MAIN COURSE Flashcards
KOMBRI VADE (MAHARASHTRA/ WEST)
DESCRIPTION :
SLOW COOKED CHICKEN BREAST COOKED WITH A MALVANI SPICE BLEND, SERVED WITH A SAUCE MADE FROM CHICKEN
BONES, COCONUT, ONION, GARLIC AND MALVANI SPICES, ACCOMPANIED BY RED CHILI THECHA CHEESE STICK, FRESH CUCUMBER AND GREEN CHILI THECHA CREAMEUX.
STORY / INSPIRATION :
KOMBDI CHA RASSA IS A VERY TRADITIONAL CHICKEN CURRY WHICH COMES FROM THE MALVAN REGION OF INDIA. CHEF LEARNED THIS DISH FROM HIS MOTHER-IN-LAW AS THEY COME FROM THAT REGION. IT IS BEST ACCOMPANIED WITH CUCUMBER VADE WHICH IS A TYPICAL TYPE OF FRIED BREAD MADE WITH THREE KINDS OF FLOUR (RICE FLOUR, SORGHUM & PEARL MILLET), GRATED CUCUMBER AND CUCUMBER WATER.
ALLERGEN: DAIRY (CHEESE STICK),
GLUTEN (Can be made gluten free by removing the cheese stick)
CROCKERY / SETUP: FORK, KNIFE, SPOON
PRE-PLATED / SHARING: PRE-PLATED
(A LA CARTE – MAIN)
ACCOMPANIMENTS: CUCUMBER VADE
SERVING TEMPERATURE: HOT
- KOMBDI = CHICKEN
- VADE = BREAD (GF) (PRONOUNCED WADDA
BUTTER CHICKEN EXPERIENCE
DESCRIPTION:
BUTTER CHICKEN IS ONE OF THE MOST POPULAR NORTH INDIAN DISHES, TANDOORI CHICKEN MORSELS COOKED IN A CREAMY TOMATO BASED GRAVY WITH CREAM, BUTTER, CASHEW, GINGER, GARLIC, CUMIN, CORIANDER, FENUGREEK,
AND KASHMIRI RED CHILI POWDER, FINISHED WITH FENNEL YUGORT.
STORY / INSPIRATION:
MUSAAFER’S NEW TAKE ON BUTTER CHICKEN IS TO SERVE IT TWO WAYS. ONE BEING THE ORIGINAL TRADITIONAL VERSION OF IT WITH TOMATOES, AND KASHMIRI RED CHILLIE AND SECOND ONE USING THE GREEN TOMATOES (TOMATILLOS) WITH SERRANO. THIS INSPIRATION CAME TO CHEF FROM THE MEXICAN SALSA VERDE AND HE THOUGHT OF DOING A BUTTER CHICKEN WITH TOMATILLOS.
ALLERGEN: DAIRY, NUTS
CROCKERY / SETUP: SPOON, FORK, KNIFE
PRE-PLATED / SHARING:
SHARING – MAIN COURSE (SPRING MENU)
SERVING TEMPERATURE:
HOT TEMPERATURE
PREPARATION TIME: 8 MINUTES
- TOMATO: RED CHILLIES, SMOKIER, AND SPICIER.
- TOMATILLO: GREEN CHILLIES.
- EVALUATION OF THE NAME TANDOOR IN THE PAST 5000 YEARS: KOON -> KOONDAL -> KANDOOR -> TANDOOR
- PAIRS BEST WITH GARLIC NAAN
LAAL MAAS
DESCRIPTION:
SMOKED GOAT MEAT SPICED WITH DRY MATHANIA CHILLIES, FREEZE DRIED GARLIC, SCALLION BOATS, MILLET CRACKER, FENNEL YOGURT, AND NASTURTIUM LEAF.
STORY / INSPIRATION:
THIS DISH IS VERY POPULAR FROM THE WESTERN STATE OF RAJASTHAN.
MEWAR BEING THE PART OF THE BRAVE RAJPUTANA COMMUNITY, TRADITIONALLY, LAAL MAAS WAS MADE WITH GAME MEAT, SUCH AS BOAR OR DEER. MATHANIA CHILLIES ARE USED TO SUPPRESS THE GAMY ODOUR OF THE MEAT. IT WAS FAMOUS AMONG THE ROYALTIES. IN THE YEAR 1972 HUNTING WAS BANNED SO THE ROYALS USED TO MAKE THE
SAME PREPARATION WITH TENDER MUTTON WHILE MAINTING THE SAME FLAVOR.
