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Hydfoodguy - Pallab De

@hydfoodguy

Food Creator, Food Blogger, Photographer
IFBA Award winner. Ex #EazyDiner City Critic and Burrp Jury Member. #Food and #Travel #Blogger based out of #Hyderabad.
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Feast at sheratonhyderabad is currently celebrating Parsi cuisine with a special showcase by Chef Tehmtan Dumasia. The spread brings together comfort, tradition, and just the right touch of indulgence. The standout for me was the Gravy Chicken Cutlet. Avaliable as minced chicken or mixed vegetable cutlets topped with a spicy tomato-based gravy. It’s a sensational combination that deserves to be far better known. Several of my other Parsi favourites also made an appearance, including crisp Chicken Farcha and the ever-comforting Salli Chicken. A slow-cooked mutton in a luxuriant cashew gravy, Kid Gosht, was another highlight. Traditionally cooked for Navroz, the Parsi New Year, it was fitting to see it featured as part of this festival. These celebratory dishes will be a part of the buffet at Feast until August 24. 2025-08-20 22:51:51 Feast at sheratonhydera.. 0 -100% 0 -100%
For my first #TBT, I’m rewinding to my stay at the legendary Raffles Singapore. I spent three days bouncing around this city-state, but one full day was set aside for a hotel that’s as much a destination as any landmark here. For over a century, Raffles has hosted queens, presidents, and global luminaries. From the Mercedes limousine pickup to the personalised greeting, the seamless check-in, and the lavish in-room amenities. Every moment is designed to sweep you off your feet. Our welcome included the finest chocolates, an outstanding Singapore Sling from the very spot that invented it, and a curated selection of beverages and snacks from around the world. Our butler went out of his way to make sure we were pampered, even surprising us with a signed copy of A Life Intertwined. Walk its glistening lobby, wander through its hallowed halls, and linger in its world-class restaurants and bars, and you’ll see why this icon still inspires awe. 2025-08-14 12:13:49 For my first #TBT, .. 0 -100% 6 -9%
Kashmiri cuisine, in all its forms, is one of my favourites. Sadly, it’s still little known across much of the country, and what’s often labelled “Kashmiri” rarely resembles the original recipes from the communities themselves. chefrahulwali is in Hyderabad to set the record straight, presenting his ghaar ka khaana, authentic Kashmiri Pandit cuisine, at Seasonal Tastes, westinhyderabad. It’s richly spiced but never fiery, with curries that range from light and aromatic to creamy to lusciously thick. All of it made without tomato, onion or garlic. Fennel and dried ginger often steps into starring roles. The Dum Aloo and Rogan Josh were my clear favourites. The spread offers plenty of delightful options for vegetarians and non-vegetarians alike. I was disappointed not to see Kabargah on the menu, but Chef Wali assured me it would feature in the coming days. His showcase runs until 17th August as part of the Seasonal Tastes dinner buffet, which also includes an expansive spread of salads, sushi, Asian and continental dishes, local favourites, and a tempting dessert selection. 2025-08-11 12:21:48 Kashmiri cuisin.. 0 -100% 2 -70%
Ranked #16 on the list of 30 Best Bars India, muroindia brought a slice of its magic to Hyderabad with a one-night guest shift at bar_kinru.hyd. sahil.essani and texasganiga showcased their inventive, flavour-packed cocktail programme, and it was an evening that reminded you why they’ve earned national attention. Mango Sticky Rice captured the essence of the beloved Thai dessert. El Mariachi channelled the bold, tangy punch of a nachos bowl. Heat of the Moment delivered a true multi-sensory experience. Each drink pulled off one of the hardest tricks in mixology; layering multiple flavours into a complex, harmonious whole while appearing effortlessly elegant. The cocktails were perfectly complemented by ouiichutima's soulful Asian bar bites. Comforting, vibrant, and just right for lingering over a glass, they rounded out a memorable evening that richly rewarded anyone who braved Hyderabad's rains. 2025-08-10 10:35:30 Ranked #16 on the list .. 0 -100% 4 -39%
