Hare & Hound – Mouth Watering Delicacies With Spirit

The Amrutha Castle is designed as a Medieval European Bavarian Castle, the only one of its kind in this part of the country. Blending Western and Eastern cultures, it has become the best-known landmark in the oriental city of Hyderabad. It is a replica of a Medieval European Castle – Schloss Neuwschwanstein in Bavaria, Germany.

"This magnificent architectural wonder boasts of 97 well-appointed room inclusive of 24 luxurious suites, each individually designed to offer maximum elegance and comfort. These suites are named after famous Kings and Knights," says Joydeep Saha, the resident manager of the Hotel.

Amrutha Castle Best Western is surrounded by the imposing State Secretariat, the beautiful Hussain Sagar with the majestic Budha standing in the middle, the charming Lumbini Park, the Tank Bund and the hillock, Naubhat Pahad with the glittering Temple in white marble – The Birla Mandir. It presents a beautiful locale, which no other hotel can boast of. Moreover, this hotel situated in the heart of the city is just six kilometres away from the Airport.

The hotel has a tastefully furnished and decorated Hare and Hound – bar and multi-cuisine restaurant. With a capacity of 50 pacs, people can relax well, enjoy in all the ‘spirits’ and dine to their choice. For the benefit of the customers, there are special packages offered from time to time. The present package in the offing is come three and pay for two.

Enjoy, go in groups, enjoy the wine and dine. Avail all the star comforts at the Hare and Hound, still pay less to what you have received. Fix any time between 11:00 AM to 11:00 PM; it is all your choice for the trawling experience.

Starters, Salads and Soups

On the starters (Shruaat) menu you have Mahi Tikka (tender pieces of fresh water Murrel marinated with ajwain, musterd oil and strain curds), Tandoori Jinga (prawns marinated in pungent masala and cooked on charcoal embers), Murg Malai Kebab (boneless pieces of chicken coated with fresh cream, cashew nut paste and spiced mildly), Razaki Tikka (preparation similar to the chicken tikka), Reshmi Kebab (chicken breast pieces marinated in hanged saffron curds cooked tenderly with beaten egg whites and served with Resham made of grain sugar), Tangri Kebab (tender leg pieces of chicken marinated and cooked to perfection), Kakori Kebab (a lamb kebab delicacy from the royal house of Kakoor).

Do not think other way, if you are a vegetarian. You have some thing on the range like, Paneer Tikka (dices of cottage cheese and green peppers grilled in tandoor) and Vegetable Sheek Kebab (a kebab made delicately with mixed vegetables and cashew nuts and cooked gently).

Your tongue might prompt to taste some salads, here they are. Hara Bhara Salad (salad made with fresh vegetables), Taja Phal Ki Chat (seasonal fresh fruits with chat masala and other flavourings), Kachumber (the favourite Indian salad), Russian Salad (boiled mixed vegetables with mayonnaise dressing) and Chicken Hawaiian Salad (Hawaiian salad with boiled julienne of chicken).

If you wish to sip a soup, Choice of Cream Soups (tomato or vegetable or mushroom), Cream of Chicken Almond Soup and Minestrone (traditional mixed vegetable soup of Italy).

Main Dishes

Have a bite of seafood, wish to. Then you have the Samundari Khazana (The Sea Treasure) with Jinga Masala (stir fried prawns with pounded spices and laced with onion, tomato masala), Soya Machali (slices of Murrel fish stewed in cashew gravy and strongly flavoured with Soya), year Varuval (stir fried shrimps prepared in home style), Machli Amritsari (fillets of fish marinated with batter made of gram flour and then deep fried), Nellore Fish Curry (a spicy coastal fish preparation favourite of Nellore), Andhra Fish Curry (shallow fried fish with Andhra spices) and Fish Moilee (diced fish cooked in mildly spiced coconut milk).

Ranges of selected dishes of the Indian sub-continent in non-vegetarian segment are at your service for satisfying the taste buds. In Hundi Se, Rogan Josh Kashmiri (a speciality from Kashmir – lamb mildly spiced and flavoured with Ratanjog), Mutton Coconut Fry (chunks of lamb and coconut well cooked in South Indian style), Kali Mirch Ki Gosht (mutton preparation flavoured with freshly crushed pepper corns), Gosht Hara Masala 9tender pieces of lamb with green masala cooked to perfection), Mutton Shahi Khorma (mutton cooked in cashew gravy - a delicacy from the Mughal Era), Murg Methi (chicken cooked in strongly flavoured fresh fenugreek gravy), Murg Makhni (chicken marinated, grilled over charcoal and finally finished in enriched tomato gravy), Kadai Murgh (chicken cooked with onions, tomatoes and green peppers), Murgh Moghlai (tender cuts of chicken cooked in Mughlai style and served garnished with boiled egg), Andhra Chicken Curry (chicken cooked in home style with Andhra spice) and Chicken Chettinad (the Chettinadu style of preparation, using 21 spices of Tamil Nadu).

Kachi Gosht Ki Biryani (a classic Hyderabadi preparation – tender lamb cooked with basmathi rice and mildly flavoured with saffron), Subji Biryani (marinated vegetables cooked with Basmathi Rice) or Pulao – Subji / Mutter / Paneer / Jeera (basmathi rice of your choice) from the Dum Ki Basmathi section for a strong dose to the belly.

