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Mumbai is my home, a city very close to my heart. My childhood was spent gorging on delicacies sent over by our neighbors. So Maharashtrian dishes were ones with which I started my food journey. These are the flavors I identify myself with.

With an invite to the Maharashtrian Food Festival at Hyatt Gachibowli, I was ecstatic. This is one of the many cuisines that you don’t get to relish so often in Hyderabad. With Chef Santosh visiting from Hyatt Pune, the flavors had to be authentic. We first started off with the dry chutney that Chef Santosh had brought along with him for the festival. Maharashtrain Cuisine is as much about the chutney on the side as the main dish itself. They hold a great deal of influence and the chutneys featured Shengadana,Til, Karlachi, Jawas and Medhkut. There were also the Bombil Chutney made with dried Bombay Duck fish which was delicious. 


After all it was a Maharashtrian Food Festival and the unofficial national street food of Mumbai had to feature prominently. Vada Pav is one snack I absolutely adore. The one made in Hyatt Gachibowli had all the ingredients of a Mumbai-style Vada Pav. Coriander Green Chutney, Tamarind Garlic Chutney and a sprinkle of the dry peanut garlic chutney…this was Vada Pav at it’s best. Vada Pav as a snack is very commonly available but no one in the city of Hyderabad come close to making the original.

Vada Pav

The other snack among the starters were the Kothimbir Vadi. The Kothimbir Vadi is made with Coriander and Chickpea flour which are then steamed first. Once set, the vadis are then deep fried and served piping hot. These are insanely addictive to pop-in as a snack.


We then moved on to the appetizers of Chicken Sukka which was a Malvani style of dry chicken and is a hot and spicy preparation which can be had both as a starter and along with the main course. As we gradually made our way to the main course, I headed towards the Kolhapuri Chicken Counter. Kolhapuri food by itself is really spicy and packs a punch. Thankfully Chef Santosh had dialled down on the spiciness quotient although it still had the lovely color from the red chilies.

The other dish which deserves special mention from the Maharashtrian Food Festival was the Puneri Dal. A very simple preparation of lentils, this was simply superb along with the combination of Batata chi Bhaji and Jowar Bhakri which was being served on order. The other dishes among the buffet included Malvani macchi curry, kolambi pulao, masala bhat and bharli vangi on the night we were at Hyatt Gachibowli.

We ended our dinner with fresh Shrikhand, Malai Pedha among other Indian desserts which had been displayed. The Maharastrian Food Festival is on at Collage in Hyatt Gachibowli as part of their regular buffet. The dishes will be rotated on a daily basis both for lunch and dinner.

Gulab Jamuns

Boondi Ladoo


The Festival is on at their restaurant Collage with different menu for lunch and dinner between 24th April – 3 May, 2017. Priced at 1250 AI for Lunch and 1400 AI Dinner

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Bengali cuisine is one that is very close to our heart. I’ve spent many a weekends having a perfectly cooked Bengali lunch and turning over in my bed for an afternoon siesta.It’s filling,it’s tasty and moreover it’s absolutely satisfying.

Taj Krishna is hosting a Bengali Food Festival with Chef Santu from Kolkata. We couldn’t wait to get to try out the dishes on offer. Between the two of us we had each a vegetarian and non-vegetarian thali. With the summer heat, the Aam Porar Shorbort and Beetnoon Gandaraj Lebu Jol provided the much needed refresh. I especially liked the Gandaraj lebu drink which wasn’t overtly sweet too.


Among the appetizers the best of Bengali street food was served. And that includes your Aloo Chop, Postor Bora, Mochhar Chop from the vegetarian side and the non-vegetarian thali featured Bengali Style Masala Fish Fry, Murgir Chop. All of these were served with fresh kasundi (mustard). The Murgir Chop was truly delicious with the kasundi.



