This August, Park Hyatt Chennai invites discerning diners to experience the depth and generosity of Awadhi cuisine at The Flying Elephant, with Guest Chef Aqil Quraishi presenting his signature expression of the culinary traditions of Lucknow. From 26 August to 2 September, Daawat-e-Awadh will take guests on a journey through the royal kitchens of Awadh – a cuisine shaped by patience, precision, fragrant spices, and recipes that have stood the test of time.
The showcase brings together delicately spiced kebabs, slow-cooked meats, Dum biryanis, rich gravies, and saffron-kissed breads in a menu that honors the warmth and refinement of Nawabi dining. At the heart of the experience is Guest Chef Aqil Quraishi, whose menu captures the soulful character of Awadhi cooking while presenting it with a contemporary elegance. Guests can savor the melt-in-the-mouth Tunday Galawat Kebab and delicate Kakori Khas, followed by the richly spiced Raan-e-Mujassama and the fragrant Murg Idreesi Biryani. The experience concludes with Dum Ka Shahi Tukra, a regal dessert that brings the daawat to a fitting close.
Reflecting the culinary grammar of Awadh: slow cooking that coaxes depth from every ingredient, restrained spice that builds rather than overwhelms, and an enduring sense of generosity at the table. The result is an immersive dining experience that brings the romance of Lucknow to Chennai, allowing guests to discover a cuisine where heritage and hospitality are inseparable.
As diners seek experiences rooted in authenticity and cultural storytelling, Daawat-e-Awadh offers a rare opportunity to encounter the flavors of Lucknow through the lens of a guest chef deeply connected to its culinary legacy. For one week only, The Flying Elephant becomes a gathering place for the timeless pleasures of an Awadhi daawat – layered, unhurried, and made to be shared.
Event Details
Venue: The Flying Elephant, Park Hyatt Chennai
Dates: 26 August to 2 September 2026
Time: 7:00 PM to 1:00 AM
Format: Special Awadhi dining experience featuring signature kebabs, biryanis, slow-cooked meats, gravies, breads, and desserts
