Charcoal’s sultry embrace slow-kisses mutton ribs for silken succulence, igniting primal feasts at GOAT, where Hyderabad’s rooftop hungers for melt-in-mouth mastery.
Imagine meats transformed by fire’s patient kiss, hours of slow braising yielding melt-in-mouth magic that awakens primal cravings. Dive into GOAT by Gaurav Sircar, where every rib whispers seduction, daring you to devour.
Chef Gaurav Sircar’s “GOAT” pop-up at Mazzo rooftop, Marriott Executive Apartments in Hyderabad (Feb 6-14, 2026), is a charcoal-kissed love letter to meats that demand time and fire. From his Delhi base, after stints at Oberoi Hotels (2007-2017), Bombay Canteen, and Jio Conventions. Gaurav brings unpretentious grilling to the Deccan. Mutton ribs braise 7-8 hours for silken melt, chicken processes 8-9 hours before hitting the grill, and even beetroot slow-roasts 6 hours on a salt bed. No molecular gimmicks or tweezered herbs, just family-style steel plates channeling street-side tandoori spots. This third Hyderabad pop-up in 11 months tests his restaurant dreams, blending Bengali simplicity with local spice amps like a “baigan” eggplant special for heat hounds.
Gaurav’s food philosophy obsesses over nose-to-tail depth: alligator (chewy like firm fish), Bhutan yak, frog legs, porcupine, wild boar, venison, and childhood mangrove turtle eggs near Bangladesh. He raves about Telangana blood curry, brain, spine, and testicles, wedding-table secrets, not menu staples, while praising Pista House and Nayab haleem. Kolkata potato biryani trumps Hyderabadi masala for him, but he dials up chili for Hyderabad’s “not spicy enough” chorus, rooted in his Chennai days.
Smoky Stars, Balanced Heat
GOAT’s menu is a grill symphony, protein-packed bliss for fitness fans. Starters ignite with Grilled Corn Ribs (sweet-smoky char, buttery kernels popping juicily) and Mushroom Skewers (meaty umami, garlicky herb kiss). Chicken Skewers deliver tender, spiced chew; Lamb Seekh holds spice harmony without muddle. Grilled Wings shine, orange-chili heat toned fiercer for locals, crisp skin yielding to succulent meat (addictive finger-licker).
Mains dominate: Slow-Braised Mutton Ribs fall apart in spiced glory, fat rendering into savory silk, no knife needed. Roast Chicken stays juicy under crackly skin, confit-style tenderness from marathon prep. Confit Portobello with Grilled Aubergine (Harissa-Tahini slather) wows veggies, earthy depth rivals meat . Baigan fir a reason (eggplant) nods Hyderabad slang: charred, masala-laced, fiery yet comforting.
Sides elevate Roasted Beetroot Salad (silky from salt-bed roast, tangy punch), Harissa Potatoes (crispy-spicy edge), Avocado Brûlée (creamy torch-kissed refresh).
Priced ₹2600 (non-alc buffet) to ₹3600 (alc), it’s value-packed 7-11 PM rooftop ritual under stars.
Drinks, Merchant Spritz & Butterfly Effect Steal the Show
Mazzo’s pours amplify the smoke. Merchant Spritz (gin, elderflower, cucumber-mint tonic, soda) cuts grease with effervescent botanicals, crisp, herbaceous lift like a garden breeze (9/10, perfect wing chaser). Butterfly Effect (blue pea gin, lychee-lemon, butterfly pea elixir) mesmerizes: color-shifting floral symphony, tart-sweet balance refreshing rib richness (9.5/10, Instagram magic in a glass). Zafrani Qubani Royale (saffron-apricot fizz) echoes dessert; Amber Diwan (whiskey-soaked saffron) warms meats. Non-alc options like fresh lime sodas hold their own. Drinks don’t overpower, they harmonize, extending the grill high till last bite.
GOAT redefines rooftop feasting: comforting depth, dialed spice, flawless pairings. Rush before Feb 14, smoke signals pure joy.