It was time to shift to the main course. Served in quite an elegant thali, all of the dishes had been neatly arranged. The afternoon we were the vegetarian thali featured Palangshaager chorchori which is fresh spinach cooked with pumpkin and tempered with the panch phoron spices. There was also the Dhokar Dalna and Gote Rosun ar Bhaja Masala diye Aloor Dum. The Aloor Dum went amazing with a side of ajwaini luchis.

Shifting focus to the non-vegetarian side of the tali were the Chingri Malai Curry (Prawns cooked in coconut cream), a Beckti Paturi which is fish smeared with mustard paste and steamed in a banana leaf. The highlight for me among all of the non vegetarian gravies was the Nakel Kancha-Lonka diye Murgir Mangsho. Even though made with green chilies, it wasn’t overtly spicy and the flavors were just wonderful. Having a bit of the Ghee Bhaat (Rice with Ghee), Bhaja Moong Dal and Murgir Mangsho is all I could have settled for.


Bengali food is incomplete with having the sweets. So ending off the meal on a sweet note were the Mishti Doi, Nolen Gur Rosogula and Sandesh.


The Bengali Food Festival is on at Taj Krishna in Fridaus. There is a thali option and also patrons order dishes on a-la-carte.

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Firstly, let me state that Punjab Grill in Jubilee Hills, Hyderabad is a beautiful property. It’s a packed a bit more than usual on both ends of their seating. But I still have a feeling that they are still exploring the restaurant space to make it so much better. The Punjab Grills across India and abroad had taken a trip to rural Punjab, bringing back with them rustic and lesser known dishes to serve to their patrons.

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The trip culminated with a beautiful menu titled “Rangla Punjab” which is currently being hosted at the Hyderabad outlet. For the night we started off with the tangy popular Punjabi drink “Kali Gajar ki Kanji”. The Kanji is served in a clay cup with dark carrots. The first sip is going to give away your expression when hit with the mustard and hing (Asafoetida) but slowly grows on you.

Rangla Punjab (4)

Gradually moving on to the starters were the Tikki Choley. Must say after moving away from Delhi this was the first instance after so long that I relished the kala chole with super soft tikkis below. Garnished on top with julienned radishes this was delicious with the mint and coriander chutney. Most of the dishes at Rangla Punjab is served with radish on the strips bringing back the whole feel of Punjab.

Rangla Punjab (6)

The Mutton Tawa Tikke is tossed mutton cubes in aromatic spices. With a drink beside you, this along with the Chargha Murgh is the perfect accompaniment. If you’re the kind of person who loves fried food, the Chargha Murgh is the answer to every fried chicken craving. The Mutton Champa which arrived next at our table is a countrified mutton keema made into sheets.

Rangla Punjab (7)

Rangla Punjab (8)

The stars among the Rangla Punjab were in the main courses. Keema Karela and Atta Chicken were just fabulous. I have memories of my grandmother making keema bitter gourds on special occasions and the Keema Karela rightfully reminded me of that. Only difference being the meat was served on an open-faced bitter gourd giving a polished feel to a simple dish.

If you were to visit Kotkapur in Punjab, you’d see people carrying back parcels of Atta Chicken back to long distances of Chandigarh and Delhi. The “Kotkapure da Atta Chicken” takes inspiration from there and is the star of the Rangla Punjab menu. Now imagine first a whole chicken marinated for quite a duration in Punjabi spices with almonds and black pepper. The marinated chicken is then tightly wrapped in a muslin cloth and then sealed inside dough to be cooked in a tandoor. The juices of the chicken remain tightly sealed shut until the outer covering is broken. The moment the chef cut open the dough a whiff of the beautiful aroma hit me and the Atta Chicken goes beautifully alongside some butter naans.

The night ended with desserts which you’d find across the streets of Punjab. I liked the fresh fruits with cream for the fact that it wasn’t overtly sweet. The Gud Ka Halwa was bit of a downer though with the dessert holding back on the lovely flavors of the jaggery.

