Casbah, the newest baby of Westin is an extension of the 2nd floor terrace. Taking the entry off the second gate, a quick zoom up the lift and they open to a Moroccan-inspired Casbah. The décor is done in white hues with shades of blue giving it a very Mediterranean look. Having a very Greek influence, it’s reflected in the color palette, texture and materials used in the designing of the arches. It’s open on all ends and is absolutely beautiful to sit in on a breezy day and extremely relaxing.
Keeping in line with the theme, the food served here is Mediterranean. We were at Casbah on an exclusive invite to sample their menu. Considering that I had been there on the opening night of Casbah, I did know what to expect. I had been thoroughly impressed by the simple menu put forward by Chef Mukesh and Chef Rakesh at Casbah on the opening night and I couldn’t wait to try out the other delicacies on the menu.
It was a beautiful winter night and the night breeze was at it’s best. Starting off with a Fresh musk-melon frioska which was a lot fresh with generous amounts of mint. This was one night where I was in no hurry with my food. I guess Casbah’s environment made me feel that. It’s one of those places which relaxes you immediately and you just need to soak it all in.
We started off with the cold Mezze platter. Very few places get all the components of Mezze platter and Casbah did get every single detail right that night. The Hummus and Muhammara were brilliant with the pita breads. The Hummus with a light tanginess of the lemon juice and olive oil was one of the best I’ve had in a long time. The Labneh and Baba Ganoush was heavenly too. And especially kudos to getting the Baba Ganoush true to it’s roots with a light smoky flavor.
The menu at Casbah is small but well executed. I’ve always maintained that a short menu can sometimes do wonders for the guests than an elaborate one. Considering that Casbah sticks to the lounge concept, a two page menu was more than enough. The Chicken Souvlaki had been tossed in copious amounts of garlic and thyme. My favorite among the appetizers were the Chicken Sambousek and Kofte Kebab. Most of these dishes aren’t difficult to get right but it was the balance of flavors which struck the right chords. Paired with a good tazatski, the meat is rightfully balanced with the sourness of the condensed yogurt.
The Samak Harra had been delicately grilled with sumac, loads of garlic and pepper. The star among the dishes we had at Casbah, the stand-out had to be the Chicken Tagine. The stew was delightful and distinctive but it was the cous cous which stole my heart mainly. It was simple, packed with light flavor and exquisite.
Desserts is where Casbah’s other strengths lie. I’ve had the same desserts on two occasions at Casbah and they’ve maintained their consistency each time. The trio of Baklava is authentic and phyllo pastry is delicately made with a rich filling of walnuts, pistachios and other nuts. Even with the Umali, Casbah makes the pudding with puff pastry instead of succumbing to take the shorter route and using bread. And a rich rick double cream of top of Umali is sure to give you a dessert-high.
Casbah is artistic and sure worth the visit. It’s one of the few places in Hyderabad where you come out refreshed. Carrying with it a Mediterranean inspired décor, it’s going to leave you with a different view at sunset and another at night. The environment too goes a long way in making the Casbah experience even more enticing.
And they have some of the most beautiful chandeliers and lampshades hung around which add to the charm of Casbah.