ALLERGEN: DAIRY (GOAT MERINATED WITH YOGURT)
CROCKERY / SETUP: KNIFE, FORK, SPOON
PRE-PLATED / SHARING: PRE-PLATED
SERVING TEMPERATURE: HOT
- LAAL = RED
- MAAS = MEAT
NIHARI
DESCRIPTION :
SLOW COOKED SHANK OF LAMB ALONG WITH BONE MARROW. THIS MELT IN THE MOUTH LAMB DISH IS RICH IN FLAVOR THAT USE A LOT OF WARMING SPICES LIKE LONG PEPPER IN THE FORM OF FRESH POWDER.
STORY / INSPIRATION :
NIHARI IS A STEW BASED DISH OF LAMB SHANK WITH BONE MARROW AND A LOT OF WARMING SPICES. NIHARI COMES FROM THE ARABIC WORD MEANING ‘MORNING’. IT WAS ORIGINALLY EATEN BY SOLDIERS AND WORKERS IN MUGHAL EMPIRE NEAR OLD DELHI AREA AS A BREAKFAST DISH AFTER THEIR ISLAMIC MORNING PRAYER.
CHEFS THOUGHT OF DOING THIS VERSION OF NIHARI FOR THE WINTER MENU OF MUSAAFER BY USING SPECIAL SPICE CALLED LONG PEPPER (PIPPALI) WHICH HAVE SLIGHTLY SWEET AND WOODY FLAVOR WITH SLICED SERRANO AND GINGER JULIENNE. THE BONE MARROW IS MELTED INTO THE SAUCE (SAVORY), AND THE MEAT FALLS OFF THE BONE .
ALLERGEN: DAIRY (GHEE)
CROCKERY / SETUP: FORK, KNIFE & SPOON
PRE-PLATED / SHARING: PREPLATED
(MAIN COURSE)
SERVING TEMPERATURE: HOT
- GHEE: IN BRAISED SAUCE AND MERINATION.
- “Nalli” (pipe/hole/hollow) refers to the bone marrow from the lamb or beef shank, which adds flavor and richness to the dish.
RIZALA
DESCRIPTION :
YOGURT, ONION & CASHEWNUT BASED GRAVY SCENTED WITH ROSE, KEWRA
& HOUSE BLEND SPICES. CHOICE OF BRAISED LAMB CHOPS (4) OR PANEER (2)
STORY / INSPIRATION:
WHEN THE NAWABS OF AWADH WERE EXILED IN KOLKATA, THEY BROUGHT THEIR ROYAL COOKS ALONG. THESE COOKS GAVE THE ISLAMIC TOUCH TO BENGALI CUISINE WITH THEIR VARIETY OF SPICES AND KEWRA WATER. THEY INTRODUCED YOGURT MARINATION TO MEATS, HENCE RIZALA WAS CREATED. CHEFS CAME ACROSS THIS
BEAUTIFUL CREATION DURING THEIR JOURNEY AND PLANNED TO DO AN AUTHENTIC RIZALA FOR THEIR MENU.
ALLERGEN: DAIRY, NUTS, EGGS (STAMPY)
CROCKERY / SETUP: FORK, SPOON & KNIFE
PRE-PLATED / SHARING: SHARING
(MAIN COURSE)
SERVING TEMPERATURE: HOT
DUM KI RIBS
DESCRIPTION:
BEEF SHORT RIBS BRAISED FOR 9 HOURS AND THEN SIMMERED IN A RICH BROWN
ONION GRAVY, SCENTED WITH ROSEWATER AND THICKENED WITH CASHEWS AND CHIRONJI. SERVED WITH PICKLED CHILI STUFFED WITH YOGHURT, ONION, CASHEW DOLMAS.
STORY / INSPIRATION:
THE ”DUM PUKHT” COOKING TECHNIQUE WAS POPULARIZED IN THE CITY OF HYDERABAD (INDIA) BY THE NAWABS OF AWADH. THIS METHOD USUALLY CONSISTS
OF COOKING MEAT OR VEGETABLES OVER A LOW FLAME, GENERALLY IN DOUGH SEALED
CONTAINERS SO THAT THERE IS EQUAL DISTRIBUTION OF HEAT AND THE AROMAS DO NOT ESCAPE.
THE CHEFS AT MUSAAFER WANTED TO HIGHLIGHT THIS ANCIENT COOKING TECHNIQUE AND INTRODUCE IT IN THE MENU WITH BEEF SHORT RIBS.
