ITC Grand Central showcases the culinary legacy of Moradabadi cuisine
Moradabad is famous for its pithal vessels that lend a unique flavour to the food that is cooked in them and is known for its use of whole spices (khada masala), raw onion (Kaccha pyaz) that dominates the flavours of the dishes. The cuisine is often credited for introducing the first iteration of the “Chaat Masala” to the Indian kitchens.
The uniqueness of Moradabadi cuisine lies in its fascinating mix of traditions, culture and community influences. Chef Mohammed Sharif is all set to revive the fascinating delights of Moradabadi cuisine at Hornby’s Pavilion at ITC Grand Central which will go on till March 7, 2021.
Moradabad was setup by Murad Baksh, the youngest son of Shah Jahan. The Mughal Prince was famous for harmoniously blending its Rajput roots along with Mughal influences. The Brass city of India is famous for its Pithal Vessels that lend a unique flavour to the food that is cooked in them. Another aspect of the cuisine that differentiates it from other North Indian cuisines is the use of whole spices (khada masala), raw onion (Kaccha pyaz) that dominates the flavours of the dishes. The cuisine is often credited for introducing the first iteration of the “Chaat Masala” to the Indian kitchens. The cuisine is much more robust compared to its neighbouring Awadhi Cuisine. The Rajput roots also result in greater emphasis on vegetarian dishes dominating the cuisine.
One can delve into options like Gobi Mussallam, Paneer Makhani Moradabadi, Machli Hari Mirch, Murgh Urad Lazaz, Gosht Aloo Qualian, Gosht Moradabadi, Dal Moradabadi and Kevti ki Dal to name a few. Mouthwatering Biryanis like Gosht kofta Moradabadi Biryani, Kale Chane ka Pulao, Murgh Reshedar Biryanis to set the tone for the theme. The highlight of the lavish feast will be live counters and dessert section. Guests can relish this experience with the highest standards of food and health safety protocols powered by WeAssure.
The restaurant timings are from 7 pm to 11 pm.
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