HYDERABAD: We are ushered in and seated on the ground with vibrant purple tablecloths protecting the “chowkis” (low tables). On the 15th floor of a tower in the beautiful gated network, the soft breeze wafts in. It doesn’t feel like summertime: it never does in Bangalore anyway. There are bolsters to lean on. A Pashto song is playing inside the heritage. From the back of the green and cream fancy curtain, I can see three girls bustling within the kitchen. Mild aromas fill the location.
Red soft liquids are supplied that merge into the brilliant purple of the tablecloths. The scene is set in “Ghiza Kitchen” in Bangalore, which I am touring for the second time, almost a year later. Azra, the exquisite home chef cum hostess appears, welcoming me with the same warm smile that she wears even within the midst of heavy-duty web hosting. Handling a six-course meal for a dozen visitors for a sit-down dinner isn’t any joke! She needs to be on her feet to ship the dishes one after the other, every plate exclusively for each guest. Her three assistants may make her activity slightly lighter, but her hawk eyes must be on alert all the time, for even a small detail can’t be neglected. Maybe this is the reason why home dining in Bangalore has garnered a lot of recognition in the last 12 months.
Himayath Khan, the host, seems later, fresh from Zuhr (Dhuhr) prayers, clad in a crisp Pathani in shape. We have just finished the welcome drink, “Pakhair Raghlay”, the conventional beverage served at houses and weddings in Afghanistan with a splash of Roohafza to add coloration (that’s the crimson drink). The sweetness in it prepares the stomach and palate for the heavy lunch that is to follow. As he serves the primary course, Himayath gives a short introduction of his antecedents. A 1/3-generation Pathan from Afghanistan, his brilliant grandfather, traveled all of Bangalore’s ways to exchange horses. Born and brought up in Bangalore, he lovingly calls Kannada his mother tongue: his movies too are made in Kannada.
His wife, Azra, whom he met on Shaadi.com, hails from Karachi in Pakistan. Raised in a big circle of relatives with seven brothers and four sisters, she had visible food being cooked at domestic in large quantities, the use of traditional strategies and recipes. Growing up amongst aunts and older women, she had accrued a huge repertoire of true recipes over time. Inspired by of “Bohri Kitchen” of Mumbai and encouraged by friends who continually rave approximately Azra’s meals, the couple started their “Ghiza Kitchen” closing March in Bangalore. Soon it caught foodies’ interest by using word of mouth, and has become the most up-to-date region to be dining in Bangalore on Sundays. But to do justice to the lavish meal, one needs to begin fasting from Saturday itself!
Though Himayath and Azra name “Ghiza”, an experimental house food revel in which serves to pals and friends of friends, it’s miles lots greater than that. It’s like journeying lengthy long-lost friends or assembling with an expensive relative and rekindling a connection over a lovely meal. Here are some gems from the distinguished menu:
Seekh Boti – Street meals, sold famously at Burns Road in Karachi, it’s far a hen lover’s pride. Khosh Mazaa Shaami – A Pakistani minced mutton cutlet, famous for its softness, delivered with an age-vintage mixture of secret herbs from Azra’s home.
Dum Afghan – An authentic Afghan dish, gradual-cooked overnight until the meat is fall-off-the-bone smooth, served with rice of Kabuli Pilaf and Brea’s Delhi kulcha. Charsi Tikka – Marinated in a single day before it’s pan-grilled and smothered with its signature malai sauce; it’s miles served with Puri Paranthas.
Nalli Nihari – Again, slow-cooked mutton with bones of the marrow, this is a real Karachi take of the Nalli Nihari which additionally reveals point out in Mughlai cuisine. Lab-e-Janan – This sweet finishing is a combination of clean seasonal fruits, vermicelli, milk, and appears pretty with adorable shade combos besides tasting surely appropriate!
To digest this outstanding heavy meal, you have the Arabi Kahwa served with portions of jaggery: you should region the jaggery under your tongue and allow it to slowly melt. Even as you put together to go away, you can plan the following go to/meal, this time in conjunction with your own family or near friends, as no delight is whole without sharing it with one’s cherished ones. I smiled to myself, taking into account “Klook,” the reserving platform that helped me discover this terrific gastronomic revel in; giving fast and conveniently get right of entry to famous sights, experiences, and services for visitors like me to find out the sounds, hues, and even tastes of places around the sector!