Rangla Punjab (2)

Should you check out the Rangla Punjab Food Festival at Punjab Grill? Most definitely Yes. It showcases true Punjabi food with the flavors it’s meant to be.

Rangla Punjab (3)

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Lasagne, Ravioli, Pasta are gastronomical one dish meals. Everybody loves lasagna. Whether it’s veggie, meat filled, or stuffed with eggplant, you know you’re getting the delicious combination of tomato sauce, cheese, and pasta. Tuscany at Trident have recently started their Delizioso Lasagna festival. Chef Manik and team have taken on inspirations to bring out a different take on the lasagna. The soulful one pot meal was transferred from its humble elements to give it a restaurant level Trident-twist. For the invite, we were given six different dishes to try. Each more unique than the other.

To start with, we had the Bolognaise and Roast vegetables from “The World of Classics” section. Usually the Bolognaise that I have had in Italy is layers of pasta with beef ragout layered within lasagna sheets. We were served a similar version with tenderloin cooked with parmesan and rosemary. I loved the meaty flavor of the Bolognaise. Roast vegetables with the basil is also a lovely dish from the classic section. These can be perfect comforting meals along with a glass of wine.  For the vegetarian, the other worth dish was also worth trying is the Spinach and Ricotta with a slight hint of nutmeg. The layering with Parmesan sauce adds the perfect harmony to the lasagna.

Trident Lasagna Promotion (4)

We moved around to the next section which was “Around the world”. The Timballo is a baked pasta/rice and veg/meat version of the lasagna. The mushroom lasagna that we were served had a rich flavor of the mushroom and Parmesan cheese sauce. The rice mixed actually fills you up. A generous portion of the cheese sauce on top makes this dish heavenly. Pastelon, a Caribbean take on the lasagna hasn’t been on top of my list. The plantains can overpower the taste of the dish on the sweeter side although can be beautifully made with beef or red meat. The chicken, raisin, plaintain combination didn’t do much for our palate but this is definitely a unique dish worth trying.

As we coursed through the menu, the Chef’s take on the Lasagna or the Trident twist followed. The Chefs have worked with different flavors for this section and we loved both the dishes served. The Crisp and Fresh was more like the deconstructed version. Fried pasta sheets served with fresh Roma tomatoes, saffron cheese sauce and a drizzle of pesto was the perfect combination. The flavor of the lasagna could be felt with every bite. Our second favorite of the day was the open faced sous vide pork belly. The pork had been cooked beautifully.

Trident Lasagna Promotion (3)

The Delizioso Lasagna is a unique fest centered around on one of the classiest dishes of Italian cuisine. It’s an amazing effort by the Chefs at Trident Hyderabad to be showcasing on all flavors centered around a single dish.

Trident Lasagna Promotion (2)


Note: The portion sizes in the pictures are of a set tasting menu. The proportions served on order are of much larger size.

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There have been countless times I’ve walked into Marriott and come out a satisfied customer. But this time was different. On the ride over with a fellow blogger, I had asked her “What was the last meal which left you Wow?” Unexpectedly enough she took a while to answer which were seemingly haphazard combining dishes from meals here and there. As a blogger we are subjected such a variety of food that almost like an addict we still look for the initial Wow factor. Maybe that’s what Food Addiction can be rightly defined as.

We walked into the PDR room at Altitude to savor the “Inspire Me Chef” menu being recreated by Chef Yogender Pal and his team. The menu handed out to us was intriguing and had me excited right from the first glance. Of course the 8 hour braised Pork Belly on the menu might have had a lot do with the afore mentioned happiness.

An Amuse Bouche of Chocolate Macaroon with Chicken Pate #aboutlastnight

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We started off with a Clear Mushroom Tea soup. The robust flavor of the mushrooms gave a lovely flavor to the earthy broth. It was the Mushroom Ketchup Dumpling at the bottom which was a bit too sweet for my liking. After all this was an experimental menu and I was open to all possibilities.