ALLERGEN: DAIRY, NUTS
CROCKERY / SETUP: FORK, KNIFE, SPOON
PRE-PLATED / SHARING: PRE-PLATED
(A La Carte- MAIN COURSE)
SERVING TEMPERATURE: HOT
BEEF VINDALOO
DESCRIPTION :
FILLET MIGNON COOKED TO THE DONENESS AND SERVED WITH VINDALOO CURRY, BALCHAO POTATO.
STORY / INSPIRATION :
VINDALOO IS A TYPICAL GOAN DISH WITH MEAT BEING MARINATED IN WINE OR VINEGAR WITH GARAM MASALA, AND IS SERVED WITH A HOT FIERY CURRY. LEGEND HAS IT THAT DURING COLONIZATION THE PORTUGUESE BROUGHT VINHO E ALHOS A DISH MADE BY MARINATING PORK IN WINE VINEGAR AND GARLIC. THIS NOT ONLY INCREASED THE SHELLIFE, BUT ALSO MADE THE PORK TENDER. WHEN THE DISH WAS INTRODUCED TO THE GOANS, THEY HAD A PROBLEM PRONOUNCING IT AND HENCE THEY CALLED IT VINDALOO AND THERE WAS A CHANGE NOT ONLY IN THE NAME BUT THE PREPARATION AS WELL. THE CHANGE CAME WITH THE ADDITION OF CHILIES, BLACK PEPPER, CLOVES AND CINNAMON.
SINCE CHEF HAS WORKED IN GOA, HE HAS PICKED UP THE AUTHENTIC RECIPES OF
VINDALOO FROM LOCAL GOAN CHEFS. HE THOUGHT OF INCORPORATING THIS DISH IN MUSAAFER’S MENU, WHICH HE HAS PAIRED WITH FILLET MIGNON, BALCHAO
FLAVORED POTATOES AND SHALLOTS STUFFED CHILI OIL.
ALLERGEN: DAIRY (GHEE IN THE SAUCE)
CROCKERY / SETUP: FORK, KNIFE
PRE-PLATED / SHARING: PRE-PLATED
(A LA CARTE – MAIN)
SERVING TEMPERATURE: HOT
- GHEE = CLARFIED BUTTER.
MALWANI FISH CURRY
DESCRIPTION :
CHILEAN SEA BASS, KOKUM, TRIPHAL, COCONUT, CILANTRO, BYADGI CHILI
STORY / INSPIRATION :
THIS DISH HAILS FROM MALWAN, A COASTAL REGION IN WESTERN INDIA NESTLED WITHIN THE KONKAN AREA. MALWANI CUISINE IS RENOWNED FOR ITS HEAVY RELIANCE ON FRESH SEAFOOD AND VIBRANT CURRIES BURSTING WITH SPICES, COCONUT, AND KOKUM, A FRUIT THAT ADDS A DELIGHTFUL TANG. AS PART OF THEIR #100DAYJOURNEY, THE CHEFS EMBARKED ON A UNIQUE EXPEDITION WITH LOCAL MALVANI FISHERMEN. VENTURING OUT TO SEA, THEY NOT ONLY CAUGHT FRESH FISH BUT ALSO LEARNED THE SECRETS OF THIS VERY CURRY FROM THE FISHERMEN’S WIVES. ADDING TO THIS
WONDERFUL EXPERIENCE, CHEF MAYANK ALSO LEARNED A VERSION OF THIS
CURRY FROM HIS MOTHER-IN-LAW, WHO HAILS FROM THE KONKAN REGION.
DRAWING INSPIRATION FROM LEGENDARY RECIPES, THE CHEFS AT MUSAAFER HAVE CREATED THEIR OWN TAKE ON MALWANI FISH CURRY. THEY FEATURE WILD CHILEAN SEABASS, SUSTAINABLY CAUGHT IN THE PRISTINE WATERS OF THE PACIFIC OCEAN.
ALLERGEN: SEAFOOD, GLUTEN + EGGS (FISH BONE STAMPY)
CROCKERY / SETUP: KNIFE, FORK, SPOON
PRE-PLATED / SHARING: PRE-PLATED
(MAIN COURSE)
SERVING TEMPERATURE: HOT
- SPICIEST ENTREE.
BLACK SESAME MISO COD
DESCRIPTION :
KHASI BLACK COD, GINGER CONJEE, CRISPY SHALLOTS, GOLDEN GARLIC, BEETOROOT
POWDER AND BOK CHOY.
