Friday, March 21, 2025

Another fish conquered; another taste relished!




I was happy to watch the video of the family’s Candlelight Dinner at Port Blair on 15th March 2025, set under the open sky and the glow of a Full Moon (Bahula Padyami / a day after Pournami)! It was a beautiful celebration to cap off a joyful and unforgettable trip.

However, what caught my attention, even more was the dish served at the table that everyone relished the most! The story behind it goes like this… as always, freshly caught fish on the beach caught Srikanth’s interest! He purchased two different varieties of fish, had them cleaned, cut, marinated, and cooked exactly to his specifications at their resort’s restaurant, and the result was a hit! The ‘Trevally Fish Fry’ stood out!

The appreciation for Trevally, left me craving it, and within just five days, I managed to find it in landlocked Telangana!

Yesterday, I received steaks from a 5+ kg Silver Trevally, and this evening, we savoured it to the fullest!

That is how another fish is conquered; and another taste relished by seafood lovers at Srilekha!

Now, peace… but only until the next craving strikes! Who knows, perhaps in just a few hours or days! I wonder what will catch my attention next!


Monday, March 17, 2025

Swarnagiri Sree Venkateshwara Swamy Devasthanam, Yadadri Bhuvanagiri District













Swarnagiri Sree Venkateshwara Swamy Temple is a magnificent and grand temple that was inaugurated last year in Anantharam Rural, Yadadri Bhuvanagiri District. The temple gets its name, Swarnagiri, meaning "Gold Hill", from its gold-covered main gopuram and its location atop the scenic Manepally Hills. Situated just 48 km from Hyderabad, on the route to Yadagirigutta, this temple has quickly become a spiritual and architectural marvel.

Spanning 22 acres, the temple was built over six years by the renowned Manepally family, prominent jewellers in Telangana State who also serve as its custodians. It was consecrated on March 6, 2024, and since then, it has drawn immense crowds. In just one year, an estimated 1.3 crore devotees have visited this sacred place.

The temple follows the rituals and traditions of Tirumala Devasthanam, ensuring an authentic and divine experience for worshippers. Beyond daily pujas, it hosts grand cultural events and festivals, further enriching its spiritual significance. Architecturally, it exemplifies the Dravidian style, with intricate carvings and towering gopurams. The sanctum sanctorum is crowned by a five-storied Vimana Gopuram, while four majestic Rajagopurams grace its perimeter. Among its standout features are a 12-foot idol of Lord Venkateshwara, the largest of its kind in Telangana, and a striking 27-foot monolithic statue of Lord Hanuman standing outside the main compound.

Despite being so close to the temple and frequently hearing about its growing popularity, it took us a year to visit. We finally went on Thursday, March 13, choosing a weekday to avoid large crowds. Arriving at 8 AM, we had the privilege of performing the Suvarna Pushpa Archana, a special offering conducted in the sanctum sanctorum under the Ashta Lakshmi Mandapam. The darshan was truly divine and deeply fulfilling as we worshipped Lord Venkateshwara Swamy, along with Padmavati Devi, Godha Devi, Vinayaka, Krishna, Hanuman, and the floating Vishnu at the Pushkarini.

Since photography is not permitted inside, the attached pictures were taken outside the main temple. Hopefully, they will give you a glimpse of this magnificent place.

Swarnagiri Sree Venkateshwara Swamy Temple has undoubtedly become a must-visit spiritual destination near Hyderabad!



DASHAVATHARAM






Friday, March 7, 2025

Exploring Hyderabad’s Food Scene


Hyderabad, famously known as the city of pearls, biryani, rich history, and ancient monuments, has transformed dramatically over the past two decades. Once steeped in tradition, the city now expands in all directions, fuelled by the continuous arrival of software companies, MNCs, pharmaceutical firms, and countless business establishments. Wide roads, towering skyscrapers, a metro system, shopping malls, and multiplexes have reshaped it into a modern metropolis. However, this rapid progress has brought its own challenges: pollution, traffic congestion, and an overwhelming surge in commercial competition.

Among the many booming industries, the restaurant business has seen an unprecedented rise. Entrepreneurs, both seasoned and inexperienced, are opening eateries almost daily, particularly in the city's newer developments. From street food stalls and mid-range diners to grand restaurants and fine-dining establishments, the culinary scene is expanding at an astonishing pace.

