Above Ground Levell Lounge at Bangalore Airport

Spending time at the airport is not something most of us are comfortable with. Delays, layovers and cancellations cause unpleasant surprises as we think of the airport as a pit stop to our final destination. However, after a wicked meal in one of the airlines, I nowadays prefer to drop into one of the nearby cafes or lounges to relax and grab some quick snacks before boarding. One such place to relax at the Bangalore Kempegowda International Airport is the Above Ground Levell Lounge. Invited for a review, this was my first non-travelling visit to the airport.

Above Ground Levell Lounge

An initiative of the Bird Group, Above Ground Levell Lounge has a simple name which pretty much tells you where the lounge is located. The lounge spans a huge space in the domestic terminal with separate seating areas for the buffet, bar and coffee shop. We sat in the buffet area which was spacious, airy and well lit.

Unlike the restaurants in the city, there are a huge number of restrictions for the kitchen as laid down by the airport authorities to enforce security. One of them which quite shocked me was the rule that only plastic knives can be used inside the kitchen premises. While this is a nightmare for any chef, Executive Chef and his crew has adapted to this beautifully and do the processing of meat outside which is then brought in for cooking. They are also forced to use only induction operated stoves which makes some preparations in the kitchens totally obsolete.

We started off the buffet with soups and starters. As we were quite famished with the waltzing around in and near the airport, we made short work of them and quickly moved on to the main course. We got to try the Dal Makhani, which is a specialty here and is a regular item in the continuously changing buffet menu. While the dal is not as creamy, it makes up for that with a wonderful achaari taste which makes it a good side with roti. Bhindi Masala and Dahi Chicken were the other notable dishes in the main course.

Live Chaat and Dosa Counter

They also have a live chaat and dosa counter beside the buffet spread. Busy at work, The Chef  quickly prepared a bhel puri at our request. One of the more popular chaats in India, we thoroughly enjoyed the delicious mixture of puffed rice, tomato, sev and the sweet, sour and spicy chutneys.

Bhel Puri

We ended the buffet with some delightful desserts. Sugar sprinkled donuts, fruit cakes, muffins, pudding, waffles; the list of desserts was just endless and they sure make them good. My favourite of the lot was the waffles which was served with honey.

Waffles with Honey

The Above Ground Levell Lounge, located at the Bengaluru Kempegowda Airport has outlets at both the domestic terminal as well as the international airport. While the management for both are the same, the food is completely different at the two terminals so as to suit the palate of a more international clientele.

Address:
Above Ground Levell Lounge
Kempegowda International Airport
Bengaluru

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Cuisine of the Navaithas at Deccan Pavilion, ITC Kakatiya

In the recent times there has been a lot of work going on in the restaurant industry in researching and presenting niche or forgotten cuisines of India. In our Hyderabad, we have had events showcasing Moplah, East Bengal, Mangalorean and Anglo Indian cuisines to name a few.

 I must admit that I had never heard much about Navaithas and their cuisine before.  Having spent a considerable time in Bangalore, I love the delicious non-veg food available in the bylanes of Shivajinagar and Fraser Town.  At a preview of the promotion of Navaitha cuisine at Deccan Pavilion, I was told by Chef Jamal that some of the items available at these places have evolved from the food of Navaithas, the Urdu speaking community from South Arcot in Tamil Nadu. The Navaitha cuisine has evolved from the food of the  Arab traders who were their ancestors with incorporation influences of the Nawabi and South Indian flavours as the time went by.

The Navaitha Non-Vegetarian Starters

 Any food promotion at Deccan Pavilion is hosted as part of their normal buffet. The specialty items in this case replaced the Indian dishes on the buffet, whereas the usual continental and oriental sections of the buffet stay put. This is to ensure convenience to their in-house guests who may not be experimental in their food habits.

