Four New Restaurants in Hyderabad to Visit in Early 2022

I start by wishing my readers a Very Happy New Year. Like every year, 2022 comes in with fresh resolutions, fresh hopes and fresh initiatives. The restaurant industry also is gearing up for bright sunshine, the year will definitely be the end of this pandemic, and the large numbers of hotel and restaurant professionals who had gone through terrible times in the last two years will look up to a lot of improvements starting this year. In this post, I will look at a few cool restaurants which have started operations in the last few months.

Mrs Mage

Hyatt Hyderabad Gachibowli had hosted a pop-up after a successful pop-up of their new concept named Mrs Mage in 2020.  Mrs Mage, the protagonist, seems to be a compulsive traveller and the pop-up showcased recipes that she has liked during her journey. Some were authentic dishes and some concoctions which has been rusted up exclusively for her at a remote corner. The pop-up showcased these special items. Thus, we have here a kind of global fusion food, with quite a few comfort dishes thrown in. 

Chilli Lime anchovies/Mrs Mage

Happy with the response they had received, the hotel now gave her a permanent place in later part of 2021. The second permanent outlet from the brand after Hyatt Ahmedabad, Mrs Mage is located in an idyllic setting next to the swimming pool,  and the shack-like place has a full menu of delicious and some offbeat food and drinks. On a moonlit cold evening. Jack's Crispy Chilli Chicken, Qianmein Noodles Lotus Stem Fritters, Steamed Chicken Bao, Chilli Pork and Marina Beach Kothu Paratha were some of the dishes which appealed to me.  Mrs Mage Parfait and Bombe Alaska are desserts not to be missed, with the table theatrics coming as a bonus.

Marina Beach Kothu Paratha/ Mrs Mage

Would recommend this place for a quiet dinner with some good cocktails (the whisky lover me tried Whiskey Sour and Old Fashioned). Nice food, great ambience and affordable prices.

Mrs Mage Parfait

The second new restaurant I am quite excited about is Anna Native, a new place in Sainikpuri, Secunderabad’s new buzzing locality. Serving dishes from the South Indian states they impressed me both with the presentation and taste of food.  I was very impressed with the fact that Chef Ismail had worked on the presentation of the dishes, adding table theatrics for some of them, but had not moved away from authenticity of most of them. 

Anna Native

The Kodi Bonda Soup was light but tasty, with chicken bondas served on top mounted on a stick. Anna Native Potlam Biryani is their take on MLA Potlam Biryani, it has an assortment of meat and seafood along with rice tucked inside an omelette.

Kodi Bonda Soup (top) and Sabudana Vada /Anna Native

Gollichina Chicken Wings, Sabudana Wada are some of the dishes which can be savoured here, while Chicken Chettinad served with appams, Guntur Chilli Prawns, Gongura Prawns and Ghee onion rice are some more items which deserve special mention. Me, a diabetic had to watch while my wife feasted on the desserts Junnu and Mango Delight - both of which were super as per her.

Anna Native Potlam Biryani

Another new place in Secunderabad, Soul Fine Dine-by The Butler has opened up in Park Lane, offering mainly Continental food with a touch of Mediterranean too. The 50-seater affordable place offers a set menu of delicacies, running up-to five courses. Loved quite a few of the offered dishes from the menu of the day including the Chicken Quiche, Carrot Celery Soup, Lebanese Chicken and Pannacotta. The outstanding dishes were Pumpkin Parsley Soup, Red Snapper in Butter Garlic Sauce and the Apple Pie

Soul Fine Dine/ Lebanese Chicken

The place also has special menus and promotions from time to time like a special French menu for two weeks in October when a French chef was visiting, a Duck special in December and so on. So look out festivals here. The owner Chandan is an extremely enthusiastic person and knows his food, and we can definitely expect from him more surprises from time to time.

Quiche / Soul Fine Dine

Ohri's Ming's Court, one of the most popular Chinese restaurants located at Basheerbagh (which we have been visiting since ages) now has a new outlet at Ohri's building, Banjara Hills. The place serves Pan-Asian delicacies apart from the Chinese it is known for. The original restaurant has quite a lot of loyal customers in the city and is buzzing all the time. So a new branch in a different location was warranted. 

Ming's Court Banjara

At a menu preview, we tried out a few dishes from here - both vegetarian and non-vegetarian. Balinese Grilled Fish was the star of the evening. The Thai Green Curry, Red Pepper Lamb, XO Prawns and Chicken Gyoza were the other dishes of note. Burmese Khau Suey is another dish here not to be missed. They also have a range of Sushis and dimsums as well as, the latter served in a basket with a choice of various condiments. 

