Food feature | RIVAAYAT … A Royal Indian Experience at Saffron, Trident, Gurgaon, & a Murgh Hara Pyaz recipe from Chef Izzat Hussain

“Food is a central activity of mankind and one of the single most significant trademarks of a culture.”
Mark Kurlansky

Rivaayat - A Royal Indian Experience at Saffron, Trident, Gurgaon 600Food is the greatest healer, the greatest giver of comfort, and offers the best form of nostalgia to the culinary senses. It climbs up a few notches higher when it enters the royal kitchen. Imagine next, an intriguing combination of medicine and food. ‘Rivaayat – The Indian Culinary Conclave’ an initiative by The Oberoi Group made this possible with Izzat Hussain @ Saffron, Trident, Gurgaon.Rivaayat“Food is Medicine” is a term which was originally coined by Hippocrates, the father of Western medicine. It was his belief that eating wholesome food is the basis for good health, and it is this belief that forms the foundation of {Dr} Chef Izzat Hussain’s food philosophy. The uniqueness he brings to the table is how he seamlessly weaves Unani medicine and research of ingredients into his repertoire of royal Awadhi recipes. ‘Rivaayat – The Indian Culinary Conclave’ As part of this unique culinary initiative of The Oberoi group, I had the pleasure of experiencing a finely created meal at Saffron, Trident, Gurgaon. The fine dining Indian speciality restaurant has celebrated Chef Izzat Husain unveil secret recipes at Saffron. Rivaayat invites you to experience the magnificence of the royal kitchens of Awadh as he recreates treasured Indian classics like the Kakori Kebab, Gosht Yakhni Pulao, Zafrani Nehari and Baqakhani

Izzat Husain is known for taking Awadhi cuisine across the globe. He is a food enthusiast, working hard for several years to search and revive authentic recipes of Mughlai, Awadhi & Lakhnawi cuisine. He has learnt the cooking techniques and procedures from old cooks, house wives and foodies of royal families. Few of his specialities are Murgh Mewazad, Karhai Ghosht and Kebab Makhmali.

Rivaayat - A Royal Indian Experience at Saffron, Trident, Gurgaon With the ever so sweet Mallika {Manager Comm, The Oberoi, Gurgaon} and Executive Chef Sandeep keeping me good company at aesthetic and beautiful Saffron, I set off on this delicious journey. The starters {or fillers as I call them} were specially good, and for me a meal in themselves. I loved the Gosht Parchay, the Chicken Tikka which were vastly different from any I’ve had before; a melt in the mouth goodness about with addictive flavours. The Galouti Kebab on the little ulte tawa ka paratha was a winner too. The 2 chutneys accompanying the starters were amazing. An Olive Green Chutney {fresh coriander and olive oil} and a Thoom Chutney {emulsified raw garlic chutney} both fresh, bursting with flavour, robust and earthy. Chef Izzat Hussain doesn’t believe in using water in his cuisine. The chutneys had a base of oil, and his curries are cooked in milk!

Rivaayat - A Royal Indian Experience at Saffron, Trident, Gurgaon Time for the main course which arrived in gleaming katoris, little bowls of wonder. Lots of them. The menu is vast, and very interestingly offers a huge selection for both vegetarian and non vegetarian options. By this time the gentle Chef Izzat had joined us at the table. His belief is that milk or dairy cuts the acidity of the meat, thereby allowing easier digestion. I loved his signature Malai Boti Kebab which just melted away into oblivion. Also the Murgh Begum Pasanda, and a Mahi Korma, royal treatment all the way. I liked the way every little katori {bowl}  held its own ground with stand out flavours and spice blends.

Izzat ki roti, Rivaayat - A Royal Indian Experience at Saffron, Trident, GurgaonWhat took my tastebuds to happiness was the Paneer Chukandar. I loved the way the chef brought this pairing together. So creative! The Sabut Moong with saffron was comforting, though cooked with cream, so a little heavy. Next the veg Shahi Korma, pillowy soft vegetable koftas wrapped in a luscious gravy. That tomatoes were not part of the ingredients was something quite enjoyable. This is what I like about Awadhi cuisine….caramelized onions and dairy that bring about beautiful red hues to the dish.{The camera had been done away with by now}. On the side were breads … Sheermal, Gullafi Kulcha and Izzat ki roti. The Izzat ki Roti was by far the best. A multigrain, crisp flatbread that was addictive good, one that you could nibble away at all day long! The name of course comes from the creator …Chef Izzat Hussain. The chef said that this special roti is now very famous across Lucknow.

