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With Chefs nowadays willing to experiment a lot more than earlier, the many other regional cuisines of India are now getting their due. I’ve always been an exponent of the richness of Odia cuisine and extolled of it’s many nuances. But sadly the Odia food was always relegated within the borders.

Odia Food Festival 1

You’d find Odia chefs all over India in literally every kitchen, yet they’d be cooking everything else other than their own food. For a cuisine which has been always compared and termed similar to Bengali, it’s great to see chefs finally it’s due.

Odia Food Festival 4

And I must say Chef Amit Dash has done one fabulous job. It isn’t just the regular dishes which were already known like the Pakhala and Chenna Poda which made it to the buffet but also the ones from Western and Southern Odisha too. He has done his research by bringing in such richness of food heritage to a food festival.

Odia Food Festival 2

I was very happy to see the Pakhala Live Counter. I was pleasantly surprised when there was a comment that it’s a poor man’s food. The Pakhala is a meal in itself, a one bowl meal of sorts. Much like the Ramens, Thukpas and the likes, the Pakhala packs itself in a single bowl. The accompaniments do a great job to enhance the taste but aren’t specifically necessary. That’s the beauty of the fermented rice dish.

The other dish which completely stunned me at the buffet was Mudi Mangsho, a typical wedding/tribal dish from Balasore. In originality the puffed rice is tossed over with fresh produce and mutton kassa of sorts to make a beautiful and enticing dish. It’s like Jhalmudi (Bhelpuri) had a non-vegetarian cousin.

The main course paid homage to the rich non-vegetarian heritage of the state while also showcasing it’s temple food. Many of Odia food have their origins from the numerous temples which dot the state. The Jaganath Temple, Puri has been instrumental in changing the desserts in India. The Dalma was there and so was the Kanika. But my happiness was unmatched when it comes to the Chilika Crabs.

My grandmom was born in and around Chilika, so whenever we had relatives visiting. There would be a huge basket of fresh crabs which came alongside them. Chilika Crabs for me literally define the term ‘Foodgasm’. And Chef Amit Dash cooked it perfectly. Happy was I breaking away at the claws and mixing along the runny gravy with plain white rice.

Odia Food Festival 3

Does the Odia Food Festival at Feast, Sheraton do a great job at showcasing the food of Odisha? It’ll be a resounding Yes from my end. With Chef Amit Dash at the helm it couldn’t have been any better. And also did I mention the dessert section is just huge.

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The Odia Food Festival is part of the buffet at Feast, Sheraton Hyderabad.

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I’m a self-confessed Beer lover and don’t mind having a chilled pint to beat this summer heat. A beer in mind needs a burger on the other. And lo and behold the setting the Beer, BBQ and Burger festival was born. Sheraton Hyderabad has been constantly coming up with a variety of changes as part of it’s menu at Feast and the Burger and BBQ is yet another amazing addition.

Beer Burgers And BBQ

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The Burgers and BBQ are part of it’s regular buffet menu and one is spoiled for choice with the varied menu. Among the vegetarian Burgers are Spiced Beans Rancher, Sun-dried tomatoes & Basil white bean burger and Soya ginger infused tofu. The sun dried tomatoes and basil was the pick of the lot with the sourness of the sun dried tomatoes and freshness of the basil shining through.

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Burgers (2)

But what’s a burger without meat. I mean it’s okay to have vegetarian options when it comes to Burgers but meat is where a true Burger shines through. The Louisiana style fried chicken slammers, Chicago style pulled pork grinder, Nizami spicy Lamb and fajita chicken & lemon garlic burgers wrap up the non-vegetarian options. We were hugely partial to the Nizami style spicy lamb burger and it was smoothly washed down with a chilled beer in hand.

Burgers (1)

The Barbeque were an absolute delight with the Lamb Chops having been perfectly made. The BBQ come with a huge range of option of marinade to choose from with the chefs willing to dish your choice of meat with the particular marinades. My choices would be a combining Chicken with the Jerk seasoning, lamb chops in smoked BBQ or a beautifully done fish steak in basil pesto lime.

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The Burger, BBQ and Beer festival is the perfect menu to unwind with friends and family. The burgers are all beautifully handcrafted and the barbeque delectably done. The festival is one till the 26th of April 2016 at Feast.

