Zambar, the fine dining coastal cuisine restaurant is hosting a Hyderabadi food festival. The cuisine in the festival showcases the Nizami style food of Hyderabad. The festival is on till the end of March after which the menu will be updated to add a separate section of Hyderabad cuisine. We went to check out the special menu with the Food-Adda team. Here's our review :








The evening started with a shot of Rasam with some Papadam. For starters, we were served Aloo ke Garlay which are basically Batata vadas and was pretty standard stuff. However, The non- vegetarian foodies with us couldn't stop raving about the Shikampuri kebabs (pan fried minced mutton kebabs). They also tried the Chicken Tikka and found it to be quite good.










The main course was Mirch ka Salan (flash fried chillies in a mildly spiced peanut-sesame-coconut paste curry) served with Malabar Parathas. The Salan was delicious but the with the parathas, it gets a bit dry.The non-veg offerings on the menu are Achari murg, Nawabi curry and Machli ka Salan.
No Hyderabadi menu is complete without the Biryani and this was no different. The veg biryani we tried was better than what most places serve but somehow 'veg' and 'biryani' don't go well together. The Chicken and Mutton Biryani served at Zambar vary in their cooking styles. While the former is cooked Moplah style, the latter is prepared the Awadhi way and was preferred by the carnivores in our group.