Rivaayat - A Royal Indian Experience at Saffron, Trident, Gurgaon Did I mention the Buraani Raita? Yum! Found it’s place on the platter alright! Oh yes, and there were 3 biryanis/pulaos that followed. A good to the last grain Kaju Biryani, and a couple of others – Gosht Tursh Pulao, and a Chicken Biryani which I could not try. Alas! Too full. Some Awadhi murrabba might have worked digestive magic here…. was I stuffed! That the meal was royal was obvious. ’twas heavy food I tell you.

Rivaayat - A Royal Indian Experience at Saffron, Trident, Gurgaon Dessert was delightful as dessert should be. Despite obviously being stuffed to the gills, the array of desserts tempted. I sampled the Chhena Kheer, Taar Halwa and Shahi Tukda. The Shahi Tukda was my absolute favourite … a full bodied Stollen like bread with raisins and saffron formed the base. I have to say all 3 desserts were excellent. Not cloyingly sweet as a halwa or kheer can threaten to be. They were just right for me, with Exec Chef Sandeep letting me on Izzat Hussain’s secret. A dash of lime juice will always cut away the feeling of dessert being exceedingly sweet! Nice tip!
 I also came away with a box of the most yum fudge chocolaty cookies, a gift from Exec Chef Sandeep!

Trident, Gurgaon is presenting its Rivaayat, a celebration of the Indian Royal experience at its award winning Indian cuisine restaurant – Saffron between 19th January and 25th January 2015.

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Lucknawi cuisineAwadhi cuisine hails from the city of Nawabs, Lucknow. This cuisine consists of elaborate dishes such as kebabs, kormas, biryanis, kaliyas, nahari-kulchas, zarda, sheermal, roomali rotis, and warqi parathas. The richness of Awadhi cuisine lies not only in the variety of cuisine but also in the ingredients used like mutton, paneer, dry fruits and rich spices like cardamom and saffron.Lucknow mainThe Lucknawi cuisine I have had in the past has been vastly different. Lighter on spices and milder to taste, obviously the food I’ve had in the past wasn’t this royal!! With my mother belonging to Lucknow, it is a city and cuisine which I enjoy a lot. I did ask for a simple, quick flavourful everyday recipe from Izzat Hussain’s vast repertoire. Here it is, a Murgh Hara Pyaz {Chicken with Spring Onions}, and as the tagline goes …  absolutely fresh, delicious and healthy!Hara Pyaaz Murgh It’s a light, summery, quick, fresh dish. I added a dash of cream towards the end to make it a ‘winter comfort food dish’, more lime juice, green garlic and onion scapes and loads of fresh coriander to make it ‘wintery’. It was really good with fresh lachcha parathas!

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Baking | Savoury Whole Wheat Hungarian Kalács … with chicken, walnuts & rocket. Delicious cheesy comfort food #wholegrain #comfortfood #breadart

“The smell of good bread baking, like the sound of lightly flowing water, is indescribable in its evocation of innocence and delight…”
M.F.K. Fisher

Savoury Whole Wheat Hungarian Kalács 1Savoury Whole Wheat Hungarian Kalács … it was a few months ago that I discovered the magic of bread art! That was thanks to the Daring Bakers and I was led into this fascinating world. Until then, bread to me meant rustic, moorish, artisan breads. From then on, Hungarian Kalács became one of our firm favourites. Mine to bake, and ‘theirs’ to eat!

Savoury  Hungarian Kalács, Twisted Buns; Sweet Yeasted  Nutella, Marmalade & Almond Praline Skillet Bread... bread art with the Daring BakersGoing back to the bread art challenge {pictured above}, that was one of my most enriching experiences, and a most delicious one at that. Soon after making the vegetarian version of the Hungarian Kalács, I made a non vegetarian one too for the carnivores at home. In went chicken, walnuts, bell peppers and rocket! It’s taken me some time to share it, but here I am, better late than never!

Savoury Whole Wheat Hungarian Kalács That version was a plain all purpose flour and vegetarian one. These Savoury Whole Wheat Hungarian Kalács are part whole grain as the name suggests. I had to experiment with the dough given my shift to whole grains. The dough worked brilliantly and the bread was gone before we knew it.

Savoury Whole Wheat Hungarian Kalács  makingFew things to keep in mind. My dough was a little soft though very pliable. Every flour type absorbs liquid differently, so bear that in mind. It’s always better to add the last 1/4 cup a little at a time. Gloopy dough makes me weep!! Another thing worth considering is the weather. Hot summers mean really quick dough rising and often an unmanageable dough. Try and chill the dough slightly before use, and work quick. Try keep the dusting flour to a minimum as it takes away from the end product.

