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Dakhni delicacies reimagined

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Chef Harshit Agarwal’s maiden Chef’s Table at Glass Onion allowed Hyderabadis to indulge in some rare flavor notes

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Chef Harshit Agarwal made a sensational debut at the much-anticipated Chef’s Table event at Glass Onion, in collaboration with BookMyChef recently. This exclusive culinary experience, inspired by the rich traditions and flavors of Hyderabad took place on Saturday.

About the Chef’s Table
With a decade-long career working alongside some of India’s most prestigious hospitality brands, Chef Harshit Agarwal brings a contemporary twist to traditional Indian cuisine. This event marks his first Chef’s Table, a testament to his journey through diverse culinary schools of thought and his commitment to elevating the traditional Indian palate. “I am thrilled to present my first Chef’s Table,” said Chef Harshit Agarwal. “This event would not have been possible without the unwavering support of my partners, BookMyChef and Glass Onion. I hope you enjoy this meal as much as we enjoyed curating it for you.”

The Menu: A Dakhni Delight
Chef Agarwal’s menu is a carefully curated journey through Hyderabad’s rich culinary history, each course telling a story of its origins and evolution:

Martabak
Originating from Kerala and refined in Yemen by Dakhni Indians, this vegetarian adaptation features a base of traditional peanut coconut salan with marinated olive, topped with hand-beaten silver varg. A refreshing cold coriander and tomato gel, sunflower seeds, and cocktail onions complete this rare recipe inspired by authentic Hyderabadi bawarchis.

Patti/Lukmi
A modern take on the traditional patti samosa and lukmi, featuring a crispy phyllo sheet outer layer paired with Irani chai chutney, infused with dry ginger and Nigella seeds. The filling includes tempered corn and pulled braised mutton, providing a delightful blend of textures and flavors.

Guntur
This dish merges traditional chili influences with French culinary techniques. Baby potatoes infused with chili, curry, and butter are slow-cooked to perfection, paired with locally sourced chicken legs cooked confit-style. The dish is completed with a dollop of sour cream and crunchy peanuts.

Long Grain
An iconic representation of Hyderabad, this dish features long-grained rice slow-cooked with fresh vegetables and tender mutton nalli. Served with chilled yogurt, it’s best enjoyed eaten with your hands, capturing the essence of traditional Hyderabadi dining.

Preserve
A modern take on the classic Hyderabadi sweet khubbani ka meetha, this dessert uses preserved dry apricots blended with sugar, honey, and saffron. Accompanied by a rose gulkand mousse and almond chili soil, it’s topped with an apricot cream pop for a delightful finish.

Chef Harshit Agarwal’s Chef’s Table took the Hyderabadi foodies on an unforgettable culinary journey through
Hyderabad’s rich traditions, infused with contemporary flair. This exclusive event was a celebration of the city’s diverse flavors and culinary heritage, meticulously crafted for an
exceptional dining experience.

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