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I remember my first Yum cha experience at Singapore. In middle of China town, was a small restaurant called Yum Cha where lunch would be buzzing with people to experience Yum Cha. Unlimited 40 varieties of dimsums and pork buns served on trolleys with hot tea. I can still distinguishingly remember  the jingle of the bell of the trolley as the Dim Sum lady passed by.My favorite was of course Char Siu Bao (barbequed pork buns ) and Xiā jiǎo (crystal clear shrimp dim sums).

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Over the years, Bao and dimsums went on to become comfort food and Sheraton Hyderabad gave us the perfect opportunity to try the Yum Cha experience right here at Inazia. Chef Ninja ensures the Asian flavors are intact and brings out the unique authentic flavors right here in Hyderabad. Inazia offered variety of Yum Cha on your table and as their tagline simply put it across as “A whole lot of Yum and a little bit of Cha”.

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We decided to sample our all-time favorite and started with Chun Guen. These fried spring rolls with vegetable and glass noodle were crispy and with a little dip of the sweet chilli and they were the most wanted dish on the table already. We moved on to bok choy which again was cabbage with oyster sauce. We then moved on to Ji Rou Shao Mai, a simple steamed chicken dumpling.

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They also have an option of set menu along with dimsums and we started with hot and sour soup. Although I personally hate the spicy hot soups, these were balanced flavors and I managed to finish my bowl. If you love the flavor of the sea, do try the zicai danhua tang which is seaweed and egg soup.

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For main course, we had the sichuan qiang chao ju ting. The stir fried chicken was served in sichuan sauce and complemented shu cai chao main which is stir fried noodles with vegetable with a generous helping of garlic. The ever famous x.o. chao fried rice with shrimp can be accompanied with you zha ta yu, a fried fish dish made with a base of chilli sauce.

The lunch ended with tian mi mi. These decadent homemade crispy honey noodles with a side of ice-cream makes for a great palate cleanser after a superb meal.

Yum Cha Food Festival At Inazia (3)

You can choose from 7 varieties and get 12 (3 varieties) starting at Rs. 750++ or the set menu at Rs. 1600++.

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I’ve been going to Sheraton right from the time they converted from the earlier Regenta:One. They’ve been constantly innovating and coming up with new and more importantly niche concepts. They have now launched their specialty restaurants Inazia and Chime, and I must say they fit right into the Sheraton aura.

Inazia And Chime

Firstly there was no mistaking that Inazia and Chime are two different thoughtfully conceptualized places. There is no mixing both of them and each carries it’s own significant individuality. They might share the same walkway but each carries a soul of it’s own. Chime is where the action kicked off for the night. A slow-beat fluorescent ambient lighting reflected off the tastefully hung bells covers Chime. A deft hand swishes behind the bar as artistically created drinks are passed on to the tables. Yep, that was Ami Shroff whom we’ve followed quite a bit on her Facebook page and I finally got a chance to try out her amazing concocted drinks.

Chime

Ami Shroff

The Bok Choy Martini and Wasabi Martini were purely marvelous. But it was the Bell Pepper Martini which got me hooked. Served in colorful bell peppers, you catch a whiff of the bell pepper as you take a sip of the drinks which elevates the experience. We started with our appetizers at Chime which made for a great amalgamation with the drinks being made by Ami.

Wasabi MartiniBell Pepper MartiniBok Choy Martini

The Batter Fried Tempura Vegetables and Steamed Crystal Shrimp Dumplings were well complimented with the drinks. The Crispy Fragrant Duck was my favorite though among the appetizers. I think it was the side serving of homemade-Hoisin Sauce which lent it the much needed wow factor.

Steamed Crystal Shrimp Dumpling

Chicken Satay With Peanut Sauce

As the evening progressed, I moved on to Inazia. Inazia is managed by international Chef Ninja Suksamai. She carries with her a vast experience about Chinese, Thai, Vietnamese and Japanese cooking. Chinese Tea was served alongside meals which worked as a great palette cleanser among courses. Beginning the Asian food journey at Inazia were with the salads. The Prawns Salad was rich on flavors with a fragrant dressing of lemongrass and mint. It was fresh and the glass noodles used in the salad made it absolutely delectable. The Shredded Raw Papaya Salad or Som Tam was good but it needed a little bit of acidity with the bird chilis giving a real spicy hit.

Inazia

Chinese Tea

Salads

The Chicken Mild Coconut Soup had a delightful essence of galangal and kaffir lime. The veggies were aplenty in the soup but it’s quite a rustic soup. The coconut was not overpowering as I’d expected and I actually enjoyed a soup quite a lot after so long.

