Vivanta’s high tea
Vivanta’s High Tea. The Grill at Vivanta by Taj, Begumpet, has added yet another delightful gem to their assorted offerings by unveiling the high tea experience by the pool.
The Grill at Vivanta by Taj, Begumpet, has added yet another delightful gem to their assorted offerings by unveiling the high tea experience by the pool. There’s was an attempt to create an unmatched experience where guests are served a traditional fare rooted in nostalgia and served with a Vivanta twist.
The high tea menu offers a selection of delectable favourites such as coleslaw whole wheat sandwiches, orange chocolate éclairs, almond financier, chocolate opera, English tea cakes, exotic fruit tartlets along with herbed chicken turnovers, pinwheel sandwiches and paneer and salsa tortilla wraps. Besides this, they also made a conscious attempt to stick to some Hyderabadi flavours. The best of it being Hyderabad’s famous Irani chai, served in glasses that are found more commonly in local Irani hotels. Adding to this were the famous Osmania biscuits. The snacks section had an interesting sort of lukhmi which had a filling of western flavours and western veggies like broccoli. It was lukhmi with a surprising twist.
Two items in the dessert’s section particularly stood out. The chocolate éclair just melted in your mouth as soon as you bit into it. Chocolate opera was chocolate cake loaded with coffee, a combination that was meant to be together.
“The afternoon high tea is a stylised affair with an edge of the plate dining experience, offering petite sandwiches, tarts, tea bread chocolate truffles along with Nizami delicacies, specially crafted to enchant and enliven our guests,” said executive sous-chef Arjun Yadav.
Besides, The Grill is presenting a revamped menu with a whole lot of new dishes. Chef Arjun Yadav has prepared two dishes exclusively for this. One being the lazeez khumb galouti. This was mainly added into the menu for vegetarians to have some kind of variety from the usual paneer. This dish is a cutlet or patty made of a lot of good things mashed into a paste and shallow fried, giving the vegetarians something to brag about. After which the chef made fresh water skipjacks, which was fish wrapped in a marinade and shallow fried. This looked very similar to the fish fry we usually have, but tasted better. In all, the high tea experience is one to relish.
By Johnson D’Souza