The Taste of Hyderabad
How can you define a good biryani? Well, it is that dish, which extracts a nod of approval and a murmur of satisfaction with each spoonful from a true blue-blooded Hyderabadi. And Zaiqa e Hyderabad gets it right
From Italy with love
Chef Antonella tops up his food experience with some Bollywood music – he sings Hindi songs and plays on a guitar much to the delight of the diners, and if you are lucky you will get your share of food tales too
More Pondi than Franco
The Franco-Pondicherry special thalis with dishes that are so familiar, yet unique in their French influence will be on the menu at Dakshin, ITC Kakatiya till September 4, 2016
Haleem trail begins with Sarvi
The pleasure of having the first haleem of the season can only be experienced. I know someone who actually cries in joy (Yes! In tears literally) and my experience too is somewhere close
Food tales from Bengal
How and when were potatoes added to Calcutta biriyani, and the story of Kathi roll
A landmark added and how…
Mercure KCP Hyderabad– a hotel that sprang in the middle of the chaos and rush– Khairtabad-Somajiguda road, yet somehow, the doors open into a tranquil zone of sorts
Uncompromisingly Hyderabadi
United Kitchens of India has introduced Hyderabadi menu, and has announced a steal of a promotion where a set menu of soup, starters, main course, staples (biryani) and dessert are available at Rs 749 (all inclusive) for three days (June 2, 3 and 4) on the occasion of Telangana Formation Day.
Fine Dining, The Mediterranean Way
Marriott Courtyard’s Momo Café launched Mediterranean cuisine as a part of the alacarte menu primarily to cater to their European guests and connoisseurs of the fine cuisine.
Chefs and their culinary tales
A unique culinary experience handcrafted by three masterchefs of Park Hyatt hotels in India, features specialties from three different regions and chefs' favourites from 11 to 13 March, 2016 with a gala dinner on the 12th and festive brunch on the 13th at Park Hyatt, Hyderabad
