Flavorful Symphony from Riyasati Times & Live Instrumental Music from Golden Era @ BIDRI, HYD

I was for all time informed of renowned art of Bidar as I do own pompously some splendid Bidriwares. What I didn’t know was “Bidri”, the F&B outlet of Marriott, Hyderabad that opens its doors at the dinner time and proposes delicious and delectable food items that are exceptionally fragrant and flavorful. Here expressive blend of Nawabi, Punjabi and Andhra’s delicacies shine with their distinctive aromatic enchantment; physically you would chock-a-block while craving would verbalize … “Dil Mange Thoda Aur” (Heart Demands A Bit More)

The conception and construction of this specific outlet vocalises that the focal ingredients have been handpicked, spices are home ground and authenticity beyond is being brought in by inventive connoisseurs working in the Production Area.

The slow cooked, tender, succulent and luscious signature dishes have been well developed by Chef in Command Kamran Khan with his expert team of Chefs while Executive Chef Balvinder Lubana continues to keep exact and accurate check on superlative standardised excellence of each item being offered.

Without doubt, Bidri is one of the best Indian Specialty Restaurants in India. So be on Riyasati Culinary Journey and treat yourself to a Royal Feast at Bidri where professional food creators (all males) and expert service team (all females) wait to welcome you with their pleasant services.

While instrumental tracks from famous Hindi Films being played live generate reminiscence, softness of soothing lights play magic, the laid up covers sparkle and you get ready to have an appointment with Him. While outstanding food items created by professional hands that could slowly get you in an absolute indulgence, the expert servers serve what you order with immense love, care and concern. Each and everyone whether it’s a Production Area or Dining Room understands very well what his/her esteemed guest wishes to have and “guest satisfaction” remains the first and foremost precedence.

Our Cuisine Journey commenced with two platters of assorted vegetarian and non-vegetarian starters which were very plated and presented.

There was a time when Asad-ud-Daula, the Nawab of Lucknow who was fond of Kebabs, was served Galouti by his Royal Cooks that had almost melted in his mouth. Later, it was chiefly meant to be enjoyed by oldies having weak chewing abilities. Bidri offers Jimmikand Ki Galouti for its vegetarian guests that has Jimmikand (Yam) as the main ingredient with Dal (Indian Lentil), blend of special delicate spices and contains engaging flowery smell of rose.

Another substitute as a Vegetarian Delight is Soya Chaap Lazeez. This specific soft and supple starter apparently has Soya. It has mushroom too and has sweet sourness which is the consequence of Hung Curd and Cream.

Do not forget to try Malai Broccoli which is glorious as it has restrained appetising Charcoal smell, creamy texture with cashews and saffron mixed together wonderfully.

The assorted non-vegetarian platter that wasn’t just liked but loved because of supple and luscious characteristics containing remarkable taste and flavour. Dum Jhinga, Methi Malai Tikka and Mutton Ki Chaap did steal the show in the very start.

Though tasting of the above mentioned appetizing delicacies had already done wonders and appetite had an obvious drop, it was still worth to go further and try out tiny portions of main course that contained Dal Bidri, Nawabi Khumb Kurma and special Bidri Haleem with Ajwaini Warqi Paratha, Sheermal Roti and my favourite Missi Roti.

It is worth mentioning here that Sheermal is known to be a Persian Delight that was introduced to North India by Mughals. As per my personal research related to food and beverages, the exact word was perhaps “Ksheermal” a combination of ‘ksheer’ and ‘mal’ where obviously milk is Ksheer (Sanskrit) and Mal (Sanskrit) is 'hold' or 'possess' and perchance Mal (Hindi) that means a ‘rub’.

The show stealer was undoubtedly Awadhi Zafrani Phirni which materialized out of the world and believe me you, I had never ever got an opportunity to taste such a dessert in my life before. It was a refined creamy dessert that had a heavenly aroma. In case, you wish to know how faithfully it is being prepared, you need to talk to Chef Kamran Khan for his innovative painstaking process of preparing it. Delightful indeed.

The complete encounter with Riyasati Flavours was amazing and astonishing that made our visit a treasured occurrence. Each morsel was full of delicate treat which vocalised aloud the experts’ innovative recipes and cooking methods. We could feel even emotive expression of them.

Executive Chef Balvinder Lubana

Outlet Chef Kamran Khan

We need to recognize that Chefs and Cooks are the most remarkable people in the world because they give us innumerable glee and gladness by providing delicious dishes. It is beyond doubt a polite gesture to demonstrate your gratitude to all those chefs who put so much effort into the presentation of dishes and prepare wholesome and wonderful dishes for you. And the contribution of Service Team is unquestionably colossal too.

So please welcome their endeavour and do inspire them. Speak to them. Share your experience.

I would certainly like to extend my sincerest thanks to the Executive Chef Balvinder Lubana, Chef Kamran Khan of Bidri Outlet and his entire Production Team. The contribution of Eliza Dkhar (ARM) and her entire expert team in the Dining Room has been immense. Thanks to Tanuja, Tapaasi, Aditi, Tabish, Chandra and Gachalu.

Book a table now. Visit Bidri. And experience the Memoirs of Riyasats. Exceedingly Recommended!!!

(DWF - Don’t Waste Food)