By Pamela Nandi | Nov 22, 2020

I would state this visit as once in a lifetime experience and it is one of the places to dine-in if you are in Hyderabad. The signature restaurant Adaa , Taj Falaknuma Palace is a place worth visiting.

The epitome of the luxurious dining – Adaa , Taj Falaknuma Palace inherits its cuisines passed down from generation to generation flowing from the kitchens of Nizam. The culinary treasure trove loaded with sentimental values and honouring the heritage.

Its an aspiration of every foodie to eat the finest and the most elegant food on the earth and you admire the culinary magic of each dish that has been elevated which is characterized by refined art of cooking along with the growth of taste and food culture.

Each course kicked off with Amuse-Bouche (French term means ‘mouth amused’), to prepare the palate and I loved the refreshing delicate taste of Guava Chilli Salt Sorbet as one of the palate cleansers.

APPETIZERS

Makai Badam Ka Shorba – Makai means corn and shorba means soup. The great energiser, refreshing silky broth packed with the goodness of almonds and rich Indian spices. Served with popcorn.

Dahi ke Kebab -Shallow fried in ghee, a very delicate kebab stuffed with hung curd and rich spices. The kebab is given a special twist by tossing in tomato jaggery reduction which is awe-inspiring.

Jhinga Tilwala -Sautéed king prawns cooked with sesame seed and fine spices. Very delicious and high on the freshness of the prawn. Served with the charming tomato pear salad.

Pathar Ka Ghost -The most scrumptious lamb dish, in Hyderabad from royals of the Nizami prepared by heating the 48 hours marinated meat on a heated stone and served with onions. In one word, it tastes divine.

MAIN COURSES –

Dal Makhani -Steamed lentils cooked overnight in enough butter, tomatoes and cream. Smooth velvety texture and the flavourful aroma with a blend of its exotic spices touched the buds.

Gongura Igguru – One of the main ingredients in authentic Andhra cuisine is the Gongura (sorrel leaves), a leafy vegetable that has a very distinctive sour taste. Fresh king prawns cooked slowly with the sorrel leaves and secret Southern spices impart a lemony sour taste giving a very pleasant kick.

Pista Murg Ka Salan – A delicious dish made of chicken stuffed with nuts in rich creamy pistachio and chilli gravy and a dash of sweet homemade mango pickle that lend a unique flavour and great aroma to the resultant curry.

Any royal meal is incomplete without the essence of sweets and some vibrant dessert platters engage the palate with the surprise of flavours, coming from the royal court of Nawabs touched my soul.

Double ka Meetha -Also called ‘Shahi Tukda’. The indulgent delicacy of Hyderabad. Made by deep frying the bread, soaked in fragrant creamy sweet thickened milk or rabri studded with saffron and cardamom and garnished with dry fruits. Served with rabri and sliced roasted almonds.

Khubani ka Meetha -The Urdu term ‘Khubani’ means ‘dried apricot’ and ‘Meetha’ means sweet. An authentic, rich and royal Hyderabadi delicacy made with dried apricots doused in thick sugary syrup with its royal golden colour coming from saffron is served commonly at Hyderabadi weddings. Served with a dollop of fresh cream and crushed pistachios.

Kesar Kulfi Falooda -Stood out due to its extra rich and intense flavour packed with whole milk, heavy cream, khoya and chopped nuts. Very dense and creamy. Served with thin falooda noodles, sabja seeds and sticky rose syrup.

From the royal culinary excellence – the smooth, creamy, rich and colourful SORBETS.Passion Fruit, Coffee, Melon, Orange Sorbet.

Evening spent to experience the grandeur of this Nizami palace

Cheers !!!