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Vivanta by Taj

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Vivanta by Taj

In the first week of May, the city experienced pre-monsoon showers thus bringing in cooler climate and the urge to have something hot. What best than to walk into The Grill, Vivanta by Taj at Begumpet and dig into the delightful variety of grills from all around the world. Chef Arun Kumar Reddy’s writ runs at the poolside restaurant. A master crafter Chef Arun says that the food at the restaurant features shaslik, rotisserie, brochettes and Indian grilling styles.

Seated comfortably and enjoying the cool late evening breeze, one views the menu card. There are variety of choices and a difficult decision sometimes when one is eager to try out a little of everything.

Among the Kebabs, the first preference was Tandoori Subz Shaslik- medley of char grilled vegetables, tossed with sweet tamarind, ginger chutney, followed by Dahi Kebab, Cakundri Pyaz- fresh hung curd patties with pounded spices, deep fried. Digging into the Tandoori Subz Shaslik seemed heavenly as the vegetables with spicy and sweet chutney was yummy.

Other kebabs on the menu included Sarsoon ka Phool, Tandoori peri-peri baby potato, Barbecued cottage cheese coins and coriander pesto, Nimbu mirch achari paneer tikka. If you are unable to make a choice, try out the vegetarian sampler, which is an assortment of any four vegetarian appetizers.

Chef Arun says that for the non-vegetarians there is Bhatti ka choosa, Kesari mirch murgh ke parchey, cheddar melt, Gosht barrah kebab, desi ghee, Usilampatti kari sukka reshampatti chilli, Achari Cochin tiger prawns shrimp chips and Tandoori soft-shell crabs to name a few. The chef adds that all grills are served with bread, house salad and a choice of accompaniment.

Speaking about the Main course Vegetarian, if you are at grill specialty restaurant, you must try out the Grilled pineapple in bird’s eye chilli marinated. After tasting this, you will wonder that the pineapple can be cooked like this too. It is indeed yummy and delicious. The other dishes on the main course included Cajun spiced cottage cheese steaks, Broccoli florets and cherry tomatoes, Trio of mushroom, Courgette and palm hearts.

In the non-vegetarian section, going by the chef’s choice if one is trying out the Australian lamb chops, it should be paired with merlot rosemary jus and if you are having Norwegian pink salmon, it should be paired with olive tapenade. There are many other choices like rock lobster, New Zealand lamb shank curried potato steaks and T-bone steak grain mustard potato. There are many accompaniments and sauces to choose from.  After selecting your dish, you can have it served on a sizzling pan served with the main dish, pilaf, curry French fries, grilled tomatoes and onions.

Even in the curry affair, there are lot of choices for vegetarians from Kali dal, Toor dal double ghee tadka, Paneer vasanta pyaaz, showered paprika makhana fritters, Khumb hari gobi khurchan, Tadka vegetables, crispy spinach roasted sesame seeds and Nazakat-e-kofta to name a few. In the non-vegetarian section there is Mutton rogan josh, Peshawari murgh tikka, trio pepper, Roasted chicken supreme-dum ki gravy to name a few. Of course there are lot of choices in roti and paranthas. When in Hyderabad, how can one miss Biryani. For Biryani lovers, there is Hyderabadi dum Biryani, a unique combination of rice and meat or vegetables cooked over coal and served with chilli and peanut curry, spiced onions and curd dip.

For those with a sweet tooth, there is something like Palak ka halwa with roasted nuts, almond biscoti, Parsi dairy chikki kulfi and specialty Vivanta flavour gelato spiced tea, fig and parmesan. Among the regulars there is seasonal cut fruits, Italian tiramisu and sugar free Kahlua mocha mousse, vanilla bean ice cream.

It is open only for dinner from 7.30 PM – 11.45 PM. The average cost for two is Rs. 2,500.

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