STORY / INSPIRATION :
CONJEE IS A TYPE OF A RICE PORIDGE WHICH IS USUALLY EATEN IN THE NORTH
EASTERN PART OF THE COUNTRY. CONJEE HAS VARIOUS ACCOMPANIMENTS WHICH TAKE THE DISH TO THE NEXT LEVEL.
THE CHEFS AT MUSAAFER HAVE BEEN HIGHLY INSPIRED BY THE COOKING TECHNIQUE OF THE KHASI TRIBE (ETHNIC GROUP OF MEGHALAYA IN THE NORTHEASTERN PART OF INDIA) ESPECIALLY THEIR DISH ‘DOHNEIIONG’ IN WHICH THEY USE BLACK SESAME PASTE TO MARINATE THE MEAT. KEEPING IN MIND THEIR RECIPE FOR ‘DOHNEIIONG’ CHEFS HAVE CREATED BLACK SESAME PASTE
MARINATED COD AND ARE SERVING IT WITH GINGER CONJEE, CRISPY SHALLOTS, GOLDEN GARLIC, BEETROOT POWDER AND BOK CHOY.
ALLERGEN: SESAME, SEAFOOD, GLUTEN, SOY (IN MERINATION)
CROCKERY / SETUP: FORK, SPOON
SERVING TEMPERATURE: HOT
PALAK PANEER
DESCRIPTION:
SPINACH, COTTAGE CHEESE, GREEN CHILLIES, GARLIC AND CORN CRISPS, TOPPED WITH MERIGOLD LEAFS.
STORY / INSPIRATION:
PALAK PANEER IS A VERY POPULAR VEGETARIAN DISH IN THE INDIAN SUB-CONTINENT. IT IS DEVOURED BY ALL COMMUNITIES ACROSS THE COUNTRY.
TO PAY HOMAGE TO THIS DISH, THE CHEFS AT MUSAAFER HAVE INCORPORATED IT ONTO THEIR MENU BY MAKING HOMEMADE PANEER (SILKENED COTTAGE CHEESE/ EXTRA CREAMY) THAT IS MADE FRESH DAILY AND SERVING IT WITH SPINACH THAT IS FIRST BLANCHED, THEN CHOPPED AND TEMPERED WITH SPICES SUCH AS ONION, GARLIC, CHILI, TURMERIC AND DRIED FENUGREEK
ALLERGEN: DAIRY, GLUTEN + EGG (STAMPY)
CROCKERY / SETUP:
KNIFE, FORK, SPOON, YING YANG PROP
PRE-PLATED / SHARING:
PRE-PLATED (A LA CARTE)
SERVING TEMPERATURE: HOT
- BEST PANEER CHEESE YOU WILL EVER HAVE
KOFTA
DESCRIPTION :
GOLDEN LEEKS, MAKHNI SAUCE, FOXNUTS, KALE, JACKFRUIT, POTATO, PISTACHIO, AND DRIED APRICOTS.
STORY / INSPIRATION:
KOFTA, A TYPE OF DUMPLING, IS A STAPLE IN MOST INDIAN HOUSEHOLDS THAT TRADITIONALLY CONSTRUCTED FROM MEAT AND POTATO, WHITE PUMPKIN AND SPICES. THE CHEFS AT MUSAAFER ELEVATE THIS CLASSIC DISH TO NEW HEIGHTS WITH THEIR INNOVATIVE JACKFRUIT KOFTA, OFFERING A MEATY TEXTURE. THEY FIRST BRAISE YOUNG JACKFRUIT, SHRED IT, AND MIX IT WITH A VARIETY OF SPICES. THE MIXTURE IS THEN FORMED INTO DUMPLINGS, INCORPORATING SWEET DRIED APRICOTS AND PISTACHIOS. THESE ARE DEEP-FRIED AND BATHED IN A FRAGRANT SAUCE INFUSED WITH FENNEL, FENUGREEK, AND CUMIN.
THE DISH IS PRESENTED BIRD NEST STYLE, WITH A COLORFUL ACCOMPANIMENT OF GOLDEN LEEKS, MAKHANI SAUCE, FOXNUTS, AND KALE.
