Seafood in Mughlai style
Everything from lobsters to prawns to crabs and fishes is available. True to its name, it brings to your plates Mughlai zaika with a royal twist. Dishes like Jheenga Saalan, Mahi rasila, Lal mahi mehtab and Pomfret aanche karrai are a few of them.
The seafood splurge is a treat in the winter when you look for warmth. This winter delight is especially for those seafood gourmets who relish Mughlai, savour its taste and celebrate its richness. For there is no other cuisine as royal as the Mughlai cuisine and ‘Samundri Khazana’ - the ongoing food fest, is your chance to enjoy some authentic flavours.
Pomfret aanche karrari is one of the signature dishes infused with Mughal richness with a contemporary touch. The restaurant uses a variety of spices and herbs to make it as delicious as it looks.
The dishes have been created the way it was liked in the earlier times. “The Mughals loved lots of spice and herbs in their dishes. Their khansamas were strictly instructed to make the dish as rich as possible retaining its distinct aroma and flavour. The aroma would tell you how richly it was prepared and you can find the same essence in our food,” says Beer Singh, executive chef at Flavour of Mughals.
Along with pomfret, fish tikka and prawn tikka are also other dishes. “The common masala for all these dishes are dahi, adrak lasan ka paste, garam masala, red chilli powder, jeera powder, namak, vinegar/lemon, mustard oil and ajwain. We make a paste with all these ingredients which is used for these tandoori preparations.”
Move over chicken biryani and shahi tukda – sea food is going to be the centre of attraction at the table tonight.