Beyond flavours is located in Gachibowli and is one of the most popular dine out hubs in the area. They have a brilliant multicuisine spread matched with the perfect ambience.
The Roasted Chicken soup was a chef speciality combination of roasted chicken in flavour. The Chicken Thai Satay sticks was a Thai preparation of chicken satay with sticks and served with a peanut sauce. The threaded paneer is a chef special crispy preparation of stuffed paneer with a wanton sheet and served with honey Sichuan sauce.
The Cheesy Spinach Triangle had spinach, corn cooked together with herbs, cheese and hints of chilli, stuffed in sheets in a triangle shape. These were crumbed and deep-fried and served with Aioli. The Ghee Roasted lamb was a spicy dry lamb preparation tossed in ghee. Paneer Hadippa had cottage cheese marinated in authentic Punjabi style Awadhi spices and cooked in tandoor.
The Chili Milli Prawns Tikka had prawns marinated with mild Indian spices and cooked in a clay oven. The Grilled Chicken with Mushroom Pepper Sauce had chicken breast marinated with herbs and spices, grilled, cooked in spicy mushroom pepper sauce served with grilled vegetables and garlic mashed potatoes.
The Herb grilled fish with Chili Garlic Butter was served along with sautéed beans and potato mash. The Patiala Murgh Masala was a popular Punjabi recipe which had a soothing flavour of chicken pieces, green chilli, tomato and brown onion gravy. This was served with an omelette topping. The Methi Chaman e Bahar had fresh spinach, fenugreek leaves and grated cottage cheese cooked with Indian spices and finished with cream. The Hyderabadi Murgh Dum Biryani had marinated chicken slow-cooked with basmati rice to get the fine blend of flavours.
I also tried out the mocktails - Beyond Bulletin, Fun on the Beach, California, Mint Julip, Mango Tango and Too Cold Too Hot.
The Roasted Chicken soup was a chef speciality combination of roasted chicken in flavour. The Chicken Thai Satay sticks was a Thai preparation of chicken satay with sticks and served with a peanut sauce. The threaded paneer is a chef special crispy preparation of stuffed paneer with a wanton sheet and served with honey Sichuan sauce.
The Cheesy Spinach Triangle had spinach, corn cooked together with herbs, cheese and hints of chilli, stuffed in sheets in a triangle shape. These were crumbed and deep-fried and served with Aioli. The Ghee Roasted lamb was a spicy dry lamb preparation tossed in ghee. Paneer Hadippa had cottage cheese marinated in authentic Punjabi style Awadhi spices and cooked in tandoor.
The Chili Milli Prawns Tikka had prawns marinated with mild Indian spices and cooked in a clay oven. The Grilled Chicken with Mushroom Pepper Sauce had chicken breast marinated with herbs and spices, grilled, cooked in spicy mushroom pepper sauce served with grilled vegetables and garlic mashed potatoes.
The Herb grilled fish with Chili Garlic Butter was served along with sautéed beans and potato mash. The Patiala Murgh Masala was a popular Punjabi recipe which had a soothing flavour of chicken pieces, green chilli, tomato and brown onion gravy. This was served with an omelette topping. The Methi Chaman e Bahar had fresh spinach, fenugreek leaves and grated cottage cheese cooked with Indian spices and finished with cream. The Hyderabadi Murgh Dum Biryani had marinated chicken slow-cooked with basmati rice to get the fine blend of flavours.
I also tried out the mocktails - Beyond Bulletin, Fun on the Beach, California, Mint Julip, Mango Tango and Too Cold Too Hot.