Originating from the city of the Nawabs, Awadhi cuisine has accomplished global fame and reverence given its rich, exotic flavours and elaborate presentations. One such area from this repertoire that has assimilated across various cultures and has grown into a culinary sensation is the Kabab - a favourite among food connoisseurs. Espousing the ornate flavours of Lucknow, Oudh 1590 is once again back with the ninth edition of their annual property The Great Awadhi Kabab Festival. This “period dining” place that sees bronze plated crockery and cutlery has been tailor made for the eatery hoping that the cuisine of Oudh. 

“The overwhelming popularity of The Great Awadhi Kabab Festival over the years makes us strive to provide the most authentic gastronomical experience to our patrons when it comes to the iconic kabab. The palatability of our kababs lies in its captivating mix of geological and cultural factors thereby lending it with a distinguished taste. We have our hearts full of hope that the response to the festival this year too will be inordinately enthusiastic like previous years”, said Shiladitya and Debaditya Chaudhury, Co-founders, Oudh 1590.

The Great Awadhi Kabab Festival offers Gazab Ka Seena and Pista Murgh Tikka and many others among options in chicken, Shalimar Raan and Maas Ke Sule along with others in mutton and Mahi Mussallam, Tandoori Ajawani Lobster and more in fish and seafood. Additionally, it is offering an equally appetizing spread in vegetarian with options such as Paneer Gulistani Kabab, Syalkoti Subz Kabab and more. Further, the novel item Anda Gosht Tandoori is incorporated in the menu especially for egg lovers. An average meal for two will cost Rs 900/- plus taxes - at this festival.

Here’s an exclusive recipe from the festival

Shalimar Raan


Ingredients

Leg piece of Baby Lamb – 800 -900 grms 

Clean and remove the blade bone of the leg, making incisions on both sides, wash, pat dry and keep aside. 

First Marination 

3 tbsp – Raw papaya paste 

2 tsp – Red Chili Paste 

2-3 no – Black Pepper 

1 tsp – Ginger Garlic Paste 

½ No – Grated Nutmeg 

2 No – Cloves (Crushed)

2 No – Black Cardamom (Crushed)

2 No – Green Cardamom (Crushed)

2 tsp – Ginger Garlic Paste 

First Marination 

In a bowl mix raw papaya paste, red chili paste, black pepper, ginger garlic paste, green cardamom, clove, nutmeg, black cardamom, apply this to raan, rub well and keep aside for 1-2 hours 

Second Marination 

4 tbsp – Hung Card 

30ml – Refined Oil 

1 tsp – Garam Masala 

1 tsp – Red Chili Paste 

3 tsp – Mint Leaves (Chopped)

2 tsp – Coriander Leaves (Chopped)

To Taste – Salt 

½ tsp – Kasoori Methi Powder 

Second Marination 

Whisk hung curd in a bowl and put the remaining ingredients in the order listed, mix well.

Remove extra moisture from the marinated raan and put it in this marinade. Coat well and Keep aside for at least 2-3 hours. 

Method 

Take a thick bottomed pan tray and place the raan along with entire marinade

In a preheated Oven (180 degree C), roast raan till ¾ cooked (One Hour) and remove.

Cut raan into 3-4 pieces along the bone.

Take a Skewer and skew raan pieces and further roast in a moderately hot tandoor for 6-8 minutes.

Baste with clarified butter and further roast for 3-4 minutes or till tender.

Cut cubes of meat pieces, arrange on a platter and serve hot along with choice of a salad and chutney.