ALLERGEN: NUTS, DAIRY
(YUGORT IN THE SAUCE)
CROCKERY / SETUP: SPOON, FORK & KNIFE
PRE-PLATED / SHARING:
PRE-PLATED (MAIN COURSE)
SERVING TEMPERATURE: HOT
KOFTA = DUMPLING
KEEMA BHINDI
DESCRIPTION:
STUFFED OKRA WITH GHUTWA KEBAB SERVED ALONG WITH SKILLET TOSSED ONIONS, CRISPY OKRA, PARAT PARATHA AND TOMATO CASHEW GRAVY.
STORY / INSPIRATION:
AYURVEDIC TEXTS DESCRIBE BHINDI AS A DIGESTIVE-FRIENDLY VEGETABLE, MAKING IT A STAPLE IN INDIAN HOUSEHOLDS. STUFFED VEGETABLE DISHES HAVE LONG BEEN PART OF INDIAN CUISINE, AS SEEN IN TRADITIONAL RECIPES FROM AYURVEDA AND OLD SANSKRIT MANUSCRIPTS.
RAJASTHANI BHARWAN BHINDI IS A TRADITIONAL DRY OKRA (LADYFINGER) DISH FROM RAJASTHAN, WHERE THE BHINDI IS STUFFED WITH A SPICED GRAM FLOUR (BESAN) MIXTURE AND THEN
PAN-COOKED TO PERFECTION. THIS DISH IS BOLDLY SPICED, SLIGHTLY CRISPY, AND PACKED WITH NUTTY, TANGY, AND EARTHY FLAVORS.
INSPIRING FROM DIFFERENT OKRA PREPRATIONS CONSUMED NATION WIDE CHEFS CREATED THEIR PREPRATION AT MUSAAFER. THEY USED VEG GHUTWA KEBAB TO STUFF THE OKRA, TO ELEVATE THE DISH CHEFS USED FREEZE DRIED OKRA TO ADD CRISPY TEXTURE. CHEFS ALSO USED PARAT PARATHA AND SCALLION EMULSION WHICH MEANS “LAYERED PARATHA “TO ADD MORE APPETITE TO IT.
ALLERGEN: NUTS, GLUTEN
(CAN BE MADE GLUTEN FREE WITHOUT PARATHA)
CROCKERY / SETUP: SPOON, FORK & KNIFE
PRE-PLATED / SHARING: PRE-PLATED
(MAIN COURSE)
SERVING TEMPERATURE: HOT
- PARATHA: PRONOUNCED PARA-THA
ALOO METHI
DESCRIPTION:
CRISPY POTATO TERRINE SERVED WITH FENUGREEK KHARI (PUFF PASTRY), SAUTEED FENUGREEK, GREEN CHILI PEANUT THECHA AND A SAUCE MADE FROM FENUGREEK LEAVES, ONION, CASHEWS AND POPPY SEED.
STORY / INSPIRATION:
FENUGREEK (METHI) HAS BEEN USED IN INDIAN COOKING FOR OVER 4,000
YEARS AND IS MENTIONED IN AYURVEDIC TEXTS FOR ITS MEDICINAL PROPERTIES.
ALOO METHI IS BELIEVED TO HAVE ORIGINATED IN NORTH INDIA, PARTICULARLY PUNJAB AND UTTAR
PRADESH, WHERE FENUGREEK GROWS ABUNDANTLY IN WINTER. IT BECAME A POPULAR WINTER DISH, AS FRESH METHI LEAVES ARE HARVESTED IN THE COLDER MONTHS AND ARE KNOWN FOR THEIR
WARMING EFFECT.
ALOO METHI IS AN HOUSEHOLD FAVORITE IN INDIA. THE DISH IS LITERALLY MADE OF ALOO (POTATO) AND METHI (FENUGREEK LEAVES) WITH THE ADDITION OF SOME SPICES.
THE CHEFS AT MUSAAFER HAVE GIVEN A TWIST TO THE CLASSICAL ALOO METHI BY MAKING A LAMINATED POTATO TERRINE (LAYERS OF THINLY SLICED POTATO) AND BINDING IT WITH THE METHI SAUCE ACCOMPANIED IT WITH CRISPY CONE FILLED WITH GARLIC TOMATO CHUTNEY.
