Popular resto-bar Glocal Junction opens in Kondapur, Hyderabad
Glocal Junction is almost synonymous with fusion food and drinks, blending the best of global and local flavours. The resto-bar recently moved from Jubilee Hills to Kondapur and the all-new outlet doesn’t disappoint. Spread across one floor, the interiors give a minimalist and rustic feel. The 180-seater has two bars – an island and a surface. The ambience helps you unwind with peppy music, allowing you to comfortably consider spending long hours in the resto-bar.
Kebabs and grills
We quickly settle down on a road-facing table and glance through the menu that boasts of wood-fired pizza, grills, small plates, burgers and a special menu for the night. First, we try the Coorg Style Chicken Fry – juicy, spicy and crispy with a hint of coconut flavour.
It goes perfectly with our drink, Basil and Watermelon Smash (a vodka-based concoction of watermelon, basil, mint and pepper).
The next dish, Tokri Chaat, is a unique mix of Tomaya sauce, yoghurt, pomegranate, sev, cucumber and potato, served in a crispy house-made cup. Our favourite, however, is the Black Pepper Kukkad Kebab. Served with cheese buns and mint chutney, the appetiser is lip-smackingly delicious with tender-cooked meat. Among the other starters, one could try the Shish Taouk (an Arabic dish of chicken grilled with onion, tomatoes, chili and Tomaya sauce and served with fries) and Grilled Peri Peri Paneer.
Risotto & Gongura Chicken
As we sip on the Brazilian Butt (Long Island Iced Tea made of vodka, gin, rum, tequila, pineapple and coconut puree), Mohit Singh, manager, tells us that a special list of Long Island Iced Tea was curated for the Hyderabadis. “We have 10 LITs and the syrups for all of them are made in-house. They’re served in two sizes – 500ml and 1000ml,” he adds.
Meanwhile, Gongura Chicken Risotto arrives on our table. The perfect example of the fusion food, this main course dish is a combination of the popular Telugu recipe of Gongura Chicken with the Italian dish, risotto. With a burst of flavours, due to the sour taste of Gongura leaves and masala of the marinated chicken, the dish is strictly for people who are familiar with the taste of Gongura or for those who don’t mind experimenting.
The Thin Crust Chicken Pizza, that is served next, is cooked with hell’s sauce – an in-house spicy sauce made especially for Hyderabadis. The spiciness of the sauce is well balanced by the generous amount of cheese used in the pizza. From the dessert section, the Gulab Jamun Mille Feuille and Phirni Falooda Trifle make for a great finale to a delicious meal.
Price for two: Rs.1,200.
Pics: R Satish Babu