Does Mehregan ring a bell? Does Persia ring a bell? Okay, does good food ring a bell? Yes, that was really the only question.
On the occasion of Mehregan, a community autumn festival of Persia (now Iran), The Jewel of Nizam restaurant at Hotel Golconda is organising a Persian Food Festival from 16th to 25th February. Mehregan is an annual event that celebrates Persian culture with music, dance, artwork, crafts, traditional Persian cuisine, traditional tea house and costumes. It is a celebration in honor of the ancient Persian Goddess Mehr, the spirit of love, knowledge and commitment.
With Irani chai and Irani haleem indelibly part of Hyderabadi cuisine, Persia has become a part of our lives. Cashing on this, Hotel Golconda has created a décor and ambience that reflects the essence of the royal Nizami era of the days gone by, at its Hyderabadi speciality restaurant The Jewel of Nizam. The restaurant is aesthetically designed with murals of the Nizam, and the artefacts in the restaurant reflect a really memorable era gone by.
These are complemented with cozy and contemporary seating, and ethnic musicians from the magical land will play their instruments during the festival. The musicians will be supplemented by recorded music from the land of Persia. Long-flowing embroidered sherwanis with tight-fitting pajamas and a royal guard with a pointed turban will add to the atmosphere.
The festival will feature an array of the best of the middle-eastern cuisine, with special emphasis on dishes from the region of Persia. It is the coming together of two of the most highly acclaimed historic regions and their cuisine. For the first time, two lady chefs from Iran, Bahareh Behnia and Azadeh Sabouhanian, both sisters, will present live cooking demonstrations of traditional items everyday, and the special menu reads as under:
Aash-e-Reshteh (made with beans, lentil, noodles, leek, parsley & spinach)
Aash-e-Adas (coriander, leek, parsley, spinach, lentil, milk)
Sope-e-Dal Adas (clear soup with lentil, tomato, potato, beans)
Sope Kalam (cabbage, celery, potato, chicken)
Aash-e-Anaar (made with rice, herbs, meat & pomegranate paste)
Sope Vermishel (carrot, potato, vermicelli & chicken)
Main Course - Non-Vegetarian
Maahi Shekam Por (stuffed fish cooked with coriander, garlic, pudina & walnut)
Annar Mosamma (a gravy chicken dish simmered in pomegranate)
Joojeh Kabab (barbequed chicken/meat with olive oil, tomatoes and saffron)
Khoresht Karafs (gravy - lamb, celery and lime juice)
Ghormeh Sabzi (made with herbs, rajma, leek, parsley, lamb)
Khoresht Ghaarach (mushroom, chicken, garlic, saffron)
Kabab Koobideh (barbequed ground lamb/chicken)
Geratene Maahi (fresh fish, vinegar, egg,youghurt, herbs)
Ghalieh Maahi (fresh fish, coriander, garlic, tamarind)
Tah Cheen (made with chicken, eggs, yoghurt, saffron)
Kebab Tabeie (made with minced meat, onion, tomato, capsicum)
Shevid Polo Ba Ghosht (lamb/beef served with dill rice and double beans)
Main Course - Vegetarian
Mirza Ghasemi (a North-Iranian dry dish - Aubergine, egg, tomato puree, garlic, black pepper)
Dolmeh (Potato, sweet corn, green peas, capsicum, mushroom, butter)
Kookoo-Yeh-Sabzi (egg, parsley, leek, dill, corriander)
Khorake Gharch (mushroom, potato, garlic, butter)
Adasi (brown lentils & potato)
Khorake-Gol-Kalam (cauliflower, white rajma, potato)
Geratene Bademjaan (aubergine-tomato, potato, mozarella)
Polow Zaffarony (saffron rice)
Sholeh Zard (rice, sugar, saffron, rosewater, pistachios, almond and cinnamon)
Fereni (made with milk, rice-flour, sugar and rosewater)
Halva (fried wheat flour, sugar, saffron, rosewater, pistachios, almonds)
Zoolbia (starch, yoghurt, sugar, rosewater)
Salad-E-Shirazy (cucumber, tomato, onion, lime juice, mint leaves)
Salade-E-Kalam (cucumber, lettuce, carrot, cabbage, mayonaise)
The delicacies are available for both lunch and dinner on all the days - a la carte for lunch, and a buffet for dinner which costs Rs. 500 per head. For further details, please contact the restaurant at 6611-0101/2332-0202.