Nawabi Nosh: A Royal Feast Exploring the Flavors of Hyderabad at The Jolly Angler
Hyderabad, a city steeped in history and culture, is renowned for its culinary heritage, with flavors that transport you to a world of royal indulgence. The city’s rich food culture has evolved over centuries, influenced by its Mughal rulers, Persian traders, and local traditions. At The Jolly Angler, we bring the heart and soul of this royal cuisine to Guwahati, offering a one-of-a-kind dining experience through our Nawabi Nosh – A Hyderabadi Feast.
From 10th to 20th December, our guests will embark on a gastronomic journey, savoring the timeless dishes of Hyderabad, crafted with traditional ingredients and techniques. Our commitment to bringing the authentic flavors of Hyderabad is evident in every dish, from the use of saffron and rose water to the slow-cooked meats that are the cornerstone of this cuisine. Let’s explore the rich and aromatic offerings of our Nawabi Nosh feast.
Meet the Culinary Maestro Behind Nawabi Nosh
The exquisite flavors of the Nawabi Nosh feast at The Jolly Angler are a testament to the skill, passion, and expertise of our Corporate Chef, Ajay Jana. With a career rooted in the rich heritage of Indian cuisine, Chef Ajay embarked on his culinary journey during his Hotel Management days, honing his craft through hands-on training at prestigious establishments. His formative years included industrial training at the iconic Maurya Sheraton in Delhi, where he was mentored by the legendary Chef Late Imtiaz Qureshi. This experience instilled in him a deep respect for Indian culinary traditions and the meticulous artistry behind them.
Chef Ajay’s journey continued at Rasoi, the celebrated Indian specialty restaurant at The Centaur Hotel, under the guidance of Late Chef H.P. Jana. There, he delved deeper into the nuances of Indian gastronomy, mastering the techniques that define classic Indian cuisine. His passion for Hyderabadi and Awadhi cuisine blossomed during his tenure at Taj Krishna in Hyderabad, where he worked alongside master chefs to perfect the royal recipes that now shine in the Nawabi Nosh menu. With additional experiences at Hyderabad’s renowned Tansen and other fine dining establishments, Chef Ajay has become an expert in delivering exceptional, authentic dining experiences.
Now at The Jolly Angler, Chef Ajay brings his expertise to Guwahati, blending the regal flavors of Hyderabad with his extensive knowledge of Indian and North Eastern culinary traditions. His dedication to using the finest ingredients and time-honored techniques ensures every dish tells a story of heritage and passion.
The Essence of Hyderabadi Cuisine
At The Jolly Angler, we pride ourselves on delivering the most authentic Hyderabadi experience in Guwahati. The spices, herbs, and unique cooking methods used in our dishes transport diners to the majestic kitchens of the Nizams. Every dish tells a story, steeped in royal history and tradition.
Key to the flavors of Hyderabad are its use of aromatic spices and ingredients that add depth and richness. Saffron, rose water, and slow-cooked meats like lamb and chicken are staples in many dishes, infusing them with fragrances that make the dining experience unforgettable. Each of the items featured in Nawabi Nosh is crafted to reflect this tradition while offering a modern touch that enhances the flavors.
Starters: A Royal Beginning
Our feast begins with a selection of mouthwatering appetizers that set the tone for the meal. The Lukhmi is a deep-fried pastry filled with spiced minced meat, offering a crispy and flavorful bite. Paired with this are Gosht Ke Shami, tender mutton patties that melt in your mouth, and Pathar Ka Ghost, where marinated meat is cooked on a stone, imparting a smoky richness. For a taste of Hyderabad’s coastal influence, the Sufiyani Machi Fry brings perfectly spiced fried fish, while Murg Tikka Nizami and Hyderabadi Chicken offer two delicious variations of marinated chicken cooked with aromatic herbs and spices. Vegetarians can enjoy the Hyderabadi Paneer, which is spiced and grilled to perfection, providing a unique flavor experience.
Rich and Flavorful Shorba
To warm the soul and cleanse the palate, we offer two types of Shorba—the Tamatar Ka Shorba (tomato soup) and Marag Ka Shorba (a rich, spiced mutton soup). These soups not only prepare the taste buds for the upcoming feast but also reflect the deep flavors of Hyderabadi cooking.
Main Course: The Heart of the Feast
The heart of Nawabi Nosh lies in its main dishes, which are a true testament to the rich culinary history of Hyderabad. The Kacche Ghost Ki Biryani is a slow-cooked masterpiece, made with tender mutton marinated in spices, saffron, and rose water, layered with fragrant basmati rice. Similarly, the Murgh Ki Biryani, with its juicy chicken pieces, captures the essence of Hyderabadi biryani, rich in flavors and aromas that transport you to the royal kitchens. For those who enjoy a tangy, spicy kick, Mirchi Ka Salan is the perfect accompaniment, with its fiery chili curry balancing the mild richness of the biryani.
Haleem, a dish with centuries of history, is a comforting slow-cooked stew made with meat, lentils, and wheat, infused with aromatic spices. It is a perfect reflection of the meticulous and slow-cooked traditions of Hyderabadi cuisine. The Dum Ka Murgh offers another slow-cooked delight, with chicken tenderly braised in a medley of spices, while Paaya, a rich mutton dish made from trotters, offers a melt-in-the-mouth experience. To add even more variety, Chigur Ka Ghost features tender chicken cooked with Hyderabadi spices, creating a delicate balance of flavors that reflect the city’s diverse culinary heritage.
Perfect Breads to Complement the Meal
A meal like this deserves the finest breads to accompany it, and we present two special varieties to complement the rich gravies and biryanis. Our Khamiri Kulcha is soft and slightly fermented, providing a subtle tang that enhances the flavors of the dishes. Meanwhile, the Bakar Khani Roti offers a slightly crisp texture, perfect for dipping into the flavorful gravies.
Sweet Endings: Hyderabadi Desserts
To conclude this royal feast on a sweet note, indulge in two iconic Hyderabadi desserts. The Qubani Ka Meetha—a delightful apricot dessert—offers a sweet and tangy finish, while Double Ka Meetha, a bread pudding soaked in rose water syrup and garnished with dry fruits, is the epitome of Hyderabadi indulgence. We also offer Jauzi Halwa, a spiced dessert made with milk, dry fruits, and a dash of nutmeg, adding a rich and aromatic end to the meal.
The Cultural Significance of Hyderabadi Cuisine
Each dish in Nawabi Nosh carries a rich cultural and historical legacy. The iconic Biryani, introduced by the Mughals, evolved into Hyderabad’s signature dish, infused with saffron, rose water, and slow-cooked techniques reflecting the grandeur of the Nizams. Haleem, a Ramadan favorite, highlights the meticulous care behind its preparation, while dishes like Paaya and Dum Ka Murgh embody the richness of royal kitchens. Desserts like Qubani Ka Meetha and Double Ka Meetha bring a sweet finale, celebrating Hyderabadi hospitality.
A One-of-a-Kind Dining Experience in Guwahati
At The Jolly Angler, we aim to provide our guests with an authentic taste of Hyderabad, all while showcasing the vibrant culture and history of the region. Our Nawabi Nosh feast is not just a meal; it’s an experience – one that brings the royal kitchens of Hyderabad to the heart of Guwahati. Whether you’re a fan of rich biryanis, tender meats, or indulgent desserts, this feast is an unmissable opportunity to indulge in the flavors of Hyderabad.Join us from 10th to 20th December and treat yourself to a Nawabi Nosh experience that promises a celebration of food, culture, and royal heritage, only at The Jolly Angler.
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