Indulge in ‘Kiraak’ness

‘Kiraak’ is all about awesomeness in Hyderabadi lingo. And what can be more awesome for a food lover than the Hyderabadi cuisine with its Mughlai and native cultural influences, where the ‘garam masala’ perfectly agrees with the tangy tamarind; where the local ingredients manage to give a unique touch to an otherwise Mughlai kebab and where one can never get tired of the Kacche Gosht ki Biryani even as you vouch for the Dalcha and Bagara Khana as your comfort food.

ITC Kakatiya’s Sunday Brunch at Deccan Pavilion has turned ‘Kiraak’ with it ample dose of Hyderabadi cuisine and unlimited spirits to give the already spirited food some good company. The well-conceptualised menu has covered most of the popular dishes.

The likes of Paya Shorba, Patthar ka Gosht, Kheema Pav, Dil Naan and Shermal and onion samosas from the streets, Marag, Kareli ka Gosht, Gurda-Kapura, Bheja Fry from the traditional homes, the immensely popular Hyderabadi specialities Biryani and Irani chai and the desserts Kaddu ki Kheer, Double ka Meetha, Qubani ka Meetha, and Jouzi ka Halwa. One of the less popular in restaurants, yet quintessentially traditional is the ‘Dum ka Rot’ usually available in the bakeries across the city during the Muslim month of Muharram.

It was indeed a delightful inclusion in the ‘Kiraak’ Sunday brunch menu. In short it is indeed an awesome trail of the now, world famous Hyderabadi cuisine, and it serves well for the hotel that is so rooted in local culture to have introduced the concept, especially since the city in itself does not have too many options in fine dining, for trying out the cuisine in all its glory.