Latest news with #Rampuri
News18
5 days ago
- Entertainment
- News18
Rare Rampuri delicacies spice up Delhiites taste buds at food festival
New Delhi, Jul 26 (PTI) A food festival here has shifted focus from the tried and tasted Awadhi cuisine to the relatively lesser-known Nawabi delicacies from the royal kitchens of Rampur. Hosted at Hyatt Regency Delhi, the 'Rampuri Food Festival' offers a well-curated experience, bringing to table time-honoured recipes through a unique collaboration with traditional khansamas who have preserved the rich culinary heritage of the erstwhile princely state of Rampur. From aromatic kebabs like 'Seb ke Katli' and 'Raan ki Boti' to indulgent curries such as 'Tar Korma' and 'Murgh Chungezi', a range of signature Rampuri delicacies, curated by chef Rehman, accompanied by an assortment of breads and biryanis is on offer at the festival. 'The goal was to offer guests a unique and lesser-known culinary experience, which led us to choose Rampuri cuisine. Unlike Awadhi fare from Lucknow, Rampuri dishes tend to be bolder, spicier, and heartier. For this menu, I've shifted focus to lamb chunks instead of the usual Awadhi favourites like galouti and kakori kebabs. 'At the same time, we've remained rooted in Rampuri culinary traditions while also introducing vegetarian innovations — after all, vegetarian fare holds a significant place in Rampuri cuisine too," the chef said. The extensive buffet spread, which includes a mix of veg and non-veg dishes, encompasses a variety of delicacies such as 'Rampuri Taar Korma', 'Paneer Mutter Ke Tahiri', alongside quintessential 'Muradabadi Gosht Biryani', 'Tillwala Tawa Jheenga', 'Murgh Tikka Nawab Kalib', 'Paneer Khubani Tikka' and 'Heeng Mutter Ke Asharfi'. To finish off the royal spread on a sweet note, the menu includes 'Nawabi Yaquti' — a distinctive chickpea pudding — and the traditional 'Sheer Khurma'. The culinary celebration is set to conclude on Sunday. PTI MG MAH MAH view comments First Published: July 26, 2025, 15:45 IST Disclaimer: Comments reflect users' views, not News18's. Please keep discussions respectful and constructive. Abusive, defamatory, or illegal comments will be removed. News18 may disable any comment at its discretion. By posting, you agree to our Terms of Use and Privacy Policy.
News18
19-07-2025
- Entertainment
- News18
Hyatt Regency Delhi Brings The Khansamas Home: An Authentic Rampuri Revival
The Rampuri Food Festival, spanning July 18th to 27th, 2025, emerges as a curated celebration that brings the preserved Nawabi recipes from the royal kitchens of Rampur The shadows of India's lesser-known royal cuisines lift as Hyatt Regency Delhi launches a tribute to Rampur's forgotten culinary majesty. The Rampuri Food Festival, spanning July 18th to 27th, 2025, emerges as a curated celebration that brings the preserved Nawabi recipes from the royal kitchens of Rampur to the capital through an enticing collaboration with traditional khansamas. This extraordinary undertaking centers on Chef Rehman's noteworthy journey—18 years of dedicated research and restoration work with Rampur's original khansamas that has yielded an authentic collection of royal recipes. His commitment to storytelling through food aligns with Hyatt Regency Delhi's philosophy of delivering genuine culinary experiences, creating a collaboration that honors tradition within a contemporary set up. The festival's specially designed buffet format allows guests to experience Rampuri cuisine to the fullest, from aromatic kebabs like Seb ke Katli to rich curries such as Tar Korma, each dish exuded the refined techniques and balanced flavoring that characterize this sophisticated royal cuisine. The menu extends beyond typical offerings to include rare desserts unique to Rampur, crafted using methods passed down through generations. Beyond exceptional cuisine, the festival delivers a cultural experience through direct interaction with the original khansamas whose presence brings authenticity and historical context to every evening. This access to traditional masters, combined with visual narratives of Rampur's royal heritage exemplifies the dining experience. Operating throughout the festival period from 12:30 PM – 3:00 PM during lunch hours and 7:00 PM to 11:30 PM during dinner hours, this royal celebration offers a rare window into one of India's most exquisite and underexplored culinary legacies. Diners are welcomed to experience the finesse, depth, and splendour that once defined the royal kitchens of Rampur. Venue Café, Hyatt Regency Delhi Details & Timing Lunch 12:30 PM – 3:00 PM ₹3,000 + taxes per guest Dinner 7:00 PM – 11:00 PM ₹3,000 + taxes per guest Unlimited beverages — add ₹1,000 + taxes per guest view comments First Published: July 19, 2025, 13:22 IST Disclaimer: Comments reflect users' views, not News18's. Please keep discussions respectful and constructive. Abusive, defamatory, or illegal comments will be removed. News18 may disable any comment at its discretion. By posting, you agree to our Terms of Use and Privacy Policy.
