Lexicon Institute of Hotel Management (Lexicon IHM), a premier hotel management institute, ‘By the Hoteliers, For the Hoteliers’ conducted a workshop on Royal Awadhi Cuisine led by renowned celebrity Chef Mujeeb Ur Rehman. The workshop witnessed enthusiastic participation from students and industry experts.
Chef Mujeeb Ur Rehman brought a wealth of experience to the workshop. With over a decade of expertise spanning various regional Indian cuisines, Chef Rehman’s lineage traces back to the illustrious royal kitchen of Awadh, instilling in him an unparalleled appreciation for the nuances of Awadhi cuisine. Chef Rehman is also an esteemed member of the Advisory Council at Lexicon IHM.
Nasir Shaikh, Group Chief Executive Officer of The Lexicon Group of Institutes, EduCrack, and EasyRecruit+, and Principal of Lexicon IHM, highlighted, “These workshops provide valuable opportunities for our aspiring hoteliers to delve into the multifaceted aspects of hospitality, fostering a ‘learning by doing’ approach. The hands-on experiences enable them to actively engage, explore, and master the industry’s nuances with a deep understanding of the intricacies involved.”
During the workshop, Chef Rehman provided valuable insights into the history and evolution of Awadhi cuisine, elucidating its distinct characteristics compared to other culinary traditions. Participants were guided through the intricacies of Awadhi cooking, from the precise slicing of onions to the artful blending of spices to achieve the perfect aroma. He emphasized the unique elements, such as the use of Ittar (perfume) in dishes, the Degh method of steam cooking, the Ghee Durust process for creating aromatic clarified butter, and the slow-cooking technique of Gile Hikmat, which involves stuffing whole meat with spices and nuts, wrapping it in banana leaves, and burying it in a pit. He also highlighted distinctions in the Dum Biryani preparation style, underscoring Awadhi’s preference for fewer spices and more aroma compared to the Hyderabadi style.
Chef Rehman showcased exquisite dishes during the workshop, such as Chappli Kebab, Murgh Pulao, Awadhi Murgh Korma, Galouti Kebab, Murgh Ke Parche, and Chowk Ke Tikki, while imparting essential techniques to perfect each dish. He underscored the significance of quality, presentation, and taste in culinary creations.
Chef Mujeeb Ur Rehman, Celebrity Chef, Restaurant Consultant, Food Festival Curator, and Advisory Council member, Lexicon IHM, said, “Awadhi cuisine epitomizes refinement and tradition, with each dish narrating a story of centuries-old culinary craftsmanship. Its essence lies in the finesse of flavours, a hallmark absent in any other Indian cuisine.” He aptly advises the students, “to elevate the ordinary to the extraordinary, and reaffirmed that practice and perfection are paramount.”
The workshop served as a platform for culinary enthusiasts to delve into the rich heritage of Awadhi cuisine, hone skills, and master the cooking intricacies.
