Hyderabad is a city which has developed so much in recent time not only in terms of Infrastructure, IT, culture but also in terms of food and different cuisines. Beyond Flavors is another newbie restaurant started to crawl under the belt of a heavy food influenced city. Beyond Flavors is being managed by same management the runs Pine and Dine in Hi-Tech city. The restaurant is located at a hotspot location which leads to the IT hub of Hyderabad where the route is connected to the Hi-tech city, Gachibowli, Kondapur area.
Ambiance:
The decor at the entrance will give you a sleekly experience of fine dining. As soon as we enter inside they have a bar section right now it only serves mocktails as they are waiting for liquor licenses. Both the sides of the bar they have seating arrangements made which can accommodate around 80-120 pax. I like the sleekly ambiance with the combo of dark black background with dim golden lights chandeliers. They can add a few more lights to brighten up the place as the low light is falling a little bit on the darker side.
Moving towards the food and mocktails they are few items that were so impressive with the flavor and taste that can make you drool.
Appetizers (Starters):
Shorba Yakni Badami: One of my favorite soup which I always cherish to have as the soup consistency will be a little bit thick but it was a little bit watery but the chicken chunks and chopped almonds were covering it up properly.
Veg Gilafi Sheekh Kebab: It’s a dish that a vegetarian should give a try over here. Flavors were really good and the texture was smooth. It was served with two dips which were complimenting the kebab taste.
Panko Crumbed Mozzarella Sticks: A dish which really needs an attention from the chef as we couldn’t able to find the main ingredient mozzarella cheese stick inside it.
Cheese Spinach Rolls: First thing yummylicious it was the proper combination of spinach and cheese wrapped inside the roll sheet. Though it was gooey inside the crunch on the outside was perfect.
Grilled Garlic Prawns Skewers: One of the most delicious and praised dishes on the menu we had as it was well marinated and perfectly grilled. The prawns were succulent and juicy enough to have like that or it can be eaten with the side dips to enhance the flavor.
Mediterranean Grilled lamb: The dish is a little bit complex in nature as the flavors were good but the meat was chewy. More importantly, it was cooked in dark soya sauce and the sauce quantity was little high as the meat become salty it slightly got burned.
Tandoori Jaara Chicken: The chicken was perfectly marinated and the amount of curd was used can be felt on the taste buds as it was a little bit dominating. With that, the taste was completely different as you take a bit of it the juice starts flowing from the meat.
Banjara Tangdi: Well it was a kind of chicken sizzler where well-marinated chicken leg pieces cooked and served on a hot sizzler pan. The best part of the chicken was its marination it made chicken so creamy and succulent that the meat was easily coming out of the bone.
Tandoori Game Bird: The taste is something similar to tandoori chicken but the marination was just like tandoori jaara chicken as the breast pieces were used I felt the chicken was on a little dry side but with the dips it were good.
Mocktails:
We had some amazing mocktails that completely nailed it.
- Coconut Saffron Burra
- Watermelon Cardamom Slush
- Chilli Guava
- Rose Basil Lemon
- Mango Honey Sparkle
- Cranberry Cola
- Pineapple Choco Boom
- Blue Curacao
- Virgin Mojito
Main course:
Veg Kadai Masala Pizza: Pizza with Indianized touch/version as the topping or sauce were completely replicate the Indian curry which we have in India. The sauce was good but the paneer needs a little bit of seasoning and well cooked with the gravy to absorb some flavors of the gravy.
Mexican Chicken Pizza: The tangy and cheesy chicken pizza. It was good enough as the amount of chicken and cheese was good. But what they can do is melt the cheese in such a way that completely stick with the chicken and stick to the pizza base well.
Chandni Korma: One of the richest and heavy gravy dish it was. As the gravy was made of cashew paste which gives a unique taste to the mutton meat. As the flavors were really good and the hint of light sweetness from the dry-fruit was exceptionally good.
Bharwan Pista Wala Murgh: A dish which I liked it most from the menu. The tangy gravy contains chicken breast pieces stuffed with chicken minced meat and pistachio paste was completely out of the world.
Fish Tikka masala: The dish got some regional touch to it. As most of the time in the south India many dishes gets influence with the region it’s being prepared. So this dish has got a similar situation with the flavors nicely grilled fish then cooked in tangy tomato gravy was really delicious.
Zafrani veg Pulao: As I am not a fan of veg pulao but the presentation and the aroma made me try this delicious pulao.
Keema Pulao: I would like to recommend this dish to every non-veg lover to give a try over here. It was completely bombed of flavors and goodness. The aroma makes you mad about and the taste takes you to another dimension.
Desserts:
Coffee Cream Caramel: A fancy presentation but a kind of not that too sweet but good to have it.
Hot walnut brownie sizzler: It’s a simple rustic American kind of dessert where hot brownie is being served on the hot sizzler pan and topped with vanilla ice-cream.
Rating:
Ambiance: 4/5
Food: 4/5
Service: 4/5
Overall Experience: 4/5