The Hindu
25-06-2025
- Lifestyle
- The Hindu
Pernia Quereshi Revisits Her Grandmother's Recipes in Ammi's Kitchen
Pernia Qureshi does not enjoy cooking. 'Some, like my late grandmother, find cooking a stress-busting activity, but I find it has the opposite effect on me,' says the New Delhi-based fashion entrepreneur who launched Ammi's Kitchen (published by Roli Books), a cookbook dedicated to her grandmother, fondly called Ammi, and her family's legacy. With over a 100 recipes comprising snacks, main course (vegetarian and non-vegetarian), rice, breads, and dessert, the book covers a range of family favourites. 'There were no recipe trials involved as we eat these dishes daily,' says Pernia, 'I don't cook, but I can tell you what's wrong in a dish within five seconds of tasting it!' While the idea of penning a book with her Ammi's recipes came to Pernia 'a long time ago, when she was still alive', it took a while to get down to it, she says, adding, 'No one in my generation or younger cooks. I realised that after my father and aunts, this culinary legacy would be lost, and I wanted to preserve it.' Pernia recalls the time her sister, Sylvia, and ammi, started the home food delivery service, Ammi's Kitchen in 2016. 'We thought it would be something she (ammi) would enjoy, and it would keep her occupied, but it became so much more than that. Ammi became an entrepreneur at the age of 90. Sylvia would take the orders and ammi would do everything else. From arranging for groceries to overseeing the cooking and packaging, she was immersed in it. She would put her earnings of the day in a pouch and sleep with it under her pillow', Pernia writes in the book's introduction. 'I wish this book had been launched in her lifetime, she would have been thrilled,' she says of the book that has been in the works for about three years. 'Ammi was a master at making the best food combinations. Some of my favourites are kadu bharta with pyaz sabzi and besan roti, and black dal khichadi aka the bina happa, with gobi gosht, that was our comfort food while growing up and still is,' says Pernia, adding that the recipes closest to her heart are the ones that ammi made the most. Starting with their family staple, the taar gosht, that she refers to as 'the most representative Rampuri dish' in the book. 'which is .mutton cooked in a masala gravy where the ghee is meant to be so generously used that when you dip your roti in it, there should be a taar (line) of ghee connecting your bite to the plate'. 'I also love keema khichadi because it belongs to the hometown where ammi grew up, Chandosi.' Given the recipes were already in the family, the challenge was to have them documented in verse . 'They were passed down the generations verbally, and ammi had trained everyone in her time,' says Pernia, who had to get multiple people to get the recipes, and then cross-check them for precision. There were three main points of contact while documenting the recipes, she explains: her paternal aunt Nasreen phoopi, who ammi had personally taught many recipes to; Mazhar, a second generation chef in her family (his father, Israil Bhai, was trained under ammi as head chef in their Rampur home); and Pernia's father who 'is a passionate cook and has been carrying on ammi's food legacy since she passed away in 2019'. After shooting the recipes at her Delhi home — with all the props and cutlery sourced in-house — Pernia went to Rampur in 2023 with her father and the book's photographer, Karishma Karamchandani. 'We went to take shots of the house, the town and the food, to give context to the book, and give readers a visual sense of the city,' says Pernia, who got a few dishes made by the family's cooks, and also soaked in 'ammi's portion of the haveli' that dates back to the 1800s. 