A Royal Feast: Unveiling the Awadhi Cuisine at Zeera, Hotel Conrad

“In Awadhi kitchens, spices dance with grace,

Slow-cooked secrets, flavours interlace.

From kebabs to biryanis, each dish a tale,

Awadhi cuisine, where in reality royalty prevails”.

-K.Manav

Dining at Zeera, nestled within the luxurious confines of Hotel Conrad, Pune is an experience that transcends the ordinary. The interior, adorned with plush contemporary furnishings seamlessly blending with traditional motifs, speaks volumes of opulence and sophisticated aesthetics. Rich woods and plush upholstery create an inviting yet regal atmosphere. The dining area allows for intimate and private moments, while ambient lighting casts a warm glow, enhancing the overall dining experience.

Stepping into Zeera feels like entering a sanctuary of calm and elegance. The ambient low volume music, subtle aromatic scent of spices, and the attentive murmur of well-trained staff contribute to a serene atmosphere. The decor, reflecting a blend of modern luxury and traditional Indian craftsmanship, sets the perfect stage for a culinary journey through Awadhi cuisine. Soft hues and tasteful art pieces adorning the walls further elevate the experience, making it both visually and sensorially enchanting.

Believe me you, Zeera does epitomise luxury dining in Pune. Meticulous attention to detail, from beautifully laid-out tables to fine china and glassware, demonstrates the restaurant's commitment to providing an unparalleled dining experience. Service is undoubtedly impeccable, with staff trained to anticipate and cater to every need, allowing diners to fully immerse themselves in the culinary delights on offer.

On July 12th, as Zeera commenced its highly anticipated Awadhi Food Festival, which graces the evenings until July 21st, I had the immense fortune of embarking on a specialized culinary journey. This exceptional experience was made possible by the gracious invitation of Mr. Abhishek Sahai, the General Manager, and the masterful Executive Chef Pradeep Rao. I am profoundly grateful to Mr. Sahai for his warm hospitality and to Chef Rao for his culinary expertise, which together created an unforgettable evening of rich flavours and elegant dining.

Well! Awadhi cuisine, originating from the royal kitchens of the Nawabs of Lucknow, is renowned for its rich, aromatic, and flavourful dishes. Influenced by Mughal cooking techniques, it emphasizes slow cooking and the use of rich spices, dried fruits, and aromatic herbs. This culinary tradition dates back to the medieval era, characterized by a fusion of Central Asian, Persian, and Indian culinary styles, brought to fruition under the patronage of the Nawabs.

Interestingly, Awadhi cuisine is not just about richness but also intricacy in its preparation. The chefs, known as 'Bawarchis,' were highly skilled and trained for years to master the art of slow-cooking meats like lamb and chicken until tender, infused with a blend of spices that give each dish a unique depth of flavour.

One lesser-known fact is that many famous dishes in Awadhi cuisine, such as the iconic 'Galouti Kebabs,' were originally created for the Nawab of Awadh who had lost his teeth; hence the kebabs were made extremely soft to melt in the mouth without chewing. This attention to detail and catering to individual preferences exemplifies the bespoke nature of Awadhi culinary traditions.

Truly, the history of Awadhi food is not merely a tale of flavours but a journey through centuries of royal indulgence, where every dish tells a story of meticulous craftsmanship and cultural amalgamation.

And what an incredible opportunity Hotel Conrad, Pune, is offering to savour the exquisite flavours of Awadhi cuisine. This culinary extravaganza promises a journey through the rich heritage of Awadh, where each dish, meticulously crafted by skilled chefs, embodies the opulence and sophistication of royal Indian dining. It's a chance to immerse oneself in the aromatic spices, delicate flavours, and culinary traditions that have enchanted epicureans for centuries, all within the luxurious ambiance of Hotel Conrad.

At Zeera, the cuisine was a symphony of flavours and textures, characterized by the use of whole spices, ghee, and slow-cooking techniques like 'dump' (sealed pot cooking), which infused dishes with deep, nuanced flavours. The array of kebabs, biryanis, kormas, and rich gravies each had a distinct taste profile. The balance of spices, richness of the gravies, and tenderness of the meats created a gastronomic experience that was both complex and deeply satisfying.

Yes! Dining at Zeera during the Awadhi Cuisine Food Festival was akin to embarking on a gastronomic odyssey through the opulent kitchens of Lucknow. Under the discerning eye of Executive Chef Pradeep Rao, the festival showcased a meticulously curated selection of Awadhi delicacies, each dish a testament to the precision, passion, and perfection imbued in its creation.

Chef Aleem Qureshi, the grandson of the world-renowned Indian Chef Imtiaz Qureshi, masterfully crafted each item, infusing it with an astounding depth of taste and flavour. This elevated the menu into a symphony of culinary excellence. And what was interesting was Chef Aleem had a lot to share, going beyond the making of each dish. Yes! Food is about storytelling. So if you are in Zeera, do speak to Chef Aleem Qureshi and learn about the historical background of almost each and every item.

