Restaurant review: Spice Jar

Lucknowi cuisine, most commonly called as Awadhi cuisine, as the name suggests is from the city of Lucknow. Originally from Afghanistan and Iran, this cuisine came to India once the Nawabs settled in and around Lucknow. 

It includes both vegetarian as well as non-vegetarian dishes prepared with exotic spices, herbs and garnished with dry fruits. 

The need for such a cuisine arose as the emperors, the Nawabs of Awadh, being inhabitants of Persia, were used to a certain type of diet which comprised of grains, dry fruits, fruits and vegetables available in that part of the country apart from various forms of meat. 

This style of cooking was further polished by the Nawabs by adding saffron and other Indian spices making it the most exotic cuisine in the country. And what better way to get a taste of royalty than a Lucknowi Food Festival, that is being hosted at The Residency currently. 

As we walked towards our table, we couldn’t help but notice how the entire ambience, including chandeliers and the décor, have been given a royal touch, as patronised by the Nawabs. We were then joined by Chef Mukhtar, the man spearheading the fest, who said the authenticity of the cuisine is achieved through a magical blend of spices and slow fire cooking. 

The buffet was a wide spread from traditional non-vegetarian appetisers like the murgh gilafi kebab (marinated chicken mince skewers) to the famous sofiyani mutton biryani; the vegetarian section is equally tempting with selections like hara tawa kebab (lentil and spinach mince) and soya bean ka shami (grilled soybean mince). We started our meal with the tawawali murgh kebab. 

For the main course, although the typical dum biriyani of Lucknow is an all-time favourite, the chef recommended the kachchi biryani. This portion of rice, chicken and a mix of aromatic spices slow cooked together to infuse a dense flavour, was a clear winner. We also tried the hot ulta tawa paratha with the succulent mutton curry, nihari gosht, masalewali machli, a traditional Awadhi fish preparation, and lagan murgh, browned chicken that was delicately flavoured with aromatic spices. 

Desserts in any cuisine are most eagerly awaited, and in Awadhi cuisine they were simply delicious. We finished the meal with the rich jalebi and equally sinful moong dal halwa, of which the former with its crisp and juicy texture completely floors you. So, if you want to satiate your appetite with some rich Lucknowi food this week, you know where to head.

Cuisine: Indian, Chinese and Continental 

Must try: Kachchi Biryani, Murgh Gilafi Kebab, Masalewali Machli and Paneer Lazzatdar 

Contact: 044 2825 3434