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Showing posts with label Quick Bytes. Show all posts
Showing posts with label Quick Bytes. Show all posts

Tuesday, August 30, 2016

Quick Bytes: The In-Room Picnic at The Park, Hyderabad

 Soumabha     7:40 PM     Events, Hyderabad, Quick Bytes, Sabyasachi     No comments   

Food festivals and promotions are regular features in all star hotels these days, as any property would like to delight their discerning customers with unique experiences. However, promotions specifically addressing room guests are not at all common. The Park Hotels group has set a new trend by introducing In-Room Picnic, where a special dining experience is specifically created for room guests to enjoy a picnic right in their rooms with a special menu of food and drinks, board games and other recreational activities. Dining in the room is often a boring affair, and the new experience is set to change that. The design of “The Park Picnic” is done by a professional consultant from The Netherlands in association with the hotel.


To showcase this experience The Park Hyderabad had invited a few bloggers to one of their luxury suites overlooking Hussain Sagar Lake. The table at the living space was laid out with games such as scrabble, puzzles and tambola. As we settled down we were in for a major surprise – a magician almost magically cropped up in the room to entertain us with his trade. He started with a few tricks like turning newspaper pieces into currency notes but soon went on to demonstrate some amazing card tricks. We were asked to pick up random cards from the stack, and he always read our mind to produce the correct card.


All along this, we were enjoying the nice view of the lake sipping some wine served to us. There were quite a few varieties of short eats around the room, and my favorite were some butter rich puffs which were kept near the windows. The nachos with sour cream were also nice to munch.


I had a look at the special picnic menu as part of the promotion. The menu had five sections – My Own Tea Picnic, Tropical Picnic, European Picnic, Asian Picnic and Kids Picnic, thus catering to most of the palates and age groups. Each of the sections had a separate five-course pre-set combo for vegetarians and non-vegetarians.  The pricing of the picnic looked very attractive ranging from Rs 750 to Rs 1450 per combo.



It was now time for a picnic trolley to roll in.  The colourful trolley was decorated with balloons and had multi-compartment tiffin carriers as well as cups and water bottles dangling from it. Below these were some of the snacks and desserts served separately in plates.



I had opted for the Tropical Picnic (non-vegetarian). The first compartment of the tiffin carrier had two pieces of soft and tasty Nizami Kathi Rolls with chicken filling.


 Another compartment had Hyderabadi Gosht Dum Biryani served with Mirchi ka Salan and Cucumber Mint Raita. The biryani at The Park is well-known for its superior taste and today was no exception. The dessert in the combo was Khubani ka Meetha Tart, an apricot based fusion preparation.



My Own Tea Picnic was what the person sitting next to me was having; it looked pretty interesting too. The veg version had Mirchi Bhajji, Vada Pav with Lehsooni Chutney along with some Masala Tea and Cakes. The non-vegetarian version had Dum Ka Keema with Coriander Pav instead of Vada Pav. I could not help but try a little bit of each dish here. After all, a picnic is all about sharing food.
The entire afternoon was full of fun. Though we did not play any of the games, they could be a major recreation for families and kids. We ended the afternoon with some assorted desserts.


Overall a nicely designed concept with lovely presentation. Every minute detail of the promotion looked carefully planned starting from the trolley to specially designed paper coasters for the promotion. Imagine a picnic right at the hotel room where you are staying over. You can also invite a couple of your friends from the city and spend the entire afternoon enjoying delicious food with select drinks. The staff at The Park Hotels are also ready to customize the experience to your needs. The in-room dining experience will only be available in specific rooms of each property.

Location: 
The Park Hyderabad
22 Rajbhavan Road
Hyderabad 500 082
Telephone: 2345 6789

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



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Sunday, August 28, 2016

Quick Bytes: Dakshin Celebrates Franco-Tamil Cuisine from Pondicherry

 Soumabha     8:31 PM     Food Festivals, Hyderabad, Quick Bytes, Restaurant Reviews, Sabyasachi     No comments   

Pondicherry was a colony of France for almost three centuries. The French had left a lasting legacy on the state which is still visible in terms of the architecture of many of the buildings, names of roads as well as many restaurants serving French cuisine. In the local Tamil cuisine here, the culinary influence of France is distinctly visible in the flavours and taste of food. Some of the names of dishes are even localized from French such as puyabaisse (bouillabaisse) and saladu (salad).

Masala Coated Fish
Masala Coated Fish

The influence of the French on the local recipes of Pondicherry is visible in many other ways. Vinegar is widely used here as a souring agent much more than tomatoes or tamarind.  The uses of spices are significantly less compared to other Tamil food, though frequently the curries use coconut milk as a base. Other highlights are the use of chicken or seafood stock in cooking and the appearance of baguettes amidst local desserts.

