Food Festival goes on the Grand Trunk Road culinary trail

The Raan-dezvous: North West Frontier
The meat-laden stews and roasts of Kabul and lentil preparations of Lahore represent the frontier at the fest. Tuck into Lavand-e-Murgh (chicken in yoghurt), Qorma-e-Sabzi (spinach stew), Qorma-e-Lubia Shaljam (kidney beans), Sher Berinj (rice pudding) along with the popular Pakistani specialty Raan-e-Musallam, wherein a spice-marinated lamb leg is slow-cooked overnight.

Raan-E-Mussallam

Some of the recommended must-tries, helmed by Peshawari chef Chattar Singh, include Murgh Ke Parchey, griddle-cooked chicken breasts marinated with saffron and yoghurt and Dal Dungar, a comforting, mixed lentil preparation cooked over a charcoal, with cloves and clarified butter. Another specialty is the Bolani Katchalu, an Afghani flatbread stuffed with spinach, pumpkin, sweet potato or green lentils and then, baked.

From chowk to khet: Amritsar
Get transported to the rustic farms of Amritsar as you gulp down a glass of lassi with Sarson Ka Saag and Pindi Chhole Kulche.

The menu also features the Crystal Chowk Ka Murg Tikka, a dish that borrows its name from the popular street in the heart of Amritsar, showcased by chef Ashish Sharma. He has also prepared Panjiri, a traditional Punjabi dessert made from whole-wheat flour, distributed as prasad at religious events.

Biryani binge: Awadh
Bite into succulent Galouti Kebabs or try its veggie version, Suran Ki Galouti, skewered by chef Seraj Mohammad from Lucknow, who has worked at the legendary Tunday Kebabi.

Awadhi Biryani

Some other must-tries from the region boasting of a royal, culinary heritage include Zaffrani Paneer Tikka, Lagan Ka Gosht (mildly-spiced slow-cooked lamb with caramelised onion and cashew nuts) and of course, Awadhi Biryani, a dish brought to India by Persian travellers and merchants.

Finding Ameenabadi: Delhi
Did you know that the old Delhi cuisine, with aromatic gravies and robust spices, is traditionally called Ameenabadi owing to its strong Mughlai influence? Savour Gobi Ameenabadi (mildly spiced wok tossed cauliflower), Langarwali Dal, Dhabewala Murgh and Mutton Beliram (made popular by chef Beli Ram who came to Delhi from Punjab).

Chole Bhature

Also, dig into Chhole Bhature, an all-day Delhi specialty along with sweet and crispy Jalebi with Rabdi. "If you want to make rounded, puffy bhature, shape the dough (kept covered with a wet cloth for sometime) by patting it in your palms instead of a rolling pin," says chef Vijay Rawat.

Rosagulla

Beyond Macher Jhol: Kolkata
"There is a misconception that Bengali cuisine is largely a meat eater's delight. Kolkata is also known for its hearty vegetarian specials," says chef Partha Roy, who will dish out Begun Bhaja along with Chanar Paturi that features paneer, flavoured with mustard, coconut and green chillies and steamed in pumpkin leaves, and Patishapta, a decadent rice-flour crepe filled with coconut, khoya and jaggery. Seafood lovers can relish Mangshor Jhol and Kalo Jeere Diye Chingri Dalna. End the meal with a Rosagulla or Chanar Paayesh.