Savoury Whole Wheat Twisted Buns 3  I made some twisted buns too like I did with the vegetarian version. Any bread art is mesmerising. You can see more visuals on the Vegetarian Savoury  Hungarian Kalács & Twisted Buns. And oh yes, there is a divineSweet Yeasted  Nutella, Marmalade & Almond Praline Skillet Bread on that page too.Savoury Whole Wheat Twisted Buns 2Savoury Whole Wheat Hungarian Kalács are a nice meals in themselves, and a versatile recipe at that. Fill it as you like. Just remember not to over-stuff it as then it will not hold.I really like the idea of stuffed breads, and this is a fine example.

Savoury Whole Wheat Hungarian Kalács & Twisted BunsUse this dough and go vegetarian with it. I’d see cottage cheese, walnuts, jalapenos, olives, spinach or rocket, maybe sun dried tomatoes in my vegetarian version. Cheese of course, lots of it!!

Savoury Whole Wheat Twisted Buns 4Just writing about it makes my mouth water. I think I just might be headed off into the kitchen to make some dough! I love how nicely it comes together, and how easy it is to serve. Makes for great finger food too and a nice centre piece for the party table! Always nice to have an eye catching item of food which gives folk something more to talk about and devour! This bread, art and all, is one of those things!!

Stuffed  filled breads sweet, savoury, vegetarian

Other stuffed or filled breads on PAB {sweet/ savoury, vegetarian}

Povitica – Croatian Sweet Walnut Chocolate Bread
Savoury Cheese & Garlic Olive Oil Pull-Apart Bread {vegetarian}
French Fougasse with Roasted Red Bell Pepper & Garlic, Walnut & Mozarella
Millet & Whole Wheat French Fougasse … rustic bread with caramelised onions, walnuts, dehydrated tomatoes and mozzarella
Apple Cranberry Almond Olive Oil Pull-Apart Loaf & Popovers
Nutella, Walnut & Orange Rolls
Ricotta and Spinach Roulade
Sweet Orange, Roasted Strawberry & Chocolate Buttermilk Rolls

This post is headed for Bloggers Tuesday at Home Bakers Guild.

 

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Cooking | Thai Chicken Mince, Broccoli & Pepper Salad {Larb Gai} #glutenfree #healthy #comfortfood

“Food is a central activity of mankind and one of the single most significant trademarks of a culture.”
Mark Kurlansky

Thai Chicken Mince Salad | Larb Gai Thai Chicken Mince, Broccoli & Pepper Salad … bursting with fresh, summery flavour, it’s good warm and chilled too. People often ask me if I cook? Obvious question I guess when you see the blogs name with posts to match! However, I do cook. Everyday, and most meals are home made. Loads of chicken with loads of fresh herbs  … that’s our summer! Curries, salads, crispy filets, fajitas, quesadillas, fingers, sliders, wraps, burgers …Cooking chickenThe other day I saw a Thai Chicken Mince Salad drop into my inbox from Bee @ Rasa Malaysia. I didn’t get as far as seeing the recipe then, but the Lap Kai or Thai Chicken Mince Salad stayed in my head. One of those niggling things that you make you reach for pots and pans rather urgently.

herbs and peppersI had everything on hand and a basic recipe in my head. It’s a really simple recipe, inspired by a recipe from the Simple Thai Food Cookbook by talented Leela at She Simmers. The salad came together in a matter of minutes. It’s a great gluten free, low carb option for summer. I returned later to check the recipe on Rasa Malaysia aa knew mine would be radically different! It was.Thai Chicken Mince Salad Larb Gai This was my version of Larb Gai. It was different since Thai cooking uses a lot of galangal but my heart belongs to garlic. I also don’t like fish sauce so it doesn’t figure in my cooking. Larb Gai is often served with sticky rice, or roasted rice powder as in Leela’s recipe. I added some almond meal to soak up extra juices since that was what I had on hand!

Thai Chicken Mince Salad Larb GaiThe marriage of flavours and textures is nice. Sweet, spicy, fresh, exciting. Above all, easy to stir up. Don’t forget to add the roasted rice or almond meal… the nuttiness is addictive. Serve as soon as you stir it up  … in crisp lettuce leaves or with a crisp salad on the side. The ‘now almost off to college teen‘ loved it cold too!

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