Meen Puyabaisse
Meen Puyabaisse

Dakshin at ITC Kakatiya is easily the best South Indian restaurant in Hyderabad. Their regular menu has dishes with exclusive recipes from the four southern states. However, the promotions which are organized by Dakshin often delve deeper into food from a particular state or a region in it. After a successful festival of Tamil Brahmin cuisine of Mylapore last month, it is now time for a Franco-Pondicherry Food Festival here at ITC Kakatiya. Chef Pavan of Dakshin who has curated this festival has utilized his rich experience in working at Pondicherry a few years back.

Urlai Kola Urandai
Urlai Kola Urandai

We started our preview of this festival with Meen Puyabaisse. The seafood soup had small chunks of boneless murrel fish, and a distinctly fishy flavour. The dish is the localized version of Bouillabaisse, a seafood broth from coasts of France.

The starters included Urlai Kola Urandai, a potato dumpling. Mashed potato had been mixed with diced onion and green chillies as well as select spices and then fried, with a final sautéing in masala. Kassa Kassa Kola Urandai used mutton mince, but here the dumplings tossed in poppy seeds were far spicier. Masala coated fish is another popular recipe from the state, which was being showcased here.

Kassa Kassa Kola Urandai
Kassa Kassa Kola Urandai

The promotion has options of vegetarian, non-vegetarian and seafood thalis. We were served select delicacies from each thali. The highlight for me was Yeral Vindail, a prawn curry with coconut milk and vinegar. Executive Chef Paul Noronha was sharing that the cuisine of Pondicherry has influences from Portuguese food also, and I was wondering if the name of this dish had anything to do with vindaloo. The combination of coconut and vinegar in this gravy made the dish a winner with some appams fresh from Iyers Trolley.

The Main Courses
The Main Courses

Kothina Kari Pulliperattal was a kheema preparation in red chillies and tamarind. We were served a large Veechu Paratha in the thali, and this was a perfect foil to the minced meat preparation. There was also Meen Inji Curry, a ginger flavoured gravy of fish. We were also served some Chicken Pulav from the area, which was flavourful with subtle use of spices.

Of the vegetarian dishes Keerai Kari, a dry preparation of amaranth in coconut went well with rice. Vendaikai Thair Curry showcased a curd based preparation of bhindi. The best of the vegetarian dishes was Markari Theeyal, a tamarind and coconut based gravy of drumsticks which had raw mango in it.  The rich and tangy gravy was extremely tasty both with rice and appams.

Dessert: A milk based dish with abundant fruits and nuts

The dessert served was milk based with abundant fruits and nuts in it. As is usual at Dakshin, we had the best Filter Coffee to end the meal.

Filter Coffee

A look at the festival menu revealed some other interesting dishes. COQ curry, an eggplant based recipe from the region is quite well known. Langouste Curry (mild spiced lobster) and Sudal (quail) looked interesting. The dessert list had Puttarisi Halwa (a rice and wheat dessert), Pondicherry Cake and Coconut Baguette.


Dakshin has again pulled out a winner for lovers of South Indian food.  The promotion will be on here for both lunch and dinner till 2nd September.

Location:
Dakshin
ITC Kakatiya
Begumpet
Hyderabad

Telephone 23400132

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



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Monday, August 15, 2016

Quick Bytes: Cuisine from Lombardy at Prego, The Westin

 Soumabha     8:51 PM     Food Festivals, Hyderabad, Quick Bytes, Restaurant Reviews, Sabyasachi     No comments   

Prego, the Italian restaurant at The Westin Hyderabad has been playing host to regular festivals that showcase finer aspects of Italian cuisine. Some of the festivals have been theme-based and some offer cuisine from specific areas of Italy. A few months back, we had a close look at the predominantly seafood based dishes from Venice such as Squid Ink Risotto and Sarde in Sour. Currently, the food from the landlocked region of Lombardy is being presented through a promotion.

Involtini Di Melanzane
Involtini Di Melanzane

The northern region of Lombardy is best known for its capital Venice as a global seat of fashion.  However, the food from this area is no less interesting. Chef Ravi Kumar Nayak, who is curating this festival told us that the choice of food of the people in this region differs significantly from the food in other parts of Italy. The landlocked region prefers meat rather than seafood. Also, rice is the staple in this area, and they have a variety of risotto recipes in their arsenal. Gorgonzola, the blue cheese made from cow milk is another contribution of the region.

