Touch of the Hyderabadi Spice

The splashes of red and cream dotting the restaurant, brightly lit interiors, spacious setting, bar counter to one end and the live counter to the other – the lively ‘Spice It’ all day dining restaurant at the newly opened business hotel of Accor Group, IBIS Hyderabad with its glass doors is the first thing that draws our attention even before we enter the gates of the hotel.

The multicuisine restaurant, which is a common element at all Ibis properties across the world gets the Hyderabadi touch with vignettes of the Nizami city and its cross cultural exuberance aptly replicated as graffiti on the panels adorning the roof of the restaurant, the interestingly designed coasters and the menu, especially the buffet with a healthy share of the Hyderabadi cuisine.

While the lunch buffet priced extremely well at Rs 650 plus taxes is multicuisine; the alacarte is where Chef Punit showcased the strength of the kitchen – be it the Indian cuisine or the European and the Asian cuisine that is a mix of classic and a bit of innovation.

Take for example the Paneer do Pyaaza that has all the goodness of the Hyderabadi preparation made richer by adding paneer to it.

On the starters’ menu, the fried ravioli filled with a mix of basil and mozzarella and served with parmesan pesto dip comes across as a winner all through – an Italian fried delight with basil adding a heady flavour to the ‘cheese’y preparation.

The Brie Bruschetta is every bit cheese-rich with a touch of pesto adding the zest. On the Indian menu are the mildly spiced and juicy Mughlai prawns, Pahadi Machi that again has a touch of basic spices not tampering the softness and taste of the fish.

Yet another unputdownable starter is the fish fingers with tartar sauce – tangy, crunchy and a happy kind of food to have during the beginning of a meal.

The menu also boasts of some hearty soups like the Cream of Broccoli, and on the main course one can try the Gnochi pasta (which can be a bit heavy as it uses potato and cheese) and the Indian specialties like Sarson Wali Machi, Nizami Handi and Raar Maas made absolutely delicious to go with the line-up of Indian breads or plain rice.

To top it all the Chef boasts of extensive research that has gone into the making of the signature Hyderabadi dish. When one tastes the Hyderabadi biryani, it is indeed just the way it should be – na jyada spicy na kam.

The menu is limited, yet rounds-up popular dishes from across various cuisines, making it a wholesome affair.