In the moving, aromatic strips of the Matiaburjs of Kalcutta, every spice of the past remains in foods with lace. This historical neighborhood, shaped by the legacy of Nawab Wajid Ali Shah of Awadh, became a cultural and kitchen shelter after exile from Lucknow in the mid -1800s. Over time, it was a rich in nostalgia – the Mughlai roots deepened with Bengali products, and the pepper was influenced by local chefs and court traditions.
Unlike the sweet, mustard-tree profiles of Bengaline dishes, Matia Burj Cuisine slows down the slow Simmered, aromatic shootings and precisely to Birianis, which reminds of Awadhi Finesse. Biryani here is lighter, skillfully fragrant, and usually a tender comes with Aloo, which makes it clear.
This July, ITC Kohenur, Dum Pukht Begum’s Matia Burj Festival brings the timeless flavors of Matiburj to Haydarabad. Until the end of the month, this curator pop-up, Rizala Gosht, Matiaburj Biryani, Aloo Chana Biryani, Murg Chaap and more offer a diving to dishes such as meals.
For this festival, ITC Royal Bengal Kolkati and ITC Sonar traveling from the chef Manzoor Alam, “Matiaburj is just like Charminar or Begumpet. When he came to Calcutta, when he came to Calcutta, he settled in Calcutta. Chaap, Rezala – Now you get all of them in Kalcutta.”
“When you go to iconic restaurants in Kalcutta, sheep safe, chicken chaap, tikkiya kebabs and Thursdays, you will find chicken relief. But many of them are two versions of the Case. Onions.”
Dum Pukht Begum’s guests can expect an authentic presentation of these less common variations. The Murg Chaap here is marinated in depth with poppy seed, cashew and brown onion – all of them are beaten in a rich paste. “The spices in Chaap are different in Calcutta. You will see Tikkiya kebabs and sheep meat Chaap on a single big tawa, Sağlık says Manzoor, Modeloror says. “We do this here too – but refined according to Dum Pukht tradition.”
Aamer Jamal, the executive chief of ITC Kohenur, adds another layer of nostalgia. “This is returning to 2018 on his way back to Hyderabad, Dum Pukht. When designing the menu, we remembered what a section of Matia Burj is in the original Dum Pukht menu – ‘Khas’ and Habibiya specialties. But more, a menu section is not related to a menu section, not real, not real.
He shares how this idea has stayed with them for years. “We would sit after the service, we are talking about how this kitchen can find a place here. That’s when we thought – once a year, we should make a Matia Burj promotion. Today, this is realized.”
Meturj Biryani on the menu reflects this vision – fragrant, a slightly spicy, melted sheep meat piece, gold potatoes and an optional egg for those who want. “A piece of potatoes, a small piece of eggs. This is the way to the way of the way,” he smiles.
For vegetarians, Aloo Chana offers a rich, satisfactory option. “Saturated and skillful spicy, Aamer says Aamer,“ With the same Ghee layer and gentle aromatic, without meat. ”
And kebabs? It is big, delicious and different from anything else. “Our kebabs are big,” she laughs. “If the kebab is large, the marinat inside remains intact. This trick remains.
Plates Dum Pukht Begum – Biryani, Creamy Rezala, Castle Moti Ki Ki Ki Kebab, soft kebabs on silver plates – guests felt that they moved to another time. A time when food tells stories, each bite holds a whisper of migration, memory and adaptation.
The cutlery set and saffron scented rice in the silence of Matia Burj lived again-here in Haydarabad.
Popup Details: Details:
Place of time: Matia Burj, Dum Pukht Begum,
ITC Kohenur, Hitech City, Haydarabad
15 July – 25 July 2025 | Only dinner | 19:00 – 23:30