The special festival menu at Prego has around sixteen items which are neatly presented as a special flyer with the main menu. At a blogger’s preview of the promotion, we had the occasion to sample a few dishes from this. The first antipasti Involtini Di Melanzane had ricotta cheese wrapped inside a soft eggplant roll. The taste of this starter was quite different with the cheese combining well with tender eggplant.

Torta Di Asparagi Gratinati
Torta Di Asparagi Gratinati 

Torta Di Asparagi Gratinati a.k.a asparagus and cheese tart was the next bite-sized starter. The tart filling had wilted asparagus and parmesan cheese in abundance.

Cozze Gratinate Con Pomodori E Zucchini was a special dish with mussels, cheese and zucchini served on the shell along with edible soil. I had never encountered edible soil before, and as the name indicates it is made of edible ingredients but resemble the look of soil.

Cozze Gratinate
Cozze Gratinate 
The dish of the day for me was Fagottini Di Patata Porcini. The pasta was stuffed with potato and served in a delectable sauce. The saffron sauce was finger-licking good, and even a person like me who is biased towards non-vegetarian food enjoyed the subtle flavours of the dish.

Fagottini Di Patata Porcini
Fagottini Di Patata Porcini

Next in line was Filleto Di Beckti, grill bhetki fish served with polenta and assorted vegetables. The fish which was grilled just the right amount with the skin on top was an absolute delight.

Filleto Di Beckti


Cotoletta Di Pollo Alla Milanese was a nicely presented dish of crumb fried chicken served on a bed of potato mash and garnished with vegetables on top. However, the chicken was a tad too dry for my liking.

Cotoletta Di Pollo Alla Milanese
Cotoletta Di Pollo Alla Milanese

We had a sweet ending our meal with a fantastic Pan Seared Panettone with red wine poached pears and mascarpone gelato.

Pan Seared Panettone with red wine poached pears
Pan Seared Panettone with red wine poached pears


I had a detailed look at the menu and found lots of other interesting items. There is a risotto with gorgonzola cheese, a hallmark of Lombard cuisine. Thyme scented agnolotti with lamb and grilled sliced tenderloin looked interesting too.

The a-la-carte festival which is on till 21st August is recommended for lovers of Italian cuisine as it provides an insight into the food of a specific area of Italy.

Location:
Prego
The Westin
Mindspace IT Park
Hitech City, Hyderabad
Telephone: 67676767

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



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Sunday, August 14, 2016

Quick Bytes: The New Menu at Habanero

 Soumabha     9:43 PM     Events, Hyderabad, Quick Bytes, Restaurant Reviews     No comments   

Habanero, the Mexican restaurant in Hyderabad has been drawing quite a bit of crowd since it opened early last year. The place is popular as a nice and cosy place to enjoy the cuisine with a few drinks.

Habanero


The restaurant was contemplating a menu change for long, and a few items from the new menu were showcased at a blogger meet. The new menu sees a bit of experimentation with fusion, where the restaurant has come out of its comfort zone.

Black Bean Hummus
Black Bean Hummus

An example of this is Black Bean Hummus with Veggies. Habanero presented the favourite dip from the Middle East with a twist of using black bean as the main ingredient.  I must say I quite liked the experiment and tried it out with the crisp nachos served with it.

Sesame Lime Shrimp Tostada
Sesame Lime Shrimp Tostada

Sesame Lime Shrimp Tostada had fresh grilled shrimp in a lime based sauce over a bed of vegetables. The shrimps were nice and soft, but the dressing was inadequate to impart taste to the dish.

Grilled Chipotle Skewers
Grilled Chipotle Skewers

Grilled Chipotle Skewers were in two versions – paneer and chicken. We tried the paneer version, and the spicy chipotle glaze on the paneer with a tangy taste was delicious.



The Salads

A salad with an Indian twist was the Raj Salad, which had shredded tandoori chicken on rajma, cucumber and lettuce. The tandoori masala on the chicken was mild and hence the Indian taste was hardly there. I like the idea of this dish, but to implement it well the flavours needed to be stronger.
Fajita Salad with grilled chicken on a bed of veggies was the other salad served.

The new menu has a choice of pizzas. For the vegetarians, there was Summer Veggie Pizza with capsicum, tomato and olives in a garlic based sauce. Fired up Grilled Pizza has grilled chicken topping with assorted vegetables.

Peri Peri Fish
Peri Peri Fish

A number of burgers have also been introduced. Monterey Burger has fried chicken with the American Monterey Jack Cheese as the filling. A fish burger named Fish Sammy also attracted attention.

A fusion product was the Chicken Breast Sandwich which had pudina sauce with tomato, lettuce and red capsicum in it.

