Food festival revives royal culinary legacy of Hyderabad's Nizams

New Delhi, Jun 28 (PTI) From the crisp 'Hyderabadi Lukhmi' and melt-in-mouth 'Shikampuri Kebab' to the aromatic 'Hyderabadi Chicken Biryani' and the decadent 'Khubani Ka Meetha', a new food festival here in the national capital is serving more than royal fare as it recreates the culinary legacy of Hyderabad's Nizams -- one flavoursome and history-laden delicacy at a time. "Nazm-e-Nizam: The Royal Table of the Nizams", currently underway at Qavalli, brings together recipes inspired by the royal kitchens of the erstwhile Hyderabad State and the many cultures that shaped them over generations. "The story of Hyderabad’s cuisine is one of cultural exchange, refinement, and remarkable culinary evolution. The kitchens of the Nizams brought together influences from Persia, the Deccan, Bengal, and beyond, creating dishes that continue to define India's gastronomic heritage. "With Nazm-e-Nizam, our aim was to honour these traditions while presenting them in a way that resonates with today’s diners. Every dish on this menu carries generations of history, craftsmanship, and emotion, and we are delighted to bring these timeless flavours to our guests," chef Aman Dhar said in a statement. For the unversed, the cuisine of the Nizams is one of India's finest examples of culinary fusion, bringing together influences from Persia, Central Asia, Mughal India, Bengal and the Deccan to create a rich tradition known for its refinement and slow-cooked delicacies. The almost two-month-long festival seeks to recreate that layered history rather than simply reproduce familiar Hyderabadi dishes. While its opening course reflects the diversity of the royal table with appetisers ranging from succulent 'Talawa Gosht' and the popular 'Apollo Prawns', regional inspirations also find space on the menu through dishes such as 'Chenna Matar Pasanda', drawing from Bengal's culinary traditions, and 'Guntur Chilli Paneer', celebrating Andhra Pradesh's celebrated chilli-growing region. The main course continues this culinary journey across regions and eras. Traditional preparations such as 'Bagara Baingan', 'Mirchi aur Paneer Ka Salan' and 'Daalcha Gosht' sit alongside 'Andhra Mutton Pepper Fry', a colonial-era favourite 'Dak Bungalow Chicken Curry' and the rich Bengali classic 'Chingri Malai Curry'. No Nizami feast is complete without biryani, and the festival does not disappoint. It features two iconic biryanis: the 'Hyderabadi Chicken Biryani', prepared in the traditional 'kacchi dum' style, and the 'Kolkata Mutton Biryani', with its signature potato, boiled egg, rose water and kewra, tracing its origins to Nawab Wajid Ali Shah's exile to Kolkata. The lavish feast ends on a sweet note with a medley of desserts such as 'Bhapa Doi', 'Gil-e-Firdous' and 'Poda Rossogolla', underscoring the timeless appeal of traditional sweets from Hyderabad and Bengal. "Nazm-e-Nizam" will come to a close on July 30. PTI MG MG