Jashn-E-Hyderabad: Hyderabadi delicacies at United Kitchens of India

United Kitchens of India at Jubilee Hills, Hyderabad has made quite a name for itself for its diverse cuisine. The place offers delicacies from six states of India including Bengal, Punjab, and Rajasthan. Recently UKI had organized a Bengali food festival which was a super success. Now, the restaurant is hosting “Jashn-E-Hyderabad”, a special promotion of Hyderabadi cuisine.

Seekh Kababs

A special menu has been curated for the festival by Executive Chef Rizwan Abdul Khader. During my numerous interactions with him during the last year or so, I have developed a very high respect for this young chef, not just because of the great food he serves, but also due to the deep knowledge that he has about Indian cuisine.

The Shorbas

In the festival menu, it was nice to find Marag, the signature mutton based Hyderabadi light broth which is usually served in weddings. Tamatar Dhaniya Shorba was the other soup served at the festival preview lunch.

Arbi Bhooney

For the festival, starters are going to be served on the table whereas main courses will be part of a buffet. Among the vegetarian delights, my favourite was Arbi Bhooney, or colocasia flattened and fried in a batter, to deliver a crunchy end product. Tawa Paneer was spicy with a lot of lal mirch, whereas Subz Shami Kabab was soft and solid.

Tawa Paneer

For a Bengali like me, it was but natural that the non-vegetarian starters were much more on my radar.  The Seekh Kabab was soft and succulent, and the masala in the mutton mince was flavourful but not overwhelming.  Gurda Kaleji, or lamb kidney and liver, one of the favourite dishes for a Hyderabadi breakfast was extremely well prepared too. Tawa Kali Mirch Murgh was peppery and nice. Tala Hua Murgh was the other dish on the menu – somehow I am biased to the mutton version of the preparation and did not dig this preparation much. Others dining with me were praising the dish, though.

Tala Hua Murgh

Gurda Kaleji

If you need one good reason to visit this festival, it is the quality of the main courses. The Hyderabadi combo of Dalcha Gosht with Bagara Khana was one of the better ones I had so far. The Raan Biryani tasted quite different from the usually biryanis of Irani Cafes and the spice combo here stood out. The Dum Ka Murgh and Ande Ka Salan were also well handled with the Bagara rice. Begumati Murgh was another dish in the main menu.

Raan Biryani

For vegetarians, Khatti Dal, Bagara Baigan and Subz Bahar were the dishes served. A vegetarian version of Hyderabadi Tahari was also on the menu.

Dum Ka Murgh

There were three choices for desserts – all the Hyderabadi signature dishes Qubani Ka Meetha, Double Ka Meetha and Sheer Korma were on the menu.

Begumati Murgh

The set menu comes at a very attractive price of Rs 749 all-inclusive and has about half a dozen starters and main courses each apart from soup and dessert. The promotion is on from 2nd to 5th June. I cannot talk about the vegetarian stuff much because I did not try a few of the dishes. But, for non-vegetarians who love spicy Hyderabadi food, this is a deal not to be missed. Advance booking is mandatory.

Location
United Kitchens of India
Road No 45
Jubilee Hills
Hyderabad
Telephone: 2311 4114

Disclaimer: The review is based on an invite from the restaurant.

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Quick Bytes: Delicacies from Rayalaseema at Dakshin

Ever since Andhra Pradesh has been bifurcated and Hyderabad has been designated as the capital of Telangana, there has been a slew of festivals showcasing the cuisine of the newborn state. As a result of this, many delicacies and hidden recipes from this region have been unveiled to the food lovers of the city. Dakshin, the signature South Indian restaurant at ITC Kakatiya has now taken the initiative to present the cuisine of Rayalaseema, another Telugu-speaking region of the country.

The Rayalaseema Thali

Sous Chef Sankara, who is credited with successfully popularizing Telangana cuisine by organizing food festivals all over the country is the man behind this initiative too. At a preview of this festival, Chef stated that the dishes in this festival are presented as set thalis – vegetarian, non-vegetarian and seafood, as per the usual custom at Dakshin. Rayalaseema cuisine has its own delicacies, the most popular being Ragi Sangati, a millet, and broken rice combination which is famously savoured with country chicken and ghee. The cuisine is also one of the spiciest, using the chillies from Guntur as well as Karnataka. The influences of the Tamil and Kannada cuisines are also very pronounced as the region is close to these states.

