‘Fresh herbs and nuts are key ingredients of royal cuisine’
The founder of Kitchenett E Awadh, Chef Mujeeb-ur-Rehman, is a dynamic personality with more than a decade of experience in the field of culinary.
By : migrator
Update: 2016-10-16 05:26 GMT
Chennai
He is a true master of the finest Indian Royal cuisine – Awadhi cuisine, originating from Lucknow. He is also a descendant of khansamas of the Wajid Ali Shah’s era and is well versed with the nuances of many regional variations of Indian cooking. He is in the city to curate Dawat E Lucknow at Park Hyatt.
What is the most distinct characteristic of Awadhi and Northwest Frontier province cuisine?
Awadhi cuisine comprises of food which is known to be a very refined version of North western frontier’s cuisine. The most distinct characteristics of both the cuisines would be the rich aromas and textures that transform the whole dining experience, giving it the royal touch.
Since you are a descendant of khansamas from Wajid Ali Shah’s era, what is that one important trait that has been passed on to you from the khansamas?
I have always learnt to cook using ingredients in their purest form. Quality has been a very important factor, and this is an imperative trait that has been passed on to me.
Royal cuisine is all about authenticity and key ingredients. Comment
I strongly believe that royal cuisine is all about its authenticity. Another important characteristic is the use of nuts in basic recipes of kebabs and ko rmas. Medicinal value is also given a lot of significance and for that, we use a lot of fresh herbs in our cooking.
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