ALLERGEN: DAIRY (YUGORT & GHEE IN THE SAUCE), GLUTEN (CONE), PEANUT, NUT (CASHEW IN THE SAUCE, AND PISTACHIO)
CROCKERY / SETUP: FORK AND KNIFE
PRE-PLATED / SHARING: PRE-PLATED
(A LA CARTE- MAIN)
SERVING TEMPERATURE: HOT
DAL MUSAAFER
DESCRIPTION:
72 HOURS SLOW COOKED BLACK LENTIL FROM PUNJAB, WITH RICHNESS OF BUTTER, CREAM AND TOMATOES, FINISHED WITH FENNEL YUGORT.
STORY / INSPIRATION:
DAL MAKHANI WAS FIRST CREATED BY THREE FRIENDS WHO STARTED THE LEGENDARY MOTI MAHAL RESTAURANT IN NEW DELHI. THE SOLE PURPOSE OF THIS DISH WAS TO COMPLIMENT THEIR BUTTER CHICKEN SO THEY CAME UP WITH THE PREPARATION WITH URAD DAL. SINCE THEN, THE DISH IS RECOGNIZED AS A QUINTESSENTIAL INDIAN DISH, IT IS REPRESENTED IN VARIOUS WAYS IN DIFFERENT RESTAURANTS. DAL MAKHANI’S POPULARITY IS DUE IN PART TO ITS VERSATILITY IN A MEAL
ALLERGEN: DAIRY
CROCKERY / SETUP: SPOON
PRE-PLATED / SHARING: SHARING
SERVING TEMPERATURE: HOT
DAL MEWARI
DESCRIPTION:
CHANA DAL, BLACK URAD DAL, ONION, TOMATOES, DRY BEDGI CHILI, CUMIN
STORY / INSPIRATION:
MEWAR, A REGION AROUND UDAIPUR IN RAJASTHAN, BOASTS A CUISINE HEAVILY INFLUENCED BY THE ROYAL KITCHENS OF THE MEWAR DYNASTY. THESE KITCHENS WERE KNOWN FOR CREATING RICH AND FLAVORFUL DISHES. ONE SUCH DISH, BELIEVED TO HAVE BEEN ENJOYED IN THE ROYAL COURT, IS DAL BATI CHURMA. THE STORY OF WARRIORS’ WIVES PREPARING THIS DISH FOR LONG JOURNEYS REFLECTS THE RESOURCEFULNESS OF THE REGION, A
TRAIT EVIDENT IN MEWARI CUISINE’S USE OF LOCAL AND PRESERVED INGREDIENTS.
DRAWING INSPIRATION FROM DAL BATI CHURMA, THE CHEFS AT MUSAAFER HAVE INCORPORATED THEIR OWN TAKE ON “DAL MEWARI” INTO THEIR MENU. THIS LENTIL PREPARATION SERVES AS THE DAL COMPONENT IN THEIR VERSION OF THE DISH.
AT MUSAAFER, THE “DAL MEWARI” IS A STEW MADE WITH CHANA DAL, BLACK URAD DAL, ONIONS, TOMATOES, DRY BEDGI CHILIES, AND CUMIN.
ALLERGEN: DAIRY (CAN BE MADE DAIRY FREE/VEGAN WITHOUT THE BUTTER).
CROCKERY / SETUP: SPOON.
PRE-PLATED / SHARING: PRE-PLATED (ENTREE)
SERVING TEMPERATURE: HOT
MALABAR FISH CURRY
DESCRIPTION:
CHILEAN SEABASS, MADRAS ONION, COCONUT, TAMARIND AND TURMERIC
STORY / INSPIRATION:
THE MALABAR FISH CURRY HAS DEEP ROOTS IN THE COASTAL REGIONS OF KERALA, SPECIFICALLY THE MALABAR REGION. THE COASTAL REGION HAS A LONG HISTORY OF TRADE AND CULTURAL EXCHANGE, WHICH HAS INFLUENCED THE DEVELOPMENT OF THE UNIQUE FLAVORS.
BEING SITUATED ON THE COAST, THERE IS
AN ABUNDANCE OF FRESH SEAFOOD, WHICH HAS LED TO A PLETHORA OF FISH CURRIES AND HAS MADE SEAFOOD, PARTICULARLY FISH, A STAPLE OF THE DIET. THE MALABAR FISH CURRY IS A TESTAMENT TO THE REGION’S RICH CULINARY HERITAGE, WHICH HAS BEEN INFLUENCED BY VARIOUS CULTURES IN THE PAST.
DURING THE KITCHEN BRAINSTORMING
SESSIONS, CHEF MAYANK ELABORATED ON HIS EXPERIENCE OF HOW HE LEARNED TO MAKE THIS FLAVORFUL FISH CURRY FROM THE LOCAL COMMUNITIES IN THE REGION DURING HIS 100-DAY JOURNEY. HE EMPHASIZED, SAYING, “THE TASTE IS STILL TINGLING ON MY TONGUE.” KEEPING IN MIND THE TINGLING SENSATION FROM THE SPICE AND TAMARIND, THE CHEFS AT MUSAAFER HAVE INCORPORATED THE MALABAR FISH CURRY ONTO THE WINTER MENU AT MUSAAFER.
