Bade Miya to Bade Miya, Chote Miya Subhanallah!
Hola Peeps!!
Even before I start, I know that many people will say, “What’s wrong with you?” “Every other week, you’re seen at a food festival. Especially at Marriott.” Well, Don’t blame me.
Blame Mr. Girish, Chef Ravinder, Chef Vivek , Ms. Anmol, Mr. Bhaskar and the whole team of Courtyard by Marriott for filling Bhopal with the most incredible flavors. I feel so overwhelmed each time they come up with a Food Festival or a Brunch, for these are the people, who are actually working to improve the gastronomic landscape of the city. I’m not even buttering. But, just look into the past food festivals. Had Bhopal ever witnessed Food festivals such as New York Food, Dravidian Food or any Chef’s Culinary Journey??
I’ve been a part of the Awadh and Tundey Kebab food festival at Courtyard by Marriott in the past but, they have a habit of doing extra-ordinary things almost every time. This time too, they did it in their own style. Read more about it.
“Awadh” is the ancient name of the modern day Lucknow. Known for its distinct flavours, these age old recipes of the Bawarchis and Khansamas of the Mughal dynasty of Awadh is what forms the centre stone of Lucknowi cuisine. Awadh has been greatly influenced by Mughal cooking techniques, and Lucknow cuisine bears similarities to those of Persia, Kashmir, Punjab and Hyderabad. Awadh has given birth to the dum style of cooking or the art of cooking over a low flame, which has become synonymous with Lucknow today.
PC: Anmol
I was invited to be a part of first of its kind, 10 day long ‘Jugalbandi’ of two legacy acclaimed Awadhi Khansamas at MoMo Cafe, Courtyard by Marriott, Bhopal in all splendors to celebrate the traditional cuisine of Lucknow. Evoking the indolent spirit of the Nawabs, the amazing pair of Father and Son at MoMo Café, promises to be a heavenly feast for food lovers in Bhopal.
Mohd Ishtiaq (Bade Miya) and Chef Asif Qureshi (Chote Miya), hailing from Lucknow have rich experience in the Awadhi food. They say, “Awadhi food does not use over a hundred spices, but uses only a handful of uncommon spices. The slow-fire cooking enables the meat to absorb its juices. In addition to the major process of cooking food in Awadhi style, other important processes, such as marinating meats, contributes to the taste. This is especially the case with barbecued food that might be cooked in a clay oven or over an open fire.”
Elaborating the menu and the rich background of these Khansamas, the Executive Chef of Courtyard by Marriott, Bhopal Chef Ravinder Singh Panwar informed, that most people consider Awadhi and Mughlai food as same whereas both are very distinct. Mughlai is spicy but Awadhi is quite balanced and much nutritious.
Khansama Mohd Ishtiaq ‘Bade Miyan’ showcased his specialities like Kesarbag Fried Chicken, Band Gosht, Nihari and Pineapple Muzaffar while Asif Qureshi ‘Chhote Miyan’ came up with exciting dishes like Mutton Korma, Khade Masale Ka Keema, Chicken Ishte and Adasha-e-Laham. It also had vegetarian dishes like Awadhi Paneer Kebab, Shahi Korma, Chakundari Paneer, Kathal Biryani and Kaju Biryani. The non vegetarian dishes like Reshmi Kebab, Mutton Gravy and Dum Pukht Biryani etc.
I started off with an array of kebabs, the galouti being the star of the show with its incredible melt-in-the-mouth quality. The Zaffrani Paneer Tikka, delicately flavored with smoky tandoori flavor that’s typical of the Nawabi cuisine, along with perfect marination. A delight to someone like me who loves tandoori food and its grilled flavors.
The Zaituni Khubani Paneer along with Dal – E- Asif and Sheer-maal Roti blew my mind away. I was full as I had lunch already before coming here. (Thanks to desi mom <3 ) But, I couldn’t resist myself of trying these out as the smell of the food was so brilliant that I just couldn’t resist it.
Biryani: Dum cooked with a garnishing of Caramelized onions. The aroma & robust flavors coming from the biryani was very tantalizing. The rice was cooked on low flame and therefore each and every piece of it was flavorsome. Tried the Jackfruit (Kathal) Biryani. It had a very similar taste to Lamb Biryani. Brilliantly Cooked!!
Desserts
I was almost feeling bloated by that time but I can never ever say a No to desserts. Not even in my dreams. Small portion size but, big enough to win my heart. Precisely, the whole F&B team at Marriott knows my weakness.
Shahi Tukda, Sweet rice (I forgot the actual name) and the Gulab Jamun plated in such a way that will make you bow down to the culinary team. One thing I really appreciate in overall Marriott properties is that they always excel in presentation and service.
Shahi tukda which is a rich dessert and it lives up to its name. Sweet, golden brown and crisp. Topped with rabdi and garnished with loads of dry fruits. Also, the Gulab Jamun glazed with Rabdi were enough to bring a BIG smile on my face. 😀
When the size of the plate is bigger than your face. Haha #HappyFace PC: Anmol
The Awadhi cuisine is undoubtedly a royal feast meant to pamper your senses and made to feel Nawabi. Also, the amazing Duo of Father and Son has mixture of old style of cooking and new style of presentation, first of its kind in Bhopal. The Bade Miya and Chote Miya’s food will make you say “Subhanallah” for sure. 😀 So if you are in a mood to dine out or celebrate an occasion or pamper in some Nawabi indulgence, head out to MoMo Café, Courtyard by Marriott, Bhopal where this festival is currently running till 22nd of July.
The Dastarkhwan waits! 🙂
Happy Hogging!
Thank you Anmol & Mr. Ravindra Soni for the invite.
Thank you Mr. Girish, Chef Ravinder, Chef Vivek & team for a wonderful experience.
Known for genuine hospitality. 🙂 Thank you for this Shahi Halwa!
P.S. The author was invited and the reviews are personal.
Tastes are subjective and may differ from person to person.
Restaurant: Momo Cafe, Courtyard by Marriott, Bhopal
Address: DB City, Arera Hills.
Date: 13th July to 22nd July, 2017
Timing: 1930 -2330 Hours
For Reservations Call: Chandan +91-8349101527
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