Jashan-e-Mausam-e-Garma: Rediscovering Lost Mughlai Summer Recipes in Delhi NCR

You could only trust Osama Jalali to bring forgotten culinary heritage back to the plate. The celebrity chef, food writer, food historian, and restaurateur—known for his deep roots in Purani Dilli’s culinary lanes—has curated a unique food festival titled Jashan-e-Mausam-e-Garma at Crowne Plaza Greater Noida.

Unlike his earlier explorations, this edition focuses on rediscovering lost summer recipes from Delhi’s rich Mughlai and Awadhi culinary traditions. The festival, hosted across two venues—Mosaic (all-day dining buffet) and Spice Art (fine-dining Indian restaurant)—revives dishes designed specifically for the summer season, where lightness and seasonal ingredients take centre stage.

A Celebration of Seasonal Mughlai Cuisine

The festival highlights how traditional Mughlai cuisine adapted to India’s harsh summer climate. Instead of heavy preparations, chefs focus on fruits, vegetables, and lighter meat combinations that balance flavour and digestibility.

The experience begins with Nazakat-E-Shuruvat, where guests are served refreshing Aamras. The menu also includes Dilkash-E-Chaat featuring Dahi Gujiya Chaat, Chowk Ki Tikki, and seasonal fruit platters—each crafted to reflect summer freshness.

(Clockwise from top-left) Amba Kalia, Chana Dal Bharta, Tori Chhilka
Sabzi, Aloo Tamatar, Murg Kofta and Bhindi Gosht

Starters Inspired by Purani Dilli Flavours

Under Ibtida-E-Dastarkhwan, the non-vegetarian selection includes Silbatta Shami Kebab, Sandali Murgh Tikka, and Kairi Murgh Tikka, showcasing traditional spice blends and cooking techniques.

Vegetarian options feature Paneer Gulnaar Kebab, Subz Shammi Kebab, and Dahi Khus Ke Kebab—light yet flavourful preparations designed for warm weather dining.

Main Course: Light, Seasonal and Regional

The main course section, Gosht Aur Murgh Ki Khususiyat, highlights seasonal Mughlai innovation. Non-vegetarian dishes such as Amba Kaliya and Bhindi Gosht stand out for their unique use of fruits and vegetables in meat-based preparations. Other highlights include Malai Murgh and Murgh Kofte.

Vegetarian dishes like Torai Ke Chilke, Lauki Ka Bharta, Aloo Katliyan, and Tamatar Aloo showcase how simple ingredients can be transformed into flavour-rich summer meals.

Dal, Rice and Breads: The Heart of the Feast

The Daalon-Ki-Rehmat section includes Malka Ki Dal and Chane Ki Dal Ka Bharta, celebrating traditional lentil preparations.

Rice lovers can explore Awadhi-Zaiqedaar-Basmati, featuring Mutton Yakhni Pulao, Akbari Murgh Pulao, Vegetable Tahiri, Chana Dal Khichdi, and Steamed Rice.

The bread selection (Garam Khubz) includes Sheermal, Warqi Parantha, Roomali Roti, Baqarkhani, and Khamiri Roti—each complementing the rich gravies and dals.

Desserts That Complete the Experience

The festival concludes with Ikhtitaam-E-Dastarkhwan, featuring Gulab Ki Kheer, Rabdi Faluda, Kulfi, and Mango Ice Cream. These desserts bring together nostalgia and seasonal indulgence in equal measure.

Chef Osama Jalali on the Concept

For the first time, the festival showcases a dedicated summer menu inspired by Delhi Sultanate and Mughal-era kitchens.

“This is the first time we are presenting the summer menu of Delhi Sultanate and the Mughals. It is a unique blend of fruits, vegetables, and meat. Each dish is designed according to the taseer of the ingredients. The dishes are light on the stomach and suitable for health. We have broken the myth that Mughlai food is only heavy and winter-centric,” says Osama Jalali.

A Must-Visit Food Festival in Noida

Jashan-e-Mausam-e-Garma offers a rare opportunity to experience historical Indian cuisine reimagined for modern palates. For food lovers in Delhi NCR, this festival is a must-visit celebration of heritage, flavour, and seasonal innovation.