FALAK
An ode to divine beauty, an expression of the endless skies- Falak!
At Falak, the testament of old culinary traditions brings Dastaan (story) to the table. As I sit down for a meal at Falak, The Leela Bhartiya City Bengaluru, the ambiance regales the tales of the royals and an experience that transcends all languages of quintessential 19th century Lucknowi dastaan (story), to mimic the oral storytelling tradition, dastaan-e-goi.
It’s a surprise to find a restaurant in the city of Bengaluru, that elaborates depiction of royal patronage, referencing cooking as an art form and presenting versatility that can cater to every true aficionado of fine Indian cuisine. The food that arrives confirms that it is the most nuanced Avadhi/Mughlai restaurant in the city of Bengaluru where a 70-year-old chef, Farman Ali, cooks behind the fiery range of Falak, makes an appearance.
With an extreme politeness that marks the old Nawabi etiquette, Chef Farman Ali asks me, “Ab aapko kya dastaan sunaye? [what possible tales can I tell you]” and instead unfolds an amusing menu called Dastan-e-goi, which is a 13-course-feast-worthy menu, an uncompromising culinary tradition like an unravelled story. As the meal progresses- “Tandoori Chicken” marks a culinary precession and is a gourmet affair defining hues of passion, tradition, and love. The nihari (pepper-laced stew of old Delhi’s spice market, concocted, according to lore, to ward off cold and flu thought to emanate from the Yamuna canal in Chandni Chowk) being replaced by the qorma ( nihari evolved into the subtle Avadhi qorma, catering to aristocrats who thought it ill-mannered to be smelling of spices after a meal) being replaced by the ‘ balai’ka tukda for dessert (not dubbed ‘ shahi’ royal bread pudding here; balai being the correct term for clotted cream) — we talk not food but art.
As you drown in the wafting flavours of Chef Farman Ali’s culinary poetry, enjoy yet another classic at Falak, its own eminent signature label of wine to celebrate the oenophile in you- The Falak Wine. A meticulously crafted blend, this wine is complex, well-balanced, and magical with pronounced aromas of red berries and cherries perfumed with floral notes of violets and potpourri roses. Falak Reserve comes in an exquisite, well thought Bordeaux style bottling that is depictive of royalty and legacy.
Surrender to the gastronomic temptations of the traditional cuisines amidst the walls of Falak that sing of tales that were once celebrated through the mesmerising fables. Set against the canvas of sweeping panoramas of changing India, Falak has a place in history that transcribes both past and the present.
Amritsari Tandoori Roasted Chicken
A journey off to North-west Indian shores encapsulated in a single bite. A professed signature delicacy- Tandoori chicken at Falak, is a confluence of tradition, authenticity, and passion. A culinary tale comes to life on the plate that dwells into mystic flavours and perfected by experience. This flavourful blend is delicately spicy, succulent and succumbs to the greatest pinch. MasterChef Farman Ali at Falak, pays close attention to the minutest of detail from the size of the bird “more than 1200 grams per bird” to the bite of the spice to deliver exclusive excellence to your plate. The Amritsari Tandoori Chicken is a gourmet affair plucked right out of the historical lanes of Punjab- a land of five rivers.
Dal-e-Falak
Dal-e-Falak is one of the stars of our soulful menu. It is our take on the most popular dal in the world- Dal Makhani. The entire process takes around 48 hours of soaking, washing, cooking and tempering. Cooked in traditional copper utensil which does not allow the heat to escape through a narrow neck. The Dal-e-Falak contains generous amounts of ghee- specially sourced from Amritsar and unsalted homemade butter.
Daadi Jaan ka Murgh Quorma
Each star in a constellation is unique and so are the star dishes on the distinctive menu of Falak. Our great Indian MasterChef Farman Ali swears by this gem of a recipe that he learnt from his grandmother half a century ago, set in an era of indigenous spices and traditional cooking methods. This recipe was then prepared using freshly hand pounded spices bought in from the local spice markets of the neighbourhood.
Raan-e-Sikandari
Sikandari Raan came along with the great Alexander who loved to eat large joints of meat. The subtle flavour, juicy succulence from charbroiling, larger portions, lean meat and the ritual of sharing and eating with your fingers makes for an excellent meal.
Lahori Macchi
Originated in the Mughal kitchens, the fish is marinated with spices grounded on hamandasta (mortar). Typical spices include turmeric powder, coriander, hot green chillies, black peppercorns, red chilli powder, cinnamon, cardamom, cumin and garam masala powder. The use of Lahori namak in the marination gives distinctive flavour.
Shahi Nalli Nehari
Hand selected and lovingly prepared, these recipes hold stories of their own, passed down and perfected through generations, created, and recreated to narrate the fables of Nawabs in the Mughal empire as a breakfast item after their morning prayers. It is prepared using baby lamb shanks cooked overnight with aromatic potli masala.[/vc_column_text][/vc_column][/vc_row]