Undoubtedly, the creativity, effort, and artistry of the chefs at Zeera were vividly apparent in every offering, with each bite reflecting a commitment to achieving the pinnacle of culinary perfection. The collective expertise of the entire brigade of chefs, especially Gurpreet, Sohan, Ravinder, Jayraj, Shailendra, Naveen, and Nakshatra, shone brilliantly, transforming traditional recipes into contemporary masterpieces that were visually arresting and a delight to the palate.

The presentation of each dish was nothing short of exquisite, with intricate garnishes and impeccable plating that highlighted the chefs' dedication to both aesthetic appeal and gastronomic excellence. Every flavour was meticulously balanced, and every texture harmoniously achieved, making each dish a journey of its own through the rich tapestry of Awadhi cuisine.

The festival was more than just a dining experience; it was a celebration of culinary heritage, executed with unparalleled finesse and sophistication. The chefs' unwavering commitment to perfection was evident in the harmonious blend of spices, the tender textures, and the aromatic symphony that greeted diners. It was an unforgettable feast that not only satiated the appetite but also enriched the soul, leaving an indelible impression of the heights that culinary artistry can achieve.

And I must say that the out of the expert-curated food items, to me, the show stealers were:

The very first—the very original—renowned Chef Imtiaz Qureshi’s Dum Jhinga Anari is more than just a dish; it stands as a testament to his unparalleled culinary artistry and dedication to preserving and elevating the rich traditions of Indian cuisine. At Zeera, this masterpiece was exquisitely recreated and presented by his grandson, Chef Aleem. Believe me, each bite was a journey through the intricate layers of flavours and the meticulous craftsmanship that once defined the illustrious career of the late, iconic Chef Qureshi. Strongly recommended indeed!

Paneer Nawabi Tikka: This dish stood out with its rich marination and melt-in-the-mouth texture, encapsulating the essence of regal Awadhi flavours.

Awadhi Boti Kebab: Featuring succulent pieces of meat marinated to perfection and grilled to achieve an unparalleled depth of flavour, this kebab was a true highlight.

Tamatar Mutter Kumbh: The sweetness of tomatoes blended seamlessly with the earthy mushrooms and fresh peas, creating a harmonious and flavourful experience.

Tillwala Paneer: Soft paneer cubes in unique sesame seed gravy added a nutty richness to this dish, making it an unforgettable delight.

Dum Ka Murg: Exceptionally tender and flavourful, this chicken dish was cooked to perfection with a blend of spices that made each bite a burst of rich, aromatic delight.

Nalli Nihari: A culinary masterpiece, with slow-cooked lamb shanks melting in the mouth and a rich, spiced gravy providing an explosion of flavours.

Warqui Paratha: This flaky, layered paratha had a buttery taste that perfectly complemented the rich curries.

Khamiri Roti: Offering a soft, pillowy texture, this roti paired wonderfully with the robust flavours of the main courses.

Mirchi Ka Halwa: A unique and surprising dessert, where the subtle heat of chilies blended seamlessly with the sweetness, creating a memorable and delightful end to the meal.

And while I enjoyed each and every item, I must say that the overall experience was beautifully elevated by the dining room personnel at Zeera, who exemplified the art of perfect service. Under the kind supervision of Pawan (ARM), Muddsir, Noor, Rachna, and Hostess Mahak, the team was consistently attentive. Their expertise, skills, and craft ensured that every diner felt like royalty. From the warm welcome at the door to knowledgeable recommendations and attentive service throughout the meal, the staff went above and beyond to create a memorable dining experience. Their professionalism and genuine hospitality enhanced the overall experience, making it truly unforgettable.

The exclusive evening at PSB reached its zenith with the arrival of an impeccably crafted Persian Rose Tea, served at the perfect temperature and accompanied by exquisite Nine Grain Cookies. This naturally caffeine-free infusion, with its mild and delicate bouquet of rose buds steeped in boiling water, gradually transported me to a tranquil realm. The aromatic tea not only cleansed the palate but also neutralized the lingering effects of spices, creating a sublime and harmonious conclusion to the culinary experience.

A special acknowledgment goes to the F&B service team, particularly Naro, Mansi, Ankita, and Rupali, whose impeccable attention to detail elevated the experience. Allow me to highly recommend that whenever you find yourself at Conrad, the Nine Grain Cookies are an absolute must-try—truly a taste of heaven.

Visiting Zeera during the Awadhi Cuisine Food Festival or otherwise is more than just a dining experience; it is a journey through history, culture, and culinary excellence. The dedication of the chefs, luxurious setting, and impeccable service combine to create an experience that is both enriching and unforgettable.

For anyone seeking to indulge in the rich flavours and regal elegance of Awadhi cuisine, Zeera offers an opportunity not to be missed.

This festival is not just a meal; it is a celebration of culinary artistry that leaves a lasting impression on every diner. Food enthusiasts and diners must seize this opportunity to visit Zeera, enjoy the exquisite meal, and have a truly memorable experience.

Indulge yourself and embark on an unforgettable culinary journey. You would love it.

By Manav Kaushik

(DWF) Don’t Waste Food