The minute I stepped into the perfectly set Taj Mahal Hotel's banquet room named Aftab Mahtab, I had this premonition that a special evening would unfold before me....and as it so happened, it turned out to be an evening which mesmerised me and made me wish that it would not end.
I knew it was going to be different, when I saw the huge table set in all white with candles and flowers adorning the center of the table. The perfectly set plates, spoons, forks and what not and serving attendants fussing over you like mother hens reminded me of the scene from the movie "Pretty Woman" where Julia Roberts tries to figure out which fork and knife to use for which course. Adding to the esoteric ambience was the sight of Sufi Qawwals from the famed Nizamuddin Dargah seated at one end.
Against this backdrop, I met Chef Arun Sundararaj. He has been in the industry for the last 23 years out of which he's been with Taj for 14 years. He hails from a family of doctors but decided to flow against the tide and chose to become a chef instead much to his father's initial disdain. However, seeing his son's name in a newspaper by virtue of him having won a cooking contest in Lucknow, finally softened the father towards his son's chosen vocation. Chef Sunadararaj is currently in Taj Falaknuma, Hyderabad where he was been the Executive Chef for over 3 years.
But enough of my rapturous (and should I say, elongated ?) preamble. Let's get on to the proceedings of the evening !
We sat down, with our glasses full of our chosen poison, for a tasting of a specially curated menu of the most delectable Hyderabadi cuisine. This was choreographed, so to say, to the accompaniment of the magical singing of the Nizami Brothers which took the whole evening to another level. Saying that I was transported to heaven would be an understatement.
"Agaz" (The Beginning)
The culinary adventure commenced with a serving of Dahi Ke Kebab - kebabs made of hung curd. These were enriched with kaju and were mildly sweet and delightful.
The Shikampuri Kebabs were ground lamb patties with a hung curd and onion filling and were melt in the mouth. The Pathar ke Kebab (escallops of lamb marinated for over 48 hours and cooked over a hot granite stone) was one kebab I could not stop eating - juicy kebabs where the long marination had reached every pore of the lamb with the slightly smoking from the outside adding to the exquisite flavour.
"Itmenan" (Slow cooking at its best - a speciality of Hyderabad)
Haleem - a traditional "Ramzaan" favorite of Hyderabad with mutton cooked with wheat and spices - was served. This was subtly spiced and had a creamy texture with the richness of ghee enveloping the flavor of shredded mutton and was topped with nuts, caramelized, crisp onion and lemon juice.
Dum Ki Nalli Gosht - Lamb shanks pot roasted in dum, with subtly rich gravy which had all the goodness of lamb juices and spices in it.
Pista Murg ka Salan - Chicken with essential scents of pista and yellow chillies.
Khatti Daal - Yellow lentil cooked with tamarind.
Dakhni Saag - Spinach and scallions with southern spices.
Hyderabadi Kacchi Biryani - Lamb marinated overnight and cooked together with rice in a claypot. The rice had got its lovely flavor from the marination of the lamb. Lamb itself was so succulent that you could take it off the bone with your fingers.
Mirchi Ka Salan - Bhavnagari chillies cooked in peanut gravy were a perfect accompaniment to the biryani.
"Zoug-e-Shahi" (Chef's tasting platter of Hyderabadi desserts)
Double Ka Meetha, Khubani Ka Meetha, Gil e Firdaus and Pineapple ka Maeetha were the offerings in this finishing segment but none of them, quite frankly, tickled my palate.
For those who would like to savour Chef Sundararaj's exotic creations, a special Saturday Brunch with his signature specialties will be available at Machan, the 24-hour international eatery, during the month of June.
Addres: Machan, Taj Mahal Hotel, Man Singh Road, New Delhi | Validity: June 2015 |Saturday Brunch (INR 2,500 + taxes per head)Disclaimer: This review was done on an invitation from the restaurant. Due judgment and care has been applied by the author to remain objective and unbiased in the review; however readers may exercise their own discretion.
