Paying tribute to the State formation day, Mercure Hyderabad KCP has come up with a 15 day Telangana Food Promotion where Chef Vinay and his team promises to showcase some of the vibrant, traditional and delightful delicacies from various regions of the state of Telangana.
Was happy to have been invited for a preview yesterday where a wide array of delicacies were on offer. Cayenne – the all-day diner at Mercure was decorated in a way to reflect the local Telangana culture.
The Telangana region is quite arid and hence you’d see the influence of mainly lamb or chicken based dishes. Started off with Paya shorba also called Bokkala Shourva – a flavorful soup of lamb trotters. For the appetizers there was Kodi Fry & Chepa Fry in the non-veg and Mokka Jonna Garelu and Onion pakkoda in vegetarian which were good in their own different league.
There were also some authentic snacks & savories like Sarvapindi, Sakinalu, Murukulu etc which were not only healthy but high on taste too.
The mains included Nimakaya Saddi – one of the popular saddi cooked during the Bathukamma festival, Bhagara Annam, Tella Annam, Ulli Karam vonkaya, Mokka Jonna Vepudu, Pappu Charu, Mamidikaya Pappu, Kheema Karjam Vepudu, Voori Kodi Kura, Talakaya Kura & Miryalu Chaaru. Local produce like tamarind, mangoes & peanuts was quite evident in most of these dishes.
Special mention about the simple miryalu chaaru that was made by simmering tamarind pulp and then spiked with chilies, onions, sesame and cumin. I also loved Voori Kodi Kura, slow cooked chicken curry that went perfectly well with Bhagara Annam.
For desserts, there was a wide array of specialties like Sabudana Payasam that had a calming effect after all the flavorful spicy meal. Then there was Bhakshalu – a traditional sweetend stuffed chapatti that was prepared with channa dal & jaggery.
The festival is on every day for dinner until 15th June and will also feature some of the other delicacies like Vonkaya Pachi Pulusu (Traditional Telangana dish made of Brinjal), Dosakai Royalla Igguru (Sun melon Prawn Curry), Gongura Chicken Curry, Chinta chiguru Mamsam (Mutton Curry cooked with Tamarind Leaves), Mokka Jonna Vepudu (Babycorn fry) etc
Thumbs up to Chef Vinay and his entire team who have ensured that they bring alive the decades of culinary heritage of the state of Telangana.
Address: 6-3-551, Banjara Hills Main Road, Irram Manzil Colony, Somajiguda, Hyderabad, Telangana 500082
Phone: 040 6788 8888
Disclaimer: I was invited by the mangement of Mercure Hyderabad KCP to review the “Taste Of Telanga” promotion at Cayenne, the opinions expressed in the review are Honest & Unbiased.