Naughty Girl Sushi Roll (Top) and Dim Sum/ Ming's Court

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Swadhin Bharat Hindu Hotel: Pice Hotel in Kolkata with a Legacy

“Pice hotels” are legacies from pre-Independence days in Kolkata. The budget eateries got their name from the fact that in early twentieth century full meals could be had here for one paisa. Though today the same does not hold true, these are rice and curry joints (known as “Bhater Hotel” in Bengali) where you can get fantastic Bengali meals at a very affordable price.

The pice hotels perhaps were one of the first to define a-la-carte food – each of the items have to be ordered separately. If food is served in a banyan leaf, and water in an earthen pots, then even these have their prices, so too the wedge of lemon if you want it.

There are quite a few such hotels all over the city of Kolkata, but some of them are particularly well-known, either for their food or sometimes even for their rich legacy. Swadhin Bharat Hindu Hotel, tucked inside a lane near College Street-MG Road Crossing is one which is known for both these. 

The hotel was set up in 1913 by an Odia migrant Man Gobinda Panda, catering to the large student population looking for affordable meals. Initially this place was called Hindu Hotel as it was located close to Hindu College, but after independence the owners renamed the place.  Netaji Subhash Chandra Bose was a student of Presidency College nearby. He used to be a regular visitor here and used to love the food here. Later in life, many of his secret meetings planning for freedom struggle were held here. Of course, since then the hotel has changed its location.

Topshe Fry

I was in Kolkata and went looking for this place with Sudip, a friend of mine from Hyderabad. Google Maps took us to a no-frills place close to College Street crossing with a small board. Inside there were about ten marble topped tables, and the place was quite neat and clean. It was around 12:30 and hungry customers were already halfway through their meals.

Chara Bhetkir Jhaal

The white menu board hung close to the counter gave us the list of all items available. There were six vegetarian items and eleven types of fish dishes (around nine varieties of fish) as well as dry and wet items of mutton and chicken. 

Boal Macchher Jhol

We started with Shukto and Muro Muger Daal with rice. The first serving of rice costs Rs 20, whereas subsequent smaller helpings are Rs 5 each. The daal was paired with Topsher Fry, a fish we do not get in Hyderabad. Loved the dal and the crispy fish fry. The other option available was Musurir (Masur) Dal. A list of vegetarian items on offer can be seen in the pic.

Mangsher Jhol

Next, it was fish time. Boal Machher Jhal and Chara Bhetkir Jhol were our choices. Both the dishes tasted similar with chopped potatoes in the curry. Frankly, these were not that special. The best for me during this visit was the plain vanilla Mangher Jhol, this was so so good. Aamer Chatni was a fine way to end the meal.

Aam Chatni

The bill for all these for two people came to Rs 780. Had a chat with the current owner Arunangshu Panda. He told us that till today they strive to offer the same quality of food, and they care a lot for hygiene in the restaurant. In fact the premises were quite clean and the service prompt.  After a heavy and nice meal both of us left satisfied.

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Readymade Momos from Prasuma now at your doorsteps

I have been fond of momos ever since my younger days. Those days the dumplings from Tibet and Nepal were not as popular in the cities as they are today. Availability of momos in Kolkata where I grew up were restricted to a small hole in the wall place called “Hamro Momo” (if I remember correctly) between Elgin Road and Exide Crossing (known as “Chloride” those days). The momos there came with a fiery chilli chutney and a thin meat soup which was divine.

As I started travelling to the mountains, I had more chances to try out momos, with different shapes and tastes. Ladakh to Himachal, Nepal to Sikkim and North Bengal, you have these beauties everywhere each with its own twist. As time passed, they travelled downhill to the plains with even small towns having their own momo places. Initially in Hyderabad, there was this small place Anne’s Kitchen in a lane next to Paradise. Now of course, there are many more choices.

Enough of rumblings and rememberances of this old man. What I want to talk about today is readymade momos at the convenience of your homes. If you are not adept at making momos yourself do not sweat, now there are options available where you can just give last touches to momos already prepared for you. Prasuma a company with a few decades of experience in meat products has come out with its own range which can be prepared in a jiffy and enjoyed or served to your guests. The momos are easy to “finish” – you can either heat in microwave for two minutes, steam them or pan fry with a little oil.

