In Hyderabad: new breakfast place, an Andhra food fest and a curry leaf ice cream

Subscribed with another email? Logout and Login with that one. Account subscription benefits alongside Premium Stories, Editorials, Opinions and more. Unlock these with Subscription The View From India Looking at World Affairs from the Indian perspective. First Day First Show News and reviews from the world of cinema and streaming. Today's Cache Your download of the top 5 technology stories of the day. Science For All The weekly newsletter from science writers takes the jargon out of science and puts the fun in! Data Point Decoding the headlines with facts, figures, and numbers THEdge At the cutting edge of education and careers Health Matters Ramya Kannan writes to you on getting to good health, and staying there Gender Agenda Stories from beyond the binary. The Hindu On Books Books of the week, reviews, excerpts, new titles and features. Qaffeine Bistro, the Hyderabad-based bistro and café, has introduced a new breakfast menu with bakes, comforting classics, wholesome breakfast spread and freshly-prepared beverages. Rooted in the principles of slow food culture, the menu is designed for relaxed and well-made breakfast. Designed on the dining philosophy ‘Make breakfast great again,’ the menu blends Indian culinary influences with modern touches. Qaffeine’s artisanal bakery programme offers breads and pastries crafted in small batches. The bakery selection also includes the ‘signature croissant experience’ served with accompaniments like truffle butter, pesto butter, forest honey and house-made jams. Also up for grabs will be wild forest honey and jaggery cinnamon roll and butter chicken feuillette. No breakfast is complete without egg preparations. Diners can choose from dishes such as truffle scrambled eggs, three cheese omelette, soufflé omelette, egg or paneer akuri(Parsi preparations), anda ghotala and the Parsi-inspired keema par edu. Not to forget the traditional preparations but with a twist like the podi idli and Parmesan pista podi Idli. What is more? Open toast sandwiches with guacamole, pesto pea truffle, egg Parmesan and pesto chicken. Qaffeine Bistro, Road no 10, Banjara Hills, from 7am onwards At Soul of Andhra Cuisine, a food festival at Mazzo at Marriott Executive Apartments, Hyderabad, diners will see chef Meera Girija Tadimeti whip up some homestyle Andhra delicacies. Meera’s food will steer clear of the familiar perception of Andhra cuisine as spicy. For Meera, Andhra food is a reflection of culture, memory, and the philosophy of Shadruchulu — the harmonious balance of six tastes that define traditional Telugu cooking. Bringing this philosophy to life, the festival celebrates the diversity of Andhra’s culinary landscape through recipes that have been passed down through generations. Diners can start their meal favourites such as pesara punugulu, cabbage vada, chicken cheekulu, and kobbari muttilu, before moving on to hearty specialities including Andhra veg pulao, Andhra chicken pulao, the wholesome ragi sangati, and comforting bowls of mamidikaya pappu with steamed rice, ghee and accompaniments of their choice. Go with an appetite to dig into signature dishes such as dosakaya mutton, beerakaya royyalu and vankaya kothimeera karam. The food brings out the best of Andhra home-style cooking, while traditional accompaniments include avakaya, pachi pulusu, kobbari karam, and kandi podi and lot more. The experience concludes on a sweet note with traditional favourites such as kova bobbatlu and pakam garelu, complemented by a refreshing glass of frozen rose milk. At Mazzo, Marriott Executive Apartments Hyderabad, June 16 to 21, 7pm onwards. For reservations: 9100080131 / 9100080130 Chef Suresh’s Curry Leaf ice cream | Photo Credit: Dinesh Kakollu Not all desserts need to be seasonal, thought Chef Suresh DC. So, for his signature restaurant, he decided to create a dessert with an ingredient that was used as a racist remark in the international kitchens he had worked before setting up his own. Most of the kitchen mates used to call him curry leaf, curry patta. Without letting that hurt him, he made up his mind “to create something out of it. If that’s what they chose to call me, I wanted to create something they will eat. Not just a signature dish, but also an ode to this Indian ingredient that most Indians use.” So he created a curry leaf ice cream. Which took Suresh many years to master. He didn’t want the grassy, leafy texture in the ice cream, nor did he want the ice cream to remind diners of the tadka. One spoonful of the ice cream and you know Suresh has put in a lot of effort to create this unique ice cream which is creamy, has a curry leaf flavour, has curry leaf in it, yet you won’t feel the leaf or any sediments in your palate. What’s more? In true Indian style, the ice cream is served on crumbled fried garlic. Give this signature ice cream a try. While, the other ice cream to try is the molten ragi cake and it is vegan if not paired with the ice cream. This i

In Hyderabad: new breakfast place, an Andhra food fest and a curry leaf ice cream

Key takeaways

More in international