The Leela Hosts the ‘The Punjabl Food Festival from Undivided Punjab’ From 15th – 25th Nov ’07 at Jamavar.

15th Nov 2007 - The Leela Kempinski Mumbai is hosting The Punjabi food festival from undivided Punjab at its Indian specialty restaurant Jamavar from 15th – 25th November. Experience a spectacular exhibition of authentic Punjabi cuisine prepared by Leela Corporate Sous Chef Surender Mohan under expert guidance of gourmet extraordinaire Jiggs Kalra. India’s most famous Kulchawala from the very popular‘Maqbool road Amritsar’, and the macchiwala from ‘Hathipole’ are specially being flown in all the way from Amritsar’ for this festival.

The Maharaja of Patiala, who was a great food connoisseur, made his cooks jot down recipes and dishes in books which are now well-preserved as manuscripts. Providing a rich glimpse into the food of the undivided Punjab, these records prove that Punjabi food is not all about the popular dal or paneer but intriguing and delectable delights and much more.

Taking a leaf from the culinary history of Punjab, Mr. Jiggs Kalra, acknowledged custodian of many a long forgotten recipes, has now revived the authentic food of undivided Punjab. The coming fortnight at Leela, therefore, promises to take gourmet on a whistle - stop tour of the united Punjab of yesteryears. Cuisine from Potohar, Lahore, Sargoda, Ravalpindi, Peshawar and Amritsar endeavor to make it truly a festival of nostalgia. ``We are basically presenting the food of the refugees as part of this festival,'' Mr. Kalra says. Consider this; Lassi peda marke or Matha, the iced butter milk spiced with ginger, coriander, green chillies and freshly roasted cumin, is a traditional drink of Punjab that follows a traditional style of preparation which still is much prevalent.

Recipes on offer include the home-made Kadai paneer and the Sarson da Saag prepared in true Punjabi style besides the tandoor chat and Masaledaar aarbi. Dhingri kofta, served to the esteemed heads of both countries at the Agra India-Pakistan summit, this creamy spinach kofta, packed with a sweet 'n' tangy jumble of black button mushrooms, is simmered in a flavoursome and full-bodied tomato gravy.

The non-vegetarian treats include the great street foods or Swaad Gallian Da Amritsari Machchi, Bhatti Ka Murgh, Barah Baluchi. Peshawari Macchi Anari - from the realms of Pathan Peshawar, British India’s most north western district, with its abundance of streams and verdant with the lush orchards of Wazir Bagh, comes this extraordinary dish of fish paupiettes, stuffed with a shrimp mousse, studded with pomegranates and simmered in a yoghurt gravy redolent of mac. In urban or rural Punjab no marriages take place without this specialty the Saagwala Meat which is specially prepared in the Iron Kadai.

The festival also offers an unique quail dish. The fauna of the North West Frontier Provinces was meager and hawking and snaring was popular to obtain game birds. This endangered teetar and bataer — partridge and quail. This delicacy is stuffed with a magical filling, cooked on dum in rich saffron gravy and garnished with chandi ka varq called Attoockwaley Bataer Masaleydaar. Sarso da saag, the evergreen dish that every Indian, Punjabi or not, loves. The ambrosial Amritsari version is cooked in earthenware pots with mustard leaves, radish leaves, spinach, bathua, ginger, rice, gramflour and a dash of mustard oil. Served with home-churned butter. Teh Te the kebab Pothohari, a gift from the cooks of Potohar the land of plenty: layers of paneer Supremes, filled with an invigorating mustard & nut paste, draped with a deftly spiced yoghurt marinade, gilded in the tandoor.

The district in the foothills of the lower Himalayas does the brinjal concasse differently: The vegetable is stuffed with cloves and flakes of garlic before roasting it over charcoal, Cooked with tomatoes, onions, garlic and green chillies known as Bhartha Rawalpindiwalla.

While we shared with you the repertoire of various cuisines from robust Punjab, one should not miss out on the dessert line which includes Meweywala malaai purha, Gurh and badam Ka Halwa, Khasta Pinni, Phaldari Phirnee and Kulfi falooda.

For reservations please call The LEELA MUMBAI at 66911234.
JAMAVAR EXT – 1350/1351