The Spices of Rayalaseema

We started our journey with Nimmakai Neelu, a lemon based cooler. The Meka Kalla Rasam or paya soup with black pepper which followed, was quite firebrand with lamb trotters providing a distinct flavour to the soup.

Goodies from Iyer's Trolley

Whenever I visit Dakshin, I look forward to the goodies from the Iyers Trolley, and today was no different. Apart from the coconut, ginger and mango chutneys, a peanut chutney from Rayalaseema was served to us which was a clear winner. I missed my favourite Vankai Gochu (brinjal chutney) though. The staples were the usual Banana dosa, and Paniyaram.

Royyala Kothmiri Karam

Royyala Kothimiri Karam (Prawn Fry in a coriander based masala) was the pick among the starters. The green masala, which complemented the fresh prawns well, was spicy enough to give a fair idea of the amount of chillies used in a Rayalaseema preparation.

Chef Sankara had curated a special thali for the bloggers meet incorporating dishes from all three versions. The staples included Egg Paratha and Korala Sangati. In the latter fox millets are used instead of broken rice in the more popular Ragi Mudda.

Meka Kala Rasam or Lamb Trotter Soup

Among the vegetarian dishes served in this thali, Vankai Vepudu, a brinjal and methi dish tasted good with the egg paratha. A spinach based dish Pulla Koora was a rice friendly preparation. And then there was Dahi Wada. The last came as a surprise to me as I thought that it is primarily a North Indian recipe.

Rayalaseema is a landlocked area with very few rivers. As a result dried fish is usually available and popular in this area. Chef had served Endu Chapa Vankai Pulusu, a tangy tamarind based preparation of dry anchovies with brinjal.  The dish was spicy enough to underwhelm the strong smell of dried fish, without sacrificing the taste. With the Korala Sangati, I tried Kodi Korma, a cashew, and coconut-based chicken curry. In Andhra Pradesh, dishes involving lamb organs or offals are usually delicious – Gongura Boti or lamb intestines in sorrel leaf masala was the dish of the day. The Chef’s mastery in the cuisine is evident from the dish, where the strong gongura flavours made it palatable even to the uninitiated. To go with this dish, we had some hot Appams delivered from the Iyer’s Trolley.

Filter Coffee to end the meal

Another dish which came out very well was the Kyama Pulao. The mutton mince was perfectly cooked, and the rice had soaked in the masala well. The right combination of spices has resulted in a delicate and flavourful dish.

The desserts in the thali had Semiya Sabudana Payasam and the customary curd which is served with any meal of this region. A cup of filter coffee was the ideal thing to end the meal with.
The promotion is on till 29th May, both for lunch and dinner. The veg, non-veg and seafood thali cost Rs 1500, Rs 1800 and Rs 2200 respectively. Taxes are extra.

Location:
Dakshin
ITC Kakatiya
Begumpet
Hyderabad
Telephone 23400132

Disclaimer: The review is based on an invite from the restaurant.

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Quick Bytes: Flavours of Malaysia at Okra, Marriott Hyderabad

My exposure to the Malaysian cuisine was restricted to the trip I made to Kuala Lumpur almost a decade ago and trying out lemak, laksa, rendang, sambals and satays in quite a few Pan-Asian restaurants in India. I remember there was a small restaurant called New Town Coffee House in Hyderabad who used to serve Malaysian cuisine and had to shut shop in a few months due to lack of interest from Hyderabadis. However, from the little that I had tried out, I developed a liking for this cuisine. So, I was quite excited to be invited to a preview of “Flavours of Malaysia”, a festival celebrating the cuisine at Okra, the all-day dining restaurant at the Marriott Hyderabad.

Roasted Red Snapper

Chef Ruhizad from Malaysia has been flown in from Renaissance Hotel in Kuala Lumpur to curate the festival.  During the discussions at the preview, Chef explained that Malaysian population consists mainly of people of Malay, Chinese or Tamil origin, but their cuisine has influences of other neighbouring countries too, especially Thailand and Indonesia. For the festival, the Chef preferred to carry quite a few ingredients from his home country. Although some of these are available here, he confessed his allegiance to some specific brands which he feels are way better.

Starters

The festival items were part of the dinner buffet at Okra, and they were displayed nicely on one side of the restaurant. On a first look, the first item which got my attention was Roasted Red Snapper, which looked extremely attractive on a bed of rice and vegetables.

