What does it mean to dine like a king? A. Large portions / B. Rich flavours/ C. Silver plates/ D. Heirloom recipes. The Park Chennai, in collaboration with Aish from The Park, Hyderabad chooses option E. All the above.
Chef Habeeb Mohsin from Aish brings the regal specialities of Hyderabad to this 10-day pop up through two set menus. The meal begins with a nannari and lemon sherbet which is refreshing. The Butte Pudina ka shorba is a corn-based soup which tastes like a light chowder, creamy with coconut, a strong mint flavour with a mild kick from the green chilli. The non-vegetarian alternative is Gosht ka Marag, a slow-simmered mutton broth made with mint. The cardamom, cloves and cinnamon make the soup flavourful while black pepper renders heat. It is served with a piece of mutton which is succulent and the meat falls off the bone when picked.
