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Pakistani Food Festival

Pakistani Food Festival is an event that took place between 23-Feb-2007 and 04-Mar-2007 in Hyderabad.
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There's a menu here which will cost you a lot of money even if you just read it. For, there is only one option after reading it - dining at the Taj.

Kebab-E-Bahar, the Hyderabadi and Moghlai speciality restaurant of Taj Banjara, is hosting a special food festival of authentic Pakistani cuisine from 23rd February to 4th March. A special menu has been designed for the festival by the visiting chefs from the renowned restaurant Dera of Taj Chandigarh, Anwar Ali Ansari and Wakil Ansari, who have perfected the culinary art of Pakistan and promise to take you through a journey of spicy extravaganza. A brief on the specialities in the menu:

Soups (non-vegetarian)
Murg Badam Diyakhani (roasted chicken and almond soup with fresh herbs)
Pudhine Paya Ka Shorba (spicy lamb trotters extract scented with mint)

Soups (vegetarian)
Subz Dum Shorba (vegetables topped with coriander, garnished with karari methi croutons)
Bhutte Mirchi Ka Shorba (a spicy blend of fresh corn kernel and green chili)

Kebabs (non-vegetarian)
Tawa Prawn (prawns skewered and cooked on tawa)
Peshawari Prawns (prawns marinated with fresh herbs and chargrilled)
Baluchi Salmon (fillet of blush pink salmon grilled on a clay oven)
Lahori Tali Machchi (fried fish from gawal mandi - the street food of Lahore)
Machli Ke Tikke (a fish delicacy from Islamabad, with a slight variation of methi chutney)
Steamed Roast Chicken (a specialty from the Gawal Mandi)
Tandoori Mure Di Champ (boneless drumsticks of chicken)
Bhunne Lasan De Murg Tikkey (fried garlic-scented chicken chunks chargrilled on hot ambers)
Anda Fry Batear (a recipe from the bylanes of Gujaranwala)
Sajji Raan (whole lamb leg roasted in its own stock)
Kandari Chop (lamb chops with a hint of fresh pomegranate)
Chapli Kebab (a preparation of lamb mince from the streets of Lahore)
Keema Bhari Shimla Mirch (charred capsicum stuffed with lamb mince finished in tandoor)

Kebabs (vegetarian)
Methi Makkai Anjeer Ki Tikki (a unique combination of anjeer, makai and fenugreek)
Multani Paneer Tikkey (cottage cheese infused with fresh herbs and pounded chilies)
Paneer Ki Seekh Te Watwala Parantha (cottage cheese tempered in kakori spices, skewered and grilled on charcoal, served on a flaky bread)
Bhatti Da Salan (chargrilled melange of tangy vegetables)
Bharwey Mewe De Aloo (mildly spiced dry fruit stuffed pahari aloo)
Raimah Ki Shammi (kidney beans mince stuffed with roasted khoya and fresh anar seeds)

Tawa And Curry (non-vegetarian)
Tawey De Masaledar Jhinge (marinated prawns slow cooked with pounded spices on tawa)
Chanab Di Macchi (chunk of fish cooked in a mustard gravy)
Bhuniya Murg Masaledar (whole stuff roasted chicken in its own gravy)
Chiker Choley (boneless pieces of chicken cooked along with chickpeas)
Chuqandari Batear (quails cooked along with beetroot)
Khasta Kheeme Di Tikki (minced meat of kid lamb on watwala parantha with Lahori spices)
Shabdeg Korma (combination of lamb & turnip cooked in a special, chef's choice gravy)
Taxali Tar Korma (boneless cubes of mutton shoulder simmered for entire day in satin smooth tomato gravy - symbolic of the Taxali gate, one of the gates of Lahore)
Tawa Champ Kaleji (lamb ribs pot-roasted in its own juices with cloves and black cardamom, and stir-fried on a griddle with spicy mince and kaleji)
Urvi Gosht (a duet of lamb and colacassia)
Kheema Bhare Karele (sun dried bitter gourd stuffed with spiced lamb mince)

Tawa And Curry (vegetarian)
Tawey Wale Kathal De Tikke (jackfruit with local spices, cooked on tawa)
Phaldari Tawa Chat (fresh fruits with a melange of freshly roasted spices)
Tawa Paneer Khatta Pyaz (cottage cheese with pickled onions and spices)
Lasooni Palak (creamy spinach leaves with garlic)
Chooranwali Bhindi (okra with aamchur & choorans stir-fried with onions & red chillies)
Aloo Katliyan (tawa-fried potatoes with ajwain and chilli flakes)
Matar Moth Da Kheema (traditional Punjabi tawa preparation)
Dal Bharuchi (black lentil simmered overnight with cumin seeds)
Lahori Choley (a Pakistani favorite)

Rice (non-vegetarian)
Sindhi Biryani (flavored chicken layered in aromatized rice cooked on dum)
Batear Da Parat Pulao (basmati rice layered with quails cooked in brassware)
Gosht Biryani (lamb and basmati cooked on dum)

B>Rice (vegetarian)
Pastooni Subz Biryani (aromatic basmati layered with vegetables cooked in a sealed pot)
Lal Moth Ka Pulao (a favorite of Old Punjab)

Breads (non-vegetarian)
Kheemeywala Naan (whole-wheat flour bread with minced meat)

Breads (vegetarian)
Channe Da Parantha (whole-wheat flour bread with masala chickpeas)
Pyazi Paneer Da Kulcha (leavened bread with onions and cottage cheese)
Lahori Naan (a must from Lahore)
Chilli Olive Naan

Kathi Kulfi (home-made ice cream)
Lychee Badam Ki Kheer (almonds and lichee flavored rice pudding - served chilled)
Thoothi (flavored sweetened grounded rice pudding)
Zarda (saffron flavored sweetened pilaf enriched with nuts and coconuts)

Pakistani cuisine is as diverse as its people. Most of Pakistani cuisine has Afghani-Turkish-Iranian roots and an abundant use of spices. Meat is a major part of Pakistani diet, as are vegetables and beans. Wheat and rice is the staple of Pakistani diet. The content of spices can range from very spicy to mild, although spicy dishes are more popular. Compared to Hyderabadi cuisine, the items are less spicy.

The specialities of the festival can be savored only for dinner, and the food can be ordered a la carte. For further details, please contact the restaurant at 6666-9999.
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