Food

On A New High

Noya Restaurant Terrace and Bar, which opened on the 12th floor terrace of Avasa Hotels in Madhapur, is trending for its al fresco ambience, gourmet modern Indian fare and fabulous skyline vistas. Swati Sucharita gives you a lowdown…

Nightlife in High-Tech City revved up in the New Year, with Avasa Hotels unpacking its new F&B offering, Noya Restaurant Terrace and Bar recently. As the name suggests, Noya has a restaurant, terrace and a bar over three floors, with a contemporary, smart and relaxed ambience. Right at the top is the 12 th floor terrace-level bar, with an alfresco seating of about 60 covers and offering the most fabulous views of High-Tech City, including the sparkling lights of an illuminated Durgam Cheruvu, and the Metro bustling by on the other side.

The terrace has an open to the skies bar with a fine dining restaurant located on one side of the massive terrace, with about 40 covers. While the terrace ambience is informal with comfy chairs around low tables and bar stools with high tables, the restaurant is plush and yet minimalistic, with turquoise-hued upholstery contrasting with dramatically red chandeliers. Noya is also spread over the 10 th and 11^th floors with a more formal, indoor bar seating and a DJ console and dance floor on the 10^th floor. The interiors are designed by Ed Poole, the same architect who designed the rest of the hotel, when it launched in 2012.

In focus at the terrace with its open-to-the-skies bar and giant projector screen on a huge wall, is the splendid food curations by Noya’s partner chef Vignesh Ramchandran, who has already created vibes with his modern Indian plating at Once Upon a Time. “We have tried to cater to both the exclusive as well as more popular palates at our bar, as the idea is to relax and unwind and that can be done only with your favoured drink and food, right?” explains chef Vignesh, who counts former boss and mentor Manish Mehrotra, the founder of Indian Accent, India’s arguably best-rated restaurant, as his inspiration behind his food innovations.

The spirit of the evening was set by Noya’s signature cocktail Qubani Fizz, a delightful concoction of apricot puree, gin, ginger ale and a sprinkling of fresh juniper. With the famed Hyderabadi dessert at its core, this is a drink, which will be claimed by the city’s spirited folks, for sure. The Sparkling Ilaneer Inji (vodka, ginger, mint and tender coconut water) and Masala Chaitini (vodka, tea decoction and Indian spices) were also great drinks.

The food menu is extensive, with micro, small and large plates, as well as a Ceylon Parotta ‘Bar’, a Taco(parathas) Bar and a section for mains, staples as well as desserts. From the micro offerings, I could not have enough of the kaffir lime dusted cashews, they were just so delicious! Small plates, which are starters, can be shared easily among four persons, and the Hyderabadi Mezze Platter was a great conversation-cruncher with rajma falafel, masala pita breads, paneer triangles, and with a great array of dips including a salsa, sour cream and khubani chutney.

The Butter Chicken Pakoda and Byadgi Chilli Prawns (which you can pair with buttered pav) were great micro choices too. Chef Vignesh who is from Chennai, has a natural leaning towards Sri Lankan cuisine and the Ceylon Parotta with Butter Chicken filling was a perfect example of his contemporary food plating, which brought the flavours of two distinct cuisines, Punjabi and Sri Lankan together.

Ceylon Parotta with Butter Chicken at Noya restaurant — Ceylon Parotta with Butter Chicken

I also tried Tingmo with Chicken from the mains, and the gravy, tossed in green fermented sauce (made of green chillies and coriander paste) felt supremely fresh on the palate. From the staples, chef sent out the Tawa Coconut Mutton Rice with a fried egg as garnish, though truth be told, I could only try a spoonful. The creaminess of the coconut wonderfully complemented the peppery tones of the dish, which I could see was a seller too. For those with a sweet tooth, the Rabdi Tres Leche is an excellent choice. Noya definitely comes with our recommendation for a relaxed evening out with friends and family.

Address: Avasa Hotel, Sector -I, Huda Techno Enclave, Madhapur, Hyderabad

Tel: 040–67282828

Timing: 6 pm until midnight

Price Points: Rs 195 to Rs 575

Meal for Two: Rs 1500 ++ (without drinks) and Rs 2500 ++ (with drinks)

Our Pick: Qubani Fizz, Byadgi Chilli Prawns, Butter Chicken Ceylon Parotta

January 19, 2021

#Food, #FoodReview, #NewLaunch

When the North Comes to the South

Up North at Pullman Chennai Anna Salai is a rooftop dining destination that brings the best of North Indian flavours to the city. If you are looking for an elevated North Indian dining experience that comes with breathtaking city views, look no further than Up North, which is making its unique mark on the culinary landscape of Chennai. BINDU GOPAL RAO highlights how the rooftop restaurant blends authentic North Indian flavours with chic ambience and sweeping city views. Chic Look The rooftop restaurant that is open for dinner has a chic, sophisticated ambience. The red brick walls are not just aesthetic but also double up as natural insulation and soundproofing. The best part is the glass canopy, which means you can dine under the open sky, perfect for a romantic meal for couples or even fun rooftop gatherings. The warm lighting and progressive music create an eclectic ambience, too. Food Philosophy Designed for those who appreciate fine dining with a contemporary twist, Up North offers a meticulously curated menu that pays homage to the rich culinary heritage of North India. All the dishes here use premium ingredients and bold spices and are made using modern techniques. The menu is light, refined, and a departure from the usual heavy and rich North Indian fare. The meal is best accompanied with a selection of curated India-inspired cocktails (think ingredients like raw mango, saffron, and rose) and premium spirits. If you don’t drink, fret not, as the collection of mocktails is interesting too. The Kokum Cooler with kokum, lime, and soda; the Kala Khatta Banta with Kala Khatta, lime, and aerated beverage; and the Paloma Kumari with pineapple, passion fruit, lime, and coconut are good choices. North Side with watermelon chunks, cilantro, agave, and fennel seeds is another must-try on the menu. And

