As I sat in the outdoor Alfresco dining of Taj Krishna, with a mellifluous song serenading in the background and a glass of scotch on ice in hand, I couldn’t help but ponder over winters. Well you see, we in Hyderabad don’t get the chill winds of Delhi or the absolute cool nights of Bangalore but yet associate winters with meat and a warm drink. I mean take the Hyderabadi cuisine itself for example, the Pathar ka Gosht, tikkas are absolute perfect accompaniments to a good whiskey. And that’s where the Friday BBQ nights in Taj Krishna come in.
The Grill and Barbeque nights are the perfect way to unwind with the start off the weekend. For a property which stand right in the middle of the city, the Alfresco does offer a quiet corner away from the sounds and noises, overlooking the majestic Taj Krishna. And if you’re a meat lover, then know that ‘you shalt not walketh away disappointed’.
The entire cooking station is divided into 3 primary sections. Starting off with the International Grills, I couldn’t have asked for a better spread with Barbecued Sticky Pork Ribs, Caribbean Jerk Chicken, Cajun Chicken Tenders being some of the few. The Seafood Grills is well-set too. Prawns, squid, octopus, mackerel and so much more to take your pick.
But if you’re a pork person then the sausages and bacon are going to be hard to resist. Frankfurters, Bratwurst and Nuremberg sausages were all good, but nothing can replace bacon. And with bacon, I mean the perfectly cooked, crunchy, a hint of smokiness kind. For the vegetarians the International Grills had herb cured mushrooms, caramelized garlic charred baby carrots among others.
Moving on to the next section was the Indian Grills. Considering that all your choices are made right on order, what I got on my plate each time were piping hot, fresh-made kebabs. The Lahsooni Murg Tikka had been marinated beautifully with garlic. The Gosht Shikampuri and Ajwaini Tawa Machli were cooked to perfection.
The Tepenyaki section turned out to be quite interesting. I love the fact that Taj Krishna, instead of adding the usual stir fry and Indo-Chinese to the Oriental menu actually gave a thought to going a bit Korean. The choices in the Tepenyaki included chicken, tenderloin, lamb and fish in your choice of sauce.
The hot buffet is small considering the large array of dishes in Grills and BBQ. But upon conversing with the chef, I could understand his chain of thought for this. The Hot buffet mostly comprises of vegetarian and is a rotating menu. The choices are kept vegetarian mostly to balance out the little tilt of the scale in favor of the non-veggies in grills. But I actually found it refreshing, taking it on a palate change between so many rounds of meat.
The Friday night Alfresco dining is paired with unlimited Chivas Regal (12 Yrs), Absolut and Merlot. Ending the night with a hot crepe, I couldn’t have asked for a better start to the weekend.