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Novotel Kolkata Hosts Five-Day Awadhi Culinary Festival in September
Novotel Kolkata is holding a five-day food festival from September 23 to 27.
The festival celebrates food from Lucknow and the Awadh region.
Guests can try different kebabs, curries, rice dishes, breads and sweets.
There are special menus for both vegetarians and non-vegetarians.
Some dishes are cooked slowly with fragrant spices.
The food will be served in a style inspired by the traditional Dastarkhwan.
Guests will also hear music and stories about Awadhi cooking.
The festival takes place every evening from 7pm to 11pm.
Novotel Kolkata Hotel & Residences will host the Manzilat – Awadhi & Lucknawi Culinary Festival from September 23 to 27.
The festival draws inspiration from the royal kitchens of Awadh and features slow-cooked dishes, aromatic spices, kebabs and rich gravies.
Vegetarian dishes include Paneer Handi Kabab, Soya Shami Kabab, Veg Kakori Kabab, Tehari Pulao and Nadru Rezala.
Non-vegetarian offerings include Mutton Galauti Kabab, Kakori Seekh Kabab, Jhinga Angara, Lakhnavi Yakhni Pulao and Nalli Nahari.
The festival runs from 7pm to 11pm, with vegetarian and non-vegetarian menus priced at Rs 1,899 per person.
- Who
- Novotel Kolkata Hotel & Residences and its Ministry of Kebab restaurant are hosting the festival.
- What
- The Manzilat – Awadhi & Lucknawi Culinary Festival will showcase dishes inspired by the royal kitchens of Awadh.
- Where
- Ministry of Kebab at Novotel Kolkata Hotel & Residences in Kolkata.
- When
- September 23 to 27, from 7pm to 11pm.
- Why
- To celebrate the flavours, cooking techniques and culinary traditions of Lucknow and Awadh.
Key facts
- Festival
- Manzilat – Awadhi & Lucknawi Culinary Festival
- Dates
- September 23–27
- Venue
- Ministry of Kebab, Novotel Kolkata Hotel & Residences
- Cuisine
- Awadhi and Lucknawi
- Serving hours
- 7pm–11pm
- Price
- Rs 1,899 per person for either the vegetarian or non-vegetarian menu
- Highlights
- Kebabs, slow-cooked curries, fragrant rice, traditional breads and desserts
Sources
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