I made it to the penultimate day of Prithir Kotha—Tales of the Earth—a Bengali food pop-up by Chef gaurav.sircar at theleelahyderabad. I’d first experienced his cooking at the Trident Hyderabad and that one encounter was enough to make me a fan! We opted for the set menu. 2 non-veg and 1 veg TDH set us back by ₹8858. For what followed, this felt more than fair. This was a six-course journey split across two acts, and there was enough food to knock anyone into a food coma. Act 1 was creative, playful, and full of surprises. Batabi Lebu salad, a Musuri Dal tart topped with Bandel cheese, Chingri Malaikari reimagined as a French bisque, a Kobiraji where minced prawn joined the Bhetki fillet, and a beautifully spiced Bhuna Chicken Singara. Even the palate cleanser, a sorbet version of Aam Porar Shorbot, was inspired. Act 2 leaned into comfort. Instead of being asked to choose between Luchi, Radhaballavi, and Koraishutir Kochuri, Chef Gaurav offered all three. The Aloor Dum was outstanding, managing to shine even next to Chholar Dal and Kosha Mangsho (which was the only dish that needed a bit more patience and time on the kadhai to reach its full potential). A traditional thali-style finale followed: Bhaja, Shukto, Bhapa Bhetki, the perfect Gobindobhog rice, and chutney. The epilogue blended the ethos of the two preceeding acts. It featured traditional Bengali sweet dishes with a dash of whimsy. A Paayesh with Litchi bits, or a Mishti Doi but frothed into a Daulat ki Chaat like consistency, and a Ledikeni that leaned fully into it's British colonial origin story. One of the finest tributes to Bengali cuisine I’ve experienced. 2025-08-05 15:06:46 I made it to th.. 0 -100% 1 -85%
kokohyderabad is an Asian kitchen and bar that leans fully into luxury. The signatures set the tone. Truffle dumplings wrapped in gucchi morel. Gold-dusted maki with tuna tartare, prawn tempura and crisps. And, silky, umami-rich slices of imported black cod. The savoury highs continue with the crispiest pork belly in town, an imperial la yu wanton that delivers pure joy, and a black garlic fried rice that’s a textural masterpiece. The Asian tapas here is as good as it gets. The cocktails are as inventive as the food. One distills the essence of Tom Yum into a cup, while another turns a candy floss cocktail into something sophisticated. The setting is no less impressive. Refined, dramatic, and atmospheric. There’s a striking private dining room for groups, inviting couches, and comfortable high tables. Everything about #KOKOHyderabad catches the eye, but what keeps you coming back is how consistently delicious it all is. 2025-08-03 11:20:06 kokohyderabad is an A.. 0 -100% 3 -55%
Tucked away in Kukatpally, Moy is a small, no-frills café doing something refreshingly different. Their Mizo Thali, priced at ₹599, is the kind of meal that stays with you; not just for its generosity, but for how distinct and rooted it feels. It’s hearty, wholesome, and unlike anything else you’ll find in the city. The spread changes daily, but expect a range of meats (beef, pork, fish, and prawn) served alongside dishes that are deeply tied to Mizo cooking traditions. The showstoppers were the fatty and flavourful pork curry with Lengser leaf and a ridiculously delicious prawn fry. A fiery, umami-packed bamboo shoot curry, brinjal simmered with Chingit, and a soulful plate of Mizo-style rice porridge called Sanpiau are just a few of the other highlights. The flavours are gentle, earthy, and comforting, leaning more on technique and produce than spice. One miss is the absence of a dessert to end a triumphant meal on a sweet note. What’s unfortunate is how under the radar this place is. I came across it thanks to ash_chowder 's post and was motivated to visit by his and foodaholix_blog 's glowing review. Moy doesn’t seem to have much of an online presence or a delivery and its location sees low footfall. Hyderabad isn’t always kind to new flavours, but here’s hoping Moy finds its audience. If you're curious about food that tells a different story, this thali is a great place to start. 2025-07-29 12:29:08 Tucked awa.. 2,946 +2,322% 70 +961%
