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Chunnu Miyaan wrote:As salam alai kum Hyd bhaiyon aur behenon....
Anyways, bhai apne ko tu dopaher mai , especially jumme ke din namaz ke baad Garam garam Kaddo ka daalcha, bagara khana, qorma mil gaya tu de basheer kar dete apan...any1 to beat this combo????
munni pasha wrote:waise tum mardon ke liye to , dil jaani bole waisa, payon ka saalanich khana achcha hai , gharon mein zara sokoon rahta.
Shahi Dawat Yeh Sab DAWAT Baataan Dikhanekuch Hai ... Sunaanaekuch Hai ... Ya Khaneyku Bhi Hai ...
Badiya Biryani ... The food is cooked by those who've mastered Nawabi cuisine : Hyderabad House in Koramangala
A RESTAURANT that offers Hyderabadi cuisine is not exactly a dream destination for a vegetarian. So, to save myself some embarrassment, I took along a proud non-vegetarian and a part-Hyderabadi on my trip to Hyderabad House in Koramangala. Khaneyku Bhi Hai ...
Azmath, who manages the restaurant, was keen that I don't feel left out as the two men discussed the intricacies of cooking the famous Hyderabadi dum pukht biryani (the sealed lid, the hot coals on top... ) and the generous Hyderbadi appetite and hospitality. So, he kept me engaged with a spread of vegetarian dishes the restaurant offers. Not a huge one, as I suspected, but enough to keep me going for a while.
There was the typical Hyderabadi lukhmi, something of an odd-shaped samosa with a more frugal filling. As I moved to rumali roti with bagara baingan and aloo methi, Azmath assured me that they would be making additions to the vegetarian section. Rumali roti was tougher than you would expect, but bagara baingan made up for it.
My companion, in the meantime, seemed to be thoroughly enjoying the whole fare — from mutton shikampur for a starter to typical Hyderabadi sweets for dessert, with kali mirch ka gosht with rumali roti and biryani in between. It was a drizzly afternoon, and he pronounced that nothing could be better than pepper mutton to keep the cold at bay. He didn't particularly care for the fried fish, though, not really part of a typical Hyderabadi platter.
HIGHLIGHT
Then came the highlight of the Hyderabadi cuisine — dum pukht biryani. In stark contrast to the rest of the dishes that are generous with oil, biryani is dry and absolutely sober on the tongue. My companion asserted that biriyani was "authentic", but the only missing factor was that we were not eating it in Hyderabad itself. Equally interesting was the mirch ka salan, a desi sauce that always accompanies Hyderbadi biryani. Out of consideration for us poor vegetarians, Hyderabad House serves a vegetarian variant of biryani too.
Azmath says they get their spices from Hyderabad since "it's not the same here". They have a centralised kitchen near Hennur Bande. "We don't have hep cooks like in five-star hotels!" laughs Azmath. "They are traditional bawarchis who have been cooking Nawabi cuisine for generations."
RICH SWEETS
Hyderbad House serves two typical Hyderbadi sweets — double ka meetha and qubani ka meetha. Double ka meeta is rich as rich can be, made of deep-fried bread, khova, and lots of dry fruits. Nice, but difficult to go beyond three mouthfuls. I found qubani ka meetha easier to handle, more tempered and with plenty of apricots. These sweets are not very familiar to Bangaloreans, but the demand for them is on the rise, said Azmath.
The chain of restaurants (which has six in Hyderabad) did a survey of an average Bangalorean's dietary habits before deciding to open outlets here. They found that a "cosmopolitan Bangaloreans" have adventurous tongues and tummies and are willing to give any new restaurant or cuisine a chance.
The restaurants in Bangalore (the other one being at Majestic) do more business compared to the takeaway counters attached to each, unlike in Hyderabad.
"Bangaloreans like to eat out and don't seem to mind even a 15-minute wait for a seat. But Hyderabadis like to eat at home, even when the food is not cooked at home," said Azmath. The takeaway counter at Hyderabad House, by the way, is very special for it has on display all the dishes, like in an ice-cream parlour!
Visit:
http://www.hinduonnet.com/thehindu/thsc ... 4/&prd=mp&
Hyderabadi Dawat ... KBC - Kebab, Biryani and Curry AT Coastal Spice (near Panjagutta)
Visit:
http://www.hinduonnet.com/thehindu/thsc ... 8/&prd=mp&
Dawat ... 210 East 58th Street
New York, NY 10022 (212) 355-7555 phone - (212) 355-1735 fax
DAWAT
Dawat, pronounced da-vut, means "invitation to feast." At Dawat, each dish is a distinctive refined presentation. The food is representative of the many and varied cuisines of India and of the many ethnic groups that people the sub-continent. The dishes range from Bombay street fare and home style Tandoor cooking to the most sophisticated foods of the royal families. Notable dinner entrees include Tandoori Fish Tikki, Reshmi Kebab, Shrimp Bhuna, Home-style Rogan Josh Lamb, Steamed Basmati Rice, and Chicken Tikka Masala. Specialty breads include Onion and Black Pepper Kulcha, Tandoori Roti, Nan, and Ajwain Paratha. The completely private banquet facilities accommodate up to 150 guests.
Best Known For...
Chicken Tikka Naan, Hyderabadi Patthar Kabab, Tandoori Grilled Vegetables, Lamb Chops "Gurnar," Moola-Shilpa, Chicken Badami, Black-Eyed Peas and Corn, and Sarson Ka Saag.
Visit:
http://www.restaurant.com/microsite.asp?rid=301000
“DAWAT-E-NIZAM” with the entire menu, décor, ambience and costumes geared up in authentic Hyderabadi style.
Visit:
http://www.mgv.edu/ihmct/events.htm
A Capital Feast For Vegetarians...
A former commercial pilot has just given a facelift to his four-year-old restaurant, M-52 in South Delhi. As unique as its name, the restaurant offers quality food ...
A FAIRLY large restaurant in South Delhi's Greater Kailash-II, where one can both eat and drink one's favourite brew, has a rather hep name -- M. Fifty Two. ... it has a longish food menu ...
Being a strict teetotaller since a couple of decades, I am asked to try a mocktail but I settle for the ever-reliable nimbu soda. Later I see that a couple of the mocktails have creme de menthe, a liquor with a menthol base. I point this out to B.M. Sengupta, General Manager, a proper hospitality person in a dark suit, who says for the mocktails, they use the non-alcoholic variety.
A former commercial pilot who used to fly in the U.S., Vishal Ohri, whose baby this is, says the restaurant took off some four years ago. ...
Visit:
http://www.hinduonnet.com/thehindu/mp/2 ... 740200.htm
'Haleem' for the Veggies in Hyderabad
Hyderabad: Hyderabad, famous for its dish "Haleem", has introduced its vegetarian version during the holy month of Ramadan. Though the city is famous for Mughal food preparations, haleem has been gaining popularity, this year cooks have made efforts to reach out to the vegetarian food buffs.
Keeping this in mind, one of the leading haleem makers in the twin cities of Hyderabad and Secunderabad, Pista House has launched haleem for the veggies. Anil Sachdeva, a businessman from Haryana, on a visit to the city, said that the vegetarian haleem, available for the first time, was delicious. "I am a vegetarian and I came to know that they have, just this year only, started a vegetarian version. It looks like a non-vegetarian preparation but in terms of taste it is very good and it's very nutritious, there is a lot of cashews, almonds etc in it," he said. Haleem literally means "patience" because it involves long hours of preparation. ...
Visit:
http://www.indiatraveltimes.com/cuisines/cuisines.html
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