Region on a platter

Bringing the taste of Rayalseema, Bidri blends cuisines with a homely touch

By Author  |  Published: 14th Mar 2019  9:12 pm
Region on a platter

Featuring a range of tastes with spices, Bidri of Hyderabad Marriott Hotel sets up ‘Rendezvous with the Rayalseema Spice’ giving one a treat with selected ingredients and a soulful ambience.
What makes it more special? Well, curation by two home chefs, who are paving their way out and running the show in the kitchen with chef MV Naidu.

Bringing the childhood memories with grandmother’s recipes from Kadapa district, the menu created by Rajyam (wife of chef Naidu), along with her friend Parvathi, explores the flavour and the food of Rayalaseema.

Be it the usage of tamarind, fresh herbs, jaggery or the dollop of ghee melting on Bakshalu, a sweet paratha made of flour-based dough and stuffed with a filling of jaggery, the meal made by the duo brings the pure essence of the region.

If you want to opt for veg, you have Gutti Vankaya, a recipe where brinjals are cooked with a spicy peanut-based stuffing and gravy base, and Mukkala Pulusu, a classic stew.

Then, for non-veg, you have Kodi masala which is a traditional chicken curry; Veta mamsam, mutton curry made with freshly ground masala. Followed by common items, present in both, like Gongura pappu, a yellow dal made with sorrel leaves that lend a tangy flavour; Perugu Pachadi, a yoghurt-based dip, among others.

The section of breads includes the famous Kandhi dosa which is made out of rice and toor dal and Sorghum roti, made of jowar flour. Another unique one is the Ulava charu biryani — a traditional and authentic recipe prepared with horse gram lentil pickle — offering a different taste unlike other biryanis. The highlight of this dish is the use of tamarind.

Also playing an important role on the dining tables are the chutneys to accompany the snacks and the starters. Coming to desserts, the menu offers Ariselu made with jaggery, and then, Semiya payasam prepared using vermicelli in milk.

Serving both vegetarian and non-vegetarian items, with a variety of cuisines, the list of items does impress the eyes and the taste buds. Also, the well-trained and the friendly staff adds to the overall experience. So, if you are looking for authentic Rayalseema food with a comfortable ambience, book your table before March 24.

Our pick: Kodi masala, Bakshalu with Semiya payasam and starters
Venue: Bidri, Hyderabad Marriott Hotel, Tank Bund
Date: March 15 to 24
Time: 6:30 pm to 11:30 pm
Price: (Veg) Rs 1,550+
(Non-veg) Rs 1,850+

 

Region on a platter