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Vada Curry

Posted by arundati on December 3, 2012

Spicy curry of coconut and tomatoes, with lentil dumplings

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Ask a true blue Hyderabadi and they will tell you the best food is to be had at someone’s home. But where does one find untouched by commercial elements traditional food? Here is where @khassabyshahnoor steps in. Helmed by Shahnoor Jehan, who inherited her love for cooking from her mother and grandmother and hails from royal Hyderabadi lineage. Ever the willing student, she learnt more from her mother in law, and her food reflects influences that are middle Eastern particularly Yemeni and some European traces as well. Her children coaxed her to open up her home kitchen so that more people can enjoy the food she so lovingly prepares. Well preserved recipes, mixed with her passion dictates the menu. Food with stories to tell is the best kind there is. At an intimate dinner last month for a selected group of people, we had a very continental fish salad, popular shammi and shikampuri as starters. Next came slow cooked, non spicy haleem and was one of the stars of the evening. To my absolute delight two dishes I love and barely see on menus were served- tamatar ka khat and dalcha. Humble home style dishes that one never gets to eat at a restaurant. As a culinary teacher, I include these dishes in my Hyderabadi cooking classes and they always take the students by surprise with their depth of flavour despite the simplicity of the recipe. The dum ka murgh was perhaps the best I've had in recent times. The signature dishes - mutton roast, tender, fall off the bone succulent mutton served with steamed vegetables and finished off with grated cheese. And the show stopper - Kuzi which is a slow cooked lamb with minimal spices and finished off with roasted almonds and saffron. We ended the meal with the sublime Zafrani badam kheer and sheer khorma. A true reflection of the love and legacy of the food of her home, @khassabyshahnoor is available across the city on prior order.

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