Regardless of cuisine, every restaurant claims authenticity, superior taste, and impeccable service. Enthralled by Hyderabad’s rich culinary heritage, diners eagerly order the iconic Hyderabadi Biryani, Haleem, or other signature dishes. Yet, each restaurant serves a vastly different version, some subtly varied, others starkly unrecognizable. This begs the question: What is the true Hyderabadi Biryani? Why don’t chefs adhere to traditional recipes, ingredients, and cooking methods? In my home, we have always prepared it the authentic way, as it is served at most Muslim weddings. Even my two sons have mastered the art of cooking Mutton Biryani in this time-honoured manner.

The same inconsistency plagues other cuisines, be it South Indian, Chinese, or Mughlai. What is served may be enjoyable, but it is rarely authentic. An expert cook would instantly recognize overcooked, undercooked, overly spiced, bland, or wrongly prepared dishes. While such critiques may not be voiced at the table, they certainly echo outside the restaurant.

Hygiene and food quality are another pressing concern. Hyderabad’s restaurant industry has recently suffered a tarnished reputation after food inspectors uncovered alarming violations: adulterated ingredients, rotten vegetables and meat, rodent infestations, and unclean kitchen staff, even in highly rated establishments. Amid an avian flu outbreak in Telangana, one can’t help but wonder where restaurants are sourcing their chicken.

Service quality varies widely. The senior waiters who take orders are generally well-trained, polite, and knowledgeable about the menu. However, junior waitstaff often lack proper training and professionalism, sometimes diminishing the dining experience.

With restaurants mushrooming in close proximity, competition is fierce, and business is not always thriving. Many eateries resort to offering nearly 50% discounts on app-based bookings to lure customers.

To illustrate the state of Hyderabad’s dining scene, I present a case study featuring three international food connoisseurs: Ms. Akira from Japan, Ms. Chae-won from South Korea, and Ms. Lalitha from India. These ladies visited several fine-dining establishments to evaluate Japanese, Korean, and local cuisines. Their verdict? A mixed bag of disappointment and understanding.

At a restaurant claiming to serve “authentic” Japanese cuisine, Ms. Akira ordered Sushi and Ramen. While the presentation was impressive, the Sushi lacked the finesse and fresh flavours of true Japanese Sushi. The Ramen broth, though flavourful, missed the deep Umami richness that defines authentic Japanese preparations. The effort was evident, but the execution fell short.

At a Korean BBQ restaurant, Ms. Chae-won tried Bulgogi and Kimchi Jjigae. Though enjoyable, she noticed that the seasoning and spice levels were adapted for the Indian palate, diluting the authenticity. The Kimchi, too, was milder than traditional Korean standards. The restaurant catered well to local tastes but failed to deliver a truly Korean experience.

Ms. Lalitha found that Indian cuisine had a home advantage, yet even here, inconsistency prevailed. Something as simple as Butter Naan or Aloo Paratha varied significantly between restaurants, leaving diners uncertain about what version they would be served.

In conclusion, the ladies noted that while the food at these restaurants was generally good, none of the establishments fully captured the essence of their claimed cuisines. Many adapt recipes to suit local preferences, a sensible business strategy, but when a restaurant boldly advertises “authenticity”, expectations rise, and few live up to them.

Key takeaways from their observations are:

Ingredients matter. Many restaurants use cheaper substitutes, which alter the intended taste. Traditional cooking techniques require mastery. Shortcuts compromise authenticity.

They opined that Ambiance and presentation are commendable. Most restaurants had appealing décor, decent crockery and cutlery. They said service etiquette needs refinement.

Hospitality was warm, but professional finesse was sometimes lacking. Interestingly, their warm reception at every restaurant may have been influenced by their distinctive international presence and dressed in identical Indian attire, the three women, despite their diverse origins, bore a striking resemblance to sisters. Here is one picture of them in Red Sarees:

I hope Hyderabad’s restaurant industry takes these observations seriously. Beyond taste and authenticity, hygiene and quality standards must be prioritized. With an overcrowded market and intense competition, the restaurant business in Hyderabad is nothing short of a battlefield. I wish them luck.

Friday, February 14, 2025

Valentine's Day Celebration 2025!


Sharing the love : Our Valentine's Day celebration captured in photos and a video...

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Another fish conquered; another taste relished!

I was happy to watch the video of the family’s Candlelight Dinner at Port Blair on 15th March 2025, set under the open sky and the glow of a...