The Once upon a time A.K.A OUT a part of green park hotels, has been in the serious pace of introducing the new exclusive Hyderabadi menu for the food lovers of Hyderabad. The menu includes a various items, with over 30 different and exclusive items,i along with some of the noted foodies got a chance for tasting session. They hand picked few items from the new menu, which they thought would be very new for the customers. The veg and non veg spread was equally good and the weight-age was well maintained.
The meal started with the paya shorbha and tomato dhaniya shorbha. The paya was good and flavorful, but the salt is less. other wise it was good. The tomato dhaniya shorbha is well made and the thickness of the shorbha is well maintained and the flavors are strong. The fried pav which is accompanied with shorbha is excellent and i bet you will end up ordering atleast 4 to 5 of them, to your liking.
The Haleem was also served at the counters of green park since 4 days and it was for the availability in the non season and the demand of public. So they came up with the idea. The haleem was actually loaded with excess of wheat and ghee, which made the spices doesn't show up, but the flavor is coming through. I liked it.
The non veg menu had most of the gosht items and the veg menu has also got the few surprises.
The meal started with the paya shorbha and tomato dhaniya shorbha. The paya was good and flavorful, but the salt is less. other wise it was good. The tomato dhaniya shorbha is well made and the thickness of the shorbha is well maintained and the flavors are strong. The fried pav which is accompanied with shorbha is excellent and i bet you will end up ordering atleast 4 to 5 of them, to your liking.
The Haleem was also served at the counters of green park since 4 days and it was for the availability in the non season and the demand of public. So they came up with the idea. The haleem was actually loaded with excess of wheat and ghee, which made the spices doesn't show up, but the flavor is coming through. I liked it.
we started the starters with the shikampuri kebabs. The veg and non veg variants were equally good, but the non veg kebab was spiced up with the green chili with an extra dose, which suites the local palate.
The veg kebab was outstanding and the curd lining which made the kebab stand out. The chutney ( which was made with the dahi and achar) was good.
The lukhmi were also good. The veg and non veg are equally miantained proportionate in stuffing wise. The green chutney which was provided was a downside. The excessive salt made the green chutney go bad. I made some changes with available lemon, pepper and salt to make it controllable for my palate which was decent.
After a series of starters and soups, we had a small break and conversation with the chef Mr. Rahim and his work. He had a very different approach towards Hyderabadi cuisine and his culinary travel was very enthusiastic.
The main course was served with rumali roti( a typical Hyderabadi bread). They served 3 veg ( Nizami hundi, Kaddu ka dalcha, Paneer tomato kuttu) and 3 non veg curries( Gosht pasinda, dum ka murgh, Nizami gobi kheema).
The veg curries are all very well cooked and the presentation was also different. some of them are cooked in different gravies than the regular process, like white gravy, red gravy. The paneer tomato kuttu was very unique and the taste was outstanding. It goes well with the breads.
Among the non veg curries the dum ka murgh was outstanding and next to it was the gosht pasinda. The Nizami gobi kheema was not good and the taste was very dull. There is no scope of uniqueness and different in it. The taste and flavor of gosht is missing completely. I expect them to work out on this. Other wise the non veg main course is all good.
The main part of the Hyderabadi Hyderabadi main course is incomplete without biryani. The cook has got separate style in cooking biryani and the flavor or aroma was awesome and the presentation was also good. The veg biryani was got more flavors than mutton biryani. The spices played equal part and the dum was well cooked, it never left the over cooked smell, which i generally observe in many restaurants.
The mutton biryani was lacking the flavors, as the chef has used excessive saffron to the base of dum, which made it so flavorful, that the soices couldn't come with the distinctive difference. The meat was well cooked, but the spice level is not upto the mark and needs to be spiced enough. The over all biryani experience was awesome and i never expected the same from green park, as i never had a good feeling about green park biryani. But this time, hands down.
The desert section was accompanied by the elaneer payasam and home made kulfi. The elaneer payasam was made with the coconut milk, little milk maid, and the fresh coconut grates and some of the sugar. The very first impression of the desert would be greasy and the you might end up with the decision that they might have added the coconut milk. But the reason behind is the old coconut milk which was the older one or the shelf life is short. Or else the elaneer was a different and unique experiment which can turn out to be a very good desert,
The kulfi was outstanding with extra saffron and the dry nuts on the outer layer. I liked it.
The service was very nice and the care taking is at par, The places like these will never compromise on the service. That's what drives me there occasionally. I would love to be there to taste the remaining dishes also on the menu, which will be available from December 1.
I can proudly call it as a NIZAMI DAAWAT!!!
Picture courtesy: f0.0 ( fb.com/f0.0clicks)
Review: slicelicks.blogspot.in
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