SERVED WITH MALBARI PAR-ATHA (FLAKY AND BUTTERY BREAD)
ALLERGEN:
GLUTEN (GF WITHOUT STAMPY)
PRE-PLATED / SHARING:
PRE-PLATED (TASTING- main course)
SERVING TEMPERATURE:
HOT
JACKFRUIT KOLKATA BIRYANI
DESCRIPTION :
BASMATI RICE FLAVORED WITH EXOTIC INDIAN SPICES, SAFFRON, ROSE WATER, KEWRA WATER, SWEET ATTAR, AND POTATO. COOKED IN DUM OVER LOW FLAME.
STORY / INSPIRATION:
THE STORY OF BIRYANI DATES BACK TO THE TIME OF NAWAB (“NEVAB”) WAJID ALI SHAH. WHEN HE TRAVELED TO KOLKATA, HE ASKED HIS COOKS THERE TO PREPARE THE SAME BIRYANI HE USED TO EAT IN AWADH BUT WITH LESS MEAT BECAUSE OF A FINANCIAL CRISIS. HIS KHANSAMAS (COOKS) EXPERIMENTED THE FLAVORED RICE AND MEAT PREPARATION AND ADDED POTATO AND EGG TO IT AS POTATO WAS VERY POPULAR IN THAT TIME. HENCE THE KOLKATA BIRYANI WAS BORN.
CHEFS AT MUSAAFER ADAPTED THIS ICONIC KOLKATA BIRYANI IN VEGETARIAN VERSION WHERE JACKFRUIT (KATHAL) IS USED AS A MEAT SUBSTITUTE AND BY REMOVING EGG.
ALLERGEN: DAIRY (GHEE + YUGORT)
CROCKERY / SETUP: SERVING SPOON
PRE-PLATED / SHARING: SHARING
(A LA CARTE – MAIN COURSE)
ACCOMPANIMENTS: BURHANI RAITA (YOGURT, CUMIN, GARLIC, AND CHILLIE)
- MADE FOR KINGS AND ROYAL FAMILY’S.
- TRADITIONALLY SERVED WITH LONG GRAIN BASMATI RICE.
LAMB CHOP SUFIYANI BIRYANI
DESCRIPTION : BASMATI, LAMB CHOPS, FRESH APRICOT, SAFFRON; BURHANI RAITA
STORY / INSPIRATION : THE SUFIYANI BIRYANI IS A FRAGRANT AND FLAVORFUL BIRYANI THAT ORIGINATED IN HYDERABAD (“HEDRABAD”), INDIA. DUE TO A DEMAND FOR A LESS SPICY BIRYANI FOR BRITISH GOVERMANT OFFICIALS. IT’S A DISTINCT STYLE OF HYDERABADI BIRYANI CHARACTERIZED BY ITS WHITE COLOR, ACHIEVED BY OMITTING RED CHILI POWDER. SERRANOS PROVIDE A TOUCH OF HEAT, WHILE THE USE OF
WHOLE SPICES ADDS AROMATIC DEPTH.
THE CHEFS AT MUSAAFER HAVE BEEN INSPIRED BY THIS STYLE OF HYDERABADI
BIRYANI AND HAVE PREPARED IT WITH LAMB CHOPS. THEY’VE ALSO BRAISED
FRESH APRICOTS WHILE COOKING THE BIRYANI TO ADD A HINT OF SWEETNESS.
ALLERGEN: DAIRY (GHEE + YUGORT)
CROCKERY / SETUP: SPOON
PRE-PLATED / SHARING: SHARING
ACCOMPANIMENTS: BURHANI RAITA (YOGURT, CUMIN, GARLIC, AND CHILLIE)
SERVING TEMPERATURE: HOT
- SUFIYANI = WHITE
SIXTY 6 FIVE 5
DESCRIPTION: Bite-sized pieces of chicken/ Cauliflower marinated in yogurt, spices, and lemon juice, then deep-fried until crispy and golden. The dish is known for its bold, spicy flavor and vibrant red color, achieved with red chili powder and curry leaves.