Inspire Me Chef (1)

Among the appetizers were Vine Ripened Tomatoes with a homemade Buffalo Curd. It’s so incredible how much a freshly churned Buffalo Curd do magic to the flavor and aroma of a dish. Next up was the Crisp Chicken Leg on a bed of shrimp and bacon rice with a soya broth. This particular dish was a very Asian take on the Chicken and Rice served with a soya broth as street food across Singapore, Malaysia and Vietnam. The crispy skin atop the Chicken Leg was just wonderful.

Inspire Me Chef (5)

Inspire Me Chef (4)

This is the point when the dining at Marriott took a whole another turn. I’ve had the chance to have numerous conversations with Chef Yogii and have known of his inspired dishes from Massimo Bottura to Manish Mehrotra which has been showcased in many of the dishes he puts up. And if you’ve ever had the chance to dine at Marriott, which you definitely should then you’d definitely notice the use of carnations bringing out the pop in color in the dish.

The Tomato and Cheese Tortellini was just what you’d expect but the stunner was the Rocket Pesto spread across the plate. A slice of the Tortellini with a dash of the pesto was delicious. Among the mains that I were sunning was the 8 Hour Braised Pork Belly. Now for a pork belly which has been braised for so long, that too finished off with a Jaggery Tamarind Glaze, there would be little things which can go wrong. The Glaze on top the Pork Belly especially had a nice sweet and sour touch of to it complementing it perfectly.

The tomato and cream cheese tortellini with a lovely rocket pesto

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Chef Ratheesh is a master craftsman when it comes to dessert. If you’ve had the chance to encounter having any of his fine work of arts that he displays at Marriott Hyderabad, you’d know of the elegance and finesse in his creations that I’m talking about. Titled “The Earth” he dessert was just beautiful arranged on the plate. Soon as you remove the top off you’d find Citrus Vanilla Mousseline, Sour Cherry Compote and Chocolate Soil with a hint of perfume.

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The Inspire Me Chef menu is one which should be high on your radar. The menu changes every Saturday and with Chef Yogi and his team, be sure to know that you’re going to get the best possible food.

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Sunday Brunches have been a must for us. Waking up late on a Sunday, brushing off the Saturday night party off you and heading on out for a perfect Brunch. That’s our idea of a perfect Sunday Brunch. I’ve been a regular at the Sunday Brunches hosted at Prego in Westin Mindspace. It was great to know that they’ve now revamped their brunch to include more options in grills along with fun activities.

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Prego Brunch (7)

As I took a quick look through the spread, I couldn’t help but notice the decadent Ricotta Cheesecake right from the start. Turning away, I set my mind for later to anyhow get back to that. The Grills were the best way to start off a lazy Sunday. The Steak had been cooked Medium Rare as requested and the Jumbo Sea Prawns were quite enticing.

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I loved the Artichokes in the Salad counter. There was quite an array of dips to accompany the choice of dishes but it was the homemade cheese from Coorg which I thoroughly relished. Pizzas and Pasta options from choice of toppings and types rounded off the main course. The exciting part of the new revamped brunch at Prego is the personal interaction with the Chefs as they serve out food to the customers grooving to Italian tunes. Chefs have been the rockstars behind the kitchen and I liked the way at Prego giving them a fun time interacting with the people they serve.

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I was back for the Ricotta Cheesecake as spotted earlier and true to say was absolutely delicious. The soufflé was another highlight which I don’t think any other brunch serves fresh as part of the menu. Ending off the brunch with a lovely scoop of homemade gelatos, the brunch at Prego is one that I thoroughly enjoyed.

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Below is a Live Video of the celebrations at Prego during the Sunday Brunch.


