Kya dabaake bhuk lag ri yaaro…….Chalte kya biryani khane? Kyu nahi jarur chalet hai yaro; for ‘Momo café’ at Courtyard by Marriott Hinjawadi is hosting a 10 day Hyderabadi food festival known by the name – ‘A heritage of Flavors’ The festival is until the 15th of March and serves during lunch and dinner both for 750++ and 1000++ respectively.
Where: Momo Café, Courtyard by Marriott, Hinjawadi
Period: 6th to 15th March
What to expect: Typical Hyderabadi cuisine with changing menu each day, served during both lunch and dinner time.
The B Team was invited to experience the 10 day festival and we managed to pull it off during lunch hour on a weekday. The Momo café as is known to change the décor to suit the theme; had once again brought the finer elements of the place i.e. Hyderabad in the form of lanterns, décor, dressing etc. to give that vibe and make the ambiance more enticing and complete. They had got new executive chef Mr Jeevan Singh Rawat and his team of khansamas to prepare for weeks to recreate those Hyderabadi flavors.
The Food: We started with Sherbat – e- annardana which was a pomegranate based cooler with a dash of essence. The drink was very refreshing and immediately brought a feeling of having a rich dining experience. The starters were served on the table and saw the likes of veg Seekh kebab, warqui samosa, Hyderabadi paneer, reshmi kebab and shikampuri kebab.
Veg seekh kebab: A close cousin of the mutton seekh kebab this one actually resembled one. The ingredients were very finely minced and actually did justice to the recipe. #Delicious
Warqui samosa lamb: This was a typically Hyderabadi item for it was a homage to the baker community of Hyderabad. The layers were absolute flaky and the minced lamb meat filling was very yummy indeed; however we felt that the samosa could be little less oily and the meat to covering ratio should be more balanced then it current avatar.
Hyderabadi paneer tikka: Decent dish and recommended if you are a vegan but Hyderabadi food is all about non veg ain’t it?
Reshmi kebab: Soft, juicy and succulent kebabs in lite, mild, white cheesy marinade. These were just what you expect them to be #Yummy
Shikampuri kebab: The texture was good but I couldn’t appreciate them enough. #Average
Haleem: No Hyderabadi fest can be complete without serving 2 things in particular Haleem and Khubani ka meetha; and know what both were available for us to be relished. Haleem was very promising and impressed us thoroughly. The slight difference as compared to the more popular Sarvi or Pista house haleem could be attributed to have finer elements like the occasional sharp taste of the particular chilli that goes in or the coarse grounded pepper and typical locally sourced cinnamon sticks. None the less it’s an absolute must have.
In the mains, we had some equally promising dishes. Khatti dal was khatti enough to be called one and was very rich in taste. Chicken khurma was voted the most appealing by all without a second thought for the creamy, smooth, yellow gravy based chicken was something that came most close to Hyderabadi flavors. #Musthave Next we relished tomato ka kut which was again in my opinion was an exact replica of the recipe. There was nihari gosth which we were really looking forward to however; the dish couldn’t woo us all over. The vegans could hog on paneer korma, veg curry and bhindi sherva which I couldn’t taste first hand but were told to be something that vegetarians can look forward to.
No Hyderabadi food can be complete without serving Biryani and this was no exception. We had Subz biryani and kacche gosth ki biryani. The subz biryani was more convincing honestly for the chicken biryani was made suing sticky rice which I don’t agree to and to make it rich it had slight dash of kevda. The recipe made the biryani rich but took the Hyderabadi feel off it.
The desserts had 3 items – Gile a firdous, anjeer ki kheer and double ka meetha. Unfortunately we couldn’t enjoy double ka meetha for it was already over due to the overwhelming response that it got. We missed it badly but could at least enjoy the other two dishes. Anjeer kheer was better of the two in both texture and taste as a whole.
Ofcourse in addition to teh selected had picked dishes for the festival period, the place has lot of options in terms of breads, salads and desserts. A glimpse of the same:
The festival just as any other, at Momo café is a must visit. The novelty if you ask is that the executive chef is different this time around and brings in his experience and styling to the recipes. A big shout out for team Marriott and our beloved friend Arundhati Gewali ;who now has moved to home city for seeking new career opportunities, for having us over and making us a part of the festival. Make the most of this festival while it’s still there.
(Disclaimer: The views expressed are my own and from the single or multiple experiences that I have had with the food joint. While you are free to disagree with the opinion below; please respect the originality and fairness of the content. The taste and experience might differ from the one portrayed for varied reasons like the Chef and staff that serves you, Ingredients used and other factors that change from time to time. The opinion/ review is purely based on my experience and there is no biased, favoured or commercial angle to it. At times, I might have used a few references from the freely available information on the internet to draw a correct more accurate picture but the sole intent of the is review is to give back a piece of my experience to the foodie community.)