Sunday, 29 March 2015

4 Seasons - Hyderabad


This place is very centrally located in one of the housing apartments. Though I pass by the lane in front, every day while travelling to my office, I really wonder how it took me eight months to check this out. Anyways, better late than never! The place looks and feels decent. Bit cluttered on weekends and especially when office-goers chose to dine out on a Friday. Still we managed a good corner. Service is quick, but the staff and their etiquette is nowhere close to the legacy of the dishes served. I cannot comment much on the soup and similar appetizers. But food is so good that, you would start questioning the Mughlai and Lebanese cuisine you happened to have had till now in Hyderabad. Biryani is better than all the famous tags I have tasted till now. Mirchi ka salan, which has been neglected in all the reputed biryani houses, needs a special mention when you are in 4 seasons. Apart from Biryani, Kabsa Laham, a Lebanese dish, is a must try here. This is a mixed rice dish, which has a very deft combination of spices, keeping in mind they do not over-power the overall dish. The mutton simply melts. The mint and mayo dip simply work as the icing on the cake. I think I have talked enough to ensure Kabsa Laham tops your order. Arabic platter which comfortably serves two can also be given a try, if you afford to forgo any of the two earlier dishes in your subsequent visits. I also liked mild spiced Mughlai Murgh Kebab and very hot Phuket Fish. In fact, Phuket fish is where KFC drew its inspiration for the new Hot and Saucy launch. 
With this heavy main course I could not dare think of dessert, though I have heard good things about ‘double ka meetha’. Drinks are a big turn off. I will recommend only basic lemonade to mitigate the repercussions of this heavy menu.

Taste buds: Over-joyed (only if you are a non-vegetarian)
Pocket shouts: Little heavy
When I look around: Staff could have better helped with menu
Waiting time for tummy: Not very long

Keep Gorging!
- Foodie Panda



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