Rampur Nawabi Flairs on plate, The Westin – Kolkata

By Pamela Nandi | Jun 27, 2018

When we think or hear about of Rampur, the first thing that comes to our mind is the Rampuri “’chaku” (knife).

The same district city from the state of Uttar Pradesh has gifted an array of Indian cuisines with magical aroma of its rich spices and distinct flavours, with secretly preserved recipes flowing from the royal kitchen of Nawabs cooked by the Khansamas (royal cook). Every dish has a unique story of its own.

To unveil such secrets from its royal kitchen, The Westin Kolkata Rajarhat takes an excessive pride in hosting the Rampuri Nawab Festival at its signature restaurant Seasonal Tastes. Celebrity chef Mr Suroor Khan – from the Gharana of Rampur and his royal team – Chef Mr Haji Bhura and Mr Mohammad Salim travelled all the way to The City Of Joy, to recreate the royal flavours straight to the plate in order to satisfy the buds of Kolkata Food Fanatics through his exclusive design of specially curated menu.

The festival will continue till 01-Jul-2018 for DINNER ONLY.

Celebrity chef Mr Suroor Khan and chef Mr Haji Bhura in action at LIVE COUNTER

The beauty of the Rampuri cuisine lies in its simplicity. Being influenced by the Mughlai, Afghani, Lucknowi, Kashmiri, the main source of ingredients of Rampuri cuisine comes from the local flavours of dry or ‘Khada Masala‘ like cinnamon, peppercorns, bay leaves, cardamom, cumin, coriander. The secret of the magical flavours lies in slow cooking for long hours in clay pots and use of the royal yellow chilly (peeli mirch) – hotter than the green ones.

An Indian Classic – Rampuri cuisines are served with a delicious twist starting from the juicy kebabs (Kachche Keeme Ke Kabab), aromatic pulaos (Saans-e-Dum-Pulao), spiciest korma (Tar Qorma) to the indulgent desserts – especially the signature halwas (Mirchi and Gosht Halwa).

Let’s take a look Inside The Royal Kitchens Of Rampur for the first time of the farmed dishes served from the Rampuri cuisines at the festival.

The journey started by taking the tour to

Live Counter, where MasterChef Mr Suroor Khan was executing his culinary skills in making of Gosht ki Tikki.

Kachche Keeme Ke Kabab – blended with masalas to its perfection and shallow fried served with tomato chilli chutney and pudina chilli chutney. Simply a delight of Rampuri Cuisine.

Dahi ke Kebab – Soft crispy shallow fired kebab comes with its main ingredients as hung curd mixed with mild spices and bason for binding purposes. A very delicious appetizer.

This is followed by knocking into some of its traditional gems, as Rampur is known for its mind-blowing biryanis and slow-cooked meat preparations.

Saans-e-Dum-Pulao – Traditional preparation of Rampur, basmati rice, lamb, home ground spices cooked in a sealed container. A standout dish – very delicious and fragrant.

P.C: Swarnava Mukherjee Photography
Tar Qorma or Taar Ghosht or Rampuri Korma – A signature dish that hails from the royal recipes, the slow cooked meat in rich marrow gravy just carried the robust taste.

P.C: Swarnava Mukherjee Photography
Murg Changezi – A royal Indian recipe to highlight with chicken in Murgh Musalla style with curry full of rich aromatic spices.

Tar Qorma, Saans-e-Dum-Pulao, Murg Changezi on MY PLATE

Finally, the meal ended on a sweet note –

I would describe this as an adventure, where my palette rode into the 2 most unique Indian Halwas from Rampur as all of us are acquainted with 2 festive Halwas – Gajar ka Halwa, Sooji ka Halwa.

Mirch ka Halwa – Shimla Mirch Ka halwa ( Capsicum halwa) – The typical flavour has come out from boiled capsicum cooked with milk and khoya. Absolutely delicious with its unique taste and flavour.