Grill It, Poolside Up!
December is a fabulous month in Hyderabad when it comes to the weather, as most Hyderabadis would already know. Add to it, the pervasive festive environment and you will clue in as to why I am so gung ho about this new concept of a barbecue brunch by the poolside at ITC Kakatiya, Hyderabad.
How does the idea of sparkling waters in the pool and swirling the sparklies in your glass, sitting in the glorious sunshine and munching on some grilled lamb chops strike you? Appealing? we think so too.
At least, that is what my poolside Sunday brunch recently at Deccan Pavilion, the all-day dining of ITC Kakatiya turned out to be. Eexcutive Chef Paul Noronha, as well-known for his mastery over food as his witty repartees, hosted us at the bloggers table. Sula sparkling was my chosen companion and provided the right shine and sparkle to the brunch and conversation. Chef Vishal was already at work when I reached there around 1 pm on the grills. There was a good choice of meats, including New Zealand lamb chops, chicken, pork and fish\seafood with a good choice of bbq sauces. I chose some Harissa prawns, New Z lamb chops, (which I wanted medium-well, and thankfully they came to my plate, perfectly grilled), King fish in southern spice and Indonesian chicken satays. But obviously the best was the lobster in lemon garlic sauce, now that was nothing short of heavenly! They were complemented perfectly by some juicy-tangy sweet grilled pineapple and some crisp potatoes grilled in their jackets!
This is how my plate looked like: Lobster in lemon garlic sauce, coupled with grilled pineapple and potatoes in their jackets
New Zealand lamb chops with Kingfish in southern spice
Grilling is a rare art and sous chef Vishal has obviously perfected it, as the grilling retained the flavours of the original freshness of the meats and vegetables. To my utter happiness, the spread outside also had some Mediterranean Mezze platters, with the drill of dips, Tahini, hummus, muhammara, etc, and crisp pita chips straight out of the oven, Outstanding, however, was the pineapple kiwi salsa, tangy fresh and oh so addictive, the bowls got drained out in no time!
There was a host of dips, with hummus, etc but the pineapple-kiwi salsa was the most appealing!
Grilling is a rare art and sous chef Vishal has obviously perfected it, as the grilling retained the flavours of the original freshness of the meats and vegetables. To my utter happiness, the spread outside also had some Mediterranean Mezze platters, with the drill of dips, Tahini, hummus, muhammara, etc, and crisp pita chips straight out of the oven, Outstanding, however, was the pineapple kiwi salsa, tangy fresh and oh so addictive, the bowls got drained out in no time!
While we were munching on some amazing bbqed food, inside the coffee shop, another big brunch buffet was unfolding. The desserts spread, especially, was worth browsing through and I soon found myself picking up 
The poolside BBQ brunch comes in different packages, beginning Rs 3000 plus taxes. There is even a SUnday brinch option without BBQ option.
