Tandoori Nights

By : | 0 Comments | On : February 4, 2017 | Category : Events/Reviews

The Grill must surely qualify as the best-kept open secret which Vivanta by Taj Begumpet nurtures. On the second floor, by the poolside is a cosy, al fresco dining which is like an oasis in the desert, of the busy concrete thoroughfare just outside HPS, Begumpet. I dont know how it gets to be so quiet there on the terrace, is it the height or just the effect of the placid waters of the lake? Of course, there is a live performance too, but of the quiet, retro kind of music.

I am here on the invite of Mr Srinivas Lahari, the GM of Taj Vivanta as part of a bloggers table to welcome the new executive chef Jaffar Ali who has moved in from the Maldives property pf the Taj group and he is ready with his new menu ideas, in this case, a poolside BBQ menu, consiosting of  grilled and tandoor specials, of the continental and Indian genre. Can hardly wait!

vivanta pool ambience

Vivanta by Taj has a charming al fresco dining by the poolside terrace on the second floor…oasis it is!


So, there is a table set up for us, all pretty and charming with candles and the right linen. Chef Jaffar joins us and soon we get to know he is from Tamil Nadu and also started his career in Chennai with Taj Coromandel moving on to Kerala and Maldives.

Onto the food. We started off with the Hyderabadi Gosht Marag, a mutton broth which is subtle, understated and yet packs a punch with its robustness.  There is a host of starters, in fact a huge choice: Zaffrani Macchi Shammi, Tangdi Bharwan Kebab, Peri Peri shrimps on skewers, Tali Hui Mahi Mahi and BBQ chicken winglets. I find the shrimps the best, fresh and cooked perfectly. The Mahi grilled fish is also subtle and meets all the parameters of a perfect grill just right, melting soft inside and cooked crisp outsode, the spices blended just right! I quite like the chicken winglets too.

vivanta grill starters

On the vegetarian starters platter, outstanding were the Grilled Pineapple with Bird’s Eye Chilli and the Suran (yam) ki Galouti, which was as good as the original mutton galouti.

Birds eye chilli pineapple


The Grilled Pineapple curries favour around the table for its sweet tangy flavour and the birds eye chilli adds just the right punch for it to be addictive!

Chef Jaffar is constantly seeking our feedback and even though one is fairly satiated, main course choices have to be made and I ask for Classic Italian Spaghetti Puttanesca, while my dining companions ask for Murgh Dum Biryani and Dum ka Murgh (there is also a veg Nizami Handi version) served with garlic bread. When my spaghetti arrived, its perfect, cooked al dente and tossed perfectly with olive oil, garlic and the right amount of grated parmesan, with a couple of black olives for fair measure.

vivanta spaghetti


I try a bite of the Dum ka Murgh with garlic naan from my friend’s plate and have to say its spectacular, not that I mind mu choice of spaghetti at all!

Desserts time and we have a plating of Palak Halwa (dear God!), Khubani Ka Meetha and Gulab Ice cream for our attention. No comments about the spinach puree passing off as halwa (please!) but the other two desserts are competent.

vivanta taj desserts



The Sizzling BBQ nights menu is priced delightfully at Rs 999 for vegetarians and Rs 1199 for non vegetarians, and comes for unlimited servings. I would definitely recommend booking your table one of these lovely evenings!


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