Bidri Bemisaal

Bidri Bemisaal

THE HANS INDIA |   Aug 24,2017 , 11:27 PM IST

Executive Chef  Yogender Pal with food spread
Executive Chef Yogender Pal with food spread
Executive Chef Yogender Pal with food spread

Marriott Hyderabad’s specialty restaurant Bidri has revamped its menu. To begin with, the extensive choice of appetizers like Bhutte aur Hari Mirch ke Samose, Ajwaini Tarkari Seekh, Double Panner Tikka, Mirapakaya Kodi, Shikanja Murgh, Shikampuri Kebab, Hariyali Bhuna Jhinga – more or less define the new menu. The Hyderabadi menu is expanded to include quite a few Telangana dishes. 

In addition to the likes of Paya Nihari, there is the Telangana styled black pepper flavoured chicken soup more popularly known as the Miriyala Charu; on the sidelines of Kachche Gosht ki Biryani, Bagara Baingan and iconic meat curries like Nalli Nihari, are the simple yet delicious Chikkudukai Aloo Gadda Talimpu, Satti Mamsam Koora, Bandameeda Chepa and Orugallu Chapala Pulusu. 

The new menu also has a few traditional dishes reinvented to give it a healthy twist like the Chaar Dal ka Dalcha, a Hyderabadi kitchen favourite is made using four different lentils making it more robust. Dishes like Achari Murgh, Meat Beliram – the delightful lamb dish made using fried onions and yoghurt that got its name from the Lahori chef Beliram and Murgh Tikka Makhani from the United Punjab, and a few handpicked recipes from the royal cuisines like the Rara Gosht get the right attention in the hands of Bidri chefs, and are carefully cooked to make them delectable and fine examples of the culinary richness that the restaurant has always been known for.

The desserts are limited in options - Khubani ka meetha, Double ka Meetha, Malai Kulfi and Pista Gulab Jamun – a modest list when compared to the rest of the menu. Marriott Hyderabad’s specialty restaurant Bidri has revamped its menu. 

To begin with, the extensive choice of appetizers like Bhutte aur Hari Mirch ke Samose, Ajwaini Tarkari Seekh, Double Panner Tikka, Mirapakaya Kodi, Shikanja Murgh, Shikampuri Kebab, Hariyali Bhuna Jhinga – more or less define the new menu. The Hyderabadi menu is expanded to include quite a few Telangana dishes. 

In addition to the likes of Paya Nihari, there is the Telangana styled black pepper flavoured chicken soup more popularly known as the Miriyala Charu; on the sidelines of Kachche Gosht ki Biryani, Bagara Baingan and iconic meat curries like Nalli Nihari, are the simple yet delicious Chikkudukai Aloo Gadda Talimpu, Satti Mamsam Koora, Bandameeda Chepa and Orugallu Chapala Pulusu. 

The new menu also has a few traditional dishes reinvented to give it a healthy twist like the Chaar Dal ka Dalcha, a Hyderabadi kitchen favourite is made using four different lentils making it more robust. 

Dishes like Achari Murgh, Meat Beliram – the delightful lamb dish made using fried onions and yoghurt that got its name from the Lahori chef Beliram and Murgh Tikka Makhani from the United Punjab, and a few handpicked recipes from the royal cuisines like the Rara Gosht get the right attention in the hands of Bidri chefs, and are carefully cooked to make them delectable and fine examples of the culinary richness that the restaurant has always been known for.

The desserts are limited in options - Khubani ka meetha, Double ka Meetha, Malai Kulfi and Pista Gulab Jamun – a modest list when compared to the rest of the menu. 

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