Hyderabad's Culinary Scene Gets A Bengali Boost

Aaheli at Peerless Hotel, Hyderabad will have a special Bengali buffet, a grand feast with live counters and featuring starters like postor boda (poppy seeds cutlet), chanar (cottage cheese) cutlet, mourolar peyaji (fish fritters), kurkure murgi (crispy chicken fry) and main course like macher matha diye dal (lentil with fish head), among others

Hyderabadi cuisines, especially some popular biryani brands from Hyderabad have already marked their footprints in Kolkata. And now it’s time for authentic gastronomical delights from Bengal to traverse down south. Aaheli, the popular fine-dining restaurant brand offering authentic Bengali cuisine, from Peerless Hotels Ltd, an arm of the 90-year-old Kolkata-headquartered PGFI, will now take the best of regional Bengali cuisine for the connoisseurs of Hyderabad. It will send its Chefs from Aaheli to its Hyderabad hotel property with their delicacies.

Starting from the Durga Puja days Aaheli at Peerless Hotel Hyderabad will have special Bengali buffet along with lip smacking a-la-carte items. The Aaheli menu has new additions for Durga Puja, which has been researched and curated by the Aaheli master chefs. Its Chef has also travelled to Hyderabad to make authentic Bengali cuisine.

Aaheli at Peerless Hotel, Hyderabad will have a special Bengali buffet, a grand feast with live counters and featuring starters like postor boda (poppy seeds cutlet), chanar (cottage cheese) cutlet, mourolar peyaji (fish fritters), kurkure murgi (crispy chicken fry) and main course like macher matha diye dal (lentil with fish head), Dhakai Bhuna mangsho (Bangladeshi style mutton), Lal lonka diye murgir jhol (red chilly chicken gravy), chingri malaicurry (prawn) along with pulao, rice and followed by extensive desserts menu.

Beyond this the a la carte menu will have Macher Patishapta, a Bengali fish delicacy, Monohori Murgi (chicken), Daab Chingri (Prawn cooked with tender coconut), Thakur barir kosha Mangsho (Mutton cooked in Rabindranath Tagore household style), Shorshe Ilish (hilsa cooked with mustard). Aaheli has been serving authentic Bengali cuisine for three decades now.

“Aaheli at Kolkata is the first Bengali fine dining restaurant within a star hotel in the country. We wanted to extend the same recipes and quality for the connoisseurs of Hyderabad. The choice of cuisine is grounded in the desire to offer authentic and impeccable Bengali food, with services that resonate deeply with the traditions and culture of Bengal. Our Chefs place a strong emphasis on research and development and on reviving lost and rare recipes, from Thakurbari, which is Rabindranath Tagore’s household, erstwhile Zamindar or landlords and royal households of Bengal and other treasures curated from old Bengali literature,” said Ranit Nag, Cluster Food and Beverages Manager, Peerless Hotel Hyderabad.

The Hyderabad property of the Peerless group, which has 65 keys, had been acquired in 2015 when it was in a bad shape. The hotel property in the financial and IT hub of the city at Silpa Gram-Craft Village, Gachibowli (near Biodiversity Complex) is now running at a 99 per cent occupancy rate. The property also has nearby tourist attractions such as Banjara Hills and Jagannath Temple. This turn-around has given them the courage and confidence to take up upgradation and revamping of other properties.