A F&B revolution of sorts is quietly brewing in a building opposite Hyderabad’s landmark Durgam Cheruvu Cable Bridge, and the city of Nizams is approving wholeheartedly. Interestingly, the four F&B properties spawned by hospitality start-up Viksit Hospitality have distinct identities, ranging from regional cuisines showcased at Orlo (derived from our Indian hospitality anthem, Aur Lo Beta!), artisanal coffees from India at Naad, immersive nightlife experiences at Kadamba, to the latest addition of fine dining Japanese restaurant Izumi, in partnership with founder Nooresha Kably.
Kadamba Cultural Compound
A rooftop terrace bar, Kadamba has, arguably, the grandest ringside views of Durgam Cheruvu, with the night sights of an illuminated cable bridge and the city lights twinkling away on the distant horizon being a definite crowd-puller. The vibe is breezy (literally!) and informal, with the ambience highlights being the kadamba trees with pristine-white ‘chaupals’ (a la village panchayats) around them, where you can sit around and enjoy your drinks.
The Japanese izakaya-styled bar promotes the concept of an easy, interactive experience with the team of mixologists. The cocktails are a rage, with colloquial names such as Rambha Ho, a rum-based offering with pineapple, lime juice and chilli pickle; a nod-to-Hyderabad-Kya Toh Bhi, a vodka drink; T-loop, which is tequila, mezcal, muskmelon cordial, caper foam, and Maska made with whisky, brown butter and lime cordial. The cuisine is Indian, including both comfort food and gourmet. Some of the iconic dishes here are the Chelo Kebabs platter; Compound walla Ceviche, which is steamed seabass topped with pani puri dressing, and 50-50, which is corn or bhutta in three different avatars.
Orlo
Orlo has, at its core, the idea of a Great Indian Dining table where everyone sits together for a relaxed meal, peppered with conversations and slow eating. The distinct aspect of dining at Orlo is of duality, with lunchtime being mess-style community eating on thalis changing to a highball, fine dining, à la carte sensibility in the evenings.
The menu is regional, Rajasthani, Punjabi and Eastern Indian (Bengali, Assamese) thalis by rotation for lunch. Signature specials for dinner include Ema Datshi, Roth Platter with Malai Pyaaz ki Sabzi (in place of the ubiquitous Daal Baati Choorma), Rampuri White Qorma, Dohneiiong Chicken (a Meghalaya special dish using black sesame).
Their soda mixers such as Susegaad Kokum, kacchi kairi, Madurai Rasam have an Indian template, and a must-try cocktail is Imli Picante, a tequila-based cocktail with tamarind pickle, chilli and salt.
Naad
Naad is a coffee-first brand dedicated to presenting Indian coffee with depth, transparency and cultural resonance. Spanning around 12,000 sq feet, the space brings together roasting, brewing, food, retail (with ikat brand Translate also having a space therein), education and community. Indian coffees and their terroir from Coorg, Arakku to the newbie Koraput coffee beans are in focus here. Auroville-based Global coffee authority Marc Tormo is partner and patron at Naad and curates many a roasting and cupping session.
Don’t miss the Black Remedy, their signature Kyoto-style 18-hour cold drip poured over ice or the Salted Caramel Cortado, smooth and rich espresso with house-made salted caramel. The food menu is primarily bakes, sandwiches and salads. Baked Duck Benedict, Avocado Smoked Salmon Toast and Smoked Eggplant and Straciatella sourdough sandwich are signatures. The croissants and sourdough shokupan loaves here are a work of art, and the apple turnover is much recommended.
Izumi
The Japanese fine dining restaurant Izumi, founded by foodpreneur Nooresha Kably, which has outlets in Mumbai and Goa, is now in Hyderabad too, in partnership with Viksit Hospitality. With a minimalist Japanese ambience, Izumi has intimate lighting, lantern-inspired details, and a sushi bar and robata grill. Signature dishes include Hamachi Truffle Ponzu with Wasabi Jelly, Crispy Smoked Pork Belly, and Avocado Tartare with Corn Cream.
Signature cocktails include Miyami, a white rum with ananthamool rosso and black sesame orgeat, Miso & Peat (a Miso scotch cocktail) and Ginza Nights, a whisky-based cocktail.
