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Spicy new additions in the menu heat up the seasona��s fare

Ita��s that time of the year when everything needs a dose of reinvention and a touch of novelty. As people decide to make up new resolutions and leave the old, restaurants play catch up by ditching the old dishes to create sizzling new ones. A look at the new additions in the citya��s menu list.

20160112_144632Sweet and spicy
Bidri, the authentic Hyderabadi fine dining place in Hyderabad Mariott hotel, has additions like Arvi aur channey ki shammi made with colocasia root vegetable and Bengal gram kebab, Sheermal pudding cooked with saffron flavoured bread baked in mascarpone creme brulee in caramel syrup and Achari murgh tangri. The latter from the Awadh region in Uttar Pradesh is prepared with chicken drum sticks marinated in a pickling spice. The other fine dining place Altitude, known for its continental food, has added sweet & spicy soy chicken wings cooked with coriander roots, star anise, soy sauce etc.
Price per plate ranges from Rs. 325 (++) to Rs. 650 (++). Details: 27522999

Skewered delights
Casbah in Westin Hyderabad Mindspace is known as a place to rewind with your favorite Mediterranean finger food. The restaurant has a wide range of authentic Arabic food and its new additions include chicken souvlaki prepared with skewered chicken, garlic, thyme and lime served with Tzatziki sauce, Baba Ganoush made with large eggplant, chopped parsley, onion juliennes, Tahini paste and olive oil. Price per plate ranges from Rs.A�325 (++) to Rs.A�825 (++). Details: 67676767

Grills galore
Chef Inam has added a steam grill seabass made with fish fille, lemon juice, olive oil, butter, chopped capers, chopped parsley, garlic and pappdi chat, brown rice chicken breast biryani prepared in steamed brown rice with chicken breast cubes marinated in ginger garlic paste, olive oil, saffron milk,green chilly, chopped mint leaves and garam masala are among the new additions. Price per plate ranges from Rs.A�550A�to Rs.A�850. Details: 69994858


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