Moghul perfections at the Alhambra

A lavish culinary tradition of rich fare is brought to life at the Alhambra Restaurant of Ramada Colombo. Stemming from the imperial kitchens of a great dynasty, this regional cuisine spans centuries with many great emperors having their own influence in its evolution. Thus was created the abundant variety of Moghul cuisine.

Known for its deeply aromatic and robust flavours, carefully selected ground and whole spices are at the core of every recipe. Preparation is an art – meats are gently marinated to bring out the finest flavours whilst vegetables are diced to perfection to ensure just the right mingling of spices. Some dishes are almost sensually slow cooked whilst others involve vigourous stirring to blend elements together.

Today, Chef Ziyad Khan from India presents this cuisine to diners in all its richness. The grandson of a chef during the British rule of India, Chef Ziyad takes deep pride in honing his skill.

This is clearly the virtue that has led him to work with leading international chains across India from the central province of Madhya Pradesh to Odisha in the east and even Kerala in the south.

Extravagant in his own tastes, only the finest spices and ingredients meet Chef Ziyad’s approval. Excited in presenting his culinary delights to Sri Lanka, Chef Ziyad is spending time understanding the intricacies of the local palette to select which dishes from the amazing array of Moghul cuisine will be most favoured here.

For great beginnings the Tamatar ka shorba is a wonderful tangy soup fused with Indian herbs or one may even select the Ajwani jhinga a delicious grilled prawn starter. Chef Ziyad may recommend the Murgh tikka, clearly one of the most well known Indian cuisine dishes, yet one he prides himself on for having perfected the art of creation.

Salli ka gosht or boneless lamb in onion gravy blended with yoghurt and the Khatti macchi or fish in tamarind gravy are both must trys. The Paneer kadai or cottage cheese with the mingling of onion, tomato and bell pepper flavour and the Dal makhani or black dhal cooked and gently simmered into a distinct texture are much loved dishes too.

All these wonderful Moghul curries can be paired off perfectly with the almost milky Lasuni Naan, the succulent flavours Dum Gosht Ki Biryani - the lamb biryani of Hydherbadh or even the Jeera Chawal a simple yet unique cumin flavoured rice dish. Sum up this wonderful dining experience with Kulfi in a divine concoction of creamy sweet with fruit and nut or let the luscious Gajar ka halwa be the perfect sweet ending.