If ever there was a reason to celebrate this would be it. Sixty-eight years ago, as the world slept, a young India awoke to freedom. And on this day, we honour, cherish and celebrate that momentous occasion. To commemorate our hard earned freedom and raise a to toast all those valiant souls who sacrificed so much for us, we’ve created a signature dish. We collaborated with celebrated chefs to create a gourmet treat for Independence Day – the amazing Nawabi Murg with Saffron Pulao and Subzi Meloni.
With flavours that are truly authentic, be it the spices used or the rich, alluring colours of the dish, every bit of it is Indian. When queried about his inspiration for this dish, he quipped, “This preparation draws from the traditional Indian idea of a wholesome meal – it has rice, our country’s staple; it has meat and vegetables. Saffron and other spices bring alive the inherent flavours of each element. . The Nawabi influences are an ode to the rich history of India. To capture the spirit of breaking free, we chose a tricolor plating – very patriotic and very befitting of the occasion.”
But no meal can ever be complete without an accompaniment of the finest wine. We nudged the Chef to share his pick to complement this creation, and he readily selected the Big Banyan Sauvignon Blanc, perfect for white meats like the Chicken, thepiece de resistance of this dish. The wine also complements the subtle nuances of spices like cardamom, saffron and clove that playfully tease your palate.
So leave your bottle of Sauvignon Blanc to chill in the fridge, and get your ingredients out to make this dish. Bon appétit and Happy Independence Day!
Just as the great Indian freedom struggle demanded men and women of mettle, this preparation is not for the faint hearted either. It has three components to it.
To make Nawabi murgh
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