Hyderabadi cuisine at Buzz
From the Land of the Nizams!
Hyderabadi cuisine at Buzz, The Gateway Hotel IT Expressway Chennai
Buzz, the all-day diner at The Gateway Hotel IT Expressway Chennai, is abuzz with aromas and flavours from the land of the Nizams! Chef Abdul Khader Jeelani, Masterchef from Vivanta by Taj-Begumpet, Hyderabad travels to The Gateway Hotel with the exotic Hyderabadi cuisine.
Chef Jeelani has a deep rooted connect with traditional Nizami cuisine and attributes his proficiency to the rich legacy passed on by his father Sheik Hussai, who was the Nizam’s official cook. Chef Jeelani together with Meril Aricatt, Executive Chef of The Gateway Hotel IT Expressway Chennai, brings to guests at the hotel a delectable spread of mouth-watering dishes.
Delicious soups include Paya ki nehari (Lamb trotter soup), Yakhni shorba (Lamb soup flavoured with spices and served with boneless mutton) and Makai badam ka shorba (Creamy sweet corn soup with almond flavour).
Savor appetizers that include the much-loved Pathar ka Gosht (Overnight marinated Lamb cooked on hot stone) and Shikampuri Kebab (Minced mutton, channa dal, yoghurt and hot spices come together to wrap these sensational Hyderabadi kebabs - straight from the streets of Hyderabad). Vegetarians can enjoy Punugulu(Deep fried rice and dal dumplings) and Aloo Anjeer ki tikki (Flattened Dumpling made with potato and fig) amongst other delicacies.
Move on to the main-course that includes the signature Hyderabadi Biryani - Kacche Gosht ki biryani (Meat combined with piquant spices, curd, butter and saffron, tossed in semi cooked rice) Gonguru Mamsam (Lamb meat infused with fiery spices and served with rice, topped with fried red chillies), the tangy Hyderabadi khatti dal (the star ingredient of this dish is tamarind) and Panasa Puttu koora (Raw jack fruit curry).
For some live action, head to the live stations serving crisp and nutritious Pesarattu (the classic Green Gram Dosa), Keema Kaleji (A rich curry dish prepared with Kheema - minced meat and Kaleji - liver part of the meat) and Gosht ki Haleem (slow cooked for seven to eight hours, which results in a paste-like consistency, blending the flavours of spices, meat, barley and wheat). No meal is complete without a helping of the irresistible Khubani ka Meetha (Sweetened dried apricots), Boorelu (Deep Fried Sweet Dumplings) and the sinful indulgence Double ka Meetha (Bread pudding dessert with fried cashewnut and almonds).
Until April 30 | Dinner buffet | INR 1300 plus taxes per person | For more details and reservations contact +91 44 6680 2500