Introducing the city to the Bohra cuisine, ITC Kakatiya’s food fest, ‘Bohra Festival and Joi De Vivre’ is an experience to cherish. The festival dominantly plates Yemeni cuisine, from a culture that believes that “a family that eats together, stays together”. A culture whose beliefs are interesting and different from that of the Indian subcontinent, the Bohra cuisine’s recipes are carefully crafted for each part of the day.
The meals always begin with something sweet, where ice cream is served as a common icebreaker, and Sodannu, an interesting dessert made with rice, sugar and ghee is a definite festival pick. After spooning out the last of the dessert, the next course on the menu were the pre-starters like the cheese paratha and the chicken roll. Vegetarians would definitely appreciate the cheese paratha which is tastefully made!
Starters like the vegetable kebab, chicken fry and crispy chicken were the main starters; and people who like some crunch would definitely love the crispy chicken. Arriving at the rich mix of main course options, they have subz korma, mattar paneer, haleem, dabba gosht and sauce murgi, moong dal, Indian breads, and for the finale, there is the in-house Bohri Murgh biryani, which is the special item on the menu.
Amongst all, the dabba gosht was a splendid addition as the mutton was cooked and served differently. The white bowl of haleem too, was unlike the way we know it, as they cooked the rich mixture, adding rice and mutton without the bones in it. A thorough non-vegetarian fare, the festival’s menu gives a new take on every Hyderabadi staple. Chef Ismail Khan’s Yemeni efforts are not in vain, as you will leave the premises with a tummy full of yummy Bohri food. The on-going event will be serving a delectable dinner spread from 7.30 pm to 11.30 pm on all days till June 30.