AB’s Absolute Barbecues, Jubilee Hills

AB’s Absolute Barbecues is a the latest barbecue grill to open up in Hyderabad in the busy Madhapur area, near the Madhapur Police Station.

Wish Grill

The restaurant has brought in a new innovating concept to Hyderabad - the Mongolian Wish Grill. The wish grill is a concept where you can rustle up the veggies and meat you want and get them prepared on the Mongolian grill with the sauce of your choice. An assortment of uncommon meat – ducks, rabbit, seafood, emu and quails are available in the meat section – along a choice of vegetables and sauces – chili garlic, sambal olek, Indian tadka to name a few. The chefs are ready with their swords which they use to toss up the food on the round grill.

Wish grill mixed meat in chili garlic sauce

The advantage the wish grill has is that after a first try with a particular sauce and your chosen ingredients, you can decide to modify the next recipe, as per your taste. For example, I wanted to try a milder version of the chili garlic grill, in the second round – this time asking them to put a little less sauce and seafood instead of meat. People planning to visit here, can first prepare a smaller amount first for your tasting, and then based on your preferences and feedback from your palate, modify the ingredients and prepare a larger grill.

Scorpion Bowl

Another interesting thing I found in AB’s menu is their choice of Tiki cocktails. The Polynesian cocktails are served in innovative Tiki glasses. Scorpion Bowl, a drink where burnt rum is poured over a bowl of fruit juice is a must try.

Chermoula prawn on table grill

The barbecue on the table grill is good too – my personal favorites are Chermoula prawns and the barbecued stuffed mushrooms. The shavings from a pineapple on a skewer served on the table were also delicious.

Like any other similar restaurants, they also have a pretty elaborate buffet of main courses and desserts.

The restaurant has about 150 covers. Ambience is nice though the tables are a bit close to each other. The
service is swift and the wait staff is well informed and ever smiling.

Meal for Two – Rs 2000 (with drinks)

Address: 4th  Floor (Above Bajaj Electronics), Pammasani Complex
Road No 36 Jubilee Hills, Hyderabad 500033.
Tel No: 040-30911222
Website: http://www.absolute-barbecue.com/
Landmark: Near Madhapur Police Station

Also See: The Seafood Festival at ABs

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The Foodie Groups of Hyderabad

Hyderabad, the city of Nizams has traditionally been home to a large number of food lovers. From the famed Nizami cuisine to the hot and spicy Andhra fare, the Hyderabadis love their food and discussions related to it.

Foodies meet at Ebony Hotel - Pics Rahul Basu

Over the last year, Facebook has seen the emergence of two strong food based groups on Facebook– “ Hyderabad Foodies Club” and “Foodies In Hyderabad”. With a member strength running into thousands, the groups serve as platforms for vibrant discussions on different cuisines, their availability in the twin cities, new restaurants in town as well as recipes.

The organizers constantly look at conceptualizing innovating events to cater to their members. Every weekend, foodie meets are organized by them in different corners of the city – it can be for trying out a new restaurant, a food walk, a potluck or a special menu in existing restaurants, where the chef chips in to explain his preparation to the foodies. The dedication of the organizers is noteworthy and they try to make each and every foodie comfortable during a meet, providing a great experience. The groups also serve as portals where you can get ideas of good places to organize an office get together.

Foodies meet at Chef Inam's steak House - Pics Rahul Basu

The interest generated by the foodie groups has drawn most of the restaurants closer to them. The owners of popular restaurants, caterers and dessert makers are now members of these groups and participate actively in the discussions by sharing information regarding their offerings, menu changes as well as special offers. The restaurateurs can also be seen addressing the complaints that foodies  post, thus establishing a decent feedback mechanism.

In addition to this, a group of enthusiastic restaurant reviewers share their experiences in these groups or popular portals like Burrp, Zomato or Timescity. Though the reviewers are not expert food critics, their reviews provide an interesting perspective on which restaurants to visit and what to order or avoid there. The portals also benefit as they crowdsource most of their content. However lately there is a tendency to take the portal reviews more seriously than those of established critics which may be a little dangerous at times.

In a nutshell, the foodie groups have brought in a refreshing change to the food scenario in Hyderabad. An element of healthy competition between the two groups ensures that the members tend to get really pampered by the best deals. If you are a Hyderabadi food lover, it is imperative that you be a member of these groups as they have a lot to offer and will make your food journey a lot more interesting!

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A Foodie's Perspective Of Durga Puja

Dussehra is a special occasion in major parts of India, it celebrates the victory of good over evil through the many faces of the Indian Mythology, be it Lord Rama's victory over Ravana or Goddess Durga's victory over the demon Mahishasura.

Credits : Zomato

For bengalis, Dussehra holds a special significance as it marks the homecoming of Maa Durga. Ever since peace was restored after the death of Mahishasura, Maa Durga visits earth with her children Lakshmi, Saraswati, Ganesha and Karthik and this is celebrated as Durga Puja by the bengalis.  Like every Bengali home-coming this celebration is marked with loads and loads of food and special sweets.

