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Acclaimed food historian, restaurateur and food writer Osama Jalali raved about emirate and homegrown restaurant chain Golden Fork ahead of exhibition from 23 September to 14 October
Acclaimed Indian chef, food historian, restaurateur and food writer Osama Jalali will host his signature ‘Darbar Dinner’ at home-grown UAE restaurant chain Golden Fork from September 23 to October 14, where he presents A curated family menu – style food and heirloom recipes from Old Delhi and his hometown of Rampur in Uttar Pradesh.
Osama is known for reviving “lost Indian recipes” and perfecting forgotten flavors. Diners can indulge in classic appetizers such as Dilli Nihari, Anjeer Mewe ke Kebab, Chitta Murgh Tikka Makhni and Ghilafi Seekh. Signature dishes for the main course include Dilli Nihari and Hari Mirch Qeema for non-vegetarian options, and Ballimaran Chana Dal, Mughlai Gobi Mussalam and more for vegetarian portions. Shahi Chawalon ka Zarda, Siwai ka Muzafar and Shahi Tukda will round off the meal.
“Flip back in time to the days of the Royal Kitchen, food preparation was a precious art and every meal was fit for a king! We are proud to partner with Chef Osama’s to bring his culinary prowess and exemplary menu to Golden Fork life,” said Chef Abu Sultan, Executive Chef at Golden Fork Restaurant.
“As a 45-year-old brand in the UAE, we understand the importance and importance of tradition, and Chef Osama is a great example of how he has preserved tradition in his culinary arts,” he added.
Osama’s love affair with food dates back to his childhood, spending most of his time in the royal khansamas (chefs) in Delhi and Rampur gharana. Osama has been a natural heir to that culinary legacy, his mother Nasish Jalali, of Prince Rampore estate, collected rare recipes during her years in the Walled City.
wknd. Conversed with Osama before heading to the UAE.
Edited excerpt from the interview:
You are a renowned food writer, historian, restaurateur, food festival curator and passionate chef. Even though you don’t have a hospitality background, how did you turn to culinary trends?
I started my career as a food writer, which gave me the opportunity to travel around the country. During this time, I wrote more than 2,000 food reviews. I remember going to a restaurant once and my daughter and I had a samosas with chutney in foamy form. Even the desserts are deconstructed Philneys. I realize it’s trendy to offer modern Indian food or advanced Indian food. Molecular gastronomy is touted as the way forward, so our traditional dishes and staples are presented in new forms. I am well aware that reviving local recipes is essential to preserving our rich culinary heritage. I got my mother and wife involved in the work, and together we searched the library for recipes in languages like Persian. We translated them and added modern measurements (tola to teaspoon). We interviewed older women who were initially reluctant to share family recipes but eventually learned the importance of our careers. I created a Facebook group called Lost Recipes of India, which is arguably the largest social media group dedicated to this topic right now. Soon I started being invited to curate food festivals in India and abroad, where I cooked recipes and presented them on a more global platform.
Telling about your formative years in Old Delhi and your roots in Rampur, Uttar Pradesh, their founder was Rohilla Pathans?
I was born and raised in Old Delhi, especially Ballymaran. I am the first family member born in Delhi. Thus, Rampur naturally stimulates our palate at home. As one of the most prosperous principalities in India, Rampur has a rich cultural, craft and gastronomic heritage and I was fortunate to have grown up with khansamas (male chefs). We had a big haveli (palace) in Rampur and as a kid I watched my mom cook with Rampur and khansamas in Old Delhi. It made me appreciate the versatility of Indian cuisine. For example, the taste and texture of food cooked in Rampur and Delhi are quite different. Derry is very robust, while Rampur is more subtle and refined – you could say I have the best of both worlds.
How does “Darbar’s Supper” relate to your contribution to the recovery of lost recipes in India?
Golden Fork has always been an integral part of the UAE food scene, so this collaboration is exciting. They are traditionalists like me, and they believe in authenticity, which makes restaurant chains the natural choice to showcase our lost recipes and revive them for discerning Emirati tastes.
Have you been to Dubai before?
I’ve been to Dubai before, but this is my first travel food festival in the UAE, showcasing a curated menu of home-cooked and heirloom recipes inspired by my roots.
What do you think about Dubai becoming the food capital of the world?
Dubai is not just a food capital. I consider it the global capital of the world, capturing the imagination of people from all over the world. Food from all over the world can be found here, because the sources of raw materials are easy, the audience is willing to try new dishes, and cooking here is a pleasure.
joydeep@khaleejtimes.com
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