Chicken Satay

The preview was more of a sit-down dinner, and items were served on the table. The starters were presented nicely on a platter. There were five items of which Chicken Satay was something we were all familiar with. I was surprised to see a fruit salad Rojak Buah among the starters but later realized that it served as a perfect foil for the non-vegetarian salads. While I loved the satays, the Bergedil Ikan or fish cutlets were soft with a distinct flavour. However, I would have loved a good dip with it. Then there were a set of salads known as Kerabu in Malay, the ingredients being lamb, seafood, and chickpeas.

Roast Lamb

As per Chef Ruhizad, the main courses have been chosen in such a way that the diversity of the cuisine and its different flavours could be demonstrated. Kambling Bakar Percik Sauce or Roast Lamb was the pick of these dishes. The lamb was cooked to perfection and the Percik sauce in which it was served was a little tangy and delightful.

Squid Sambal

Another dish which impressed my palate was Sotong Sambal. I am a squid lover, and the comparatively spicy gravy preparation with onions, tomatoes, bell peppers and chillies went very well with the steamed rice served along with it.

Fried Fish with Malay Herbs

The other non-vegetarian main courses were Ikan Goreng Berempah (fried fish with Malay herbs) and Ayak Masah Mera (chicken cooked with tomatoes and onions). I would rate them as decently good. The masala on Roasted Red Snapper, which I had talked about earlier was moderately spicy, and I enjoyed this fish dish.

Ayak Masah Mera

Among the vegetarian dishes Curry Sayur Sayuran or the mixed vegetable curry impressed. Again this flowing coconut based gravy was perfect with rice. I found the Kobis Goreng Kunyit Bercili (Fried Round Cabbage) a little tasteless. Apart from this, there was a potato based dish.

Curry Sayur Sayuran

Lastly, there was dessert platter with four different desserts. I am not a dessert lover but liked the Pisang Goreng or fried banana fritters.

Dessert Platter

Overall, a nice spread. Though I missed the more well-known dishes of Malay cuisine like Laksa and Nasi Lemak, it gave me an opportunity to try out many new dishes from different regions of Malaysia. I found Chef Ruhizad very forthcoming in having a little chat about the food with the guests, and enlightening them on the regional influences, recipes and ingredients of the food he serves.

Chef Ruhizad with Executive Chef of Marriott Hyderabad, Yogender Pal

The “Flavours of Malaysia” fest is on till 29th May at Okra, only for dinner.  Food lovers interested in oriental cuisine will definitely find this worthwhile. The dinner buffet also has other items of different cuisines in it, apart from the signature Malaysian items.

Location:
Okra
Hyderabad Marriott Hotel and Convention Centre
Tank Bund Road, Hyderabad
Telephone: 2752 2568

Disclaimer: The review is based on an invite from the restaurant.

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Quick Bytes: Italian Fiesta at Radisson Blu Banjara Hills

Hyderabad has a number of Italian restaurants both in fine dine and casual dine category, and the food lovers of Hyderabad are pretty familiar with this cuisine. To add to the experience Chill Restaurant and Terrace at Radisson Blu Banjara Hills is organizing an Italian food promotion named Italian Fiesta. Sous Chef Thejeswara Rao, who is an expert in this cuisine is curating this festival.

The Seafood at the Fest

Invited for a preview of the festival, we had a detailed discussion with the chef regarding the various fine nuances of Italian cuisine. He told us that the festival menu includes not only authentic delicacies but also certain Indo-Italian experimentations. To give an example, one of the starters for the day was Basil Fish Tikka, where a basil based Italian marination was used for the Indian tikka.

Cold meat starters

The promotion had a huge spread of cold meat and seafood which I found extremely attractive. Parma Ham, Pork Mortadella, Cured Chorizo, Prawn in Olive Sauce, Squids, and Basil Fish were some of them. There was quite a large selection of bread like Focaccia and Ciabatta, as well as varieties of cheese and olive oil for the patrons to prepare their own sandwiches. There was a live counter making homemade pasta and pizzas.

The Bread Counter

After satiating myself with the cold meat, I tried out the two soups of the day. The vegetarian Minestrone was a bit too light and tasteless, whereas Zuppa De Pollo, a thicker chicken soup was just superb. With the soups, we tried out the starters Babycorn Pepper Pesto Shashlik and Basil Fish Tikka. Both were decent, though I missed some hardcore Italian antipasti like crostinis or bruschettas in the menu.