STORY / INSPIRATION: Chicken 65 originated in Chennai, India, at the Buhari Hotel in the year 1965. The dish was invented by A. M. Buhari, the owner of the Buhari Hotel chain. It was introduced as an entrée or quick snack and quickly gained popularity.
The name “Chicken 65” has several theories. One popular story suggests that it was simply the 65th item on the menu. Other theories include that it
was created for Indian soldiers in 1965, or that it contained 65 chilies peppers. Some people also say that soldiers in the Chennai canteen were presented a long menu that had this dish against the serial number 65 and that’s why the dish was linked to the number 65. It is believed that since there was a language barrier in the Cantt, associating the chicken dish with the number was the easiest way for the soldiers to remember the dish.
Here at Musaafer chefs are bringing the same popularity of chicken/cauliflower 65 on dosai .
Dosai is a thin crispy crepe made from a fermented batter of rice and urad dal (black gram lentils). Chefs also used Curry leaf emulsion to elevate the taste buds of this preparation.
ALLARGEN: DAIRY
PRE-PLATED / SHARING: PRE-PLATED (TASTING)
JHOL MOMO
DESCRIPTION:
CHICKEN / MUSHROOM, TOMATO SESAME JHOL (SOUP), MARIGOLD LEAF OIL, CRISPY SHALLOTS.
STORY / INSPIRATION MOMO HAS A LONG AND RICH HISTORY AS IT ORIGINATED IN
THE 14TH CENTURY IN NEPAL AND TIBET. THIS HUMBLE DISH ENTERED INDIA IN THE
1960’S WHEN MANY TIBETANS AND NEWARI’S (MERCHANTS FROM NEPAL) ENTERED
THE COUNTRY AND SETTLED IN DIFFERENT PARTS DURING THEIR TRAVELS. MAJORITY OF THEM ARE SCATTERED IN LADAKH, DEHRADUN DARJEELING, DHARAMSHALA, SIKKIM AND DELHI.
THE POPULARITY OF THE MOMO HAS SKYROCKETED AMONG THE INDIAN
COMMUNITY. HENCE, WE AT MUSAAFER HAVE TAKEN INSPIRATION FROM CHEF
MAYANKS CHILDHOOD NOSTALGIA AND COMBINED THE MANY MOMO TECHNIQUES
TO MAKE THE ONE WE WILL SERVE ON OUR TASTING MENU, WHICH WILL HAVE A
CHOICE OF CHICKEN \ MUSHROOM AND WILL BE SERVED WITH A TOMATO SESAME JHOL (SOUP), MARIGOLD LEAF OIL AND CRISPY SHALLOT
ALLERGEN:
SESAME, SOY, GLUTEN (DUMPLING), PEANUT (SAUCE)
CROCKERY / SETUP:
SPOON.
PRE-PLATED / SHARING:
PRE-PLATED (TASTING)
ACCOMPANIMENTS:
TOMATO AND SESAME CHUTNEY
SERVING TEMPERATURE: HOT
PANEER CHANDANI
DESCRIPTION:
PANEER, ROSE PETAL, BROWN ONION, CILANTRO, AND A SILVER LEAF.
STORY/ INSPIRATION:
PANEER CHANDNI (MOONLIGHT) IS ONE OF THE NEWER DISHES IN INDIAN CUISINE. IT IS USUALLY MADE ON SPECIAL OCCASIONS AS IT SIGNIFIES ROYALTY AND ELEGANCE. THE HALLMARK OF THIS DISH IS THE CREAMY AND SMOOTH GRAVY, WHJICH IS MADE WITH CASHEWS AND HOME-BLENDED SPICES. THE DISH IS ONE IF THE MILDER-TASTING DISHES OF INDIAN CUISNE, BUT IT PACKS A PUNCH IN TERMS OF EXOTIC FLAVORS.
KEEPING IN MIND THE FEELING OF ROYALTY AND ELEGANCE OF THE DISH, THE CHEFS AT MUSAAFER HAVE CREATED A PANEER CHANDANI THAT IS STUFFED WITH CHEESE AND SERRANO. IT IS DEEP-FRIED AND SERVED WITH A CREAMY AND DELICATE SAUCE.
ALLEGEN: GLUTEN (GF WITHOUT STAMPY), NUTS, DAIRY (YUGORT IN THE SAUCE)
CROCKERY / SETUP:
SPOON.
PRE-PLATED/ SHARING: PRE-PLATED (TASTING-MAINCOURSE)
ACCOMPANIMENTS: GARLIC NAAN (NORTH OF INDIA)
SERVING TEMPERATURE: HOT