Revamped Brunch At Prego

Prego, Westin Raheja Mindspace

Posted by Ashis Nayak on Sunday, 5 February 2017

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It was just a couple of months back that I was working closely with Chef Rakesh and Chef Srikanth of Kangan, Westin Raheja Mindspace for an article about the secrets of the Tandoor. The article was to be published in the Premier Starwood Online Magazine Momentum Travel. It was then that I was totally intrigued with the immense knowledge that Chef Rakesh had to share. You come across people in the hospitality industry who teach their trade and then there is the second kind. The kind of Chef who live and breathe their passion of food and Chef Rakesh belonged to this latter kind. More about the Secrets of the Tandoor can be read in the attached hyperlink.

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Nawabs & Nizams, Kangan (6)

Nawabs & Nizams, Kangan (3)

With an invite for the Nawabs and Nizams festival, I was quite excited to catch up with the astounding dishes that the Chefs at Kangan were to put up. Starting with a marvelous soup of Shorba-e-Barkhus which had tinge of spiciness and refreshing aroma of mint in the lamb trotter soup. It was the Starters which were the highlights.

Nawabs & Nizams, Kangan (9)

There were the succulent Kakori Kebabs which were so soft that they literally melted in the mouth. I quite liked that they’d kept with the tradition of serving the Kakori Kebabs with the Sheermals on the side as was the norm during the times. The Murgh Angare Tikka came along with a beautiful marination of the chicken on skewers in a whole lot of spices with bay leaves,mace, fenugreek leaves and chilies among others.

Nawabs & Nizams, Kangan (8)

The one dish which quite left me puzzled and quite new too have experienced was the Ande ki Nazakat. It wasn’t just your usual eggs but egg whites which had been beaten, frozen and then cut into cubes. These cubes of eggs were then marinated in Indian Spices and then cooked in the tandoor.I can so imagine how hard it’d be to work a tandoor in such a case when cooking a egg in it. With the temperatures of the Tandoor reaching quite high, it takes a master to gauge the perfect cooking time o the eggs which would be just about a couple of minutes. In the end when served at our tables, it’s resemble more as cubes of Paneer than eggs.

Nawabs & Nizams, Kangan (7)

The Tawa Machli which was served on our plates next had a bit of tanginess of lemon juice beautifully accentuated with a crush of curry leaves and spices. Among the vegetarian starters was the Hara Channa Aur Shakarkhand ki Tikki made of green chickpeas and sweet potatoes. The Mushroom Galawati rounded off our appetizers for the night as we took a short break for the main course.

Nawabs & Nizams, Kangan (10)

Nawabs & Nizams, Kangan (11)

A while had passed and over some lovely conversations across the table, it was time for the main course. The Phaldari Kofta was a raw banana dumpling dish bringing with it the perfect balance in the gravy with sweetness from the cashews and sourness from the yogurt. It went well with the Naans served on the table. Also unique to the festival was the Dum ki Dhuli, which was white gram dal tempered with an exquisite aroma of onions and garlic.

Nawabs & Nizams, Kangan (15)

Nawabs & Nizams, Kangan (14)

My favorite among the main course was the Gosht Badami which had been cooked in dum in a pot. The lamb morsels were so tender and soon as our server opened up the lid, out wafted a smoke resplendent of cloves. Also among the main courses for the night were some beautiful dishes like the Murgh Rizala, Bater Mussalam and Dum Aloo Bharwan.

Nawabs & Nizams, Kangan (13)

Considering that the festival was showcasing both the best of Awadh and Hyderabad, the difference between the two princely states Biryani was a must. So along came the Awadhi Style Murgh Biryani and the Nizami Mutton Biryani. Talk about favoritism but I’m mostly inclined to the Nizami Style of Biryani than the Lucknowi version of the Biryani.

Nawabs & Nizams, Kangan (1)

The night ended with a platter of splendid desserts. The Shahi Khubani Tukda was an unique attempt at bridging the gap between Awadh and Hyderabad with the sandwiching of the Shahi Tukda and Khubani ka Meetha. The apricots had been made into a compote placed between sweetened bread and topped off generously with reduced milk. The Yaquti was my favorite among the desserts which was a pudding made with white lentils.