The Navaitha Vegetarian Platter

I wanted to try out only the Navaitha delicacies, so I ignored the rest of the buffet. We started with a vegetarian and a non-vegetarian platter of starters.  The non-veg platter had Chicken 88, boneless strips of chicken in lime and curd marinade. The Tawa Gosht was soft and succulent. I was told that the meat from the mutton raan is cooked twice, first in its fat and then with the masala in the tandoor. This was easily one of the best dishes for the night. Boneless Tala Machhi was the other item, which had a mild taste.

In the vegetarian platter, I liked the Gooler Tikki prepared from mashed potato and raw bananas. The tawa prepared paneer starter was par for the course.

Paya Khamiri

Paya Khamiri came in next – a rich lamb trotter broth which was creamy. I think I will ruffle quite a few feathers but this tasted better that the best of paya dishes I tried out in Hyderabad. The broth was very very tasty and virtually unputdownable.

Sookha Murgh

Among the main courses Palak Gosht was decent – again here the mutton was so well cooked that it slid off the bones, and the green gravy was rich and tasty. The creamy Sookha Murgh was the best pick here- the thick masala was delicious with the Rotis served with it.  Sabsagey Meen the third dish was a tangy tomato based curry presenting a totally different taste.

Sabsagey Meen

There were vegetarian main courses too – but frankly I did not try out much there except a spoonful of the Soya Lauki.

Gosht Tamatar Ke Pulav

Gosht Tamatar Ki Pulav was again a hit – basmati rice with a rich masala, and the spice level much lesser than the Hyderabadi rice and meat dishes. Another difference is the presence of tomato – which as per the Chef Lakshit slows down the preparation time, and adds a different tangy taste to the biryani.

The desserts had Seviyan prepared from sweet vermicelli, which looked attractive. However as I am a fan of milder versions of sweets Chawal Ka Kheer, a milk and rice based preparation appealed to me the most.

Seviyan

What I liked about the food promotion is that it had some very different tasting dishes. I hope to see some of the hidden gems like Paya Khamiri on the regular menu of the restaurant. It is important for us to bring into the limelight many cuisines from our regions which are not so well known.
The promotion is part of the dinner buffet at Deccan Pavilion. It is priced at around Rs 1600 inclusive of taxes.

Address:
Deccan Pavilion
ITC Kakatiya
Begumpet
Hyderabad
Telephone: 23400132

Also see: The Cuisine of the Nawabs of Arcot

Disclaimer: The review is based on an invite by the restaurant. However the opinions expressed in the post are honest and unbiased.

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Launch of Bistro Lunch Box at Olive Bistro

During the busy weekdays, the need for serving a quick meal for lunch has been felt by  many customer oriented restaurants who are oriented towards customer satisfaction. Olive Bistro at Durgam Cheruvu is no exception. So the popular restaurant has decided to introduce the Bistro Lunch Box – a quick lunch served in a jiffy.

The Bistro Box

The lunch differs from similar offerings in other places in many ways. Firstly the lunch is served packed in a cute three tier tiffin box, a container so familiar to many of us during our school going days. The neatly packed box is also ready to deliver – Olive is planning to start delivering the quick lunches pretty soon. Secondly, the lunch is predominantly rice based – which is a new for Olive. I believe many customers keep on asking for rice based dishes other than the risotto offered on their menu, and this new lunch from Olive will satisfy their need.

The Packed Lunch Box

The menu for this new lunch box has three sections. To start with you have to choose one rice dish from four different cuisines – ranging from saffron rice from North Africa to garlic rice from Spain, Portuguese Peri Peri and herb flavoured rice and pilaf from Greece. The second step makes you choose your protein – and there are five each of vegetarian or non-vegetarian items to choose from.
And finally, one can choose a topping from choices like Tzatziki or salsa. As a result a customer can try out many combinations of theses three choices, and work out their own favourites.

