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Ziafat-e-Badshahe

Ziafat-e-Badshahe is an event that took place between 05-Apr-2003 and 20-Apr-2003 in Hyderabad.
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PREVIEW FOR ZIAFAT-E-BADSHAHE
The menu covers food mostly from Central Asia, from the border of Baghdad and Turkey. The specialties include Kade Kabab, Degi Gosht, Kathal ka Qorma, Dum ke Karele, Ambada Hari Mirch and many more. The Kade Kebab is made of boneless meat placed on wooden skewers and cooked on charcoal fire. It is served hot while still on the skewers. There are kebabs made using chicken too.

Amongst the food in the vegetarian menu are Kathal ka Qorma (jackfruit in gravy) and Dum ke Karele. The preparations differ from the usual kind and so do the tastes. So don't be surprised if the bitter gourd tastes somewhat sweet.

Dum Pukht, literally meaning slow cooking, is done on earthenware. This earthenware has half-cooked meat placed with fully cooked rice, covered with a lid and sealed with wet wheat flour. The food is cooked slowly, for a very long time. It is then served along with the earthenware with a lid, sealed to keep the aroma inside. The food is thereupon opened right under the nose of the diners, and the aroma that comes out is a feast in itself.

The specialty of this Moghlai cuisine is that it achieves the perfect balance between taste and nutrition, delighting the palate while energizing the body and mind.

Please contact 2340-0132, 2339-9042 for further details.
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