Society / Interview / 10 Questions
How did you get into Awadhi style cooking?
It is because of my grandfather, who was a connoisseur of Awadhi delicacies. Plus, I am from Lucknow so it came naturally to me.
Now you have become its missionary.
I wanted to popularise Awadhi food. After starting a festival in Mumbai about 10 years ago, I have now taken it to other cities.
What are its popular, signature dishes?
Galauti Kabab, sheermal, gosht do pyaza, lagan ka murgh, gosht dum pulao, gobhi musullum, ahamri paneer, dal sultani, nazakati baingan, zafrani kheer and shahi tukra etc.
The primer question: how exactly is Awadhi different from Mughlai and Hyderabadi?
It’s super-fine, delicate, marked by rich aroma and limited use of spices. It’s a comparatively less rich cuisine than Mughlai and Hyderabadi.
And the response at these festivals?
People are interested in Awadhi food but there are not many chefs. In big hotels, it’s usually Continental or Chinese.
You’re researching Awadhi vegetarian….
Yes, many vegetarian dishes are specific to the region. Everyone equates Awadhi Muslim cooking with non-veg. I’ve been talking to people, ferreting recipes from royal khansamas.
How key is vegetarian to Muslim cuisine?
Very. ‘Only-meat’ is a misconception. Take gobhi musullum, nawabi baingan bhurta, talmakhane ka salan, lahsuni palak paneer, dum ka paneer, dal sultani, kathal pulao, subz dum pulao.
Have you adapted to modern times? Are you in favour of these changes?
Yes, in terms of richness and spices. Also, we have to remember that people during those days had different levels of physical activity.
Do you plan to start a speciality hotel?
I have one in Lucknow and plan to start more. There are challenges.
What’s the biggest challenge?
Every young star chef wants to work on international cuisines. Specialists in traditional are hard to find.
source: http://www.outlookindia.com / Outlook Magazine / Home> Society> Interview> M. Rehman> Food & Beverages> 10 Questions / by Prachi Pinglay-Plumber / February 24th, 2014