Nawabs & Nizams, Kangan (2)

The Nawabs and Nizams Food Festival is on till 28th January 2017 at Kangan, Westin Hyderabad Raheja Mindspace for dinners.

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There was a time when food focused on flavors rather than each chef throwing in their Masala mix when it came to Indian food. A time which focused on the food rather than the fancy plating on shiny new gadgets. With Rivaayat now it’s third edition,it was time to bring back soul food. I’ve been a big fan of the Rivaayat food festival that Trident Hyderabad hosts every year. The reviews of 2016 and 2015 editions can be read in the attached links.

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For our readers who’ve visited Kanak during the Rivaayat festival would be pleased to know that most of the appreciated dished do continue to feature on the menu. But the ones we’ll take a look around in this post is of new dishes introduced.

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We started off our dinner with the Khumb ki Galavat which had been beautifully done. I swear it’d be difficult not to appreciate a Galawati Kebab made of Mushrooms when they can be on the same par with the non-vegetarian version. The Aloo Kachalu had tempered potatoes and colocasia (arbi) with sweet and tangy chutney.

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Now the time was to delve into the non-vegetarian starters with the Khatti Kairi ka Rampuri Jhinga and Lagan ki Boti. The cooking of the prawns owe their recipes back to Rampur where the marination was both with yogurt and raw mango.You’d think that a mix of yogurt and raw mango would increase the sourness of the prawns but not so. In fact they’d been so perfectly balanced that you’d get only a bit of the sourness at the back of the palate.

The new Rivaayat menu has put a bit more of a focus on new dishes in this edition with the introduction of the Lagan ki Boti. Truly loved the tempering of the spices along with the onions until dark brown. So along with the hint of sweetness of the onions you get delectable chunks of meat to savor on.

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The main course was elaborate with our table featuring quite a dishes from the North and Eastern sides of India. Trust me when I say that if you do miss your home dal and want to savor some of it, cooked exactly how it’s done in most North Indian homes. Then head over to Kanak in Trident Hyderabad. It’s the no-frills, dialed down in spices and perfectly awesome with Puran Singh ke Dhaba wali Chicken Curry and Rice.

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Considering that it’s still winters in some parts of the country yet, so time for Makai Roti with Sarson ka Saag. The Sarson ka saag was absolutely brilliant with another simplistic and yet rustic Baingan ka Bharta.

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The dinner ended with a truly content meal and desserts to look forward to. In the dessert section we tried the Dry Fruit Halwa and Gulab Phirnee with the phirnee being a favorite of mine among the two.

Rivayaat 3 (1)

The new edition of Rivayaat is on in the evenings at Kanak from January 15th to 25th 2017 for dinners. It’s Indian traditional cuisine that you’d not want to miss.


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I vividly recollect my childhood days being spent outdoors. Cycling to school and tuition along with friends and stopping by to purchase Phantom Cigarettes. Yeah, Phantom Cigarettes played a big part while growing up as we sat by the river bed, our cycles on the side and acted out movies scenes with the sweet cigarettes in our mouth.

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Kid's Themed Brunch - Amara (8)

Then along came the luxury of Magic Pops. Magic Pops were a bit of a luxury because they were a few rupees costlier than the daily pocket money which was handed out. So these could be purchased only when I went shopping with my mom. The nostalgia of having them pop in the mouth soon as you put them in. Those were days which have now given way to the Cadbury’s and the Bournville’s of today.

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Kid's Themed Brunch - Amara (11)

Thankfully, the Kid’s themed Saturday Brunch at Amara brought back a tide of memories of those glorious times. The thought to having to spend your school money to buy samosas from the stall beside the school, Kathi Rolls and Pakodas. The Brunch featured a lot of dishes like Chaats, Masala Papads and the likes. It was like a pure reminiscence of the times spent while growing up.

