“Aadab. My name is Mohammad Shamim Qurayshi and I come from Lucknow,” the chef says with a smile that already sets the mood for the conversation ahead. “Food is my inheritance. For over a hundred years, my family has been cooking Awadhi food—whether in the courts of Nawabs, in hotels, or in their own kitchens. My uncles and cousins—Grand Masterchefs Abdul Saram Qurayshi and Imtiaz Qurayshi, and Masterchefs Akram and Mohsin Qurayshi—have carried the name forward. I grew up surrounded by the aroma of kebabs and kormas. This is who I am.”
Now, Qurayshi has brought that inheritance to Hyderabad with Dastarkhwan-e-Awadh, a food festival at Firdaus, Taj Krishna, from 22nd to 30th August. “Hyderabad is known for the food of the Nizams, and Lucknow for the refinement of Awadh. Bringing the two together is very special for me,” he says.
Every dish on the menu has a memory. “When I serve Badam ka Shorba or Jahangiri Shorba, I remember winters in Lucknow where a bowl of hot, rich broth would warm your hands as much as your heart,” he shares. “The Kakori Kebab is something I am most proud of—it is creamy, delicate, and cooked on the barbecue, melting in the mouth with every bite. The secret lies in the spice mix. I make my own Potli Masala, Lajjate Tam, and Biryani Masala here in Hyderabad, just as we do in Lucknow. Without these, the taste is never complete.”
Even dessert comes with emotion. “Seviyan ka Muzaffar is always there during Eid at my home,” Qurayshi says fondly. “It is a simple dish of vermicelli, sugar, and dry fruits, but it carries happiness with it. Khajoor aur Anjeer ka Halwa reminds me of how my elders always believed food must also have strength in it—dates and figs are not just sweet, they are nourishing.”
The feast at Firdaus reflects that same philosophy: food that is rich but balanced, royal yet soulful. “Awadhi food is often misunderstood outside Lucknow as being only heavy,” he explains. “But it is about finesse. The Nalli Nihari takes hours of slow cooking, the Awadhi Korma is creamy but delicate, the Biryani is sealed so that every grain of rice absorbs the aroma of saffron and kewra. That patience is what makes it special.”
For Qurayshi, Dastarkhwan-e-Awadh is a way of inviting Hyderabad to his home. “When guests sit at the table, I don’t want them to just eat. I want them to feel the tradition, the stories, and the love that go into every dish,” he says.
