If you are looking to spend your evening with some delicious food on the grill complemented by a chilled beer, head over to the Barbeque Nights under the sky at Terrace@Chill at the Radisson Blu Plaza Hotel, Road No 6, Banjara Hills. In a specially prepared menu by Sous Chef, Sumeet, one can choose from a wide range of barbeque dishes to satisfy their palate.
One of the special dishes available is the Lamb Gulafi Shaikh, which comes accompanied with an in-house ‘murabba’ made of grated raw papaya, vinegar and sugar. Cooked succulently, the starter definitely calls for an encore. Another lip-smacking entree is the Tandoori Khukad, which is a classic chicken kebab marinated with Indian spices and yogurt, char grilled in tandoor. It has the typical signature of the Hyderabadi Mughlai cuisine and is one of the highlights on display.
Vegetarians can enjoy Palak ke Shami, a stuffed spinach kebab with subtle spice, seared on the griddle. Also available is the Paneer Shashlik, which comprises of paneer cubes and capsicum, marinated in chili-based yogurt and grilled on charcoal. A chilled beer complements the barbeque beautifully and with winter coming to an end, you can enjoy your evening at the open air restaurant, with a cool breeze and a mild ambience.
One of the highlights of the menu is the Murgh siya mirch. This dish is one of the specials made by the chef and consists of boneless chunks of chicken blended with cream and cheese with three different spices. This dish is certainly worth a try. Seafood lovers will not be disappointed as they can indulge in the delicious Rampuri machli, a grilled basa fish, marinated with red chilli and lemon juice and the Surkh Jhinga, a succulent prawn, flavoured with aromatic spices charred on a hot griddle. The tenderly cooked meat with delicious flavours makes for a mouthwatering experience. Kebabs are incomplete without a mutton dish. Try out the Seekh Gilafi, mutton mince skewered and cooked in tandoor.
The evening BBQ begins at 7:30 pm and goes on till 11 pm, and will be open everyday till mid-March.