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ITC Kakatiya brings an amalgamation of Indian and western cuisine to its poolside at the Deccan Pavilion

A well spent Saturday is always the reason for a lazy Sunday. What apart from a barbecue brunch can make you go bananas? Deccan Pavilion, ITC Kakatiya has unveiled its ai???Barbeque by the poolsideai??i??.

Choose from a variety of specialties such as Barbecue spare ribs, Harissa Prawns, King Fish in Southern Spice, Indonesian Chicken Satay and Sausages. The vegetarians need not fret as the hotel has plenty of options such as vegetable and cheese stuffed crepes, cabbage dolmas, tamale, grilled corn on cob, stuffed potatoes, chili relenos and enchiladas.However, the Lobster in Lemon Garlic is what caught our attention. The bisque meat is cooked on the grill with lemon juice toppings, and other spices like paprika and white pepper offer a surprise twist of sourness to your tastebuds.

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ai???We have a menu that comprises New Zealand Lamb Chops and King Fish in Southern Spice together. We Ai??have incorporated the western dishes with the local grills,ai??? says Chef Paul Noronha, Executive Chef, ITC Ai??Kakatiya.

Gourmetai??i??s desserts like Swiss Chocolate and Arabian nuts add a high note to the menu. If that isnai???t enough, Ai??there is also some live music by Flashback, a two-member band belting out pop and soft rock music, and an Ai??interactive creative corner for children with face painting and tattoos add to the fun.
Price: Rs 3,000(++) Details: 23400132

 

ai??i??Ai??Nishad Neelambaran Purchase acticin side

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