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Home Hyderabad Food Pages Restaurant Review Haldi @ Novotel Hyderabad Airport

Haldi @ Novotel Hyderabad Airport

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Haldi @ Novotel Hyderabad Airport

A long drive away from the maddening city is what one would enjoy mostly. And add good food to it, it would be superb. One place that you can have a hearty satisfying meal is at Haldi restaurant housed at Novotel Hyderabad Airport. Haldi (Turmeric) is a very catchy name and no Indian food is complete without this special ingredient.

Step into this Indian Specialty Restaurant for dinner only to dig into Indian flavours. One look at the menu card and you are bowled over by the varieties on the platter. Looking at the rising mercury, there is no doubt that one would like to start with cooling refreshers. The chef’s special was ‘Shimla Mirch Panna’, a slow roasted green pepper broth with Indian spices. But my choice was ‘Kokum Sherbet’, coastal refresher made from the bark of a Kokum tree. The preferred drink for most in the summer, ‘Khus ki Thandai’, slow cooked milk infused with rose petals and poppy seeds too was there.

There were soups galore from ‘Malai Dal Shorba’, ‘Caldo Verdo’, ‘Paya aur Gehun ka Shorba’ and ‘Murgh Yakhni’, though I wanted to skip it, the chef sent a small portion of ‘Caldo Verdo’. It was an aromatic spinach and potato soup flavoured with fresh herbs. It was something that was right before a meal. With this was the special ‘Haldi Sprout Sundal’, assorted lentil sprouts tossed with tomatoes, onions, cucumber in turmeric and lemon dressing. In the Starters & Salad section, for the vegetarians there was ‘Hara Salad’, ‘Masala papad roll’, ‘Khasta Makai’ and ‘Shingade Ki Potli’. For the non-vegetarians there is ‘Murgh wale’, ‘Jhinge wale’, ‘Achari Murgh chat’ and ‘Murgh Masala Papad roll’.

In the main course, vegetarians and non-vegetarians have lot of choices. On top of the list was ‘Subz ki Saugat’, lot of vegetables like baby corn, carrot, beans cauliflower, mushroom, lady finger and potatoes cooked to one’s liking. An all-time favourite with the North Indians is the ‘Kadai’, and I too had a taste of it. It was an up to the mark north Indian preparation with whole coriander, red chillies and black pepper. A paneer dish is what one would order, so did I. The tempting ‘Paneer Aap ki Pasand’ was cottage cheese cooked with the preparation of one’s choice.

One must admit that there was one dish from every state. Like ‘Kher Sangri’ from the Royal kitchens of Rajasthan, ‘Bhartha Amritsari’, ‘Dum Aloo Banarsi’, one must have guessed from which state they originated. Among the daals, there was the simple to please ‘Haldi Dal’, a home style tempered yellow lentil preparation finished with fresh coriander and the much in demand ‘Shikiri Daal Makhani’.

For the non-vegetarians too, in the main section, there are choices to spoil. ‘Murgh Wajid Ali’, a Lucknowi preparation, ‘Cafreal’ – Goan, ‘Chettinad’ – Chettiar style, ‘Dahi aur Bhune payaz’- Punjab, ‘Ulavu Charu’ – Andhra, ‘Salan’- traditional Hyderabadi gravy.

Haldi @ Novotel Hyderabad Airport

For the health conscious, there is ‘Olive chilli naan’ or the regular ‘Butter naan’ or the special ‘Haldi naan’. The varieties in ‘Kulcha’ included the onion, paneer, aloo and masala.Of course there is the ‘Roomali roti’ and for the non-vegetarians- the Haldi Special Parathas – Murgh/Egg, baked in tandoor. If one is keen to have a rice item, best is to try out ‘Haldi Biryani’ or ‘Moong Mangodi Pulao’. The latter being Basmati rice cooked with dried lentil dumpling with aromatic Indian spices.

No food is complete without a dessert. Leaving out the regulars like ‘Phirnee’ and ‘Gulab Jamun’, the diners can try out the ‘Malai Kulfi’ or ‘Kesar Rasmalai’. Dine your heart out in this grand darbar of rich flavors, beautifully adorned with antique decor and a rustic ambience. Lose yourself to the mesmerizing aroma of magical Indian spices brought alive by the unique and innovative menu. Every meal at Haldi takes you on a flavorful journey across the country.

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