Taj Deccan, one of the oldest hotel properties in the city with lot of heritage and legacy. On 6th October, they started their Bengali Food promotion naming it ‘Rannaghar’. So, by invitation, I joined them for dinner. The moment you reach Spice Junxion, you can feel the essence of mini Bengal. Since Durga Puja ended a week back, most of us were in Bijoya mood. They did a decent job on the aesthetics with colorful elements added to the decor for the festival.
The restaurant has a capacity to hold almost 60 pax if not more and the tables are evenly spaced out to ensure either you enjoy a quiet romantic meal or a hangout with a group of friends or family. I picked up the menu at one of the tables to go through their offerings for the promotion. They are serving everything on a la carte. You can pick and choose what you would like to eat. The pricing of each of the items have been kept moderately pocket friendly.
The F&B Manager, Santanu Sarkar, took the effort to decide the menu for us for that day. He ensured a generic mix of their signatures and some favourites from the Rannaghor. We were served the Jhaal Muri with Lebu Shorbot, Vegetable Chop, Dem Devil, Beguni, Chicken Fry, Mangsher Shingara & Dhonepatar bora.
The Jhaal Muri with the pungency of mustard oil & the refreshing nimbu paani was a super combo. We actually ended up repeating Nimbu Paani 3-4 times. The Veg Chop had the perfect coarseness of the veggies with crunchiness of ground nuts. Dimer devil with an outer layer of keema and the well cooked brinjal of beguni made it an instant favorite for the guests. The Chicken fry was though not much a bengali fanfare but still a nice snack addition. Shingara could not do much justice due to absence of flavours. I loved the way the dhonepatar bora turned out only a little less salt would have made it very special. We took a hiatus and started discussing about Kolkata then and now. Luckily the music & ambiance helped us a lot.
The chef got the main course ready in the meantime. For the vegetarian fare, Santanu ordered Luchi, Potol Posto & Chorchori. A special mention for the Potol Posto since getting a good parwal (potol) is always difficult in Hyderabad. The blend of posto was done perfectly. We surely missed a Dal which could have made this complete. Now, for bengalis who are mostly non-vegetarian during festive season, the star makers arrived. Shorshe Ilish, Chicken Chaapp, Kosha Mangsho accompanied by Ghee Rice. They were treat to the eyes and everyone just hoped that give the same feeling to the palate too.
It is definitely tough to get great Ilish in in Hyderabad and I could feel the challenge from this kitchen too. The fish was lacking the taste. The meat in Kosha Mangsho was soft and succulent and the masala roasted and mixed properly. My favourite pick was the chaapp due to experimental preparation with mustard.
As the man from Somewhere in Space mentioned in his facebook post that no bengali meal signs off without some sweetness, it was the time for desserts. Mishti Doi, Nolen Gur Ice Cream & Patishapta was served to us. The best part was they were made in the kitchen and not procured. The patishapta definitely needed to be softer and succulent. The outer coating became harder than it should be. I could have asked for an extra scoop of the delectable ice-cream but controlled my emotions.
We were too overwhelmed with the sweet experience and took some rest while talking about various topics of our interest with each other.
The best part of the promotion, you can also request the chef to prepare something outside the menu and they would be most glad to offer you the same, if informed in advance. Indeed Wah Taj!
The restaurant might get busy, so book your seats in advance. For reservations, call 040 6652 3217.
You can keep getting regular updates on the menu on this page:
Do share about your experience in the comments section below.