tansen.india is celebrating its first anniversary with Royal Rasoi, a limited-time pop-up curated by Chef Anuj and Chef Gagandeep Singh. Though framed as an Anglo-Indian showcase, what arrives on the table is more a tribute to colonial-era influences on Indian cuisine, with a liberal amount of modern reimagining. The Chicken Kibiti, drawn from the royal kitchens of Patiala, is a standout. This mace and cinnamon-marinated charred chicken kebab is part cooked in tandoor and then finished off on the pan with onion. The Ding Ding Chicken Curry, named after the rhythmic clang of the kadai, layers minced chicken with vinegar for a bright, almost comforting warmth. The Wild Mushroom Kedgree is a amped up interpretation of the colonial staple. Jasmine khichdi meets shitake and porcini mushrooms, garlic, and achar mayo in a soulful mash-up. Elsewhere, there’s a vegetarian spin on Durban’s Lamb Curry, and a paneer-based Portuguese-style vindaloo. The pop-up doesn’t always hold tightly to its Anglo-Indian premise, but the food is flavourful. If you’re more curious than purist, it’s worth a visit before it wraps on July 27. 2025-07-25 22:38:56 tansen.india is.. 0 -100% 3 -55%
Visk at tajdeccan is a quiet little gem. This new upscale bar features warm wood accents, plush sofas, and just the right kind of lighting to ease into the evening. I was invited to experience a bar takeover by Shibani Surkund, portfolio advocate for suntoryglobalspirits. The Toki Sunset Haibōru was a refreshing start. It's an elevated highball, that blends Suntory Toki whisky with grapefruit, Italian aperitif, and a citrusy fizz. Think of it as wonderful a Japanese riff on a Palom; light, bitter-sweet, and very drinkable. The Toki Spiced Old Fashioned brought in a comforting warmth with sweet spice-infused honey and aromatic bitters. But the show-stealer was the Haku Salted Caramel Espresso Martini—a dessert cocktail done right. Velvety and just the right touch of sweetness. 2025-07-24 11:06:52 Visk at tajdeccan is a.. 0 -100% 5 -24%
mekong_panasian at marigoldhotels #Hyderabad takes its name from the river that connects half a dozen countries in Asia, from China to Vietnam. However, its menu doesn’t stop at borders. While it honours those roots, it also draws from a broader canvas of Asian cuisines, guided less by trends and more by clarity and craft. In a city now full of sushi counters, Mekong's BBQ Eel sushi, which also features Salmon and Crab, stands out. It’s all about precision; quality fish, perfect rice, and correct technique. The Turnip Cake was a revelation: a crunchy and fiery exterior and a comforting soft centre. Som Tam from Thailand is a common sight in the city, but Mekong surprised with something different. Its Thai cuisine inspired salad, featuring tender coconut as the hero ingredient and a supporting cast of creamy avocado, savoury garlic chips, and a whisper of jaggery, was memorable. The coconut-jaggery ice cream is excellent, as is the pillowy Japanese cheesecake. If anything felt out of step, it was the Cambodian Fish Amok. But that’s one off note in an otherwise finely tuned performance.� What sets Mekong apart is consistency. No gimmicks. Just a quietly confident kitchen, anchored by a long-standing team, that delivers diverse flavours with care. 2025-07-23 12:24:46 mekong_panasian a.. 0 -100% 2 -70%
At Dum Pukht Begum’s, ITC Kohenur is offering a rare peek into the royal kitchens of Metiabruz from the pages of history. This is a corner of Kolkata where Awadhi culinary traditions took new shape after the exile of Nawab Wajid Ali Shah. Curated by Chef Manzoor Alam from ITC Royal Bengal, this pop-up explores how Bengal adopted and adapted the flavours of Lucknow into something entirely its own. The Gosht ke Kebab is a masterclass in restraint. The patty lets the natural texture and depth of the meat take the spotlight, without crowding it with spice. Its vegetarian counterpart, Kale Moti ke Kebab, made with spiced chickpeas, is equally satisfying. The Murgh Reshami Boti is another favourite from the Kebab selection. The other appetizers that I was served, felt more par for the course. In the mains, the Murgh Rizala is the true showstopper. The yoghurt-rich, ghee-laced gravy begs to be scooped up with pillowy soft, warm breads. The biryani here leans closer to its Awadhi origins than the modern Kolkata versions, but the individually portioned serve meant the rice turned slightly clumpy and heavy with ghee. On till July 25, this is a fleeting but flavourful tribute to a lesser-seen chapter of Bengal’s culinary story. 2025-07-19 12:18:46 At Dum Pukht Begum’s,.. 0 -100% 2 -70%
At Raen: The Chef’s Studio, there’s no such thing as a fixed menu. Each popup is a clean slate, shaped entirely by the chefs who take over the space. This week, I stepped into 2025-07-17 14:14:04 At Raen: .. 0 -100% 6 -9%
