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The newest property of ITC Hotels, doesn’t just redefine luxury, it ups the swankiness meter and yet stays true to the #ReponsibleLuxury theme. I walked through the doors of ITC Kohenur to be wowed by the chandeliers and a massive lobby. There is the elegantly done Peacock Bar on the left, the Golkonda Pavilion in the center and the receotion on the right with a massive chandelier made of lac bangles hanging right above.

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ITC Kohenur

The place oozes the Nizami charm and yet still incorporates the modern touch. My room was truly splendid. Each of the settings of the room can be controlled using an iPad. But I will have to definitely talk about the Pillow Menu. I’ve stayed at many hotels across the world but it’s simple thoughts like this which make a Hotel truly spectacular. The ITC Kohenur, surrounded by the Durgan Cheruvu from all sides is an engineering marvel. A true kohenur in ITC’s and Hyderabad’s crown.

ITC Kohenur Room

ITC Kohenur Room

Peacock Bar

Peacock Bar

Dum Pukht Begum:

With the ITC Kohenur, comes the ITC Hotel’s most famous restaurant, the Dum Pukht. There was a time when a person had walked up to me and said ‘Indian food is truly hard to photograph and make appealing.’ Well you haven’t been to the Dum Pukht then. The massive ceilings, the menu, the aroma of Indian food, the Dum Pukht Begum is a restaurant par excellence.

Dum Pukht Begum

Dum Pukht Begum

 

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I will have to talk about the Kakori Kebabs that I had at Dum Pukht Begum. The softest, exquisitely delicious and melt in mouth. I was left short of words for a minute or two and so were the others at my table. They absolutely melted away in my mouth and yet the spices didn’t overpower the meat.

Gucchi Pulao Dum Pukht Begum

The Dum Pukht Begum also incorporates Hyderabadi dishes into the original Dum Pukht menu. The Mahi Qaliya, Chowgra and Dum ka Murgh which you wouldn’t find in most places in the city have been proudly showcased.

Dum Pukht Begum

But that has always been the beauty of the Dum Pukhts across the ITC Hotel properties that I’ve dined at. Each of the dishes served stay tuned to the authenticity and have been well researched.

Golkonda Pavilion:

The ITC Kakatiya has it’s Deccan Pavilion while the ITC Kohenur has the Golkonda Pavilion. It’s only fitting to have named it as the Golkonda Pavilion as the Golkonda mines was where the world famous Kohinoor diamond was unearthed. Like I said, every aspect of the ITC Kohenur has a story to tell.

Golkonda Pavilion

ITC Kohenur Breakfast

Golkonda Pavilion

Post a great sleep, I had a wonderful Sunbeam Coffee at the Golkonda Coffee. ITC has invested heavily to bring forth specialty coffees with their Sunbeam range of which I’m a great fan, favorite being the Panagiri roast.

Croissant For Breakfast

Ottimo & Sky Bar:

Ottimo is their Italian specialty restaurant which opens up to the beautifully designed Sky Bar. They both have yet to launch but I can already feel them both being the talking point in whole of Indian. It’s modern, it’s suave and most importantly it’s chic. Imagine sitting at the Sky Bar, overlooking the Hyderabad skyline while sipping on cocktails. The view can’t get any better than this.

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The ITC Kohenur is a ‘gem’. The beauty and effort put into designing the ITC Kohenur sings in it’s pathways and corridors. We might not have the Kohinoor yet, but we do have a Kohenur.

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The past few years have been interesting when it comes to food industry. Chefs have started to concentrate more on ingredients and restaurants focus more on the eating habits. The same change process could be seen in the new menu being showcased at Pavilion, ITC Kakatiya.

The ITC Kakatiya is a premier property in Begumpet which has just completed 21 Year Anniversary. Pavilion at the ITC Kakatiya changes it’s menu every 2 years and this time around they’ve adopted a the healthier menu for the holistic wellbeing. With the ITC Hotels following the ‘Choose Wisely’ Program by WWF, the new menu had been re-designed as per the ‘Choose Wisely’ guidelines.

The focus of the menu has been on the freshness of flavors and clean eating of Sattva and Swasthya, a direction that quite a lot of restaurants have been inclining towards lately. The new menu carries local and international flavors that are curated with locally sourced ingredients, rarely used grains. This also provides the local dishes with a touch of modernity.

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The lunch started with a spectacular Burrata with Anise Poached Pears. This was beautifully accompanied with currant celery pistou and rucola leaves. Burrata is not easily available in Hyderabad and Chef informed us that it was sourced from Bangalore. The burrata cut in the center gave the rich tasting creamy taste and went well with the celery pistou. This is definitely one of the signature “Best of Pavilion” dishes and is must try.

ITC Kakatiya New Winter Menu 2016 (3)

We then moved on to fresh soups from the tureen. The Singaporean Laksa again is one of the signature dishes that can be a complete comfort meal. The Shrimp, fish and chicken provide enough meaty flavors and the coconut broth accompanied with rice noodles brought back our journey to the Asian cities we’ve been in the past.

ITC Kakatiya New Winter Menu 2016 (1)

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The Chicken Katsu Burger and Lamb Rib and Broad Tagine is another of my favorite dishes here. First, these dishes are not available at any restaurant in Hyderabad and the taste is bang on. The Tagine with mint couscous provides the much needed texture to the dish.

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We do suggest you to definitely try the local cuisine that are specially curated by Chefs to give you the authentic taste of the Hyderabadi Khaana. The Tarkari ki Luqmi gives a rich taste to the evening snack that we have all loved in Hyderabad. The soft melt in the mouth Shikhampuri Kebab added a spark to the meal. Do also try the favorite combo of Kaddu ka Dalcha and Baghara Khana which is absolute comfort food for the soul. You can end your Hyderabadi treat with Tarkari Biryani or Kacche Gosht ki Biryani that’s cooked with succulent pieces of meat that’s gives off the perfect flavor.

ITC Kakatiya New Winter Menu 2016 (5)

The dessert was the much need closure to the amazing meal we’d been eating so far. The dessert can sometimes make or break the entire course of the meal for us. The Crème Brulee was served with apricot fig biscotti and served with mono floral litchi honey and lime elixir. Chef informed us that the honey was specially flavored by feeding the bees only litchi flowers and hence there was a distinct litchi taste.

ITC Kakatiya New Winter Menu 2016 (2)

We were in for a surprise when the Pavilion Chocolate Fudge with the jaggery caramel sauce was kept on the table. It looked like a piece of an art on a platter which only an artist can recreate. The soft fudge doused with the jaggery caramel sauce was heaven in a bite. The Vanilla bean ice cream can be used to cut through the sweetness of the caramel sauce but I’d definitely have shot of that sauce to end almost every meal.

ITC Kakatiya New Winter Menu 2016 (4)

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