Windmills Craftworks debuts in Hyderabad with jazz, books and a three-restaurant ode to global and regional flavours

Sound travels differently in every space: in the open it disperses into the air, while inenclosed settings, it lingers — closer, more intimate. With this in mind, every musician seeks out a space that complements their tone, instrument, and voice. Providing a venue which understands the acoustics of the same, Windmills Craftworks, an F&B initiative by Total Environment, comes to Hyderabad after Bengaluru and Texas, introducing a venue where food, music, design and ease go hand in hand.

From guava-kissed tandoori and Maghrebi lamb risotto to Nizami classics and jackfruit haleem, the new venue blends food, books and performance in one immersive space

As we step inside, we’re greeted by sleek wooden interiors, shelves lined with nearly 16,000 books, and walls adorned with portraits of artistes who have performed at Windmills’ venues across the globe. The centrepiece is a live stage, accompanied by a W-style seating arrangement that ensures every guest has an uninterrupted view—no craning of the neck or shifting required.

The space unfolds into three distinct dining concepts: Windmills Craftworks, Oota Hyderabad, and Oota Telugu. While Windmills Craftworks leans towards global cuisine, Oota, meaning ‘eat’ in Kannada, celebrates regional flavours. Oota Hyderabad showcases the classical Nizami cuisine, while Oota Telugu pays homage to the culinary heritage of the state.

We began our afternoon in the Windmills Craftworks section, exploring its continental offerings. With soft jazz drifting through the room and books cocooning the space, it’s a setting designed for ease.

Starting with the Hot ’n’ sweet guava chicken, guava-marinated tandoori chicken paired with a guava mayo. Unexpectedly delightful, the succulent meat carried a sweet-spicy marinade that played beautifully against the smokiness of the tandoor. The Mushroom and pecan tikki followed, where the earthiness of mushrooms met the nutty bite of pecans, cutting through the kebab’s creaminess with a satisfying texture.

From the small plates section, the Parmesan kulcha stood out—comforting, cheese-filled bites. Soft and pillowy, with a gentle hint of chilli and served alongside pickled laban, it’s for those who prefer a milder palate.

For mains, the Vegetables in mango and coconut stew offered a tropical warmth, rich coconut and tangy mango enveloping a medley of vegetables, served with buttered rice for a wholesome, hearty dish. The Lamb and walnut risotto was a classic Italian dish elevated with Maghrebi-style lamb Merguez sausage, walnuts, gorgonzola, and a parmesan crisp.

Dessert brought us a Carrot orange cake and a Sticky toffee pudding, both paired with vanilla ice cream. The former was rustic, reminiscent of carrot halwa, while the latter stole the show, with an airy sponge soaked in luscious toffee syrup – each bite rich and caramel-laden.

Post-lunch, it was time to linger. From fiction to Reader’s Digest and lifestyle magazines, the collection invites you to settle into a quiet corner with your pick. The outdoor seating area, dotted with greenery, trickling water features, exposed brick, and rust-toned accents offers a striking contrast to the polished interiors. As evening set in, anticipation built around the stage. The Barmer Boys, a trio from Rajasthan took to stage and immersed in their music, we made our way to Oota Hyderabad for dinner.

The meal began with the Nizame khaas, a whisky-based cocktail infused with biryani aromatics, cleverly echoing the flavours of the iconic dish. The Marag followed, and quite honestly, it stole our hearts. Creamy, rich, and deeply spiced, it paired beautifully with Char koni naan, perfect for soaking up every drop. The Vegetable lukhmi proved just as compelling as its mutton counterpart, perfectly spiced, with a filling that retained its bite. The Jackfruit haleem, finished with ghee, lemon, and fried onions, was velvety, tasting brilliant on the palate.

For mains, the Baghare baingan with steamed rice and zafrani sheermal was a highlight. The curry—nutty, tangy, and coconut-laced, with tamarind shining through—wrapped around perfectly cooked eggplants, creating a dish that felt comforting.

We ended with Sheerkurma, accompanied by the lingering strains of folk music. It was, in every sense, a day well spent—one that soothed, and offered a glimpse into the many experiences the city has been waiting to unfold.

Meal for two: Rs 2,000+ onwards.

12 pm – 11pm.

At Hitech City.

Mail ID: anshula.u@newindianexpress.com

Twitter: @indulgexpress

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