Ayna, the contemporary Indian restaurant at Hilton Chennai offers a customised menu of select Hyderabadi dishes till 11 November 2012.
Hyderabadi cuisine that originated in the kitchens of the Nizams of Hyderabad is best known for spicy flavours and extremely appetising aroma.
`The recipes and traditional methods of cooking that have been passed on from generations have somehow managed to retain the authentic flavours of the cuisine. Preparation of Hyderbadi cuisine requires a sound knowledge of spices and ingredients involved as they play the most important role. Hyderabadi food is rich in spices, fruits and ghee and the aroma of the food is so strong that you can smell the food in the neighbourhood. The preparation also requires lots of patience as most Hyderabadi cuisine are prepared on low flame, cooking slowly,` informs Chef Vijay Singh Rawat, chef de cuisine, Ayna.
At Ayna, the extensive Hyderabadi menu includes Kairi dal shorba, Gehu dhaniya ka shorba and Paya shorba for soups. The non-vegetarian selection of appetisers offers the zesty Shami kebab, a preparation of marinated mutton mince and blended with bengal gram and whole spices and the melt in the mouth Hyderabadi murgh tikka, tender spicy chicken morsels marinated in pounded red chilli, grated ginger and green herbs with a touch of freshly ground garam masala cooked on ambers, besides other options of Galouti kebab, Lal mirch ka Jhinga and Pudina machhi tikka. Amongst the vegetarian selection dahi ki kebab and Hyderabadi mirchi pakoda are a must try.
The vegetarian and non-vegetarian main course offers a wide selection of 4-6 dishes each that includes the well known Dalcha gosht and Talla huwa gosht and the favourite Nalli nehari for non-vegetarian options. The vegetarian main course offer Baghara baigan, Hyderabadi subz miloni, Paneer tomatar ka kut, Khatte mitha turai, Khumb muttar rizala and a selection of lentils. Even the breads on the menu are strictly Hyderabadi with the option of Lal mirchi paratha, Roghani naan and Bhkarkhani. The traditional Biryanis include the vegetable Tahari, basmati rice cooked on dum with an assortment of vegetables and spices, besides the gosht and murg biryanis.
Wind up the meal with the traditional Khubani ka meetha or the melting Kulfi falooda sabja. Rich gajar halwa laden with ghee and nuts as well as the famed Phirni and Shahi tukra are also on the menu.
The restaurant is open for dinner daily from 6:30pm until 11:00pm.