Taj Banjara, Hyderabad has recreated the quintessential Irani chai experience with the soft-launch of its in-house restaurant ‘Chai Shop’ recently.
“The whole idea behind this restaurant is to have an easy-dining concept within a five-star hotel and attract a cross-section of people. Getting this place into a buzzing mode with people from intellectual and literary fields like artists, painters and writers is the aim,” said Ranju Singh, General Manager of Taj Banjara, one of the oldest five-star hotel in Hyderabad. Irani cafes are Iranian or Persian-style cafes, originally opened mostly in Mumbai and Hyderabad by Persian immigrants to India in the 19th century, serving Irani chai, a blend of brewed tea leaves, boiled and sweetened condensed milk. The Chai Shop menu carries a selection of light fare such as Irani and Sulemani chai, Tootak, Keema ke Garley, Irani Haleem, Bun Omlette, Vada Pao, Keema Pao, Glassy (ice cream with faluda) and Chole Kulche, with the prices starting from Rs 55. “We didn’t want to go very authentic on Hyderabadi or Mumbai Irani dishes as such. Our idea is to get clues from there and make the cuisine and decor according to that,” added Sumeet Sood, Executive Chef.
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“The whole idea behind this restaurant is to have an easy-dining concept within a five-star hotel and attract a cross-section of people. Getting this place into a buzzing mode with people from intellectual and literary fields like artists, painters and writers is the aim,” said Ranju Singh, General Manager of Taj Banjara, one of the oldest five-star hotel in Hyderabad. Irani cafes are Iranian or Persian-style cafes, originally opened mostly in Mumbai and Hyderabad by Persian immigrants to India in the 19th century, serving Irani chai, a blend of brewed tea leaves, boiled and sweetened condensed milk. The Chai Shop menu carries a selection of light fare such as Irani and Sulemani chai, Tootak, Keema ke Garley, Irani Haleem, Bun Omlette, Vada Pao, Keema Pao, Glassy (ice cream with faluda) and Chole Kulche, with the prices starting from Rs 55. “We didn’t want to go very authentic on Hyderabadi or Mumbai Irani dishes as such. Our idea is to get clues from there and make the cuisine and decor according to that,” added Sumeet Sood, Executive Chef.
Source
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