The weather in Hyderabad is the most uncomfortable in May with summer at its peak. To avoid high-temperature, citizens normally prefer not to venture out much during this month. However, that has not deterred the restaurants to go ahead with some interesting food promotions. The Holy month of Ramzan, which has almost coincided with the calendar month of May has resulted in some interesting Iftar offerings from the food outlets. Apart from this, promotions celebrating Kababs, Qorma, and, North Indian Mughlai and Kashmiri food also dominate the events this month. A look at my picks from the food festivals during May in Hyderabad:
Andaz-E-Mughal at Chill and Terrace, Radisson Blu Plaza Hotel
The festival at Radisson Blu Banjara Hills brings dishes from the Mughlai cuisine, as well as a few from the Awadhi kitchen.
Thus, you have Delhi’s Nargisi Kofta and Paneer Pasanda, as well as Boti Kabab and Galouti Kabab from Lucknow.
Mausami Subz Seekh
The tent card menu for this a-la-carte festival has 16 items, and one must appreciate the choice of the dishes, as no 2 dishes are similar. Vegetarians can feast on Subz Shammi, Shahi Kaju Aloo and Navratan Korma. For dessert, try the special mango-based desserts which are part of a separate promotion here during May.
Venue: Chill and Terrace, Radisson Blu Plaza Hotel Hyderabad, Banjara Hills
Duration: All Through May (Lunch and Dinner)
Korma Bazaar at Kangan, The Westin, Hyderabad
Korma Bazar presents select delicacies from Nawabi (Awadhi) and Nizami cuisines. Chef Anshu, who has extensive experiences of the Nawabi cuisine at Lucknow, curates the festival with some interesting dishes.
Paneer and Palak Ke Batashe
Paneer and Palak Ke Batashe, Jhinga Benazir Tikka, and Nalli Nihari are some of the star items from the a-la-carte menu which also has dishes like Subz Shahi Shikampuri, Lagan Ke Bateyr and Bhopali Gosht Korma. And, of course, there is Hyderabadi Special Haleem and Subz Shahi Shikampuri from the Hyderabadi fare. Desserts include Semiya Ka Muzaffar and Paan Dalchini Ki Kulfi.
Venue: Kangan, The Westin Hyderabad Mindspace Hitech City
Duration: 7th May to 15th May (Only Dinner)
Ramadan Mubarak at Kebabs & Kurries, ITC Kakatiya
Ramadan Mubarak is a special menu at Kebabs & Curries which is being offered all through Ramzan. These Iftar special items are available only for dinner. Starting with Hyderabadi Marag and light and garlicky Himayati Shorba, the offerings move on to a select range of starters, like the hand-pounded Silbattey ki Shammi, Subz Seekh and Matar and Hari Mirch Ke Kabab. One of the main attractions is the mildly spiced Soya Haleem. Among the main courses, Dum Ka Murgh and especially the Tursh-E-Paneer (Cheese and Pomegranate Stuffed Paneer) are the dishes to go for.
Gucchi Pulav, where the mushrooms are stuffed with cheese is another interesting dish
Venue: Kebabs & Kurries, ITC Kakatiya, Begumpet
Duration: 5th May to 5th June (Dinner Only)
Flavours of The Mountains at Feast, Sheraton Hyderabad Hotel
Feast, the all-day dining restaurant at the Sheraton Hyderabad hosts Flavours of the Mountains, a festival presenting Garhwali cuisine. The festival tries to provide a glimpse of the authentic and aromatic food of the residents of Pauri and Tehri Garhwal, which forms an important part of the state of Uttarakhand. The menu features interesting dishes like Mooli Thechauni, Ghare Kukdi and Nettle Grass Kababs.
Venue: Feast, Sheraton Hotel Hyderabad
Duration: 15th May to 25th May (Only Dinner)
Ramzan Special Menu at SodaBottleOpenerWala, Jubilee Hills, Hyderabad
During the Holy month of Ramzan, SodaBottleOpenerWala has introduced a special menu, the highlight of which is Haleem, the dish Hyderabad lives on during this period.
There are 6 variants of Haleem being served during this period including Special Mutton Haleem (topped with Hyderabadi Talawa Gosht) and Persian Haleem (a slow-cooked version with subtle spices eaten for breakfast in Persia). A number of other dishes like Lamb Arayes (Pita Bread stuffed with spiced Mutton mince) and Chicken Shish Touk have also been introduced. Enjoy the Mediterranean desserts Umm Ali and Kunafa to end your meal.
Venue: SodaBottleOpenerWala, Jubilee Hills
Duration: 5th May to 5th June (All Day)
Rivayaat-E-Kashmir at Kanak, Trident Hyderabad
Rivaayat, the festival from the Oberoi Hotels group revisiting traditional Indian cuisines has become an annual feature in Hyderabad. This year learned Chef Parvinder Singh Bali brings to Hyderabad a promotion celebrating the Muslim as well as the Pandit cuisines from the state of Kashmir. What makes the festival more special is the fact that the affable Chef Bali hails from the state, and hence there are minute touches of his own experiences apart from the research which you associate with his curation.
A wide range of dishes starting from Tabak Maaz, Roganjosh and Gushtaba, and, going on to Methi Tsaman, Moinja Haaq, Tschak Vangan and the overnight slow cooked dish Shab Deg can be enjoyed at this festival.
Venue: Kanak, Trident Hyderabad, Hitech City
Duration: 11th May to 21st May (Only Dinner)
Jugalbandi of Kebab & Paratha at Pavilion, The Peerless Inn Hyderabad
The a-la-carte kebab and paratha festival presents 15 varieties of parathas and vegetarian as well as non-vegetarian kababs.
Noorani Murgh Kabab
Sesame Tangri Kabab
The kabab selection has delicacies like Hara Bhara Kabab and Bhutte Ki Tikki for the vegetarians, and Noorani Murgh Kabab, Sarson Mahi Tikka, and Sesame Tangri Kabab for the non-vegetarians. Palak Paratha, Gobi Paratha and Keema Paratha are some of the popular ones from the paratha menu. During the promotion period, their regular buffet also has some parathas and kababs from the festival menu.
Venue: Pavilion, The Peerless Inn, Gachibowli
Duration: 27th April to 12th May (Lunch and Dinner)
A passionate food and travel enthusiast, Sabyasachi is quite popular in the food and beverages circles of Hyderabad, the city he has made his home for the last twenty-five years. As a much-travelled sales person, Sabyasachi has been exposed to many international cuisines as well as regional food from remote corners of India. He blogs about his food and travel experiences at Foodaholix, and is a frequent contributor of food-related articles to the print media.