North African Rice with Pork

Invited for a trial, I ordered a combo of North African rice, slow braised pork and Orange and Mustard Slaw. Soon a turquoise blue colored metal tiffin box was neatly placed in front of me. The box had three compartments – the deep one had the pork with sautéed vegetables whereas the saffron flavoured rice was served with an orange gravy. The combination worked out well for me, the star being the slow braised pork. The dark marinade in which it was prepared tasted especially lovely with the pork fat.

I got a nice thrill out of eating from a tiffin box after a long time. The anticipation of opening the box to see what is inside as well as tidying up and repacking the box at the end of the meal brought back childhood memories.

Portuguese Rice with Prawns

Soon I wanted to try out a second box – my choice next was the Portuguese rice with peri peri sauce served with marinated prawns and fried egg. The flavoured rice in this combo stole the show, but would have loved if the prawns had soaked in a bit more of the lemon zest and herbs marination.

There were some other food enthusiast friends with me. The vegetarians raved about Baked Eggplant and Tomatoes, and among the toppings Sorrel Pesto was appreciated by almost all.

At the end of the lunch we were offered their signature Insanity Cake and Vanilla and Melon Panacotta.

Whereas the lunch may just be sufficient for an average eater and for people who do not want to stuff themselves on a busy afternoon, it may not suffice if you are very hungry and want to go for a sumptuous meal. One can possibly go for three combos and share between two people.  It is also a great choice for people who like to try out new cuisines and flavours. The flexibilities in the combos ensures that you do not get bored of this lunch very easily. The lunch is priced at around Rs 300 plus taxes and are available during weekdays.

Address:  Olive Bistro
                 Inside Durgam Cheruvu complex ahead of Dr Ambedkar University
                 Road No 46, Jubilee Hills

Telephone: 69999127

Disclaimer: The review is based on an invite by the restaurant. However the opinions expressed in the post are honest and unbiased.

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ASAP! The Bistro, Madhapur

The name ASAP! The Bistro would have beckoned me as early as possible, but somehow I missed visiting this place in Madhapur even after couple of months of opening. The feedback I was getting from the food lovers were mixed, but a couple of reliable friends insisted that this place is a good try.  Finally on a weekday evening I went for an invited dinner to try out their offerings.

Vegetarian Starters

The décor looked nice to me, with walls with large graffiti and a pool table on your right as you enter the hotel. The place gives you a casual and relaxed feel.  As we settled into our seats, I went through the menu and found a wide range of cocktails and mocktails. I was advised to start with a Whiskey Sour with egg white, it came garnished with a pineapple wedge. The drink soothed me down after my long journey from Begumpet.

Non-vegetarian Starters with Sangria

ASAP serves global cuisine ranging from American and continental to Chinese. Rehan Guha, who owns the place had customized a few veg and non-veg platters for us.  The first platter had some delightful Panko Prawns, deep crumb fried after marinating in Cajun sauce. The Baked Potato Skin Chicken had a crispy outer shell, and the chicken cheese inside filling tasted delicious.

More Non-Vegetarian Starters

Two sets of chicken wings were served – one tossed with BBQ sauce and the second with Louisiana hot sauce. I loved both but being a fan of Tabasco sauce was partial to the latter.

Among the items served in the vegetarian platter, my favorite was the Paneer Shashlik Skewers. The marinade was spicy and the dip served with it was awesome. The Chimichanga stuffed with a lot of vegetables was another highlight.

Greek Pizza

A specialty of ASAP is the Greek Pizza – the square shaped pizza uses primarily hummus along with tomatoes, olives and onions and a little cheese. The result is a totally different taste from the conventional offering. This dish is a must try at ASAP. The spicy and tasty keema of Kheema Pao was again something which appealed to me.

Pulled Lamb Burger

With so many dishes already tried out, I was wondering if I would be able to do justice to the main course. While my friend ordered a Tenderloin Steak, Rehan suggested a Pulled Lamb Burger for me. The burger which was served with a huge slice of cheese along with French fries and veggies as sides, got lapped up in no time. The lamb was spicy and soft and much to my liking.

