The Hyderabadi food festival at Zambar restaurant,
Gurgaon, reflected both the influences of the South and the
Nawabi influences of Luckhnow. Rakesh Kumar samples the fare
Hundreds of years ago, when the Mughals conquered the southern parts of
India, Hyderabad came up as their central hub. Soon, the southern part
of the country became a blend of North and South Indian culture. Even
today, be it their culture, customs or food, one can certainly find a
trace of North India. Credit goes to none other than the Mughals, who
ruled over Hyderabad, for bringing to the twin city a culinary infusion
to make its food, mainly its Biryani famous all over the county and even
the world.
“Hyderabad was a city of Nawab,” informed Arun Kumar, Cuisine and Brand Head of Zambar. “And you all know Nawabs are famous for their cosy life. Therefore, they came along with their chefs so that they could enjoy their food. Therefore, the famous Hyderabadi food may have been introduced by none other than the Nawabs,” Thus, in the present day, who better to serve an authentic Hyderabadi cuisine than a restaurant that has earned a reputation for serving authentic South Indian food ~ Zambar. Located in the Ambiance Mall, Gurgoan, Zambar offers coastal cuisine from Karnataka, Kerala, Tamil Nadu and Andhra Pradesh. It is only apt that it should host the ongoing Hyderabadi food festival.
“In the recent past many customer would enquire about the Hyderabadi food, or Biryani. Therefore, to fufill the customers’ demand, we are coming up with this festival,” shared Arun Kumar.
The menu starts with Aloo Ke Garlay ~ potatoes flash fried in a savoury batter ~ , Shikampuri Kebabs ~ pan fried minced mutton kebabs ~ and Chicken Tikka ~ boneless chicken cubes marinaded, slow cooked and stir fried. The main course was Mircha Ka Salan ~ large flash fried chilles in a spicy peanut-sesame seed-coconut paste curry ~, Achari Murgh Chicken cooked in “pickle” style, Nawabi Kofta Curry ~ the Hyderabadi version of the popular minced meat ball curry ~ and popular Hyderabadi fish curry Machchli ka Saalan. Last but not least, was the famous Biryani, which was mild and flavourful, with the rice tossed in meat.
“All these dishes are a selection from the homes and royal kitchens of Hyderabad and all of them reflect both the influences of the South and the Newabi influences of Lucknow,” informed the chef, Arun Kumar.
For dessert, the restaurant offers Qubani Ka Meeta, a stewed apricot dessert, and Double Ka Meetha, the ever popular bread dessert.
“It took months to research for the food. I learnt about the recipes from the ancestral cooks of Nawab. And what I found was that North Indian Biryani is full of masala and oily. However in South India, especially in Hyderabad, they play with ingredients,” explained Arun Kumar.
Hundreds of years ago, when the Mughals conquered the southern parts of
India, Hyderabad came up as their central hub. Soon, the southern part
of the country became a blend of North and South Indian culture. Even
today, be it their culture, customs or food, one can certainly find a
trace of North India. Credit goes to none other than the Mughals, who
ruled over Hyderabad, for bringing to the twin city a culinary infusion
to make its food, mainly its Biryani famous all over the county and even
the world. “Hyderabad was a city of Nawab,” informed Arun Kumar, Cuisine and Brand Head of Zambar. “And you all know Nawabs are famous for their cosy life. Therefore, they came along with their chefs so that they could enjoy their food. Therefore, the famous Hyderabadi food may have been introduced by none other than the Nawabs,” Thus, in the present day, who better to serve an authentic Hyderabadi cuisine than a restaurant that has earned a reputation for serving authentic South Indian food ~ Zambar. Located in the Ambiance Mall, Gurgoan, Zambar offers coastal cuisine from Karnataka, Kerala, Tamil Nadu and Andhra Pradesh. It is only apt that it should host the ongoing Hyderabadi food festival.
“In the recent past many customer would enquire about the Hyderabadi food, or Biryani. Therefore, to fufill the customers’ demand, we are coming up with this festival,” shared Arun Kumar.
The menu starts with Aloo Ke Garlay ~ potatoes flash fried in a savoury batter ~ , Shikampuri Kebabs ~ pan fried minced mutton kebabs ~ and Chicken Tikka ~ boneless chicken cubes marinaded, slow cooked and stir fried. The main course was Mircha Ka Salan ~ large flash fried chilles in a spicy peanut-sesame seed-coconut paste curry ~, Achari Murgh Chicken cooked in “pickle” style, Nawabi Kofta Curry ~ the Hyderabadi version of the popular minced meat ball curry ~ and popular Hyderabadi fish curry Machchli ka Saalan. Last but not least, was the famous Biryani, which was mild and flavourful, with the rice tossed in meat.
“All these dishes are a selection from the homes and royal kitchens of Hyderabad and all of them reflect both the influences of the South and the Newabi influences of Lucknow,” informed the chef, Arun Kumar.
For dessert, the restaurant offers Qubani Ka Meeta, a stewed apricot dessert, and Double Ka Meetha, the ever popular bread dessert.
“It took months to research for the food. I learnt about the recipes from the ancestral cooks of Nawab. And what I found was that North Indian Biryani is full of masala and oily. However in South India, especially in Hyderabad, they play with ingredients,” explained Arun Kumar.