'There are so many nostalgic nooks and corners, and the mosaic floors, heirloom serveware that she had collected were lovely to revisit.' Which explains the shots of framed black and white images, her ammi's trunk, heirloom vessels, and ornate walls that are peppered throughout the book. 'Since I don't cook, I didn't realise how tedious it is to put together a recipe book. It's an extremely detailed process where there is no margin for vagueness or error. There were numerous versions that went back and forth with the editor, at one point it felt like the process would never end!' While I knew the answer to this question, I still asked, 'Will there be a part two of Ammi's Kitchen?' And faster than a ladle touching a kadhai, Pernia responds, 'No way!' 'I love to eat, and I'm going to do just that!' says the author, who plans on penning her next book on wedding fashion in India. Priced at ₹1,995 Ammi's Kitchen is available online
Hindustan Times
07-05-2025
- Entertainment
- Hindustan Times
Report: Ragas by the River 2025
The second edition of Ragas by the River, set against the scenic backdrop of Jim Corbett National Park and on the banks of the Kosi river, was held from March 21 to 23. 500 music aficionados from across the country and the world were presented with Hindustani classical music and exquisite food that included diverse flavours from Rampuri, Persian and Kumaoni cuisine. The festival opened with Shubha Mudgal's soul-stirring performance. (Courtesy Ragas by the River) Festival Director and hospitality professional Vir Srivastava, who studied music under Ustad Ghulam Mustafa Khan, revealed that he was also inspired by Ustad Amjad Ali Khan, with whom he is associated as the managing trustee of the Sarod Ghar museum in Gwalior. Srivastava says the idea of this immersive cultural retreat literally came to him in a dream. 'The intention is to feel music in nature and enhance the experience. This forum is to promote music among the young generation as well,' he said. Ragas by the River opened at the beautifully adorned Kosi lawns of the Riverview Retreat, with Shubha Mudgal's soul-stirring performance, Classical Echoes, with tabla maestro Aneesh Pradhan, in which she presented themes of love and longing through the rich tradition of khayal and thumri. She began with two compositions in Raga Madhuvanti. As her magnificent voice filled the air, the sky grew darker and a neat row of seven white birds majestically flew overhead. Mudgal ended her performance with the ghazal Gajab Dha Gaye Tore Naina Murari, which got much applause from the audience. Young vocalist Pratibha Singh Baghel, sitar maestro Purbayan Chatterjee and tabla maestro Satyajit Tawalkar perform Strings and Verses, which wove together classical, semi-classical and ghazal melodies. (Courtesy Ragas by the River) After a break for tea and snacks, sitar maestro Purbayan Chatterjee took over the stage along with young vocalist Pratibha Singh Baghel and tabla maestro Satyajit Tawalkar for Strings and Verses, which wove together classical, semi-classical and ghazal melodies. As the sitar conversed with the beat of the tabla, the crowd swayed to Baghel's soulful tunes. 'Music came into being with man imitating the sounds of nature – the chirping and twittering of birds, the rustling of leaves and the flowing of a stream,' said Chatterjee, before starting his performance with Raga Hamsadhvani, which celebrates the swan. Baghel sang a number of popular ghazals and Bollywood numbers including Rang Sari Gulabi Chunariya Re, Aaj Jane Ki Zid Na Karo, Jashn E Gham, Chhaap Tilak Sab, and Intaha Ho Gai Intezar Ki with the crowd echoing many of the lyrics. In between, Chatterjee also did a little jugalbandi with the keyboard. The energetic solo tabla performance at the end left the audience spellbound. The night closed with evocative qawwalis by Rehmat-e-Nusrat at the resort's poolside venue. Day two began with a traditional Kumaoni dance performance on the sunny lawns complemented by an authentic Kumaoni lunch. The stage for the evening, was set on the banks of the river at the Taj Corbett Resort & Spa. Santoor maestro Rahul Sharma accompanied by his wife Barkha on the tanpura and Ojhas Adhiya on the tabla presented Kashmir to Kosi, which included pure and light classical compositions. 