Monterey Burger
Monterey Burger

The Peri Peri Grill will be liked by the Hyderabad food lovers. It has a choice of fish, chicken or beef. The dish was styled very nicely and looked extremely inviting. The Grilled Seabass Wrapped in Banana leaf had a distinct taste and was possibly one the better dishes of the day.

Fried Ice Cream
Fried Ice Cream

Among the desserts Churros (sugar rolled doughnut sticks) with chocolate sauce is a regular favourite at Habanero and it did not disappoint on this day either. The Fried Ice Cream was decent but not extraordinary. The milk-based Tres Leches was a letdown with the milk being surprisingly sour.

Churros with Chocolate Sauce

Service is one thing here which needs some attention. The wait staff needs to be more knowledgeable about the food, and more prompt on their feet. As it was the first look at the new menu, we provided them with constructive feedback which they promised to work on.

I like the idea of bringing in a bit of global component in the menu, but I am not sure that puritans who look at this restaurant as one of the few Mexican restaurants in Hyderabad will like the idea. Maybe, going deeper with a few less familiar Mexican items on the menu could have been a good option too.

Location:
Habanero
Second Floor, Phoenix Tower
Hitech City, Hyderabad
Telephone: 65354455

Disclaimer: The review is based on an invite from the restaurant. 
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Wednesday, July 20, 2016

Quick Bytes: The New Teppanyaki Menu at Collage, Hyatt Gachibowli

 Soumabha     9:40 PM     Events, Hyderabad, Quick Bytes, Restaurant Reviews, Sabyasachi     No comments   

A few months back Park Hyatt at Banjara Hills had a teppanyaki promotion as part of their pop-up series. The event was successful in demonstrating the interest of Hyderabadi food lovers in Japanese food. Now Hyatt Hyderabad Gachibowli has a permanent teppanyaki live counter at Collage, their all day diner. The live counter will operate for as long as twelve hours a day from 11 am to 11 pm, and has a brand new menu serving select items from Japanese cuisine.

California Uramaki
California Uramaki

Teppanyaki is an extremely interesting style of cooking where the guests sit around a flat iron griddle (known as teppan) and watch the chef prepare the food in front of them. The style had originated in Japan and is mainly used for recipes which use stir frying as the major method in cooking.

Chef Prasanth Martha
Chef Prasanth Martha

At a bloggers meet to celebrate the new menu launch I met Sous Chef Prashant Martha, the man behind the teppan. Chef Prashant had selected a list of special items from the new menu to be served on the occasion. The Bloggers Meet was well organized with an eye for minute details, for example each blogger had a designated seat with name cards. As we took our appointed places in front of the grill, we watched the Chef quietly starting to prepare a salad.

Avocado and Seaweed Salad
Avocado and Seaweed Salad

The Avocado and Seaweed Salad was the first item to be served.  The seaweed had a sweetish taste, and the dressing was slightly tangy presenting an overall balance with avocado, cucumber and vegetables.

Miso Soup
Miso Soup

This was followed by Miso Soup, simple but flavourful, again with seaweed and some tofus in it. The fermented miso as well as the seaweed gave the soup a slightly muddy taste.

Prawn Tempura
Prawn Tempura

We watched Chef and his team preparing sushis as we feasted on the crisp Ebi (prawn) Tempura, served with a soya based dip. For the vegetarians there were the assorted Moriwase Sushis, with ingredients such as shitake mushrooms and asparagus.  The non-vegetarian sushi was California Uramaki, with rice in the outer layer sprinkled with fish roe on top, and crab meat and prawn tempura as filling. The sushi platter was served to us with wasabi and soya sauce along with gari, the Japanese ginger.

Assorted Vegetable Moriwase
Assorted Vegetable Moriwase

All the starters were presented in a very stylish way. The guests were especially interested in the method of sushi preparation and crowded around with their cameras to have a closer look.

Chicken Teppanyaki
Chicken Teppanyaki

For the main course, the Chef decided to serve Chicken Teppanyaki with rice. The fried rice preparation Yasai Yakimeshi was a simple and fragrant mixed vegetable based dish prepared on the grill. The teppanyaki was the star of the show, with the chef deftly using his spatulas to prepare chicken on one side of the griddle and a vegetarian combination with mushrooms, cherry tomatoes, beans and broccolis on the other. The showstopper chicken with the rice was a perfect end to the meal.

Yasai Yakimeshi
Yasai Yakimeshi

I had a look at the complete menu. It has half a dozen items each for sushis and tempuras. The teppanyaki has interesting choices such as salmon, tenderloin and gyoza. The a-la-carte dishes are priced from Rs 300 to Rs 1100. Fans of oriental cuisine will definitely enjoy the new Japanese menu at the live counter, watching the chef prepare different dishes as they have their food.

