Taj Krishna with its distinct charm and beautiful landscaping is one of the finest hotels in Hyderabad. Each of the restaurants have their own unique identity and are more often known as the dining destinations of the city.
Firdaus – the fine dining specialty restaurant at Taj Krishna is a one stop destination to savor the essence of Indian cuisine. Was happy to have been invited for a preview of the “Best of Bengal” food promotion where Chef Santu from The Gateway Hotel, Kolkata was flown in to curate the promotion.
Chef Santu has come up with an elaborate menu for the promotion that features some of the very popular Bengali delicacies as well as his own creations. The patrons can choose either a pre-plated thali or opt for a-la-carte.
Started off with the nuanced, palate-tingling Beetnoon gandhraj lebu jol that was light, refreshing and perfect for the hot summer afternoon. Aam Porar Shorbot – the quintessential Bengali drink made with pulp of raw mango was another one on offer.
Bengali cuisine is one of the finest blends of non-vegetarian and vegetarian dishes. The wide range of appetizers that followed next were a true testimony of a pinch of tradition and a garnish of culture. The steaming hot Aloor Chop (potato croquettes) and Mochhar Chop (Banana Blossom Croquettes) with tangy kasundi relish was absolutely lip smacking. Postor Bora of Khus Khus Vada was the other vegetarian appetizer on offer.
Bengali Fish Fry, Chingri Machher Chop (prawn croquettes) and Murgir Chop (Chicken croquettes) were the non-vegetarian counterparts. Special mention to the Bhetki fish Fry – the beauty of this lies in the thick fillet of white fish coated in breadcrumbs and fried. The thin layer of crunchy breadcrumbs cannot hide the buttery fillet of Bhetki fish within, which flakes and dissolves in your mouth. Loved it!
Next up was steaming hot Luchi (flat bread with carom seeds) that I relished it with the spicy mutton curry aka Kosha Mangsho. This onion-ginger-garlic gravy with handsome portions of tomatoes, yogurt and mustard oil gives the dish the fiery uplift. I also relished the luchi with Bengali Dum Aloo – a spicer version when compared to its North Indian counterpart.
Palong Shaker Chorchori (mixed vegetables with spinach) and Aloo Jhinge Posto went well with the humble Ghee Baat. Although not an expert on Bengali cuisine, I could figure out how each of these dishes were simple, homely and yet extremely delicious. Bhetki Paturi and Malakari were some of the other mains on offer.
A Bengali meal is never complete without their lip-smacking desserts. The dessert platter on offer included Sondesh, Nolen Gurer Rosogolla, Mishit Doi and Nolen Gurer Ice cream. One look at these enticing desserts will not only melt your heart but your taste buds too.
The “Best of Bengal” promotion is on until 26th March and is priced at Rs 1600 ++ for veg and Rs 2000 ++ for non-veg.
Place: Firdaus, Taj Krishna Hyderabad
Adddress: Rd Number 1, Banjara Hills, Hyderabad, Telangana 500034, India
Phone: 040 – 66662323
Disclaimer: I was invited by Taj Krishna Hyderabad to review the Bengali Food Promotion at Firdaus, the opinions expressed in the review are Honest & Unbiased.