Ohri’s is always known to be a neighbourhood brand with over 22 outlets spread across the city. Besides value for money pricing being their USP, their elated ambience is/was always on point.
Ohri’s Tadka replaced, revamped to show up a new face, Uppu and this time it makes an exclusive south Indian fine dining restaurant and bars serving choicest delicacies intricately crafted from the cuisines of five states. Again the ambience is on point replicating Kakatiya’s architecture to me with an architectural accent illumination. Minimalistic yet rich looking logo well suited over the theme with a holding capacity of 90 pax approximately and price factor between 1000INR-1400INR
Started with Nalla Miryala Mamsam that has got the peppery hit nicely carried. While my friends found it a little chewy I was okay with it. Followed by Chitti Royala Thalimpu & Cheppa Vepudu which were outstanding. Meanwhile “Sundari” (mocktail), And Her Name Was Sundari” (cocktail) arrives. The barman explains how they make it and it was good to hear every ingredient along with syrups, flavours used were made inhouse. The cocktail is made out of Vodka, in-house plum shrub, lime, Maldon salt simple syrup, cranberry garnished with fruit leather. An array of de-hydrated fruit garnishes used were interesting. We were already full and saving space for dessert but couldn’t say no to #Appam with #MalabarPacchaKariStew. The coconut milk uplifted the flavour and couldn’t stop with one appam. Glad we didn’t miss it.
Finally, desserts to end with but let me be honest here that 80% of it, is not south Indian and there is a lot of room for improvement. With high expectations, elaneercheesecake turned out meh (Too gelatinous ) but the Peach Phirnee served along was delectable. CoconutIcecream & ElaneerPayasam wasn’t to the expectation.
Filter Coffee Mousse With Ganache surprisingly did justice including the appealing presentation. Shared my views and inputs on how it could improve and shall be back ones the madhuram (sweets) page is changed.
Overall a satisfying meal with a need to improve desserts space. Total bill was 2500 (Excluding desserts and drinks) and with GIRF it came down to 1300 and by paying via dining out ended up at 1000INR. As a customer, I feel glad for the discounts and promotion but I feel bad for the restaurant who invest a lot in business and doesn’t make money around it. Occasionally to promote brand sounds acceptable but not for longer period which will not only affect the business but all the life’s dependent on it. Just my opinions not contradicting with anyone here.
Ohri’s Tadka replaced, revamped to show up a new face, Uppu and this time it makes an exclusive south Indian fine dining restaurant and bars serving choicest delicacies intricately crafted from the cuisines of five states. Again the ambience is on point replicating Kakatiya’s architecture to me with an architectural accent illumination. Minimalistic yet rich looking logo well suited over the theme with a holding capacity of 90 pax approximately and price factor between 1000INR-1400INR
Started with Nalla Miryala Mamsam that has got the peppery hit nicely carried. While my friends found it a little chewy I was okay with it. Followed by Chitti Royala Thalimpu & Cheppa Vepudu which were outstanding. Meanwhile “Sundari” (mocktail), And Her Name Was Sundari” (cocktail) arrives. The barman explains how they make it and it was good to hear every ingredient along with syrups, flavours used were made inhouse. The cocktail is made out of Vodka, in-house plum shrub, lime, Maldon salt simple syrup, cranberry garnished with fruit leather. An array of de-hydrated fruit garnishes used were interesting. We were already full and saving space for dessert but couldn’t say no to #Appam with #MalabarPacchaKariStew. The coconut milk uplifted the flavour and couldn’t stop with one appam. Glad we didn’t miss it.
Finally, desserts to end with but let me be honest here that 80% of it, is not south Indian and there is a lot of room for improvement. With high expectations, elaneercheesecake turned out meh (Too gelatinous ) but the Peach Phirnee served along was delectable. CoconutIcecream & ElaneerPayasam wasn’t to the expectation.
Filter Coffee Mousse With Ganache surprisingly did justice including the appealing presentation. Shared my views and inputs on how it could improve and shall be back ones the madhuram (sweets) page is changed.
Overall a satisfying meal with a need to improve desserts space. Total bill was 2500 (Excluding desserts and drinks) and with GIRF it came down to 1300 and by paying via dining out ended up at 1000INR. As a customer, I feel glad for the discounts and promotion but I feel bad for the restaurant who invest a lot in business and doesn’t make money around it. Occasionally to promote brand sounds acceptable but not for longer period which will not only affect the business but all the life’s dependent on it. Just my opinions not contradicting with anyone here.