Awadhi and Mughlai Food joints

 Awadhi cuisine is an extension of the Mughlai cuisine, which owes its origin to the Mughal dynasty. Mughlai cuisine was commercialized on a large scale in Calcutta in the 20th century.

  • Royal Indian Hotel was the first restaurant serving this cuisine. It was founded in 1905 by a chef named Ahmed Hussain at Chitpore road. It has catered to several dignitaries. In 1997 it was renamed as Royal Indian Hotel Private Limited and is run by the third generation of the family.
  • Aminia founded in 1929 when Maulvi Abdul Rahim purchased the 'Pehelwan Ka Hotel' at Zakaria Street to satisfy the whims of his son Mohammed Amin. Biriyani served with potato (a tradition which started at the kitchen of Nawab Wajid Ali Shah) is the popular fare here. Haleem and Nihari are signature dishes too.
  • Nizam's restaurant was established in the Company Raj era and it pioneered the kathi roll. Sheikh Hasan Raja of Uttar Pradesh set up a koisk in Hogg market to sell paratha and kebabs. He purchased a land in 1932 and named the shop after his son Nizamuddin. The Europeans coming to Hogg market suggested stuffing the paratha with kebabs to prevent finger soiling. 
Reference:

A taste of time by Mohona Kanjilal

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