The team behind Zero40 has built a new space that feels like it was designed with people like me in mind. Brick and Branch is chic and atmospheric, yet never tries too hard. It hosts live performances and pop-up experiences through the week, but always keeps the volume (and the vibe) just right. It’s the kind of place where you can unwind without rushing. The cocktail menu has something for every mood. The Fifth is savoury and refined, Ember brings a bright, chilli kick, and Nightcap is a silky dessert cocktail that’s perfect for closing the evening. The food holds its own too. The Birria Taco is a standout. Bold, rich, and deeply satisfying. In fact, everything I tried felt well-considered and well-executed. This is a place that’s not just about the ambience. It delivers across the board. 2025-07-13 10:46:38 The team behind Zer.. 0 -100% 4 -39%
Burma Burma’s new dessert menu, The Sweet Life, reimagines seven classics. Each layered with Burmese influences and an intriguing medley of texture, taste, and temperature. There's always enough happening on the plate to make you crave for the next spoonful. But it doesn't fall into the trap of being gimmicky. Take the Milk Tea Cheesecake: a basque-style slice infused with Burmese laphet ye, paired unexpectedly with warm apple-cinnamon compote. Or the Flower Bouqeut, which pits the sweetness of a mango with acidity of kiwi and pineapple and the soothing coconut ginger ice cream. My favourite is the Berry Blast; a mildly sweet, comfortingly coconutty pudding with touches of citrus that's topped with fruit caviar and almond streusel. These desserts are not just meant to impress visually; they ask to be eaten slowly, with attention. And in a world of sugar highs and social-media bait, that alone feels refreshing. 2025-07-12 21:40:45 Burma Burma’s new desse.. 0 -100% 3 -55%
Today is world Kebab Day. And itckohenur is celebrating it by launching a special weekday lunch offer at Peshawri. Peshawri is an icon whose legacy that has remained untouched by the shifting sands of time. It continues to serve food rooted in tradition and perfected through intense research by the ITC group. Its famed Dal Bukhara, slow-cooked overnight, and robust kebabs are benchmarks in North-West Frontier cuisine. Peshawri at ITC Kohenur has introduced a weekday lunch meal. ₹1500 plus taxes gets you a curated meal with two kebabs, Dal Bukhara, a rich gravy, raita, your choice of breads, and a decadent stuffed gulab jamun. It’s a rare chance to experience timeless culinary heritage at an everyday price. 2025-07-11 11:55:17 Today is world Kebab .. 0 -100% 5 -24%
Although, it has now been around for more than six months, Rokali has flown under the radar. This tiffin spot in Hafeezpet does so much right! Ghee podi thatte idli, fab gunta punganalus with a great chutney, and really good dosas. The dosas are dubbed as Mylari Dosa in the online menu, but are actually somewhere in between a Davanagere Benne Dosa and Mylari Dosa. It's not as soft as what you'd find in Mysore, neither is it as crisp as what you'd expect a Benne Dosa to be. Nevertheless, it's delicious! Prepared hygenically with the option of upgrading to cold-pressed safflower oil and peanut oil. There are a couple of things I wish they did better. The cold pressed juices should be served adequately chilled and the filter coffee needs a revamp (100% arabica doesn't work for filter coffee). 2025-07-10 11:36:40 Although, it has now been.. 0 -100% 4 -39%
At Golconda Pavilion, ITC Kohenur, Chef Smitha is offering a rare glimpse into the everyday table of Kodagu—beyond just the iconic Pandi Curry. On till July 2, her showcase brings over two dozen Coorgi dishes to the dinner buffet, many of which you'd be hard-pressed to find outside a home kitchen. Think crisp fish fry, raw banana chips marinated in tart kachampuli, chatpata dosakaya curry, wild mango simmered into a soulful stew, and yummy prawn-stuffed neer dosa. Bold, earthy, and quietly distinctive. This is Coorg, far from the clichés. 2025-07-02 12:05:51 At Golconda Pavilion, .. 40 -67% 1 -85%
Stopped by #SeasonalTastes at #TheWestinHyderabad for their Sri Lankan cuisine popup—on till July 2—as part of what’s easily one of the city’s most expansive buffets. Chef Chaminda De Silva from Ahungalla brings coastal flavours to the fore with dishes like Fish Baduma, where dried fish lends a meaty texture and deep umami, and a well-rounded Calamari Mustard Curry mellowed by coconut. The sambols stood out—fiery and full of character—served alongside rice and pol roti fresh off the live station. Only letdown? No hoppers, which would’ve made the lineup feel more complete. 2025-07-01 13:01:50 Stopped by .. 55 -55% 1 -85%
