In a busy Erramanzil lies a 11-storeyed Mercure Hyderabad KCP, where savouring delicious food amidst scenic backdrop adds essence to dining experience. The first and the best impression of the hotel you get is through its Macroon section comprising chocolates and wide pastry varieties. From aniseed to cardamom to mace and chilli, the taste just gets better as soon as the chocolate is in your mouth. On the second floor in their Cayenne section, where chef Vinay Kumar’s coordinating the lunch, there’s a distant view of the Tank Bund and Buddha statue behind our table.
The Makhai Shorba , a subtly flavoured starter with sweet corn is an interesting combination to start a meal. The taste of the jeera and dalchini lingers for long, even when a host of snack options arrive. The neatly layered broccoli tikki is a welcome addition.
Meanwhile, the crispy shiitake is a fitting label for the roasted mushroom snack that adds solidity to the menu after a rather soft start. The spicy dose for the meal is taken care of, by hunan prawns whereas the local touch for the day is brought about by the Nizami Paneer roll tasting right with the mint chutney.
If you’re game for something big and filling, the combo of either methi or raagi paratha and nalli nihari (slow cooked mutton curry) is a perfect bet. The vegetarian options range from the Bilathi subzi (where a lot of leafy vegetables make merry) to the Peshwari panneer pasanda besides an expected dal tadka .
There are adequate rice varieties with the Hyderabadi dum biryani and jeera pulao too. Along with the orange mocktail, that’s true to the fruit’s taste, the meal works quite well. Ending with a dessert like caramel cake topped with mango macaroon and berries, is only a cherry on the cake. While you get variety here, the compactness of the menu is Mercure’s strength. There’s a bar and an open-terrace dining option in the hotel to be unveiled soon.
A toast of Sri Lanka
There’s a glow in the face of Sri Lankan chef Nihal Senanayake (who was here for a Sri Lankan food fest) as he talks about the similarities and disparities between Sri Lankan and Indian cuisine. “Ingredient wise, I guess, starting from the masala powder that we use for curries, we’re all the same but it’s the proportions that make the cut. If there’s a region in India where Sri Lankans may feel home in terms of food, it should be Kerala,” he adds. And it’s anybody’s guess that it’s because of coconut milk’s predominance. That also makes him talk about the popularity of appa ( appam ), better known as hoppers in the region. Sri Lankan cuisine has more use of chilli and better options in terms of non-vegetarian food. So, whenever we organise Indian food fests there, we package more vegetarian options. “From calamari to octopuses to the variety of crabs, Sri Lankan cuisine is richer in its non-veg options over India,” he accepts.
What: Multi-cuisine restaurant (North Indian, South Indian, Continental, Italian, Asian)
Where: Mercure Hyderabad KCP, Banjara Hills Main Road, Erramanzil Colony, Somajiguda
When: 7 am to 10:30 pm
Meal for two: Rs. 1500-2000