Veggie Specials

You have some auspicious day, never want to touch a non-veg this day. Just leap on to the Sabji Ka Rasoi Ghar (the vegetable kitchen). Palak Paneer (cubes of cottage cheese simmered in garlic flavoured spinach), Paneer Makhni (cottage cheese cooked in enrich tomato gravy), Paneer Do Piaza (a mild paneer preparation cooked with onions), Dingri Mutter (a classic combination of green peas and mushrooms in a mild gravy), Malai Kofta (delicate dumplings made up of cottage cheese, stewed in rich cashewnut gravy), Vegetarian Jhalfrezi (a combination of assorted vegetables with pungent flavour), Jeera Aloo (dices of potatoes tossed with cumin seeds), Vegetable Makhanwala (mixed vegetables cooked in a rich tomato gravy and doted with lots of home made butter), Navaratan Khorma (nine vegetable jewels cooked in thick gravy), Palak Dal (Yellow lentils cooked with fresh spinach), Dal Makhni (the favourite black lentil delicacy) and Dal Tadka (lentils cooked and tempered with cumin seeds).

Choose from Roti Ki Tokri (roti bowl) for Naan / Roti / Paratha, Pudina Paratha / Kulcha, Missi Roti or Rmuali Roti.

If that was all about the Indian stuff, and you wish to go for Chinese course you have a variety in it.

Chinese Dishes

In the Starters, Sichuan Fried Fish, Chicken 65, Chong Qing Spring Rolls (vegetarian and non-vegetarian), Honey Sesame Chicken, Paneer 65 and Potato 65. Among the Soups select any from vegetarian and non-vegetarian versions of Sweet Corn Soup, Clear Soup, Dop Dop Noodle Soup and Hot ‘N’ Sour Soup.

If you choose to go for sea food for the main course, in fish, Sliced Murrel In Hot Garlic Sauce, Sweet ‘N’ Sour Fish and Ginger Fish. In chicken range, Diced Chicken With Green Peppers, Chicken With Dry Chillies, Chicken Manchuria, Chicken Chow Cashew nuts and Sweet and Sour Chicken. To look at the Lamb and Beef Tenderloin, Mongolian Hot Pot, Sliced Lamb With Vegetables, Shredded Beef Tenderloin With Green Peppers and Beef Tenderloin With Beans Sprouts.

Again, one has a clear vegetables choice like, Chilly Paneer, Paneer In Hot Garlic Sauce, Mixed Vegetable Chow Chow, Spinach With Baby Corn and Mushrooms, Bean Sprouts With Green Peppers, Sweet ‘N’ Sour Vegetables and Vegetable Manchuria. Along with this, you may wish to combine some Rice and Noodles. Such as, Vegetable Soft Noodles, Egg or Chicken Soft Noodles, Vegetable Fried Rice, Egg or Chicken Fried Rice or a simple Steamed Rice.

Feel light after the heavy intake with Desserts, to choose from are Fresh Fruit Salad, Choice of Ice-Creams (Vanilla / Strawberry / Chocolate), Banana Toffee, Parfait Nougatine, Zuccoto and Caramel Custard.

Desserts

A range of hot and cold desserts is also available in the Desserts section. Garam Gulab Jamoon (chenna and Kova dumplings in kewada flavoured sugar syrup), Khubani Ka Meeta (a sweetened opricof of Nizam’s favourite), Misti Dohi (babu Mosai’s sweetened yogurt), Rasmalai (chenna dumplings cooked in reduced saffron milk) and Mutki Ki Kulfi (the Indian ice cream flavoured with saffron and pistachio nuts).

Fried Egg Salad - The Executive Chef's Recommendation

Hey, there is one dish with the commendations. The Executive Chef K K Sinha recommends "Fried Egg Salad". He also explains how you can add it on to you dining table at home.

Ingredients: 500 gm. Eggs.

Preparation Method: break the eggs gently into a bowl. Take care not to break the yolks. Do not beat the eggs shallow fry them in a non-stick pan with enough oil to keep them bubbling afloat (normally 150 ml. Oil to every 10 eggs). Spoon oil over the eggs continuously white frying coarsely chops.

Add ons: 100 gm small, red onion, peeled, halved and sliced width wise, 50 gm celery stems, sliced diagonally into 1 2/3" pieces and 50 gm spring onion bulbs, cut lengthwise into 2" pieces.

Finale: Just before serving toss together in a large bowl, arrange and serve on a colourful flat plate.

Restaurant Timings

Breakfast – 07:00 AM to 11:00 AM
Lunch - 12:00 Noon to 03:00 PM
Dinner - 07:00 PM to 11:30 PM

Address

HARE & HOUND – bar & multi-cuisine restaurant,
C/o Hotel Amrutha Castle,
(A Chain of best Western Internal Inc., U.S.A.)
# 5-9-16, Saifabad, Opposite Secretariat,
Hyderabad – 500 063.
Telephones: 3299899 / 3243095, Fax: 3241850
E-Mail: amruthacastle@pol.net.in
Web Site: www.amruthacastle.com / www.bestwestern.com