No strings attached
Strings brings the finest international flavours in its inimitable style
Photo: Satish. H
A COMBINATION of black metal, lacquered wood tables with wrought iron chairs and a neutral décor make an ideal setting for those pretending to study during the weekday, but may seem an unlikely place for a fine dining situation.
At Taj Banjara's new restaurant, Strings - the focus is not on formality with tablecloths and needless frills but to make a family-friendly eatery out of the place with only great-tasting food as the selling point. One can actually get a new-age experience in the spacious restaurant that showcases only the best gourmet cuisine from around the world.
An uncluttered, minimalist list of only 30 items completes the menu and it goes without saying that each is better than the other, even the experience turns out as delightful as it gets. What else do you get when best of the best items are handpicked from choicest cuisines across continents. So salads may seem Greek to you (Greece is undisputed best for salads) and Satays - Malaysian; soup (lamb goulash) is from Hungary and steak (boozy beef steak) from France. And while most main courses are Italian, Thai meals too sprinkle the menu.
You may even travel up the Mediterranean for a main course, tuck in some Hyderabadi biryani (on the way) or take a culinary cruise of Africa. Or else, work the appetite up to a region of your choice.
"Strings attempts to bring the finest international flavours in its own inimitable style," says Taj Banjara general manager, Satish Nambiar.
A pronounced flavour, sensuous aroma, elegant feel and lifting music characterise the place that can comfortably seat 60-70 people. Five-star hospitality factor in the prices, a little on the upper side - but food is worth the penny and certainly calories, for once. Sign off the gastronomic indulgence on a sweet note with a delectable line-up of moist, rich enough desserts that are simply out of this world. Thumbs up on their Tiramisu, warm chocolate-figs torte and crème brulee. You may even take some home and eat them over three days, maybe two. We bet it will not last through the night!
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