Bidri in Marriott, Hyderabad has a beautiful setting. The live ghazals and the soothing ambiance has that calm effect which envelopes you from the moment you enter. From the vast deserts of Rajasthan, food from the kitchens of the Kings of Mewar and Marwar came alive right at our tables in Bidri.
An excellent Rajasthani Food Festival has been curated by Chef Bhik Singh. There’s more than the Laal Maas, Ker Sangria that define Rajasthani food explains Chef Bhik Singh from the Jaipur Marriott Hotel He is a Rajasthani master chef who proudly explained to us each dish and the history behind the dishes bought to our table that night.
The evening started with a Baajre Ki Raab, a deliciously warm soup made of millet and yoghurt. It was lightly spiced with roasted cumin and was a perfect blend of light flavors.
The Appetizers included a platter of Murgh Ka Soola which is succulent boneless chicken cubes marinated in yogurt and smoked with cloves. Perfectly cooked in the tandoor, it was the highlight of the evening but that is until the Dhungar Lagi Boti. The Dhungar Lagi Boti was tender lamb meat which had been skillfully smoked and braised with onion and was melt in the mouth.
Dahi ke Kebab was the only veg starter we had that day and the curd blended perfectly with the semolina crust and proved to be a tantalizing affair. Chef Singh has put together a careful selection of authentic delicacies that will appeal to both vegetarians as well as meat lovers.
Rajasthani fare would be incomplete if one did not indulge in the robustly flavourful Laal Maas or the tastefully prepared Dal Bhatti Churma
For the main course, there were too many items to choose from and we were surprised when the Chef got us all the dishes plated on the extravagant Thali. The thali
was humongous and we were glad to try so many dishes together. Chef Bhik Singh and Chef Yogender Pal, the executive chef at Bidri Hyderabad explained to us each of the dishes and how they were made. The Laal Maas cooked with onion, tomato and whole red chilly had been beautifully cooked and the Chef Bhik Singh mentioned bringing all the spices and the meat from Rajasthan himself. There were vegetarian dishes like the Jodhpuri Gattey which was exquisitely cooked in fenugreek and yoghurt gravy is definitely a delight to eat.
Ker sangria, wild berries and beans cooked in the typical spicy Rajasthani way and made for a perfect addition to the complete Rajasthani thali. The Mangodi Leela Kaanda had been made from scratch and the chef blended it perfectly with the yoghurt gravy.
The Masala Baati was very different and was stuffed with spicy potato. Unlike the regular baati, this was way more softer and tasted spicy along with the Dal Panchmel. The desserts didn’t disappoint either and we loved the Mawa Mishri Ka Laadu and the Choorma laddu that was served to us on the thali.
The Rajasthani Food Festival is on at the Hyderabad Marriott and Convention Center till the 25th of May in their Indian specialty restaurant Bidri.
Address: Tank Bund Rd, Hussain Sagar, Khairatabad
Phone : 040 27522999