Location:
Collage
Hyatt Hyderabad Gachibowli
IT Park, Road 2, Gachibowli
Hyderabad
Telephone: 48481234

Disclaimer: The review is based on an invite from the restaurant. 
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Sunday, July 17, 2016

Quick Bytes: The Kashmiri Food Festival at Siesta Hitech

 Soumabha     1:02 AM     Food Festivals, Hyderabad, Quick Bytes, Restaurant Reviews, Sabyasachi     No comments   

Qube Café, the all-day dining restaurant at Hotel Siesta Hitech, Kondapur has made quite a name for itself for its popular and affordable buffets for both lunch and dinner. With a steady clientele asking for more, the restaurant organizes frequent food festivals, where a team of guest chefs is invited to present a different cuisine.

Qube Cafe
The Buffet at Qube Cafe

Hyderabad had its share of food festivals last year celebrating food from the Kashmir valley. ITC Kakatiya had done a promotion of Kashmiri Pandit cuisine, whereas Taj Krishna had a Wazhwan promotion. However, I had very good experiences at the Bengali and Awadhi food promotions at Siesta and was really looking forward to "Flavours of Kashmir", the Kashmiri Food Festival here. Two master chefs had arrived from Srinagar to join the Kashmiri pandit chef they already had on their rolls, so the fare promised to be extremely interesting.

Tabaak Maaz
Tabaak Maaz

It was the second day of the festival, and it had an extensive menu. I started with Tabak Maaz, popular among the Wazwan dishes. The fried lamb ribs after simmering in milk and Kashmiri spices was cooked just the right amount. I remembered the words of a Kashmiri Chef who told me that making Tabak Maaz is a challenge, the meat should not be tough but also should not fall off the ribs. At Siesta, the dish was exactly as per that specification.

Kukur Lababdar Tikka
Kukur Lababdar Tikka

Tsaman Zafraani Tikka
Tsaman Zafraani Tikka

The other two starters I tried were Kukur Lebabdaar Tikka (soft boneless chicken marinated in Kashmiri spices) and Tsaman Zafraani Tikka (a saffron based paneer starter). Both the dishes had soaked in the marinade well, and I especially loved the flavourful paneer dish.

Rogan Josh
Rogan Josh

It was time for the heavy duty main courses. Kashmiris prefer a lot of lamb dishes on their plate, so the signature dishes of the Wazwan mostly use this meat. Also, spicy food keeps them warm during the cold winters. Rogan Josh serves both these purposes. The yoghurt and Kashmiri chilli based red gravy were my pick of the main courses. It was served with oval shaped and soft Bakharkhani bread.

Gushtaba
Gushtaba

Next was a fish dish called Gadh Mujh, a yellow curry with sliced radish. The curry was simple and replete with flavours.  Gustaba (Pounded lamb mince balls in a yoghurt based gravy) was a tad too sour for me.

Kashmiri Naan
Kashmiri Naan

The Kashmiri Naan made its appearance somewhere in between. It was so good that it disappeared in no time. I especially enjoyed it with a vegetarian paneer dish, Methi Tsaman.

Dum Aloo
Dum Aloo

The most popular vegetarian dish in Kashmiri cuisine is the Dum Aloo, baby potatoes cooked in a red masala with more than a strong hint of Kashmiri chillies.  The Kashmiri Pulao with fruits and nuts was just the right thing to go with it.

Kashmiri Pulao
Kashmiri Pulao

Lotus Stems are popular vegetables in the valley. Nadur Yakhni, a yoghurt based dish was a simple dish to go with rice. I missed the leafy Haak in the menu of the day, but I am sure it will be served on some other days.

Zafraani Phirni
Zafraani Phirni

Finally the desserts. The Zafraani Phirni was good, but Chukandar-E-Afroz impressed even a dessert-averse person like me to try a second helping. A beetroot halwa with raisins and nuts, it was not very sweet but tasted heavenly.

Chukander-E-Afroz
Chukander-E-Afroz

We ended a good meal perfectly with the Kashmiri version of Kahwa, infused with kesar, dalchini, and elaichi.

The Chef team at Qube has tried to make the preparations as authentic as possible, and in my opinion, have dished out another successful promotion. For the price of Rs 550 at which this is offered at Bookmyshow, it is a complete steal. The management of Siesta Hitech has to be complemented for bringing diverse cuisines from India to their customers at an affordable price. The festival is on till 24th July  only for dinner.

Location:
Qube Café
Hotel Siesta Hitech
55E Kondapur, Hyderabad
Telephone: 42420000

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




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