'It's a common misconception that if you don't understand the raga, you will not enjoy the music. As long as the music touches your heart, gives you some peace of mind and makes you forget your mobile phones for a while, it's good enough,' said Sharma before singing the calming Raga Charukesi, followed by three different compositions. Santoor maestro Rahul Sharma accompanied by his wife Barkha on the tanpura and Ojhas Adhiya on the tabla presented 'Kashmir to Kosi'. (Courtesy Ragas by the River) While he spun magic with his fingers on the strings of the santoor, artist Sidharth added vibrant colours to a canvas. 'When you paint with colours, you create sounds as well as stories. Hearing the santoor gives one the feeling of water and air. I wanted to pay tribute to Pandit Shivkumar Sharma who I knew well, while also creating a landscape of Chaitra or spring,' said Sidharth, a singer and composer himself. As a cool breeze blew, classical vocalist Kaushiki Chakraborty and Kathak artist Bhakti Deshpande presented a rare collaboration called Nritya Raga that combined the singer's melodious voice and the dancer's graceful moves. Divided into five distinct sections that invoked Ganesha, Rama, Shiva, Krishna and Durga, the set then transitioned into a vibrant thumri celebrating Holi through music and dance – with songs such as Rang Darungi and Aji Bali Hai Mori Umariya. The evening ended with a power-packed celebration of nostalgia by Goa-based band A26, which played some timeless tunes that delighted the crowd. The final day began early in the morning. Between sips of masala chai, the serene sounds of the flowing river mingled with the soothing vibrations of morning ragas by Ritesh and Rajnish Mishra. Beginning with Raga Ramkali in three rachnas, they went on to play a traditional song composed by their father. Another bhajan, a rachna in Raga Jaunpuri followed. 'If a musician is trying to prove something, then it is not music. Music is prayer, not something to be proved,' they said before ending the performance with Sadh Re Man Sur Ko Sadh Re, a bhajan from the film, Sur Sangam. Brothers Amaan Ali Bangash and Ayaan Ali Bangash took the evening stage with Taufiq Qureshi on the djembe and Vijay Ghate on the tabla. Their electrifying performance, Ninth Wave, which was a confluence of nine ragas and nine taals explored each of the navarasas (nine emotions) – pathos, love, courage, joy, wrath, fear, hatred, wonder and peace. In between the two percussionists had an impromptu jam with Qureshi even using his breath to create rhythms. The audience showed their appreciation with resounding applause. The festival's finale featured Papon. (Courtesy Ragas by the River) The festival's finale featured Papon, who started with some light nostalgic tunes and ghazals like Tum Itna Jo Muskura Rahe Ho, Yeh Nayan Dare Dare and Ek Akela Is Shahar Mein before launching into Benaam Si Khwaishe, the ghazal he composed for Coke Studio. This was followed by his film songs like Kaun Mera, Moh Moh Ke Dhaage and Tera Saath Hai. He also broke into Imagine by John Lennon before ending the evening with what he called Yaman with Papon, which had the audience singing lines of songs after him. All of which meant that the festival ended on a high note. Of course, more editions are in the offing. 'We are planning more editions such as Ragas by the Lake in Naukuchiatal, Ragas by the Sea in Goa and Ragas by the Fort in Gwalior. We may gradually want to even take it overseas to cities such as Dubai,' said Srivastava. A freelance writer based in New Delhi, Neha Kirpal writes primarily on books, music, films, theatre and travel