Moving on to the main course, we started off with the California Crab Meat Rolls. It had been neatly packed with avocado with a topping of flying fish roe. After quite an appetizing soup and starters, the main course did bring out the efficiency of a newly-opened kitchen. Chef Ninja’s prowess behind the kitchen was evident in the Thai Green Curry. This simple dish can be quite hard to create with all the flavors intact and with just sticky rice it was fabulous.

Stir Fried Deep Fried Shell Crab

California Crab Meat Rolls

Thai Green Curry

Inazia and Chime aren’t just another Asian place looking to a make a mark. Right from the drinks to the food, they’re pushing the boundaries in getting authentic Asian and Oriental food. And with Ami and Chef Ninja, they’ve sure been off to a great start. I’m definitely going to be around more to savor the food and drinks.

Green Tea Ice Cream

And to end the review of Inazia with this mesmerizing video of Ami Shroff.

 

InAzia Chime - Sheraton Hyderabad Hotel Menu, Reviews, Photos, Location and Info - Zomato

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It’s been a few months since Sheraton opened it’s doors in Hyderabad. I remember the tour that the guys at Sheraton took us around to see their upcoming InAzia and Chime. Trust us you guys, there is a real beauty being built behind those closed doors. And once the concept of InAzia, a lounge which transforms to a club by the night is done, it sure will be the most happening place to be at.

Mirch Mumtaz

As with the hotel, the food at Feast too is on a transformation phase and with each visit, there is something new to offer. The ongoing Roast and Reds food festival shows promise. It’s a beginning of a journey for Feast itself. Soon as you walk in through the doors of Sheraton at Gachibowli, Feast lies on your immediate left with lots of options on the food spread. The Farmer’s Market Brunch at Feast is a one of a kind brunch to take place in the city, where you can shop and dine at the same time.

Tandoori Veg PLlatter

The menu for the Roast and Reds Food Festival shows so much promise. It’s an eclectic mix of continental, Indian and Chinese take on roast. A look at the Indian section and you have options with lots of variety. Trust me, they will not leave you disappointed if you’re a meat lover. Firstly let me start off with a little bit for the vegetarians. The Tandoori Veg platter might sound a little meh in terms of name but wait till you get the spice hit off the Hare Mutter ki Shammi. Lately vegetarian food seems to be attracting me a lot and I ain’t complaining with such variety of options. The stuffed mushrooms were polished off within seconds and for a hard-core meat eater, the Magaj broccoli needed a little bit of convincing for me to eat.

Chicken Keftas

Lamb Chops

Now over to some real food i.e Meat. Galauti Kebabs are hard for me to resist. Extremely soft minced meat with the apt amount of spices and a bit of polish of the garam masala to give the spice hit. Ohh, they were perfect. The Dohara Seekh Kebabs were good too, but they had a hard time following up after the Galauti Kebabs to tantalize my taste-buds.

Sour Dough Wrapped Prawn with Paprika Aioli

Pork Chop with Burnt Pineapple Glaze

Being an Asian-food aficionado, it was hard controlling my smile once the sour dough wrapped prawns and Indonesian Roast Duck arrived. The prawns were brilliantly marinated in fresh basil and deep friend. All it needed was a dash of lime and a dunk into the paprika aioli. The duck needed a little bit of marination to seep in but was alright. The Lemongrass Grilled Chicken plated like lollipops on a shoot of lemongrass carried loads of flavor of the lemongrass but it wasn’t overpowering.

Lemongrass Chicken

Indonesian Roast Duck

The next dish to come out of the kitchen at Feast, Sheraton needs a little bit of drum-roll before it reaches the table. Once a wise man said that if nothing is going right, add a little bit of barbeque to your life. That’s why we have the barbeque to uplift everything to a level of delicious. The chicken wings had been extensively marinated in barbeque through the night, with the sauce taking every chance to seep inside. It’s then roasted in the oven and what I had was heavenly.

Asian Prawns

Asian Main Course

There were also the Chicken Shish Taouk, Lamb and Chicken Keftas on the menu of Roast and Reds food festival. If you’re a meat lover, then this definitely warrants a drop-by. And if you’re not, the drop in to be converted into one.

Turkish Keftas

Kashmiri Gosht with Kesari Pulao

Address : Sheraton Hyderabad Hotel, 115/1, ISB Road, Financial District, Nanakramguda, Gachibowli, Hyderabad
Phone : 040 49251111

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