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Hub of Hyderabad

The ongoing Hyderabadi Food Mela at The Hub has a surfeit of 32 types of kebabs and 15 varieties of biryani, - all prepared in the traditional Nawabi style.



DELECTABLE DISHES: For a taste of Hyderabad.

IT IS a gargantuan cauldron inside, flour-sealed and put on a low simmer. The aroma that emanates infects the appetite of neighbours, whetting it for a taste of the tantalising fare being cooked in the traditional way. A swarm of food connoisseurs and aficionados for the sharp piquancy... would it be wrong to call it the hub of gastronomies? Perhaps, that is why it has been named so.

The Hub at Panjagutta has become busier than usual. Thanks to the ongoing Hyderabadi Food Mela why the place is literally teeming with life these days. "We have over 75 people coming everyday for the past 20 days for a taste of the traditional Hyderabadi cuisine. We expect it to go up once the festivities start," says a visibly enthusiastic Ramdas Chowdary, the restaurant manager. As for the foodies, never did they have it so good... 32 different types of kebabs and 15 varieties of biryani, apart from the usual fare offered by the restaurant.

Painstakingly prepared in the traditional way nay instantly. Hours of cooking on low flame with deft use of spices and other ingredients, the royal fare hark back the Nawabi era of opulence and sumptuousness. Culinary experts opine that the use of exotic spices and the amount of time spent on cooking is the actual key for the distinctive taste and flavour, of Hyderabadi cuisine.

At the festival, one can start off with a tamatar/mutton shorba to hone the taste buds to the richness of the food. A whole range of starters to choose from, jahangir kebab, murg malai kebab, tangdi kebab, tandoor dawat, mutton sheekh kebab, fish pahadi, boti kebab, mutton habsara kebab or chicken tikka masaledaar. For the veggies, there is a surfeit of eatables, like veg sheekh kebab, kebab hara bhara, paneer tikka, mushroom tikka, paneer dawat or the lip-smacking makai sheekh kebab, amongst others.

In the main course, one can select and savour from a menu of shahjahani biryani, jaffrani biryani, adraki chicken biryani, gongura chicken/mutton biryani or tandoori chicken biryani and lal mirchi ki machchi or methi machchi and kothmeer murg or dum ka murg and nalli ka kurma or bhuna hua gosht.



TANTALISING TREAT: Try out the spread of kebabs.

Vegan's can choose from aloo biryani, mushroom biryani, kashmeeri pulao, navratan pulao or biryani tarkari and dum aloo/gobi, paneer sabji rogan josh, paneer adrakwala, makkhi mutter pasand or veg dopyaza et al. For desserts, there is the conventional kubani ka meetha and double ka meetha to relish, amongst others.

Reasonably priced, the food is served in a Nawabi ambience of adab and tehzeeb in an atmosphere of infectious hospitality with the attendee's dressed befittingly for the occasion.

Make way for the royal fare, straight from the Nawab's kitchen. Sheer indulgence, one might call it. But for a tantalising taste of Hyderabad at The Hub, Sab kuch chalta hai.

S.C.

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