The Raintree, Anna Salai brings the culinary legacy of Tunday Kababi for the first time in Chennai

Chennai, March 16, 2017: The Raintree, Anna Salai is hosting one of a kind Tunday Kababi festival for the first time in Chennai at its roof-top Punjabi restaurant ‘Up North’ from March 17th to 26th. The festival will be anchored by Mr Azhar Hussain, Head Chef of the world renowned Tunday Kababi restaurant in Lucknow. The festival will feature some of the most authentic Awadhi cuisines such as tunday galawati mutton kebab, nawabi murgh tikka, awadhi machli fry, nawabi meat sunhari and many more.
Awadhi cuisine is a cuisine native to the city of Lucknow. The cooking patterns of Lucknow are similar to those of Central Asia, the Middle East, and Northern India with the cuisine comprising both vegetarian and non-vegetarian dishes. The richness of Awadh cuisine lies not only in the variety of cuisine but also in the ingredients used like mutton, paneer, and rich spices, which include cardamom and saffron.
The Tunday Kababi festival intend to provide the rich, signature dishes of the Awadhi cuisine right out of the Nawabi kitchen of Awadh. The ten day long festival would be a gastronomical delight for Kebab lovers in Chennai. Mr Azhar Hussain will be present with his team at the festival, and to add to the authenticity of cuisines, traditional vessels and spices will be used in preparing the dishes at live counters which they have specially brought from Lucknow. The highlight of the festival is the melt in mouth Galavati Kebabs also known as Tunde ke kebab, made out of minced meat which holds an iconic status for the Nawabi city of Lucknow.
The festival offers a host of quintessential dishes, and some of the best menu features an array of starters such as tunday galawati mutton kebab (an authentic Awadhi recipe made of finely minced lamb,), murgh nawabi seekh kebab (Traditional mutton seekh kebab, Mutton mince mixed with onions and shahi Indian spices), nawabi murgh tikka (Chicken morsels in a yoghurt marinade of royal cumin,garlic, pomegranate juice & glazed in Tandoor), awadhi machli fry (Fish fillet, dipped in a carrom seeds & flavoured gram flour batter-deep fried), malai phool(Yoghurt & cream marinated broccoli & cauliflower kebabs with selected spices). Which are clubbed with ambrosial main course such as mutton nihari korma (Traditionally cooked in earthen pot, which results in extreamly tender morsels of meat, including flavored bone marrow), malika-e-dariya fish ("King of fresh water" Authentic lucknowni fresh water fish curry), nawabi meat sunhari (An authentic classic of tender mutton pieces cooked in brown onion tomato gravy) sufiyani mutton pulao (Awadhi style mutton pulao with aromatic herbs & spices), lucknawi chicken biryani (Traditionally cooked in dum with handfull of ghee & spices). And for your sweet tooth some mouth watering desserts such as ZARDA PULAO (Sweet rice made with saffron,mewa, ghee, & dry nuts), AWADHI MAKHAN MALAI KHEER (Shahi awadhi kheer with dallops of cream & mewa) and many more.
One can relish aromas and flavours of an era gone by and experience a gourmet feast fit for royalty at the ‘Tunday Kababi Festival’ organised by The Raintree Anna Salai’s Up North restaurant.