Veg and NonVeg Pizzas

Next, it was wood fired pizza time. Both the vegetarian and the chicken pizzas were quite good, with thin crust base and abundant toppings. We tried a few variations of pasta too from the live counter and Penne Pasta in Arrabiata sauce stood out.

Pollo Di Parmigiana Basilico

Among the main courses, my pick was a seafood preparation, Aglio Cioppino. This had prawns and squids and a thick garlic based stew. Pollo de Parmigiana Basilico or a chicken preparation with tomatoes and cheese was another dish worth trying.

Ratatouille Stuffed Bell Peppers

The vegetarian dish, Ratatouille Stuffed Bell Peppers had a nice presentation. I especially liked the tomato based sauce in which they were served. Cipollini Balsamico, or baby onions in Balsamic dressing, and Vegetable Patties mounted with Bocconcini Cheese were the other veg dishes on offer.

Bread Platter

We ended our meal with some Tiramisu.

Tiramisu

It is commendable that Chef Teja has showcased some uncommon dishes at the festival. I liked the concept of Indo-Italian fusion too. The promotion is part of the usual buffet, which means that apart from the Italian food there are many other items on the menu. The festival is on only for dinner till 23rd May and is priced at Rs 1250 plus taxes.

Location:
Chill Restaurant and Terrace
Radisson Blu Plaza Hotel
Road No 6, Banjara Hills
Hyderabad
Telephone: 40673 31133

Disclaimer: The review is based on an invite from the restaurant.

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Quick Bytes: Kababs Galore at Haldi, Novotel Airport

Haldi at Novotel Hyderabad airport is one of the few restaurants in the city serving Pan-Indian fare. The menu makes very interesting reading, incorporating delicacies from all the corners of India ranging from Ker Sangri to the Ulavacharu, and Gatte Ki Sabji to Banarasi Aloo. You can order your fish or prawn in any of the five styles of gravy – Bengal, Andhra, Kerala, Goa or Kashmir.  It is really a go-to place for the lovers of Indian cuisine.

Gilafi Seekh Kabab

The restaurant is organizing a promotion of select kababs and calling it “Grab The Smoking Cold One”. A set menu of fourteen different kababs – seven veg and seven non-veg are served with Budweiser beer. The kababs and beers are unlimited, providing a complete experience to the kabab aficionados.

Murgh Malai Kabab

Invited for a preview of the festival, we started with the familiar Murgh Malai Kabab. The boneless chicken had soaked in the marination of curd, cheese and lemon resulting in a soft almost melt in the mouth kabab. The Mahi Tikka was prepared in a saffron based masala and garnished with coriander.

Mahi Tikka

Murgh Ki Godhi

Murgh Ki Godhi was the chicken version of the well-known Nargisi Kofta, boiled eggs coated with chicken mince and prepared in tandoor. I liked the taste of spices used in of Tandoori Jhinga, but the prawns were rubbery. The Murgh Jhangri Raan had a completely different set of spices with cashew and almond paste adding to the taste of the chicken legs.

Murgh Jhingri Raan

Tandoori Jhinga

Gilafi Seekh Kabab was absolutely soft, with the yoghurt marinated keema  flavoured with by some nice spices.

Hara Bhara Kabab

Among the vegetarian kababs that we tried, Hara Bhara Kabab was the best. A combination of spinach and other greens with potato mash, it was served with some shredded apple pieces. The Makai Kabab was cooked twice – first, the babycorn basted with oil and chilli powder was cooked in a tandoor, then it was added to mashed potatoes to make patties which were cooked on a griddle.

Tandoori Mushroom

The Tandoori Mushroom looked attractive, but was bland in taste – it needed a little bit more of marination to be palatable. The Asrafi Kabab, which was actually batter-fried potato and coconut mix, went well with pudina chutney.

Curry Leaf Ice Cream

At the end of the meal, we were served Curry Leaf Ice Cream, which is supposed to be a popular dish here. The green ice cream had a strong flavour of currypatta, and should appeal a lot to the local palate.

Overall, a nice and neat promotion. The menu has been designed taking care that the constituent kababs are diverse, though I would have liked a few local delicacies like Shikampur in it. Most of the kababs were well made and were served with innovative sides and Indian bread.

The promotion is priced at Rs 1550 plus taxes and is on till 15th May.

Location:
Haldi
Novotel, at Hyderabad Airport
Shamshabad
Hyderabad
Telephone: 66250000

Disclaimer: The review is based on an invite from the restaurant.

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