One thing I liked about these momos are their thin wrappers. Often when you try out the momos outside you find the dough cover quite thick. Here the wrappers are lightweight, and made using some Japanese technology as stated by Prasuma. The fillings are of moderate but adequate quantity. Each packet is accompanied by a Momo Sauce, a nice chilli based dip, though I would have liked it to be a bit fierier, as you get in the hills.

Coming to the flavours, they have the original plain vanilla versions as some adapted ones closer to the palate of people in the plains. My favourite was the Cheesy Spicy Veg, with the melted cheese, corn and veggies giving it a special taste. The Original Chicken version is again very good, much resembling the chicken momos you get in the hills. Then there is a Spicy Chicken version with a bit more zing than the earlier one. Somehow I did not quite dig the Chilli Prawn momos, maybe my expectation was a bit different.

Prasuma also has Classic Mutton and Original Pork versions which I have not tasted so far. At a friend’s house they did the momos in an air-fryer and the taste really turned out to be brilliant. If you want to prepare some dishes from the momos, you have some recipes available at their site ( The momos are available at major outlets as well as through food delivery apps.

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Restaurants Reopen and New Menus Are In

September and October has seen restoration of quite a bit of normalcy in the food and beverages sector of Hyderabad. Many of the old restaurants have reopened again much to the relief and joy of their loyal customers. Footfalls have returned to quite an extent, though it still has a bit to go. Some restaurants have launched a new menu to attract new customers. And what is most redeeming is the fact that many new restaurants have opened up to replace some of the casualties of the recent turbulent period. The green shoots of food festivals were also seen with couple of star properties introducing them for the festive season.

Of the few places serving cuisines of all the South Indian states in Hyderabad, Simply South by Chef Chalapathi Rao is definitely one of the most prominent. I have been a fan of multiple dishes here like Kamju Pitta (Quail), Peethala (Crab) Iguru, Kodi Koora and almost all the constituents of their Veg thali. The place had been temporarily closed ever since the start of Covid, and I was very happy to know from Chef Chalapathi Rao that they were reopening from September 10th after a long hiatus. A couple of days later I was invited for a meal here by Chef where I could taste some of the popular dishes after a long time.

An assorted thali mostly of non-vegetarian dishes from the menu was put together for me, with thali-size portions ensuring that I can taste many items. The dishes were as good as earlier times and I became especially drawn to three of them – Gongura Royyalu (with fresh prawns and chopped gongura leaves and very little spice), Telangana Pacchi Mirchi Kodi (a comfort green chilli laced chicken dish) and Vegetable Stew (with some lovely appams). I also had Kori Gassi (the Mangalore beauty), Chapala Pulusu (a regular favourite of mine here) and Mutton Pepper Fry. The peanut podi and ghee combo with rice was sublime and even the rasam served on the table rocked. Finally, the Badam Halwa somehow reminded me of Badam Kund, a Hyderabadi dish, though the taste is markedly different.

So the place is open again, and all fans can rush there. My order usually is a veg thali with select non-veg sides, but it may also be fun to choose a theme (like a Karnataka or Kerala meal) and order your items based on that.

Farzi Café is buzzing with the arrival of its new menu. Among a comprehensive selection of starters, mains, and desserts, the top draw was the brilliant Karampodi Tandoori Pomfret. Ambadi Fish, Smoked Pepper Chicken Tikka, and Creamy Marine Bisque were some of the other non-vegetarian dishes of note. This time, the selection for vegetarians is huge, with Aloo Snowmosa, Kadak Paneer Sheekh Kabab, and Tofu Medu Vada being some of the highlights. My pick in this section was the comfort dish Sago Pongal served with Paneer Ghee Roast. The presentation of all dishes was brilliant as usual.

Tawa Seared Meen Curry, Gongura Mutton Koora, and Broccoli and Lentil Biryani are some of the other newly introduced dishes.

Turquoise, the restaurant at Le Meridien Gachibowli has reopened with a new menu. At a tasting session, enjoyed the specially curated food put up by Chef Rahul Dutta and his team for the occasion.

Wasabi Salmon Tikka and Rock Prawn Tempura were my absolute favourites. The Mutton Shami and Balsamic Sweet Potato combo also deserve a mention. Vegetarians enjoyed the mushroom version of the shami. A tender coconut-based salad (Tender Coconut Creviche), Lemon Grass Cilantro Dumpling Broth and the dessert platter are some other dishes that can be recommended. Le Meridien has also resumed its Sunday Brunch with different themes in different weeks.

