Drink and Dine
Laying the table.
The Nizam's own kitchen, slowly
Adaa
Restaurant
The mains section names its techniques: dum pukht, dhunger, baghar, ghotana and galavat.
The soups are simmered in lagan pots, a hallmark of the royal kitchens of Hyderabad.
The dessert course is printed as an occasion in its own right: a run of apricot, saffron and cardamom preparations, and a short card of ice creams and sorbets that runs down to a betel-leaf and lime one.
One of the starters is a pan-fried preparation of spiced lamb brain, listed on the card the same way as everything else around it — a small sign of how far the research into the old kitchens actually went.
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The soups are simmered in lagan pots, a hallmark of the royal kitchens of Hyderabad.
