Hamaed, manager of Diwania; Emad A. AL-Muhaidib, vice chairman of Al Muhaidib Group of Companies; Khalid A. Al Fozan, chairman, Al Fozan Building Materials Co.; Faiz Ahmad Kidwai,Indian Consul General; Hussam Al Kahtani, chairman Al Kahtani Group of Companies, consuls from GCC countries and organizers of Indian Mughlai Food Festival. — Courtesy photos Saudi Gazette report JEDDAH — Mughlai Cuisine with the aroma of herbs and spices blended with condiment and laced with garlic, just conquered the taste buds of Saudis and Indians alike at the “Indian Mughlai Cuisine Festival” organized by Andhra Pradesh Youth Welfare Association (APYWA), Telugu Academy and Hyderabad Young Men's Association at Deewania in Sari Street here on Sunday. Sheikh Maher Bin Hamad Al-Mueaqly, Imam of the Grand Mosque, inaugurated the Indian Mughlai Cuisine primed by Shadab Restaurant while Consul General of India Faiz Ahmed Kidwai inaugurated the Bar-B-Q section prepared by Mehfil Restaurant. Speaking on the occasion, Kidwai, who was the chief guest, said that India and Saudi Arabia have a long history of cultural, business and brotherly relations. He said the Indian culture and food have a special place in the hearts and mind of Saudi community. The occasion was presided by Sheikh Dr. Mohammed Al Huzaini, deputy chief of supreme council of the Two Holy Mosques, Sheikh Sulaiman Abu Ghaliya, chief of Zamzam, Mohammed Al Guwaifli, and prominent dignitaries like Consul General of Kuwait Saleh Ali Al-Saqabi, Consul General of Bahrain Ibrahim Maslamani, Consul General of Qatar Khamis Bin Ibrahim Al Mohannadi, Consul General of Oman Juma Al Rashdi and Consul General of UAE Ahmad Mangoosh and all consuls from the Consulate General of India attended the festival. A large number of Saudi business community members and prominent social figures along with representatives of Indian business houses like Air India, State Bank of India, TATA, Al Kabeer were also present. Emad A.K. Al-Muhaidib, vice chairman of Al-Muhaidib, said that Indian food has a very special place among the Saudis and they enjoy the spicy food a lot. Hussam Al Kahtani, chairman Kahtani Group of Companies, said he is very passionate about Biryani while Khalid Al Fozan, chairman, Al Fozan Building Materials Co., Hamaed Manager of Deewania Jeddah, praised the food. Migration and subjugation brought the confluence of different victuals and gave rise to Indian Mughlai Cuisine, which is the blend of Indian, Persian, Turkish and Arabic food. It is prepared in traditional utensils with ingredients that are attentively chosen and cooked to the right degree. Time with slow-cooking is the hallmark of this type of cuisine. Dishes like Mutton Biryani, Chicken Biryani, Sufiyani Biryani, Haleem, Chicken 65, Mutton Korma, Chicken Damka, Mutton leg roast, Mutton Masala, Dal fry, Vegetable Korma, Gulab Jamun, Kalakhend, Carrot Halwa, Laddu, Sweet Shahi and Rasmalai while Bar-B-Q items were Nawabi Drum Stick, Afghani Drum Stick, Chicken Chop, Achari Tikka (Boneless), Malai Tikka (Boneless), Kandhari Tikka (Boneless), Mughlai Seek Kebab, Fish Tikka and Grill Prawn prepared and sponsored by Shadab Restaurant, Aziziah and Mehfil Restaurant, Tadamul Arabia near Istakhdam. Earlier President APYWA Mohammed Zubair welcomed the gathering and General Secretary Mir Gazanfar Ali Zaki said that the main aim of the Indian Mughlai Cuisine Festival was to promote, strengthen and enhance Indo-Saudi cultural and business relations.
