Featured Restaurants in Hyderabad

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Updated about 15hrs ago

  • Food
  • 70% Complete (success)
  • Service
  • 70% Complete (success)
  • Decor
  • 60% Complete (success)

Founded by Prosenjit Roy Choudhury, who co-partnered the very successful multi-city Barbecue Nation, AB’s first outlet launched in Hyderabad a couple of months ago, and has been trending on food websites.

Décor
Like any modern restaurant, AB’s has a live kitchen, a bar and its much-hyped wish grill, while the ambience is absolutely functional, with well-lit and bright interiors, comfortable rexine sofas etc. While it has 150 covers, the restaurant is not that ample-sized, so when it gets crowded, maneuvering your way through tables, may prove to be an ordeal.

Food
The menu changes within the format of live barbecues (mostly kebabs) brought to your table, on skewers, followed by a stint at the wish grill, ending with a buffet counter. On the day I dined, we were served Punjabi Dum ki Tangdi, Tandoori Chicken, Mutton Gilafi Sheekh, and Parsley Fish on the table, with a couple of lemon pepper and chilli garlic oil sprays and pudina chutney-sour cream dips, to enhance seasonings keeping us company. The plump Chicken Tangdi and Sheekh are the best-done, but Chermoula Prawns, lacked the faintest whiff of chermoula spice. While quality and serving sizes of meat, poultry, fish were all in place, the spice-o-meter has been tagged a tad high, we thought, as the kebabs had our tongues on fire! Vegetarian barbecues, appetisers included Rajasthani Paneer Tikka, American Cheesy Potato (remember Barbeque Nation?), Veg Churmuri Seekh Kebab and some nice Barbecued Pineapple, seasoned with cinnamon powder, which could have been better with a dash of rock salt, maybe. We were also served some delish, though spicy, Keema Kaleji with kulcha. Sauntering across to the wish grill, we find that the area has quite a few takers already. The wish grill, inspired by the Mongolian, Oriental teppenyaki live grill, lends itself to some exotic meats (rabbit, emu, shark, octopus, seafood) and vegetables (nothing really exotic here, barring a few yellowing broccoli and peppers, and big paneer pieces instead of tofu). There are a few sauces for tossing such as Indian Tufani, Spicy Sambal, Lemon Garlic, etc. Shunning the exotic meats, we choose a boiled egg whites-prawns-rice-teppenyaki sauce flavour and from the vegetarian side, its pasta with veggies (mushroom, sweet corn and peppers) and On the buffet, we try the Chicken Laksa, quite unlike any laksa Ive had, served without noodles and the usual seasonings of lemongrass, basil and the herbs which make this Malay dish so aromatic. Pointing it out to the steward, however, earns dividends and the error is restored, albeit, not with perfect results. On the buffet are Sri Lankan Crab Curry, Chicken Dum Biryani, Bengali Fish Curry etc Paneer Jahangiri, Veg in Green Curry, Veg Dum Biryani etc. For desserts, one has the choice of a live ice cream mixing counter, (with not too exciting toppings). However, the Ghewar Rabdi is delectable, and so is the Saffron Phirni.

Must Try
Punjabi Dum Ki Tangdi, Mutton Gilafi Seekh, Rajasthani Paneer Tikka, Barbecued Pineapple, Srilankan Crab Curry and Ghewar Rabdi.

Summing Up
Barbecue, ‘Gang’am style!

Updated about 19hrs ago

  • Food
  • 80% Complete (success)
  • Service
  • 80% Complete (success)
  • Decor
  • 80% Complete (success)

Cascade is cheerful, (dotted with bright green and red furniture in spaces of pristine white), spacious and well-lit, with an informal, unhurried feel. There is a buffet, both for lunch and dinner and they do an innovative regional menu (Chettinadu, Bengali, Punjabi, Kerala, etc) for lunch and an international spread (Italian, Mexican, Thai etc) for dinner. The a la carte menu is comprehensive, comprising of healthy salads, soups, sandwiches, pizzas, pastas, grills, regional and house specialities. Try the Asparagus Bruschetta and the BBQ Chicken Salad for starters. Herb-crusted Red Snapper Fillet, served with buttered mushrooms is an in-house speciality and so is Grilled Rack of New Zealand Lamb served with garlic potatoes, spinach salad and red wine reduction. If you like Oriental, try the Chicken Masaman curry, that Thai-style country chicken curry delight. There are also regional specialities like the Hyderabadi Nalli Korma and Hyderabadi lamb biryani. For desserts, it's a good mix of Indian (including Hyderabadi bestseller Double Ka Meetha) and European delicacies. The Chilled Mango Mousse with Raspberry Coulis is superb.

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