Hyderabadis love their meat and the Park Hyatt has just the thing for them. As a part of their promotion for their tie-up with the Australia-based meat company Mulwarra, an Australian Lamb Culinary Experience has been organised at the hotel till June 5.
Featuring specially crafted recipes by Mike Tate, the corporate chef associated with Mulwarra Export Pvt Ltd, the menu features a delectable list of meat preparations paired selectively paired with Penfolds’ wine.
The menu features six preparations of meat, from fried to smoked to braised, seared and roasted, there’s something for everyone.
Ideally start your meal with their signature lamb and lentil soup. Served with lemon scented yoghurt, the dish is almost reminiscent of an old city dish. Prepped just right for the Indian palate, chef Mike Tate confesses that this also happens to be his favourite preparation.
The soup should be followed up by the Japanese styled salad of tataki of lamb with ginger, sesame, soy and cress. Refreshing and light, the flavours come together delicately and prepare you for the delectable platter that will ensue.
While the list could on, the must-haves are the lightly smoked lamb cutlets with chipotle butter and the breaded lamb rack with Italian herbs.
As you dig into the smoked meat, the butter, which comes placed atop the meat, melts through, adding an exceptionally spicy-salty flavour to the mouthfuls you take. The smoked lamb and chipotle butter are truly a divine culinary combination.
Indians, at heart, are Indians. Which is perhaps why the fried-breaded lamb rack is turning out to be a unanimous favourite. Crunchy on the outside and succulent on the inside, the Italian herbs are the perfect complement to the meal.
What makes it that much more a delicacy are the Koonunga Hill Chiraz and Koonunga Hill Chardonnay that is paired with the meal.
So if you love your meat, the Park Hyatt is where you should indulge in some meat loving.
For reservations, contact 040 4949 1234.