The other day I hosted a dinner for my small group of friends. There is a new restaurant opened in the prime area of the city. When I went to the restaurant, they gave me their menu card to show what they can offer as party menu. One item caught my sight. "Baghare Baingan Hyderabadi" I asked the manager how they make it. He confessed that this is out of his jurisdiction! So I demanded to meet the cook. The cook was summoned and I asked him "kaise banate ho"? He was reluctant to tell me the recipe. I immediately realised and appreciated his etiquettes. Being professional cook; he is not supposed to disclose that! I said ok, at least tell me your procedure broadly. He told me that and I was convinced that here I can get authentic Baghare Baingan-Hyderabadi. Yes, Hyderabadi is important to me because that is unique!
I am great fan of "Hyderabadi Khana" which essentially means non-vegetarian food cooked in Hyderabadi style which is unique. The veg. food is known as Andhra Meal. I am fan of both. Depending upon the mood, I venture to have either of them.
Long back, somewhere in 1986, while roaming on Abids, I found one old book named as "Dawat-E-Hyderabadi" which is written by one lady (Begum) from one aristocratic family of Hyderabad. She was born and bought up in typical nawabi culture of Hyderabad prior to Independence. According to family customs, she was not supposed to even step into the kitchen. In those days, kitchens used to be little bit away from the main building of the house (kothi). The ladies of the house were supposed only to order the khansama through their maid servants. (khansama is different than the cook who is known as bawarchi). The male members of the family were supposed to tell their desire to eat whatever the wish to one lady of the family usually their sister or wife.
Baghare Baingan is the best dish what you can have after sumptuous "dose" of different kebabs. ("dose" used deliberately because kebabs are not alone; they are to be savored with something which is take as dose) After kebabs you are in fact full. But it is not considered civilized unless you eat some type of Indian bread and some rice before you finish off the lunch or dinner. So you can have Baghare Baingan with roti/naan/parantha/kulcha or whatever you have as bread. They are light as compared to mutton or chicken curries and at the same time, leave exactly the same taste in your mouth!
The main secret is…. to make authentic Baghare Baingan you have to stuff and then fry them in asli ghee till light brown before putting them in the gravy and allow them to cook on coal fire in a sealed deg that too …..itminaan se………not to hurry!. Now, please don't ask me what is to be stuffed and how gravy is made; because that’s military secret!
I am great fan of "Hyderabadi Khana" which essentially means non-vegetarian food cooked in Hyderabadi style which is unique. The veg. food is known as Andhra Meal. I am fan of both. Depending upon the mood, I venture to have either of them.
Long back, somewhere in 1986, while roaming on Abids, I found one old book named as "Dawat-E-Hyderabadi" which is written by one lady (Begum) from one aristocratic family of Hyderabad. She was born and bought up in typical nawabi culture of Hyderabad prior to Independence. According to family customs, she was not supposed to even step into the kitchen. In those days, kitchens used to be little bit away from the main building of the house (kothi). The ladies of the house were supposed only to order the khansama through their maid servants. (khansama is different than the cook who is known as bawarchi). The male members of the family were supposed to tell their desire to eat whatever the wish to one lady of the family usually their sister or wife.
Baghare Baingan is the best dish what you can have after sumptuous "dose" of different kebabs. ("dose" used deliberately because kebabs are not alone; they are to be savored with something which is take as dose) After kebabs you are in fact full. But it is not considered civilized unless you eat some type of Indian bread and some rice before you finish off the lunch or dinner. So you can have Baghare Baingan with roti/naan/parantha/kulcha or whatever you have as bread. They are light as compared to mutton or chicken curries and at the same time, leave exactly the same taste in your mouth!
The main secret is…. to make authentic Baghare Baingan you have to stuff and then fry them in asli ghee till light brown before putting them in the gravy and allow them to cook on coal fire in a sealed deg that too …..itminaan se………not to hurry!. Now, please don't ask me what is to be stuffed and how gravy is made; because that’s military secret!
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