Kirraak brunch in Hyderabad
Now, on Sundays you can take your friends and family for a complete Hyderabadi brunch at ITC Kakatiya in its true kirraak – or as they say in Hyderabad – mad way. The newly launched Kiraak Hyderabad brunch in the luxury hotel is curated by Chef Aamer Jamal, who tells us, “We have crafted the menu keeping in mind the flavours that give guests a near perfect Hyderabadi cuisine experience.” The brunch is available at Deccan Pavilion. As part of the spread, we tried Paya Shorba, goat trotters cooked in thin spicy gravy, a must-have breakfast staple of the locals here. The pieces were succulent and fared well with naan. Marag had both soft and bony pieces of mutton much like Kareli Ka Gosht in its white, mildly spiced thick gravy. We really missed Dil Naan and Shermal to go with it. Instead there was Dum Ka Rot, a thick biscuit-like sweet round bread prepared during Muharram, which complemented the Irani Chai served in typical ‘cutting chai’ glasses.
Kheema Pav reminded me of the flavours I had experienced down, Mohammad Ali Road in Mumbai where a plateful of this is heavy enough to make a meal in itself. For those with a penchant for offal, try gurda-kapura (kidneys and testicles of a goat) and bheja fry (goat brain fried with spices), along with assorted breads from the tandoor. There’s Pathhar Ka Gosht and,of course,the Hyderabadi biryani. For vegetarians there’s Onion Samosa. The brunch is available with rosé wine, champagne and a variety of mocktails. Desserts lovers can go for Kaddu Ki Kheer, Double Ka Meetha, Khubani Ka Meetha, and Jouzi Ka Halwa – a concoction of milk, nutmeg powder and saffron, slow cooked for hours.
Price: Rs 3,650 per head all inclusive with champagne. Time: 12.30 pm to 3.30 pm