
Murshidabadi cuisine remains largely unexplored as far as speciality/fine dine Indian restaurants at both star hotels & stand-alone go. So I was quite intrigued to know what the Marriott Hyderabad team had in mind for hosting a Murshidabadi pop up ;ongoing until April 20th, for dinner, both a la carte & set menu. Chef Asif Qureshi who’s originally from Lucknow has researched the food from Murshidabad (during the lockdown years), travelling thete and learning recipes from the locals. “Murshidabadi is an interesting amalgamation of Bengali, Awadhi, and Mughal culinary influences. The flavours and curries are light, like the Rezala and the use of cashew and almond is common,” shared chef Asif. The Elaichi Chaamp Shorba which I began my meal was a sip of royalty as far as the flavours and the fine cut of the lamb chops was concerned. Though I thought the seasoning was a bit on the higher side, which I conveyed to chef Asif, this soup was distinct. Perfectly textured as a shorba, subtle in flavours except for the green cardamom flavour, every slurp worth it and filling you with sustenance. The kebabs were very good, especially the Murshidabadi (lamb) Seekh, the Nasheela Jhinga (barbecued tiger prawns) and the absolutely scrumptious Matar Heeng ke Asharfi, aloo tikkis with peas filling and redolent in ghee! In main courses, the Dal Sultanat , a toor dal simmered in milk with green chillies filled with Achari masala , Mughal Baingan Bharta grabbed my palate attention. A spoonful of Kolkata Dum biryani did not exactly set my palate on fire. Each to their own! For desserts, thd Sevaiya and Chakundar Halwa made for royal endings. The service staff at Bidri deserves a special mention and the live instrumental music recital is always an appetite & mood booster.
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