Cayenne pairs exotic wines and local delicacies with cheery results
If there is a nip in the air in Hyderabad, it means it is time to celebrate and raise a toast to our benevolent winter. On cue, we have Chef Vinay Kumar and his team at Cayenne, the all-day dining restaurant at Mercure Hyderabad KCP at Somajiguda, where they have curated a dinner menu that ushers in the festive spirit.
The hotel has teamed up with Fratelli Wines for the event, which is on till December 15. ai???They have their own vineyard at Motiwadi near Solapur. It is the first in India to take up viticulture locally,ai??? informs Surender Reddy, Assistant Manager F & B.
Reds and whites
Cayenneai??i??s three-course set dinner menu serves Chardonnay, Sangiovese and Sauvignon Blanc across the meal. Bhindi Kurkure served with purple berry chutney and Haryali Macchi, red snapper marinated with coriander, mint and served with pickled beets, seemed a fine accompaniment for the Chardonnay. For the local touch, the chef has ensured that there is Nizami Shank, slow-cooked lamb with turmeric, yoghurt and freshly grounded spices. He pairs it up with the Sangiovese.
The dessert, however, is a dark horse. The Orange Poached Pear with Poornaalu (a Telugu delicacy) served with the Sauvignon Blanc is a winner, all through. `1,799 per head. Details: 7888888
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