Showing posts with label Golkonda Hotel. Show all posts

ASAF JAHI FOOD FESTIVAL AT THE GOLKONDA HOTEL

Hyderabad 14 July 2016: The Jewel of Nizam at the Golkonda Hotel in Masab Tank is proud to announce a two-week Asaf Jahi Food Festival. Starting on the 15th of July and going on till the 31st, the special menu is for both lunch and dinner. Explore the legacy of the seven Nizams of the Asaf Jah dynasty, while dining on an exclusive range of Kebabs and Curries uniquely crafted keeping the traits and achievements of each king in mind. Diners can take their pick from 28 never-before-offered dishes on the Asaf Jahi Food Festival menu and order from the regular restaurant menu as well.

Subz moti kabab

Surkh angarow ka pool

Vipul Bhargava GM Golkonda Hotel Rajesh chatterjee Fnb manager chef Sailesh

Becoming a ruler of Nizam state did not necessarily mean one became an Asaf Jah. The title should be granted by the Mughal Emperor for a king to be known as the Nizam of Hyderabad or an Asaf Jah. In reality, the Deccan was ruled by a total of ten kings. But only seven of them are known as the Asaf Jahs. Legend says that the first Nizam, when offered food by a holy man in the North, ate seven kulchas and it was prophesized that his dynasty would last seven generations. And that is how one of the most iconic dynasties that India has ever seen began.

As a tribute to the Asaf Jah Dynasty, the Jewel of Nizam at the Golkonda Hotel has created unique dishes capturing the essence of each Nizam. Try the Chin Qilich Khan Kebab (a combination of minced lamb and chicken), the Farkhunda Murgh (boneless chicken marinated in spices, saffron, and cream), or the Subz Moti Kebab (cottage cheese and vegetables, sago-coated and deep fried) from the Kebabs and the Gosht Pasli Masala (lamb chops in a mint, coriander, and cream gravy), the Paneer Nargisi (paneer in a cinnamon flavoured tomato and cashew base), or the Dal-e-Tahniat (green spring onions flavoured toor dal) from the Curries. Under each dish read about how and why the essence of the preparation is representative of each of the Asaf Jahs. So come down and enjoy a culinary journey with the seven Nizams!

15th – 31st July

Lunch – 12:30 pm to 3:00 pm

Dinner – 6:30 pm to 11:30 pm

Enjoy Authentic Brunch at Golkonda Hotel

Mumbai 25 June 2016: It turns out that The Golkonda Hotel understands just what Hyderabadis love on those lazy Sundays. Their offering aptly named, ‘NAWABSAHABKA SUNDAY BRUNCH’.

Starting fashionably late at 11.30 AM, the fare includes a wonderful spread of some classics like Haleem , Paya, Kebabs, Natu Kodi Koora , RoyallaVepudu , Hyderabadi Biryani , Double kaMeetha and many more. Going on till 3 PM, it gives you time to gorge on all the dishes and spend Sundays in a grand way.

Enjoy Authentic Brunch at Golkonda Hotel

haleem

Kababs

Paya

Venue & Contact Details

DAY & DATE : Every Sunday

TIME : 11.30am To 3 pm

VENUE : Mélange, THE GOLKONDA HYDERABAD, MASAB TANK.

For more details, contact our F&B Manager.

Rajesh: +91-7660865511.

Golkonda Hotel Celebrates Go Mango Food Festival

May 13 2016, 14.53 PM IST || Pocket News Alert

13 May 2016: The summers are here. And that means only one thing to us Hyderabadis- Mangoes, and we at The Golkonda Hotel are back with our latest peshkash. “The Go-Mango Food Festival” is here! In honour of the king of fruits, we’ve come up with a menu of 26 items, all of which are seeped with the flavours of our favourite fruit- Aam!

Golkonda Hotel Celebrates Go Mango Food Festival

Chef Venkat

Rajesh F&b Manager and chef venkat

Come the 14th of May, the “Go-Mango Food Festival” features stellar starters like Kairi Paneer Tikka and Khatta Murgh, brilliant main course dishes like Mamadaikai Kodi Koora and Subz Kairi Korma, and delightful desserts like Mango,Tiramisuand,Aamrakhand.So whether you are a fan of the tanginess of kaccha aam or you crave for the juicy sweetness of pakka aam, The Golkonda Hotel is the place to be. The festival takes place at the Café Melange and features Mango based delicacies in Indian, Oriental and Continental cuisines. So come on down and revel in the bliss

of“HyderabadBiggestMangoFestival”.

Venue & Contact Details for the Go Mango Food Festival

DAY & DATE : Saturday, 14th May’2016 to Sunday 29th May’2016

TIME : 12 Noon to 12 Midnight

VENUE : Mélange, THE GOLKONDA HYDERABAD, MASAB TANK.

For more details, contact our F&B Manager.

Rajesh: +91-7660865511.

Beat the Heat with Coolers & Shakers at The Golkonda Hotel

April 26, 17.17 PM IST || Pocket News Alert

Hyderabad April 2016: The Golkonda Hotel is back again in summer with Coolers & Shakers – House of Tasty Juices. Hyderabadi’s thirst has come to an end because restaurant is offering great combinations of Guava & Chikoo Smoothie, Coconut & Sweet Basil Seed Smoothie, Fresh Strawberry Milk Shake, Green Mango And Honey, Carrot And Celery Juice with icy savors. Fruit Juices & Milk Shakes keeps body active all time by celebrating the taste with family & friends. Be ready to quench your thirsts with juicy flavors.

Beat the Heat with Coolers & Shakers at The Golkonda Hotel

Chef Venkat

GUAVA&CHIKOO SMOOTHIE

Ingredients: 2 medium size rinsed, peeled, deseeded &chopped chikoo

2 medium size rinsed, peeled & chopped guava

200 grams set yogurt

100 grams sugar

Ice cubes (optional)

Mint leaves for garnish

Method:-

1) Add chopped guava and chikoo in mixer blend until fine paste

2) Then add sugar and yogurt to the paste blend till smooth

3) Add the ice cubes to the smooth

4) Garnish with fresh mint ,Serve chilled.

COCONUT&SWEET BASIL SEED SMOOTHIE

Ingredients: 1 whole coconut

50 grams sweet basil seeds

200 grams set yogurt

100 grams sugar

Ice cubes (optional)

Basil leaves for garnish

Method:-

1) Take mince of coconut and add coconut water to it

2) Blend above mixer with yogurt and sugar.

3) Add sweet basil seeds and ice cubes to the smooth

4) Garnish with fresh basil,Serve chilled.

FRESH STRAWBERRY MILK SHAKE

Ingredients: 3 cups strawberries (chopped)

200 ml soya milk or toned milk

100 grams sugar

Ice cubes (optional)

Mint leaves and strawberry for garnish

Method:-

1) Blend milk sugar and chopped strawberries.

2) Add ice cubes to the mixer

3) Garnish with fresh mint and strawberry wedge Serve chilled.

GREEN MANGO AND HONEY

Ingredients:

1 whole green mango

1 cup honey

Ice cubes

Mint leaves

Method:-

1. Deseeded the mango and diced with skin.

2. Add the mango cubes to mixer blend till fine paste.

3. Then add ice cubes and honey to the mixer blend again for 2 minutes

4. garnish with mango piece and serve chilled.

CARROT AND CELERY JUICE

INGREDIANTS:- 150 grams or 2 medium size carrot

50 grams celery sticks

2 celery leaves for garnish

Ice cubes

METHOD:-

1. Peel the carrot and diced

2. Add diced carrot and celery to the mixer then blend

3. add ice cubes to it serve chilled garnish with celery leaves