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It’s always an emotional affair to go back to the roots and culinary roots surely bring back some amazing and nostalgic memories. Keeping the same in mind Vickrham Vicky and Maneesh Srivastava, who are the brains behind Desi Connoisseurs is organising Dawat-e-dastan at Four Points By Sheraton New Delhi, a journey to relish the delicacies of the bygone era. The festival focuses on the rare delicacies of forgotten recipes, which have been somehow preserved and nurtured over the years and passed on to generations.
This festival is nothing less than a emotional journey for curators of the festival. They along with our Executive Chef Naresh Kharbhanda have worked hard to relive those gone by years and have tried to bring the same essence for you. In the words of Vickrham Vicky who is absolutely nostalgic about his childhood food experiences during his growing up years says “Partition of India is one of the most revolutionary and turmoil ridden events in the history of our nation. This huge migration of people on the face changed everything. Food too, like other things, evolved, developed and gave itself a new identity. The Partition of India led to the development of a new food culture in many parts of the country, which displays a blend of pre and post Partition traditions. But we forgot the originality of the home style food which was influenced from so many regions including Turkish, Afghanistan and other Arabic countries.
As a child, I experienced so much whilst staying with my Nana and Nani Ji who hailed from Peshawar and Rawalpindi regions of West Punjab. Nana Ji ‘s father was a Police Superintendent in the British government and that influence created so many food memories which normally couldn’t have happened. I had grown up seeing big dawats /feasts at our house, these experiences had a big impact on my life and I used to ask a lot of questions on food and related things to my Nana ji who was a big foodie and a good cook”.
The festival sees dishes like Maa ki Dal , Baingan Bhartha, Chole Murgh, Peshawari Chapli Kebab , Aam Papad Paneer Tikkas , Aloo Wadiyan , Bhuni Maash Ki Dal, Besan ke Amalkare and so much more including the Tandoori culture which almost invaded the North part of India with its irresistible tikkas and tandoori breads. The festival sees a cyclic menu each day as it will showcase certain new dishes and run a few dishes most of the days.
This festival is on till 13th March and only for dinner.
Vickrham Vicky had shared a recipe from this grandfather’s kitchen.
Peshawari Chapli Kebab
Ingredients:
• Lamb/Mutton Mince 500 gm
• Onions chopped ½ cup
• Dried Pomegranate seeds (crushed, 1 tsp Besan/Gram flour or Yellow Corn flour (makki atta) 2 tbsp
• Green chilies (chopped) 3-4
• Salt to taste
• Garam Masala 1 tsp
• Red chili flakes 2 tsp
• Whole Coriander seeds (slightly crushed)
• 1 tbsp Green Coriander leaves
• 1-2 Eggs
• 1 Tomato (chopped)
• 150 ml Oil for frying
• 1 tomato sliced
Method:
• In a bowl, add lamb mince, crushed pomegranate seeds, Garam masala powder, flour, green chilies, salt, red chili flakes, coriander seeds, coriander leaves, onion and egg.
• Mix well for 4-5 min. Now add chopped tomato and mix lightly.
• Refrigerate mixture for 30 minutes. Make patties with hands roughly and place a tomato slice on top. Then heat oil and fry each side for 4-5 min on low flame until it done. Keep basting with oil while frying till both sides get a slightly darker tone than golden brown.
• Serve hot