Tenderloin Steak

I also tasted a little bit of the rare medium tenderloin steak ordered by my friend. The meat was perfectly cooked and the sauce with which it was served was so nice that one can just have it with mashed potatoes.

Pancake with Chocolate Mousse

Finally it was dessert time.  The Bites of Heaven covered with condensed milk was a bit too sweet for me. But the Pancake with Chocolate Mousse more than made up for me. The soft pancake with the molten chocolate oozing out just tasted heavenly.

Bites of Heaven

Most of the items tried out were very good. But the menu is so exhaustive that one needs to go back and try out the other delicacies. Few on my radar are the Sambusak, some more varieties of burgers and the Jerked Spice Chicken. They have also introduced a weekday set lunch at a throwaway price of Rs 299. Will visit soon!

Location:

ASAP! Bistro
2nd Floor, Sun Towers
Hitech City, Hyderabad
Telephone: 9642225212

Website: http://asapthebistro.com/

Pics courtesy Dinesh Kool and 7 Tones Photography

Disclaimer: The review is based on an invite by the restaurant. However the opinions expressed in the post are honest and unbiased.

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Chettinad Chronicles Unfold at Dakshin, ITC Kakatiya

One of the South Indian cuisines popular all over India and perhaps worldwide is the Chettinad cuisine. Known for its unique freshly grounded spice combinations, the offerings from the land of Chettiars are extremely aromatic and a treat for the taste buds. Chettinad is a region in Tamil Nadu, spread over the Sivaganga area, with Karaikudi being one of the major towns in the area.

The Chettinadu Spices

Master Chef Kasi of Dakshin Coastal at ITC Grand Maratha Mumbai is currently at ITC Kakatiya Hyderabad, curating “Chettinad Chronicles” the Chettinad food festival here. Chef Kasi who hails from Chettinad area himself is an acknowledged master of this cuisine. A bloggers table was organized by the restaurant to showcase some of the handcrafted delicacies from the master chef.

Chef Kasi explained to us that it is a myth that Chettinad food is always very spicy. He said that the hallmark of the cuisine is the use of a myriad of spices like a variety of peppers, Kalpasi (patthar ke phool), cardamom, jeera, tamarind and even khus khus. Red Chilies provide the spicy edge to the cuisine but only in some dishes, most of the spiciness comes from pepper.  Unlike popular belief, Chettinad cuisine has a lot of good vegetarian recipes apart from their signature non-veg dishes like Chicken Chettinad and Meen Kozhambu. The reason behind this is that Chettiars were originally vegetarians, but being traders they came in contact with people from other sections and regions and imbibed non-vegetarian food into their cuisine.

Kozhi Rasam

A Chettinad Sappadu has three parts – Aarambham (starters), Bhojanam (main courses) and Madhuram (desserts). We started with Kozhi Rasam. Kozhi in Tamil means chicken, but the clear rasam had a fair amount of pepper as well as extracts of tomatoes and garlic giving it a unique flavour. The fresh coriander leaves in the soup added to the taste.

Kadi Vadai

The highlight of the starters or perhaps the entire meal to me was Kadi Vadai – a kheema and dal based flat masala vada. The flavour of the lamb mince had combined brilliantly with assorted spices and no one could stop at one.

Meen Varuval had a well marinated boneless piece of grilled sear fish – here again the spice mix of the marinade stole the show.  Acharya Kozhi Sukka was the other starter which was essentially chicken sauteed in spicy masala.

Meen Varuval

The main thali served with Malabar Paratha and the signature appams from Iyer’s Trolley, which is a permanent live counter in Dakshin restaurants everywhere. But to start with I asked for some rice to go with the Nei Parupu, which was a simple dal preparation with ghee. There was a cauliflower based vegetarian dish which was also delicious and formed a perfect combo with the rice and dal.