Food

Festive Recipes From Top Indian Chefs

This festive season, add a touch of gourmet to your celebrations with recipes straight from India’s chefs. Hashtag magazine offers chef-curated dishes that are perfect for family feasts or intimate gatherings. Easy to make and full of flavour here’s what should be on your festive menu. Baklava by Chef Dr. Alisha Dr. Alisha is a dentist by profession and a passionate foodie at heart. Her journey into the world of cooking began through unexpected life challenges, which led her to rediscover her love for food. This passion eventually gave rise to her popular digital platform, “Anyone Can Cook with Dr. Alisha.” Through her engaging content on YouTube and Instagram, she shares easy, flavourful recipes and culinary tips that prove cooking is not just for professional chefs it’s for everyone. Recipe: Ingredients: For Homemade Phyllo Sheets All Purpose Flour (Maida)– 2 cups Salt -1 pinch Baking powder – 1.5 tsp Oil or desi ghee – 1/4 cup Milk & Water – 1/2 cup & 3-4 tbsp (as per need) To Coat: All-purpose flour (Maida) – 1/2 cup Cornflour – 1/2 cup For Dry fruit stuffing: Almonds – 1/2 cup Walnuts – 1/4 cup Cashews – a little less than 1/4 cup Pistachios – a little more than 1/4 cup Elaichi Powder – 1 tsp For Sugar Syrup Sugar – 1 cup Water- 3/4 cup Lemon Juice – 5-6 drops Kewra Essence – 1/2 tsp Kesar Essence – 1/2 tsp Desi ghee & Butter – 1/2 cup (to grease the layers) For the Dough (Phyllo Sheets): In a large bowl, mix the maida, salt, and baking powder. Add 1 tbsp oil and mix well with the dry ingredients. Gradually add milk and water (or use) to form a semi-stiff dough. Add more water if needed. Knead well, cover with a damp cloth,

Food

Where the Brews Meet the Sky, Only at BrewfTop, Andheri

As the world lifts its glass this August 1st for World Beer Day, there’s no better place in Mumbai to join the global toast than BrewfTop, the breezy rooftop oasis at Berlin Brew Beer Garden in Andheri. Rooted in the convivial spirit of Berlin’s garden pubs and blended with Mumbai’s electric social energy, BrewfTop is more than a rooftop; it’s a destination for those who live to sip, savour, and celebrate craft. World Beer Day isn’t just about the drink. It’s about shared stories, clinking glasses, and discovering new flavours that transport you across continents. It’s a global celebration of brewing culture, and BrewfTop honours that with heart and hops. With panoramic views, soulfully rustic interiors, and a beer lineup that spans styles and stories, it offers the perfect backdrop for this international day of cheer. This year, BrewfTop invites patrons to soak up the golden hour with a curated experience that’s festive and flavour-packed. The rooftop will come alive with live music and DJ sets, making way for sundowner vibes that flow effortlessly into the night. Guests can dive into beer challenges, sip from sampler trees, or gather around beer towers built for communal joy. It’s all about pouring more than beer; it’s about pouring moments. The star of the evening? BrewfTop’s top-tier craft brews. The Berlin Hefeweizen brings a whisper of banana and clove in every sip, perfect for easy afternoons. The Tropical Guava Pale Ale is juicy, aromatic, and built for the bold palate. The Mango Lager is smooth, sunny, and deeply refreshing. For something darker and moodier, the Berlin Stout offers rich cocoa notes and espresso warmth. And for purists, the Rice Lager delivers ultimate crispness and clarity. Guests looking to explore the range of house-brewed flavours can opt for the Beer Tree, a tasting flight

Food

Raia Ristorante & Bar: Panjim’s New Culinary Hotspot

A multi-cuisine experience in Panjim that shines with fresh flavours, eclectic cocktails, and a vibrant ambience. Nestled in the heart of Panjim, Raia Ristorante & Bar is quickly becoming a go-to spot for food lovers looking for variety, flavour, and a vibrant dining experience. The name Raia, inspired by a village in Portugal and symbolizing sunrays, reflects the restaurant’s bright and inviting vibe. With airy interiors during the day and a cozy, elegant ambience by night, Raia sets the stage for meals that feel both special and comforting. We began with the seasonal Thai Mango Salad a refreshing plate of juicy mangoes tossed with bell peppers, onions, and a zingy Thai dressing. It was fresh, light, and the perfect start to the meal. This dish is a part of their seasonal menu, which highlights their commitment to using ingredients at their peak, offering guests a dining experience that feels both timely and indulgent. With a menu that changes to reflect what’s best each season, there’s always something new and delightful to discover From their small plates, the Avocado & Burrata Toast and the Mushroom & Truffle Open Toast stood out simple yet indulgent, perfect for an anytime bite. From the global menu, the Cilantro Prawns were a clear winner, marinated in a vibrant mix of cilantro, garlic, pepper, lime juice, and olive oil, offering a burst of flavour in every bite. The Onion Rings, crisp and golden, made for a satisfying snack, while the Kathi Rolls available in paneer, chicken, lamb, and beef were soft, succulent, and full of flavour. In the Italian section, the Spinach & Ricotta Ravioli was a standout. Handmade and filled with blanched spinach and ricotta, it came in a rich tomato-based sauce that was both hearty and delicate. We also tried their Wood-Fired Pizzas The