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Random Food Musings from Hyderabad

The second wave seems to be behind us, though many are anticipating a new wave soon. A new normal now is to jump around between the waves and enjoy a little before the panchi is back in the pinjra.  Revenge is the new buzzword with revenge dining and revenge travel ruling the roost. I am no exception to the trend, though some of my friends are predicting that the revenge jumping around going on will result in a big fat new wave. But now the attitude is Jo hoga dekha jayega.

But let us cast that aside for a while and look at the F&B scene in our favourite city. The mayhem seems to have ebbed out, and people are back to the outlets. For the street and small places, it is almost business as usual, whereas the larger restaurants have also started getting some traction. What is most redeeming is that a few new places have started to come up making the scenario much more vibrant.

I had just resumed dining out around December of 2020 but since April 2021 I have not been visiting restaurants much for obvious reasons. Though I had been feasting on takeaways and home deliveries all through the pandemic, lack of exposure to the outside world had kept throwing me into bouts of feeling low. It was finally around late August this year when I could muster the will and courage to finally venture out to a restaurant. 

My first meal outside after a while was in Mercure Hyderabad KCP in Somajiguda. Their coffee shop Cayenne had introduced a set of Executive Thalis for lunch. Coming in two variants - vegetarian and non-vegetarian, the thalis were sumptuous and attractively priced (Rs 400 (veg) & Rs 450 (non-veg) (plus 18% tax). The components had been planned to keep the local flavours in mind. Both the thali variants had some very tasty dishes. 

My picks were Chapala Pulusu (Fish Curry) and Kodi Vepudu (Chicken Masala Fry) from the non-veg thali and Gutti Vankaya (the star of the day, Brinjal in peanut masala) and Palakura Pappu (Spinach Dal) from the veg fare served with Bagara Chawal and Parathas. Then there were some nice Mirchi Bhajjis, Dahi Vada, and Gulab Jamun. The clean environment and quick service further added to my long-lost satisfaction of eating out.

In late August we went on a road trip to the Rayalaseema region of Andhra Pradesh. During this trip, we savoured the signature tiffins from Kadappa/Ananthpur belt namely the Kaaram Dosas. On return I was pining for more of the same and remembered Panchakattu Dosa, a food truck in Hyderabad (their original shop is in Tadipatri near Ananthapur) serving Rayalaseema style dosas that I had visited and written about before the pandemic.

Enquiries revealed that now they have graduated from the truck to two restaurants, one in Banjara Hills and one in Madhapur. The Banjara Hills one is inside a lane opposite KBR Park, next to Ebony Hotel. One weekend, we landed up for breakfast and perused the short menu of around ten items. Ordered Neyyi Kaaram Dosa and Neyyi Kaaram Onion Dosa. Laden with ghee, laced with red chutney and served with another three different types of chutneys, the dosa was simply delicious.

My only complaint was they have brought down the spice level keeping in mind how cosmo Hyderabad is getting day by day. I like my chutneys fiery. The soft Ghee Idlies were again too good. They serve some refreshing Nannari (a local sharbat which is a must-try). I will be back to try more items like Upma Dosa and Junnu shortly. 

As I had mentioned at the beginning of this post, while many restaurants were reopening after the second wave, a few places have expanded with new branches in the city. Sarita Sarkar of Sarkar’s Kitchen is one courageous lady. We, the Bengali food lovers this side of the town, were pretty disappointed when Oh Calcutta decided to close down their Begumpet outlet. But good news came in that Sarkar’s Kitchen, the Bengali restaurant with multiple awards, were opening their new 60-seater place in Banjara Hills. The restaurant is above Chinese Pavilion, bang opposite Vengal Rao Park.

All the signature dishes from them are available in this new place. The decor with red brick walls and pictures from Bengali art and culture was something to my liking. Mochar Chop, Chicken Cutlet, and Fish Fry brought much cheer as starters, whereas the main courses included Chholar Dal, Begun Bhaja, Mangsho (my all-time favourite here) and Luchi. We also had Chingri Malaikari with rice.  Look out for their Kolkata Biryani and Chaap too.

Overall, the F&B outlets in the city are limping to normalcy. Even the fine dines have started reopening, though promotions like regional food festivals have still not taken off. It is high time that our brave F&B warriors get some respite from the tough times they have been through in the last one and half years. I am among the ones who are very optimistic about the future of these businesses and wish them the best for the immediate future. 

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