The Chettinadu Thali

In the non-vegetarian section, Natu Kozhi Karaikudi Kozhambu or country chicken curry prepared in Karaikudi style was a thick cashewnut based gravy which was quite tangy. Cinna Vangaya Meen Curry or a light onion and tomato based fish preparation had the exact opposite taste – simple and flavourful.  The third was a lamb dish with a thick gravy – which I did not find special. The Kozhi Pulav served next was however so good that there was no need for any salan or raita to have it.

Kozhi Pulav

Among the desserts the pick was Sakkara Kolukottai – rice balls in jaggery and coconut milk. This is a must try. Pazha Payasam again had a base of coconut milk, this time with cardamoms along with fresh fruit pieces.  I liked the mildness of the payasam. The mandatory white curd was also there.

I had a look at the menu for the festival.  A few other dishes looked interesting like the Kooni Meen Porichathu – a prawn based starter, Pineapple Rasam, and Kai Kari Mandi – a raw mango flavoured dish of mixed vegetables. Dakshin is known for its signature paniyarams  served with delicious chutneys, and apart from the usual ones this festival has a ragi version of the same.

Pan Dabba

The festival offers a special Chettinad thali both for lunch and dinner. The thali, which includes around a dozen specialties from the cuisine, has three variations – vegetarian, non-vegetarian and seafood. The thalis are priced from Rs 1600-2500. During dinner one can also order some dishes as a-la carte. The festival is on till 25th October.

Address:
Dakshin
ITC Kakatiya
Begumpet
Hyderabad

Telephone: 23400132

Disclaimer: The review is based on an invite by the restaurant. However the opinions expressed in the post are honest and unbiased.

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Scabetty: Trying out the ready to cook gourmet meal box

In today’s fast paced world, many busy working couples find it difficult to do their weekly groceries, and often face a situation where after a hard day’s work, they find that their house does not have the minimum provisions to cook a meal. In another case, food lovers often think about cooking exotic dishes but shudder at the thought of shopping for the unusual ingredients which may not be available locally. Also the minimum quantity they may need to buy of some of these may be too much for them to use even over a month.

Sumac Chicken in Pita - the packed ingredients

A ready to cook meal box is a simple answer to all these. These boxes have all the ingredients required to cook a gourmet meal, in just the right quantity. A step by step direction is provided for you to finish your cooking under thirty minutes. The recipes are tried and tested and the quantities are measured, so there is no need for the chef to taste the meal to decide on the quantities.

Scabetty is a new entrant in this field, currently focusing on Lebanese, Mexican, South East Asian and European cuisine. The menu that they offer is carefully designed so that preparing no item takes more than half an hour. Diligently sourced ingredients including meat, vegetables, spices and oil are neatly packed in the right quantity in a large cardboard box along with a leaflet which explains the step by step preparation method with photographs of every step.

Sumac Chicken in Pita Pocket

I was approached by Scabetty to try out two items of my choice from their menu and provide feedback on my experience. I chose a Lebanese delicacy Sumac Chicken in Pita (served with feta cheese and olive salad) and the very common Thai Green Chicken Curry (served with Som Tam salad and sticky rice). I ordered through their portal through a simple process and bingo the packages arrived at my home.

As I opened the boxes, I was happy to see the neatness with which the ingredients were packed. I decided to do the Sumac Chicken in the morning and the Thai Green Curry in the evening, as shelf life for the box is advised to be twelve hours.

Preparing the Sumac Chicken included cutting the chicken breast pieces into thin slices, applying the marinade supplied by them, and then cooking the chicken in olive oil sent in a bottle. For the salad, the veggies as well as feta cheese and olive were packed in small plastic packets. The dressing was supplied in a separate bottle.

I had no problems preparing the dish as the instructions were crystal clear. The pita pockets had to be reheated before assembling the final dish, and within 30 minutes the whole meal was ready with dollops of Tahini sauce and the meat and veggies inside the pita.  The quantity supplied was good for two persons, but we had friends visiting, so we shared it among us. Everyone liked the dish, the only complaint was from me of the salt was a trifle more than my liking.

