Needhi Gattani
It was a night where tradition met taste, and Hyderabad found itself swept away in the royal tides of Awadhi cuisine. Novotel Hyderabad Airport played host to ‘Khaas-E-Awadh,’ an unforgettable culinary experience that brought the heart and heritage of Lucknow to the city’s vibrant food scene. From the rich aromas of slow-cooked gravies to the nuanced layering of spices and textures, every dish on the dastarkhwan spoke of time-honoured recipes, royal kitchens, and the timeless elegance of the Nawabs.
The Pioneer had the pleasure of stepping into this world of culinary heritage, where each dish whispered stories of Lucknow’s regal past.
Curated by the talented Chef Subham Kumar, the menu offered a journey through time. His mastery of intricate techniques and authentic recipes brought alive the soul of Awadh on every plate. The experience was more than a feast; it was a thoughtful homage to the lavishness of a bygone era — a time when food was not merely consumed, but savoured as an art.
Guests began their culinary voyage with two heart-warming soups — Tamatar Dhaniya Shorba and Murgh Badami Shorba. The former carried the comfort of tomato and coriander, delicately spiced, while the latter stood out for its luxurious almond base and a soft interplay of sweet and savoury notes. It was a warm and flavourful welcome into the world of Lucknowi indulgence.
Among the appetisers, the Mutton Galawati Kebab emerged as a favourite with its tender, melt-in-the-mouth texture and balance of spices. In contrast, the vegetarian Gimikand ka Galawat offered a more polarising experience — its complexity invited both appreciation and confusion, sparking a playful love-hate relationship among diners. The Dudhiya Kebab, infused with dairy, didn’t quite complement the expected spice profile and missed the mark for some. Murgh Wajid Ali brought in aromatic layers, although its flavour palette didn’t resonate equally with every palate. However, one timeless delight stole hearts and anchored the experience — Chole Bhature. Familiar, comforting, and flawlessly executed, it provided a dependable and delicious moment in the midst of culinary experimentation.
The main course carried forward the opulence. On the vegetarian front, dishes like Shahi Paneer, Moong Mughlai Dal, Arbi Kaliya, Khumbh Nawabi, Subzi Nawabi Handi and Matter Ki Nimonai formed a colourful spread. The Shahi Paneer, paired with butter garlic naan, offered a lovely play of sweet and spicy notes, its creamy texture melting beautifully with spices. Matter Ki Nimonai, made from seasonal green peas, stood out with its slightly spicy profile and firm bite, leaving a lasting impression. While the other vegetarian dishes were well-balanced, they leaned more toward subtlety, offering comfort over drama.
For non-vegetarian connoisseurs, the richness reached its peak. Nalli Nahari, served in a silky, aromatic gravy, featured perfectly cooked meat that was best enjoyed with Dum Gosht Biryani. This pairing was a clear winner — the tender meat blending seamlessly with fragrant rice, every bite echoing balance and depth. Murgh Hari Mirchi Ki Korma added a bold, peppery flair, while Sada Chawal and Dum Tarkari Biryani served as gentle companions that rounded out the meal.
The ambience matched the elegance of the food. With dim lighting, golden accents, and a subdued, royal vibe, the space mirrored the darbaar-like aura of old Lucknow. Aromas lingered in the air, adding an invisible layer to the experience. The dishes didn’t overpower with spice — instead, they unfolded gently, blending aromatics with finesse. It was not just about eating; it was about being enveloped in a feeling, a mood, a memory of royal kitchens long gone but never forgotten.
The standout moments of the evening belonged to the Tamatar Dhaniya Shorba, Murgh Badami Shorba, Mutton Galawati Kebab, Nalli Nahari, Shahi Paneer, Dum Gosht Biryani, and of course, the forever-favourite Chole Bhature. These dishes captured the heart of Awadhi cuisine — balanced, soulful, and crafted with care.
Khaas-E-Awadh was not just another food festival. It was a lovingly curated experience that allowed Hyderabad to taste the essence of Lucknow’s royal kitchens. From the first sip of shorba to the last spoon of biryani, every element spoke of passion, precision, and a deep-rooted culinary legacy that continues to enchant food lovers across generations.
