Deccan Kitchen Review By Food Khalifa

Marredpally, Hyderabad has taste brewing coz “Deccan Kitchen”, the latest cloud kitchen to hit the market, is filling the air with delicious aromas. People have been raving about this and thankfully am one of the lucky ones who got a refined taste of their menu.

They have an exquisite style of serving the food to their customer in clay pots, and recently, they came up with a dine-in experience which can only accommodate six people group to serve some of the best dishes which need to be served hot. If you want to experience that dine-in, you can book the table in advance to intimate them as they will be ready to serve you. et’s talk about food: 

Deccan Kitchen, and as the name explains, it means Authentic Hyderabadi cuisine food so let’s lip smack our way towards starters.  

We started with ‘Mutton Marag’, a well-known dish in Hyderabad mostly served during Hyderabadi Muslims wedding, but the trend began to change, and many other restaurants started to serve it. When I had a first sip of the broth the taste blew my mind as the flavours were on point and texture was perfect as I could taste the cashew, almond paste in it, and next was meat used in it was perfectly tendered and soft falling of the bone quite smoothly. 

Next item was Chicken Shaami being a non-veg lover and born in Muslim family I have been eating shaami since my childhood, and it was always mutton shaami, but we never tried it in chicken meat. It was my first experience with the dish, and it was so good to resist. The meat was well cooked and shaami paste made of it as 75% of meat and 25% on Bengal gram lentils which is boiled with some spices and made a paste out of it. Every bite of this shaami was mesmerising one, and the mayo that came along with the shaami has enhanced the flavour of it was nicely creamy and lite peppery taste. 

Murag Musallam a very well-known nawabi dish that has been travelled from Mughal’s to Nizams. It’s one of those dishes that is being considered as rich in taste and texture as it has some much as in spices that not only make the gravy thick but also creamy enough to eat. Murag Musallam is a slow-cooked dish which makes it soft, tendered, and juicy. This was my second experience with the dish, and it was the best I can say it, and I don’t think so anything can come close to this dish as it has won my heart.  

Roast meat is something that everyone loves to it as it lean and fat-free, which cooks in its juice. Roasted Lamb Raan was the next item on the menu we had it, and it was one full Lamb Raan which was sufficient for eight people. The Lamb was well marinated in spices and perfectly slow-cooked on charcoal which gave the smokey flavour and as well charred texture to edges on the meat. Being a true Hyderabadi if you haven’t eaten Talahuagoshth or don’t like it then you are not a true Hyderabadi because in our veins more than blood Talahuagoshth runs. Mutton fry was the next thing that was served the mutton was fried with bones, and there is no such place that serves it with bones as most of the flavour comes out of the bone. A meal cannot be completed unless you have a chicken dish to it, and then we were served with delicious and flavorful Chicken curry which was lite in taste and magnificent in texture well in satisfying the needs to overcome from lite hunger we all Hyderabadi haves in between our meals. In Indian cuisine, we need parathas to have our curries, and the LacchaParatha was perfect with Murag Musallam and Chicken curry.  

Hyderabadis cannot resist biryani- period!. Deccan Kitchens Mutton Biryani was exceptional in taste and texture. I must say that it’s hard to find in any of the commercial places across the city. The rice was perfectly cooked, and the meat was soft and tendered enough to break it down with just two fingers, and their Mirchi-ka-Salan that came along with biryani was epic.

Desserts:

 I relished the Rabdi, a slow-cooked dessert made out of condensed milk which is thick and creamy with dry fruits and other spices to texture it up. Double ka Meetha was added to the rabdi as a layer and was ravishingly delicious.  

It was one of the best experience of authentic Hyderabadi cuisine It was like more of royal cuisine affair which recreated the original experience that the royal families used to feast upon. 

The best part of it is that they serve across the city with the same level of energy and taste, but there are a couple of dishes that they serve only at their dine-in place like Roasted Lamb Raan which should be relished when hot. Mind you it is served smoked straight up from the charcoal pit!!

Rating:

Ambience: 5/5

Food: 5/5

Service: 5/5

Over-All Experience: 5/5