Thai Green Chicken Curry - the ingredients

In the evening I tried out the Thai Green Curry. The method had three parts – cooking the chicken, and preparing the sticky rice and the salad. The steps given here nicely juggled between the three processes to ensure that the meal was ready in half an hour.  Except in one place of confusion (on whether throw out the water after boiling the veggies or add the water while making the curry) I could do the cooking seamlessly. The Thai Chicken Curry worked out well with sticky rice, and the sweet and spicy Som Tam salad with crushed peanuts and the dressing.

Thai Green Chicken Curry

The main advantages of the product are that the process is simple, and you can have all the ingredients in the optimal quantities from a single source. Also as the dishes can be prepared in under thirty minutes, it is not much of a bother to prepare dinner after office. Scabetty understands the importance of the health aspect, and the recipes are designed by expert chefs keeping this in mind. The whole process is very convenient and the step by step instructions lucid. As opposed to some other suppliers, Scabetty boxes are full meals, so you need not separately prepare any sides or carbs for the main course.

Scabetty has the list of dishes available on their website. When I had a look, it had about a dozen items including a dessert (Tiramisu). A friend mentioned that she tried out the tiramisu and it worked out pretty well. Things in the current menu  which interested me are Chicken Chimichanga, Blackened Chicken, Laksa  and Lasagne. Since the shelf life is twelve hours, you have to prepare and consume on the same day. However, their website has the provision of ordering five different items together, each to be delivered on five different days.

The price is Rs. 450 for a vegetarian box & desserts and Rs. 550 for a non-vegetarian box. Each box has sufficient quantity for a complete meal for two people. They change their menu every month to avoid monotony in their customers.

Website: http://www.scabetty.com

The Scabetty Package

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Flavours from the Earth at Bidri, Marriott Hyderabad

The name “Earthen Flavours” for a food festival got me curious, and on enquiry I found out that it is a festival quite different from the usual ones.  The focus of this fest at Bidri, the Indian restaurant at Hyderabad Marriott Hotel and Convention Centre, is not on food specific to any region or country – it is celebrating the traditional slow cooking style perfected in our kitchens of yesteryears, and still practiced in many parts of the country, using wood fire or a stone.

Invited for a preview of the festival, I met Executive Chef Yoginder Pal who is the architect behind this idea. Chef Pal narrated that the festival was conceived essentially to showcase the delicate dishes which can only be prepared through cooking them over a period of time. Many of the feasts during festivals and celebrations in rural areas are prepared in this manner to retain the original flavour of the ingredients.

In the open place behind the restaurant was a makeshift cooking area set up specifically for the festival. On one side deghs of various sizes and shapes were lined up to cook exquisite dishes on wood fire – the other side had a stone on which the delicious Hyderabadi Patthar Ka Gosht was soaking in the heat.

The dinner started with Yakhni Shorba – a slow cooked lamb soup. The soup was light and had a smokey flavour with a strong aroma of lamb and a slight hint of saunf. Some soft sheermals coated with ghee were served with it, which dunked in the soup tasted delicious too.

Next a platter of starters was served on the table. My immediate attention went to a matka (mud pot) with its top covered with foil. On enquiry I found that this is Matka Kabab, the recipe of which was developed at Bidri while doing experimentations for the festival.  Inside the matka was soft chicken mince with select herbs and spices. The earthen flavour of the matka had permeated into the chicken giving it a surreal taste. Chef Pal told me that the dish was slow cooked on charcoal. It would also be interesting to see how a mutton based kabab fares on similar treatment, as the earthen flavours combine with the noticeable taste of mutton.