Tried the new Innergise mindful menu at Taj Deccan over high tea this Saturday—a quiet, thoughtful twist on indulgence. The highlights for me were the zesty orange cake, flaky vegetarian puffs, and a surprisingly satisfying granola bowl that made healthy feel like a treat. The setup leaned into sustainability without losing the elegance you'd expect from Taj: think rainwater-harvested greens, plantable pens, and wellness coolers instead of colas. A soft but clear nudge toward conscious luxury—and I didn’t mind it. This curated experience, dubbed Innergise Green Meetings, is now available at Taj Krishna, Taj Deccan, and Vivanta Hyderabad for intimate team meetings and corporate events. Rooted in IHCL’s Paathya framework, the initiative brings together low-impact design, seasonal nourishment, and socially responsible details—offering a more intentional way to gather. 2025-06-30 13:05:46 Tried the new I.. 0 -100% 2 -70%
Whether it’s reimagining Muntha Masala or pairing Sarvapindi with Avocado Gojju, Tuya isn’t afraid to play with cherished classics. “Tuya,” meaning pure in Tamil, is the dream project of celebrated Chef Suresh DC. Walk in with an open mind and you’ll be delighted—every dish I tasted was fabulous. Often unconventional, never gimmicky, and always soulful and delicious, this spot is a must-try. 2025-06-28 11:44:47 Whether it’s .. 0 -100% 2 -70%
As the monsoon rolls in, Simply South in Jubilee Hills is serving up the season’s favorite fried bites -- #MirchiBhajji, #OnionPakoda, and Masala Vada, made fresh, with high standards and clean oil. Pair it with their signature #FilterCoffee and you’ve got the perfect 4–7 PM escape from the rain. 2025-06-20 15:59:00 As the monsoon roll.. 0 -100% 2 -70%
This is an absolutely brilliant idea! You've got to hand it to Novotel Hyd HICC. And no, I'm not just talking about the Mango Sundowner beneath a mighty mango tree, by the poolside. Mango found its way into everything, from the drinks to the food, including the savouries. And all of it was delicious! But the real stroke of genius was something else. Taking inspiration from cake-mixing ceremonies, they introduced a mango-mixing ceremony where we blended oil, spices, and everything nice to craft our own batch of Avakaya—mango pickle. It was an absolute blast, and the best part? We got to take home our own jar. 2025-06-19 12:01:40 This is an absolutely b.. 0 -100% 3 -55%
Teppanyaki is one of the most exciting dining experiences—food prepared right before your eyes with plenty of flair and drama. It’s impossible not to feel hungry when you have a front-row seat to your dish’s creation! TG’s, Hyderabad’s first restaurant exclusively dedicated to Teppanyaki, just marked its first anniversary with a specially curated dinner. The celebration featured some of its finest creations and even welcomed chefs from TK’s at Hyatt Regency Delhi—the OG that inspired Hyderabad’s restaurant, to showcase the bestsellers from their menu. This is a rare opportunity for patrons to savour the best of both! 2025-06-16 20:33:42 Teppanyak.. 0 -100% 2 -70%
Aidu, one of the city's finest South Indian dining spots, is now serving a Vegetarian Thali for weekday lunches. Featuring an impressive spread of 18 dishes, the thali’s composition changes daily, but you can always count on piping hot poori, flavorful rice, rasam, sambar, pappu, and crispy fries. All this impeccable taste comes at a delightful price of Rs. 495. Note: Filter Coffee is not a part of the thali. 2025-06-16 13:33:41 Aidu, one of the city's.. 0 -100% 4 -39%
The Bobbatlu Croissant has been trending on the gram—and rightfully so! But if that's all you try at Coffee Sangam, you’d be missing out. This new café, helmed by Chef Vignesh Ramachandran—one of India’s finest culinary minds—is an ode to us #millennials. A small menu with a big heart, it delivers flavors that surprise and delight. Expect the best benne dosa in town (with an unexpected garlic and chili kick), the fluffiest idli with podi featuring a pistachio twist, and a perfectly executed desi-style cheese omelette paired with sourdough toast. And there's so much more. My top 5 picks from the menu are: 5. Bobbatlu Croissant 4. Pistachio Podi Idli 3. Cheese Omelette 2. Mutton Samosa 1. Chilli Garlic Venna Dosa #telugufood #telugucafe #hyderabad 2025-06-15 13:32:28 The Bobbatlu C.. 0 -100% 28 +324%

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Tracked since Aug 23, 2025
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