{"product_id":"supper-club-the-nawabi-table-lucknow-to-hyderabad-by-nozhat-choudry","title":"SUPPER CLUB: The Nawabi Table — Lucknow to Hyderabad by Nozhat Choudry","description":"\u003cp\u003eEvery great Indian kitchen carries a map of migration. The food \u003cstrong\u003eNozhat Choudry\u003c\/strong\u003e cooks traces one of the most beautiful of them — the journey of the Mughal court table as it moved south from Lucknow into the Deccan, and learned, in Hyderabad, to speak a second language.\u003c\/p\u003e\n\u003cp\u003eIn the north, the Nawabi kitchens of Awadh perfected restraint: the slow steam of \u003cem\u003edum pukht\u003c\/em\u003e, the marriage of cream and nuts, gravies built in quiet whispers of warm, aromatic spices. When that sensibility reached Hyderabad, it met the coconut, the sesame, the tamarind and the green chilli of the Deccan, and turned bolder, earthier, unmistakably its own. This dinner sits on that seam. It opens in the cool elegance of the north and closes in the warmth of the south, and asks you to taste the distance between them.\u003c\/p\u003e\n\u003cp\u003eNozhat learned all of it at one table. Her mother, Akhtar Bano, brought Hyderabad to the north of England in the 1960s — in spice tins, in muscle memory, in the patience of a properly sealed pot. Everything she understands about feeding people, she learned watching her mother. She has three daughters of her own now, and feeds them the way she was fed, which is how a table outlives the person who set it. The Private Dastarkhwan, a supper club she hosts in Oakville, is her attempt to keep her mother's table laid. This evening at The Depanneur is the first time she brings it to a larger room.\u003c\/p\u003e\n\u003cp\u003eShe cooks the way her mother did — every spice ground by hand, the best produce she can find, nothing rushed. By day she's a vice president at a biotech company, working on a gene therapy to restore sight in inherited blindness; by night and on weekends she's at the stove, the way she has been all her life. That obsession has followed her into kitchens and cooking classes from Tokyo and Singapore to Milan, Paris, Tashkent and London — but it always returns here, to her mother's recipes, reshaped by her own hand and never rewritten past recognition.\u003c\/p\u003e\n\u003cp\u003eFour courses, from Lucknow to Hyderabad. Cooked with love, as her mother would have wanted.\u003cbr\u003e-----\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoasted Pumpkin, Coconut \u0026amp; Green Chilli Velouté\u003cbr\u003e\u003c\/strong\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003eA reflection of how the Mughal kitchens of the north evolved in the coconut-rich Deccan. \u003c\/em\u003eOntario pumpkin slowly roasted and blended with coconut milk, ginger and fresh green chilli, finished with toasted pumpkin seeds and a spinach pakora. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBhagaray Baingan\u003cbr\u003e\u003c\/strong\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003eOne of the defining dishes of Hyderabad. \u003c\/em\u003eBaby eggplants simmered in Hyderabad's signature sesame, peanut, coconut and tamarind masala, served with plain rice. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDum Ka Gosht\u003cbr\u003e\u003c\/strong\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003eThe legacy of Awadhi dum cooking carried south and made distinctly Hyderabadi. \u003c\/em\u003eLamb slowly braised with browned onions, mace, green cardamom and yogurt until meltingly tender, served with \u003cem\u003esheermal\u003c\/em\u003e for soaking up the fragrant gravy. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eModern Shahi Tukra\u003cbr\u003e\u003c\/strong\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003eA Nawabi classic, reshaped. \u003c\/em\u003eCaramelized brioche, saffron \u003cem\u003erabri\u003c\/em\u003e cream, pistachio and saffron gelato, brown butter tuile and macerated autumn fruit. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eKahwa\u003cbr\u003e\u003c\/strong\u003eA fragrant infusion of green tea and cardamom, served with a small piece of home-made pistachio \u003cem\u003ebarfi\u003c\/em\u003e.\u003c\/p\u003e\n\u003cp\u003e-----\u003cstrong\u003e\u003cbr\u003eNozhat Choudry\u003c\/strong\u003e is the cook and host behind \u003cem\u003eThe Private Dastarkhwan\u003c\/em\u003e, an intimate supper club in Oakville devoted to the Hyderabadi and Awadhi cooking she learned at her mother's table. Born in West Yorkshire and trained as a scientist — she holds a PhD from Imperial College London and came to Canada for a postdoctoral fellowship at McMaster — she now leads clinical development for a gene therapy in inherited retinal disease. Her evenings and weekends belong to the stove, where she cooks for the friends, family and three daughters who are the first to taste everything that later reaches a guest. A lifelong cook with a library of more than three hundred cookbooks and a habit of grinding every spice by hand, she has taken cooking classes from Tokyo to Tashkent, Milan to Paris, in pursuit of one thing: great food, cooked with love, from the finest produce and spices. \u003cspan\u003e\u003ca href=\"https:\/\/www.instagram.com\/theprivatedastarkhwan\/\"\u003e@theprivatedastarkhwan\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e-----\u003cbr\u003eEvery week, \u003cstrong\u003eThe Depanneur\u003c\/strong\u003e invites Toronto's best culinary talents to lead fun, hands-on workshops and supper clubs. \u003ca href=\"https:\/\/www.instagram.com\/thedepanneur\"\u003e@thedepanneur\u003c\/a\u003e\u003c!-- notionvc: 52bf32fa-051a-45f7-9d92-7188f7eeaebe --\u003e\u003c\/p\u003e","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":67641118621944,"sku":null,"price":79.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/37861325-C686-4FEB-B60F-B6330B5F45AA.jpg?v=1791832627","url":"https:\/\/thedepanneur.ca\/products\/supper-club-the-nawabi-table-lucknow-to-hyderabad-by-nozhat-choudry","provider":"The Depanneur","version":"1.0","type":"link"}