Pathar Ka Gosht being prepared on a stone

Bhatti Ki Bateir or marinated quail over char grill was another dish to look forward too. The quail had taken in the yoghurt and garam masala based marinade well and it was cooked to perfection – crispy outside and moist inside. There was also Bhatti ka Paneer Tikka where succulent paneer cubes were filled with masala and cooked in the tandoor. Both the paneer and the marinade were to my liking.

The Starter Platter

The Hyderabad delicacy Pathar Ka Gosht was also on the menu. While the masala tasted optimum, the mutton had become a bit too dry for my liking. The Jal Jeera which was rustled up on my request deserves a mention too – it was not on the menu, but was very well prepared.

Bhatti Ki Bateir

The main courses were served with an assortment of Indian breads – Khameeri Roti, Kulcha and Naan. The Bidri Dal was finger licking good as usual with the perfect balance between kaali dal and cream. My attention however was focused on Murgh aur Arbi ka Salan – chicken cooked with colocasia. Chef Pal told me that colocasia is one of the popular vegetables in his native Himachal Pradesh, and it is used widely in veg and non veg preparations. I am personally a fan of arbi, and slow cooking had really infused taste into the vegetable. I found the concept good and made a mental note to try out arbi in my native Bengali chicken curry when I prepare it next.

Murgh aur Arbi Ka Salan

The Dum ka Nalli, again a Hyderabadi delicacy had perfectly cooked lamb pieces in quite a spicy gravy. The onion based gravy was dark and smooth, and Khameeri Roti was a perfect thing to try it out with.

Dum Ka Nalli

The final serving in the main course was the simplest of all – Aloo aur Tamatar ki Tahiri. I was quite full by this time, but enjoyed this dish of rice with simple masalas and baby potato jackets. Chef Pal said it was soul food and I completely agree. One can only have this with the delicious dahi raita served alongside for a complete meal.

Sheermal Pudding

Finally it was dessert time and lot of innovation here too. Sheermal Pudding or  sheermal on a bed of crème brulee and baked was easily the pick – the bread after absorbing the cream and the caramel was pure bliss. The Matka Kulfi is a common dish – but here it was well prepared with the dry fruits, nuts and the khoya combining well to provide a nice cool flavour.

Kudos to the chefs and the management of Bidri for conceiving and organizing a food festival where the dishes are threaded together by the styles of cooking. These are the kinds of culinary journeys food enthusiasts look forward to and I thoroughly enjoyed the food. The festival is on till Sunday 17th October.

Location:
Bidri
Hyderabad Marriott Hotel and Convention Centre
Tank Bund Road, Hyderabad

Telephone: 27522582

A meal for two may cost around Rs 3500.

Some pics are courtesy The Marriott

Disclaimer: The review is based on an invite by the restaurant. However the opinions expressed in the post are honest and unbiased.

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The Taste of Korea Festival at Syn, Taj Deccan

Korean cuisine is a novelty in Hyderabad. Unlike Bangalore or Chennai, the city does not boast of a Korean restaurant – one guest house which used to serve this cuisine closed down recently. Against this backdrop, Syn Asian Grill & Bar at Taj Deccan, known for its exquisite Pan-Asian food, is organizing “Taste of Korea”, which is offering the discerning food lovers of Hyderabad a chance to try out the delicacies from the Korean peninsula.

The Cabbage Kimchi

The festival has been crafted by Executive Chef Rishi Manucha. An expert on Pan-Asian food himself, Chef Rishi has also roped in Ms. Mi Kyeong Choi, who runs a number of Korean restaurants and guest houses all over India. The menu has been curated by Mrs Sang Hee McAllister, the Korean wife of the British Deputy High Commissioner in Hyderabad, and a food enthusiast. Some of the recipes here have come from her own kitchen, perfected over generations.

