Rediscovering The Recipes of Mughal Era, Guchhi, Hyatt Regency Kolkata

By Pamela Nandi | Sep 29, 2018

Yes, its the Mughlai cuisine that is all soaked with creamy, richly flavours, that excites you in every bite of it, leaving a rich culinary legacy with its dishes developed in Medieval age at the centres of the Mughal Empire with a unique combination of cooking style and recipes flowing from Central Asia and North India.

Guchhi, Hyatt Regency, Salt Lake City, Kolkata – city’s fine dining signature restaurant has diligently dug into the roots of lost recipes and cooking methods that are heavily laced with history and executed in the magnificent kitchens of the royal Mughal.

Its the richness that proudly speaks on the plate about the evolution of Mughlai cuisine through a gastronomical journey – ‘FORGOTTEN FOOD OF MUGHAL ERA‘ – a week-long dinner festival from (22-Sep-2018 to 30-Sep-2018) Guchhi, Hyatt Regency, Salt Lake City, Kolkata that boasts an array of remarkable Mughlai delicacies – giving rebirth in an elaborated manner to the most delicious, richest flavoured ‘Sahi‘ curries, kebabs, biryanis polished in the royal kitchen and bringing life to the gift-giving culture of food as a part of Mughal traditions.

The executive chef Uttam Dey takes every guest through a spicy trail by putting a royal-inspired menu with an amalgamation of aromatic spices, dried fruits and roasted nuts that are distilled to perfection. Thus polishing the art of lost recipes of Indian aromatic food culture left by the Mughals which was evident during the conversation with the chef.

Executive Chef – Uttam Dey

Coming to the Decor

The entrance sprawls into a spacious open kitchen that adds a classy touch of a traditional North Indian style theme.

An appealing decor that’s laden with glazed classy wooden dining accessories dressed up with fine art cutleries and Mughal Style Brass HandMade Hookah to keep pace with the theme adds a lavish taste and of course comfortable seating arrangements to experience the premium dining with the finest food along a facility to dine in private.

The colour tones and the antique kitchenware, crafted food jar displays, brass shelving, live tandoor along with the rustic light fixtures throw a taste of elegance to the whole ambience, thus giving the diners a home feeling while you enjoy the delightful meal.

In a few words, the decor proudly speaks the brand to ensure an exceptional dining experience that satisfies every guest.

Our royal journey kicked off with some hearty signature cocktails from the bartender’s den that silently passes the cool message of refreshments, relished in every sip.

Cranberry Vodka Cocktail

Whisky Cocktail

The date with royalty was welcomed by

Mughlai Paratha –

An extreme Mughal influence on the street food of Bengal flowing from the kitchens of Nawabs. Crumbled lamb mince smeared with egg and ground spices generously stuffed in paratha (flat bread) and shallow fried on low flame to bring its flaky texture. Very delightful.

Mughlai Paratha

Lagan Ki Boti –

Marinated boneless lamb cubes with yoghurt, onions, seasoned with ground mace cooked in thick smooth curry sauce until dry. Very moist and succulent meat. The flavour of the dish is pre-dominantly laced by the warmer, nutty taste of the mace powder coming from the same tropical fruit that produces nutmeg.

IMG_E8402 Lagan Ki Boti

Lagan Ki Boti

Shaan-e-Raan Musallam –

The ‘Shaan’ of Mughal’s richness that comes with a unique taste of mutton roast. The marinated leg of lamb cooked slowly in a deliciously spicy masala always stands out from the crowd that reflects the touch of royalty to delve the taste buds. The meaty strips falling off from the bones reflect the chef’s brilliant skills of execution to its perfection.

IMG_E8385 Shaan-e-Raan Musallam

IMG_E8384 Shaan-e-Raan Musallam

Paya Parda Biryani –

Lucknowi Parda biryani – a great example of culinary excellence. A unique combination of lamb nalli (lamb shank), rice and spicy masala layered together in a sealed (parda) earthen pot (dum style) to preserve the beautiful flavours of this scrumptious dish. The aroma released from the delicately perfumed saffron rice infused with the spices smeared with the meat is simply mesmerizing.

Paya Parda Biryani – Sealed Pot

Paya Parda Biryani

Murgh Musallam –

A taste of nostalgia on the plate and eye appealing due to its vibrant colour and sleek presentation. The rich and regal Murg Musallam is a party fare relished in every occasion. Mughlai-style stuffed roasted whole chicken slowly cooked in a marinade of rich and creamy gravy of dry almond, yoghurt and saffron, Indian spices from royal Mughal families of Awadh served on a bed of fragrant rice and boiled eggs on the side. The deep flavours of the marinade enveloped on the chicken were very prominent.

Murgh Musallam

Chicken Chaap –

The scintillating lip-smacking Chicken Chaap – another Mughal inspired recipe. Slow cooked chicken with bones in a thick oily gravy of poppy seed and Indian spices accompanied by Parantha. The ‘Sahi’ flavour of the gravy and the succulent chicken pieces truly reflects the traditional Mughlai preparation on the plate.

Chicken Chaap