The restaurant scenario in the city has taken a major hit during last year, and I keep on ruing the fact that the pandemic has claimed many of my favourite places. However, life goes on as the old gives way to the new. Among the rare newborns in the F&B scene in the city is Noya, the rooftop bar and restaurant at Hotel Avasa. Replacing the erstwhile Sky kitchen and providing a scenic view of the city, this place is already becoming a popular destination for the handful who are venturing out in this pre-vaccine period.
The place is opening its doors in phases and the first off
the blocks is the watering hole on the 12th-floor terrace, with options
of comfortable sofas as well as bar seating. The restaurant (to be opened soon)
is located on one side of the terrace bar. The other side provides a grand view
of the skyline of the city with the illuminated Hitech City metro station.
Trains chugging out of the station during my long dinner here took me back to
my childhood, when I used to insist on visiting the nearby suburban station every day just to get a look at trains passing by. The indoor part of the outlet
will also be housed on the tenth and eleventh floor, with a dance floor to
boot.
The menu at Noya is curated by Chef Vignesh Ramachandran,
one of the bright young culinary stars on the Hyderabad food scene. Vignesh
featured in the India-wide “40 under 40” list of exciting young chefs picked by
CNN Traveller last year and is someone whom I respect for his knowledge as well
as his modern Indian creations. Many of us are familiar with the good work he
has done during the rebirth of Once Upon a Time, the flagship restaurant of the
Green Park Hotel group. Here in Noya, his food is distinctly progressive
Indian, while the cocktails are again Indian with a twist.
 |
| Qubani Ka Fizz (Top) and Kaffir Lime Dusted Cashewnuts |
We settled down with Qubani ka Fizz, a drink which is a take
on one of Hyderabad’s favourite desserts, Qubani Ka Meetha. The apricot
flavoured gin and tonic instantly impresses. A bowl of Kaffir Lime Dusted
Cashewnuts has dehydrated kaffir lime dust with some garlic and chaat
masala. The combo instantly lifts your
expectations and you look forward to many “hatke” preparations.
 |
| Roasted Pineapples and Cheeselings Bhel (top), Tamarind Margarita (middle) and Sparkling Ilaineer Inji |
Roasted Pineapples and Cheeslings Bhel was next. The masala-laced pineapples combine brilliantly with cheeslings, the use of which instead
of puffed rice is itself very unique. Accompanying this is Tamarind Margarita,
using tamarind syrup prepared at their own kitchen. My wife goes for
Sparkling Ilaineer Inji, with vodka and tender, ginger and coconut water.
 |
| Hyderabadi Mezze Platter (top), Mutton Ghee Roast Patti Samosa (middle) and Karriveppila Mojito |
The food continues to rock. The Hyderabadi Mezze Platter is
a meal by itself, with Baigan ka Raita replacing the Babaghanoush, and a
roasted tomato chutney being standouts among the dips, whereas Rajma Vada, Tawa
Paneer and Masala Pita presenting diverse flavours. This dish has the potential
to be a signature of this place. I also fell in love with the Mutton Ghee Roast
Patti Samosas, as an ideal foil for the cocktails. By then I had graduated to
enjoying the curry leaf flavoured Karriveppila Mojito. The bar menu also lists
Vodka Kheera Dosakaya and Masala Chaitini, names I will remember for my next
visit.
 |
| Bydagi Chilli Prawns |
A unique dish in the true spirit of concept fusion is Bydagi
Chilli Prawns. Inspired by Spanish Gambas Al Ajillo, the prawns are tossed in
abundant ghee with the Karnataka Bydagi chillies and curry leaves. Enjoyed the
spicy ghee-laden gravy soaked into the pav served with it.
 |
| Butter Chicken Pakodas (top) and Chicken 65 Sliders |
Butter Chicken Pakoda, where butter chicken and mince are
crisply fried into delicious short eats was another of my favourites. A tribute
to Hyderabad was Chicken 65 Sliders that worked well especially with the
crisply fried 65 pieces tasting familiar and different at the same time.
 |
| Tingmo with Beef Curry |
The best was kept for the last. Tingmo with Beef Curry for
me was definitely the dish of the day. The soft and airy Tibetan bread roll was
nice, but the Beef curry cooked in Nepalese style with a distinct flavor of
green chilli was simply unputdownable.
 |
| Burnt Chhena Cheesecake (top) and Milo Kulfi |
The desserts packed quite a punch too. Chenapodo from Odisha
is one of the favourite sweets in our household, and Vignesh had turned it into
a cheesecake. The Burnt Chhena Cheesecake is definitely a strong recommendation
here. It is a pity that we were overly stuffed by then, so could not do justice
to it. For chocolate lovers, Milo Kulfi is something not to be missed.
Noya Terrace & Bar definitely is a step in the right
direction for Hyderabad, with the availability of state-of-art Indian-inspired
cocktails and short eats from the modern cuisine stable. The ambience adds to
the overall impact making it a place to put in your priority list for a visit
with friends.
Location:
Noya Terrace & Bar
Hotel AVASA
Huda Techno
Enclave, Madhapur, Hyderabad
Tel 040 67282828
Timings: Sunday to Thursday (6 pm to midnight), Saturday and Sundays (6 pm to 1 am)
No comments:
Post a Comment