The Korean Salads

Invited to a preview of the festival, my attention was immediately drawn to the nicely laid out salad counter at one corner of the restaurant. The counter had at least five versions of Kimchi, which is possibly the most known item of the Korean cuisine. For the uninitiated, Kimchi is a usually spicy side dish which is very prominent in Korean cuisine, made of vegetables (often the leafy variety and fermented) and different sauces.  So far, I had only tasted kimchi with cabbage and Gochujang, the signature fermented red chilli paste. But here each of the kimchis used different vegetables and sauces which made them so special. The vegetables that went into these included diced radish, spinach and even fermented seafood. A simple one I specifically liked was MulKimchi a soupy version with cabbages, chillies and carrot.

The other varieties of kimchis with red chillies and onions

A salad which everyone went for consisted of colourful strips of an assortment of fresh veggies, egg and beef. It was served with a prominently mustard based dip which was a complete delight. The dip had wasabi, chopped garlic and honey among other ingredients and the resultant zing it had was the perfect foil to the veggies and meat. The dip was so good that we even used it later along with our main courses.

MulKimchi

To go along with the food, I was served a white wine based Sangria, whereas some others preferred the red wine version. But as the meal progressed I found out that pairing the dishes with some Korean style Cinnamon Tea works out much better.

Sigumchi Namul - A Spinach based Dish

Over the lunch Mrs. McAllister explained in detail about the cuisine and patiently answered all of our queries. She explained that the Korean cuisine is extremely simple and flavorful. The Koreans eat a lot of vegetables – both fresh and fermented. Cabbage, yellow beans and radish are some of the popular vegetables in Korea. Among meat Pork is the most popular (though this festival does not showcase pork dishes) followed by beef. Korea is surrounded by sea on three sides, and the long coastline ensures that a lot of seafood goes into their menu, especially prawns, fish and squids. The spices used are mainly sesame seeds, soya, bean paste, garlic, ginger and red chillies.

Dakgochi Bulgogi

The salad counter would have been good enough for me to have a complete meal, but there were also a vast array of starters and main courses lined up on the other side. Bulgogi, or grilled meat is another highlight of Korean cuisine. There was Dakgochi Bulgogi – sweet and sour marinated chicken and vegetable on a stick which was particularly liked by me. BBQ Beef Roll had an outer layer of beef and marinated vegetables inside, and the combination worked well with me too.

Saewootwikim or Shrimp Tempura

Saewootwikim was essentially shrimp tempura for which I went back to the salad counter and used some brilliant red chilli based dip to go along. The Chicken Kass or pan fried breasts of chicken in a light batter was another starter which was in demand. A fish version of the same item was available too. Dogani Tang or the mutton soup served had boiled mutton and was very bland for my palate.

Tofu Jeon

Among the vegetarian items, a Cabbage and Lentil Pancake tasted just perfect. There was fried Kimchi too which was nothing extraordinary. Jabche, an unique noodles dish prepared from sweet potatoes in a soya based sauce and went well with Tofu Jeon or tofu fried in a batter.

Chillies stuffed with beef

For desserts Koreans mostly prefer cut fruits. We had a platter of fresh fruits served to us. The restaurant also served us some desserts from their own menu, including a cheesecake and mud pie cake.

Overall, it was a very interesting experience. Korean food is quite different from the standard Pan-Asian stuff we are familiar with. The food has subtle flavours and uses a lot of fermented ingredients, and some of the sauces and dips are fiery. Chef Rishi has researched a lot to ensure that the best dishes of the cuisine has been showcased at the festival. He shared with me that Koreans like Hyderabadis are in love with their chillies.

The festival is on till 19th October. There is a set menu for lunch (Rs. 1099) and a buffet dinner (Rs. 1399). Food lovers with penchant and openness for trying out new styles and lovers of oriental cuisine will find this festival to be a good option. Some of the fiery dips which accompany the food may also please the Hyderabadi palate.

Location:
Syn Asian Grill & Bar
Taj Deccan
Banjara Hills, Hyderabad

Telephone: 66523939

Disclaimer: The review is based on an invite by the restaurant. However the opinions expressed in the post are honest and unbiased.

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