re in a big group. A platter meant to be shared, this has mutton thigh slow-cooked in the tandoor till it attains an almost falling-off-the-bone consistency. Tastes best with thin and flaky freshly made parathas. @Rs 850-plus
Mahi Mussallam: A fishy take on the classic Murgh Mussallam, this combines the goodness of fresh bekti fish and the aroma and light taste of traditional Awadhi marinate. The fish is cooked in the tandoor till it is crackling on the outside and remains juicy and soft on the inside. @Rs 750-plus
Tandoori Ajwani Lobster: The festival is a departure from the usual meats and largely incorporates seafood as well. One such addition is the lobster that also makes for a good sharing dish and has an understated flavour of the Amritsari Fish that has the dominant taste of ajwain. @Rs 900-plus
Pictures: B. Halder