Event: Wazwan at Hyatt MG Road, #Bangalore

Before I go ga ga over the exceptionally great food, beautiful food stories and the very talented Chef at Hyatt Bangalore, lets step back a bit.

What is wazwan in the first place?

It is multi course Kashmiri food menu which is served and shared with pride and love. It is celebrated across the world and loved almost instantly.

So what makes Wazwan so special? 

The formal affair consists of 36 courses. There is a plethora of  beautiful heart warming meat and non meat dishes that are cooked overnight by the king of the kitchen. 🙂

What are the special spices that go into the wazwan?

From methi to lotus stem, from poultry to meat, saffron to silver vark, butter to oil, curd to sugar. It is not the quantity of the spice used but the subtlety of flavors that lifts the spirits of the wazwan.

What are some of the notable wazwan dishes?

The tabakhmas (twice cooked lamb ribs), rogan josh (the real deal with minimal spices but maximum punch), gushtaba (meatballs in yogurt gravy), Dum Aelva (Not your standard dum aalu), Nadir yakhni (lotus stem cooked in yogurt sauce), phirni and oh so much more.

So here I was on a Wednesday sitting pretty with two exceptional bloggers (Swapna and Nitin) , an Indian food historian (Suresh Hinduja ji) and a gifted chef Gautam. I have had the taste of Kashmiri food from my Bua’s kitchen but that was the end of that.

However, Let us get talking about the wazwan that Pink Poppadum, Hyatt Bangalore (MG road) has to offer.

Prices: Veg at 1250 plus taxes and non veg at 1400 plus taxes, for INR 500 you get unlimited four seasons wine and fosters and for 750pp you get IMFL unlimited. 

Highlight: Ingredients flown in from Kashmir, beautiful ambiance, centrally located

Where: The pink poppadum, Hyatt MG Road, Bangalore.

When: Dinner only. Food festival ends tomorrow.

What all will I get there:

APPETIZERS

TABAKH MAAZ
Tender rib, Kashmir condiments gravy, shallow fried, served dry
MURGH GADH
Boneless chicken, fresh green chilies, tomatoes
Or
NADRU KABAB (v)
Lotus stems medallions, shallow fried
CHAMAN PAKODA (v)
Cottage cheese fritters, mint chutney

SOUP

GOSHT YAKHANI SHORBA
Lamb broth with yoghurt, scented with saffron
Or
KHUMB AUR PISTA KI YAKHANI (v)
Mushroom & spinach stock, cooked with yoghurt & pistachios

MAIN COURSE

ROGANJOSH
Kashmiri classic lamb curry, aniseed & ginger scented
GHUSHTABA
Pounded mutton dumplings cooked in curd, flavored with dried mint powder
DHANIWAL MURGH
Chicken morsels, green coriander and saffron curry
Or
RUWANGAN CHAMAN (v)
Fried cottage cheese delicately prepared in tomatoes gravy flavored with Kashmiri ingredients
NADRU YAKHANI (v)
Lotus Stems, thin yoghurt curry

MAUNJ HAKH (v)
Stir fried kohlrabi with asafoetida
MUTTER HADDAR (v)
Perfect match of whole button mushroom and green peas
DUM ALOO (v)
Small fried potatoes simmered in spicy red gravy
RAJMAH (v)
Red Kashmiri kidney beans cooked in mild Kashmir spicy gravy

BREADS

BAKHARKHANI (v)
Raised flour bread, aniseed & cashew
GILAFI KULCHA (v)
Naan with a filling of leavened dough

RICE

KASHMIRI PULAO (v)
Rice preparation, nuts and whole spices
STEAMED RICE (v)
Boiled rice

DESSERT

APPLE FIRNI (v)
Flavored rice pudding, sweetened apple preserve
Or
HALWA (v)
Enriched with dry fruits

ON THE TABLE

GUND CHETIN (v)
Onion chutney with green chilies and vinegar
DOON CHETIN (v)
Walnut chutney made in curd flavored with cumin seeds
BEVERAGES

KAHWA (v)
Kashmiri green tea flavored with green cardamoms, cinnamons and saffron

Note: Please do not forget to ask for your gushtaba first 🙂

Photo credit: Suresh Hinduja for Hyatt Bangalore
Photo credit: Suresh Hinduja for Hyatt Bangalore
Photo Credit: Hyatt Bangalore Nadru Kabab
Photo Credit: Hyatt Bangalore
Nadru Kabab
Photo Credit: Hyatt Bangalore Tabakh Maas
Photo Credit: Hyatt Bangalore
Tabakh Maas

Do raise your glass for the chef who will be very glad to come to the table and have a chat 🙂

Address: Hyatt Bangalore M.G. Road, 1/1 Swami Vivekanda Road, Next to MG Road, Ulsoor, Bangalore – 560008
Phone Number: +91 80 4936 1234

cheers,

Pallavi

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