The food journey in a Puja Pandal typically starts on the 4th or 5th day (Chaturthi or Panchami) in the form of a Anandamela – where members of the puja club play chef and rustle up various food items, typically Bengali snacks and sweets and sell them through makeshift counters. These are bought and savoured by enthusiasts.

Khichudi with Papad, Labra and Chaatni

On puja days, Bengalis fast in the morning till they offer Puspanjali to Ma Durga at a designated time in the morning set by the purohit (pundit). This is followed by breakfast at the Puja Pandal – typically Luchi Chholar Dal (Maida Puri with Dal) or Luchi Alur Dom (Maida Puri with Potato Gravy). Lunch is also at the Puja Pandal, in form of offerings or bhog given to Ma Durga. For lunch the major diet is Khichudi (Khichdi) with Bhaja (Fry) / Papad to go with it, Labra (mixed vegetable), Chaatni (Sweet Chutney) and Paayesh. The logic behind serving Khichudi at Puja (prayer ceremonies) is that rice is the staple food of Bengal so most of pujas in Bengali community use rice in some form. This tradition is one of the few times when Bengalis actually like eating vegetarian food and relish it to the fullest..

Dimer Devil (Deviled Egg)

Even if one is not a fan of the bhog served, there are multiple stalls to cater to your foodie appetite.
Beginning with Maangsher Ghugni (Mutton Kheema with Yellow Peas), Dim-er Devil (Deviled Egg), Fish Fry, Rolls, Chops and Cutlets, the list goes on and on. While the Cutlets and the Rolls are always a big hit, the Fish Fry definitely takes the crown. Fish Fry is typically different from what we know as the Maach Bhaja. The Maach Bhaja is fried steak pieces of fish with only salt and turmeric as a marination factor. The Fish Fry on the other hand is much more royal and uses fillets of fish fried with salted and peppered bread crumbs on the outside. It is served with a mustard chutney known as Kashundi to complement it's taste.

Fish Chop

Maanghser Ghugni

The stalls also serve combo meals for dinner purpose; from Chingri Maacher Malai Curry to Kosha Maangsho there are more than enough choices on the menu to keep a Bengali foodie occupied through all days of the festival.

Shorshe Ilish

Last but not the least are the sweets and paan shop. Every bengali has a different way of having the paan and often the vendors go a great distance to satisfy their customers. Every paan is tailor made to the whims and wishes of the customer and you rarely see a bengali have only a saada paan.

On the day of Vijaya Dashami, the end of the festival is marked by exchanging of sweets. It is customary to bring a sweet box to every relatives' house and it is during this time that the full array of bengali sweets is actually visited with the sweets ranging from the Roshogolla and Malpua to Chhanar Jilipi (Jalebi made of paneer) and Narkel Nadu (Coconut Laddoo) wish are relished by one and all.

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Haleem

At the time of Ramadan, there is only one dish which is at the tip of every Hyderbadi’s tongue; Hindu, Muslims and Christians alike – Haleem.

There are essentially two varieties of Haleem served – the meethi (sweet) and the khari (salted) one. While the sweet one is a breakfast delicacy, it is the salted one which is greatly popular among the folks and sold in every nook and corner during the time of Ramzan. At this time one can see a line of Haleem bhattis all over the city's streets with hundreds of customers daily lining up to taste the dish. A dig into the dish will cause a riot of flavors in your mouth as you play a hide and seek game with the chicken or mutton pieces.

Though all the restaurants have their own secret spices to make the haleem, it is basically cooked with wheat, barley, lentils and mutton/beef/chicken along with a variety of spices to induce a mouth-watering aroma. The items are put in a bhatti (cauldron) along with tons of ghee and cooked for up to 12 hours under low heat. After the stipulated time the dish reaches a paste-like consistency with minced meat being the most distinguishable item. The dish is high in calories and provides a quick energy rush which is much needed for the people who are fasting. Some restaurants even add dry fruits to enrich it with anti-oxidants. There are also vegetarian versions available for the veggie folks but the traditional ones definitely outscore them in every field. It is then served in Irani bone china bowls sprinkled with dry fruits, fried onions, fresh coriander and mint leaves and sprinkled with lemon juice to add a tangy taste to it.

Haleem Bhatti

While Haleem originated in Arabia and Yemen, it was first served in Iran as Tabarouk in the mosques during the times of Ramzaan and Muharram. Later after some local modifications in the kitchens of the Nizam of Hyderabad, Haleem became extremely popular among the people of Hyderabad and other areas of South India. Famous restaurants like Sarvi, Cafe 555, Pista House and Shah Ghouse have a fierce competition with each restaurant trying to outsmart the other. Such is its popularity that the restaurants courier haleem all over the world through special courier services. In 2010, it was given a Geographical Indication Status (GIS) by the GIS Registry Office in Chennai; the only non-vegetarian Indian dish to have made the charts.

While Haleem might be the Hyderabad's most famous dish, the unifying factor of this dish cannot be ignored. Irrespective of age, religion or location, people come together to share a bowl of this spicy meat-wheat concoction, a true symbol of brotherhood, unity and tolerance.

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