The restaurant Aish at the recently opened Park Hotel in Hyderabad, was designed by Tarun Tahiliani in elegant, muted colours. The restaurant’s cream and silver décor, creates the ideal ambience, writes Meera Prem Narain, for enjoying a refreshing glass of wine with the Hyderabadi and Andhra cuisine served there.
The menu features a variety of authentic dishes prepared from recipes painstakingly sourced from the old families of Hyderabad, as well as spicy Andhra dishes accompanied by a variety of chutneys that are typical of this cuisine. Highlights of the appetiser course included Shikampur Kebab, a Hyderabadi classic mutton kebab with a yoghurt centre, and Khajoor Paneer ke Dhol or mini cottage cheese croqettes, filled with spiced date relish and gongura chutney.
Haleem, the traditional pounded lamb cooked with broken wheat is a must from the main course while Subz Haleem is the Chef’s special vegetarian version. Dum ka Murgh or Hyderabadi chicken, ‘dum’ cooked with poppy seeds and almonds is another classic dish to try. There’s a veritable treasury of rotis or breads to accompany the main dishes plus an excellent Sufiani Pullao or chicken biryani cooked in cinnamon and cardamom flavoured milk.
The restaurant’s wine list is uniquely designed almost like a geography lesson with the wines marked on a map of each country indicating where they come from, which made selecting a wine much more fun. We started our lunch with a crisp Chardonnay from Albert Bichot followed by a Danzante Merlot, both of which paired beautifully with the food.
The excellent meal was rounded off with some unusual renditions of classic desserts such as kulfi with maple and walnut syrup and “Double ka Meetha”, or shahi tukra with chocolate. Each course came exquisitely presented in traditional Nizami style. All in all, it was truly an ‘aish’ experience!
How to Get There
The Park, Hyderabad
22, Raj Bhawan Road, Somajiguda,Hyderabad – 500082
T +91 040 23 45 6789 Ext 1500 M +91 9393992263 F +91 040 23 3310 10 W www.theparkhotels.com