Kid's Themed Brunch - Amara (10)

The live Maggi and Pav Bhaji Station was a delight. The Maggi could be ordered in any style you wanted it, be it Nainital, spicy Andhra way or an absolutely new way of cooking Maggi just the way you like it. I also adored the Keema in the Main Course which was absolutely perfect with a buttered pav.

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The Dessert section was the “Trump Card” of the brunch though. The desserts had been modelled in the theme of Cards we used to play. For people who’ve spent quite a large part of their adolescence playing with WWE or Cricket cards would understand the joy of trying to win over the other person’s cards by using the Trump Cards. Also neatly spread out were sachets of Magic Pops, Boxes of Phantom Cigarettes and Poppins. There were also Muffin Burgers. Jujubes, Waffles among the dessert section which would definitely get the kid out in you.

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Kid's Themed Brunch - Amara (6)


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For the people who’ve met me, know of my absolute love for Beer. There are wine enthusiasts, Single Malt Aficionados and then there’s me who considers himself a huge lover of Beer. From going off in talks about the intricacies of Beer to explaining to people about the different kinds. My love for Beer can be seen on my wall, where I proudly display my Beer Crown Collection on a plaque of the different kinds of Beer that I’ve had during my travels.

So you should be able to understand my elation of when the State Govt. of Telengana allowed for Microbreweries to be set up in Hyderabad. This was a first step which was going to change the Beer drinking culture in the state. Now it’s been more than 3 months with 4 breweries having already opened their doors and many more opening in the next few months. In this post we shall take a look as to how the 4 breweries have fared.

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HyLife Brewing Company – The first Microbrewery to open it’s doors was HyLife. The moment you walk in to Hylife, the space is absolutely massive and lots of room to take a seating of your choice while you gulped a cold one. The first week of it’s launch, I truly liked the Lager (Drunken Monk) and Wheat (James Blonde). It was perfectly matured and had all the makings of a great beer. But it’s been a downhill from there. At no moment of time, they have any of the beers of tap available and also the food choices on the menu are terrible.

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Prost Brew Pub – Prost had opened it’s doors first in Bangalore and finally now in Hyderabad. Located on the Jubilee Road No 45 stretch, it’s an exquisite property. From outdoor seating to lively indoors, Prost has got it all. The Brews at Prost have also been consistent. Prost is probably the only Microbrewery to have Stout available most of the time. The Wheat Beer is best among the 4 breweries as of now but the Apple Cider falls way short than intended. Prost is strongest in it’s huge choices in food that it serves. From the Bacon Wrapped Prawns, truly good pizzas and Kerala Style Beef. The food at Prost pairs great with the Beer that they serve.

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Over The Moon – To be honest, I had been a bit skeptical of how the Brew Pub at OTM (as it’s affectionately called) would turn out. But it had to chew my own words in this regard, coz this for me is probably the best Micro Brewery in Hyderabad right now. The Ales are beautifully crafted (Both the American and Amber). The German Hefeweizen is the stuff of legends. The Stout though at OTM isn’t heavy and will be liked by light beer drinkers. I much prefer my Stout with a heavy body and loads of flavor unlike the one at OTM. The White High (Belgian Wheat) too is amazing and do request a slice of orange in the Wheat to bring out all of it’s robustness.

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Zero40 Brewing – The newest entrant into the Micro-Brewery scene is Zero40 Brewing in Rd. No 10, Jubilee Hills. They are fairly new and the beers still do need a bit of time to mature. The names of the Beers are catchy and the food menu is beautifully crafted. I liked the flavors in The Ex (IPA) but it still needed a bit more of the crispness which comes with maturity. Considering that no other Brewery has brewed an IPA till now, this is a first and they’ve done a good job with it. They also serve a pretty decent Robust Porter.

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The brewery scene is still picking up in the city which sure is going to change for the better in the coming months once the new entrants come in. There’s Olive Bistro and Heart Cup too which shall be launching there’s too in the near future. Tell us in the comments of the best ones that you’ve enjoyed among the four Micro-Breweries.

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