Food / Food Trails / Hyderabad / Tasting experiences

Desserts at The Taj Falaknuma Palace


Taj Falaknuma photos1

This is in continuation to our royal meal experience at The Taj Falaknuma Palace. In case you missed what you must eat for appetizers and main course, do read it right here:

For desserts, we were served:

Zauq-E-Shahi: A dessert platter that blends tradition with contemporary aesthetics. A beautifully presented tasting plate of traditional Hyderabad favourites.

Double Ka Meeta: Almost like the English bread pudding, made with fried bread slices which are then soaked in hot milk infused with spices that include saffron, cardamom and slow cooked over fire, this dessert screams Hyderabad.

Kubani Ka Meeta: Apricots widely used in Middle Eastern cooking, founds their way into Hyderabad cooking through this popular dessert. Made with dried apricots that are stewed and combined with sugar and dry fruits, this is served with a dollop of fresh cream or ice cream.

Pineapple & Banana Halwa: This particular recipe has been handed down from the Nizam’s family says Chef. Nair. The Halwa is made of Pineapples and Bananas that are ground and slow cooked with sugar and ghee. The end result is a beautiful yellow which is so flavourful that you feel you are right in the middle of a tropical forest.

Sheer Korma: Vermicelli is slow cooked in milk with dry fruits and sugar and served. A dessert mostly prepared by the Muslims during Eid ul-Fitr and Eid al-Adha in Afghanistan, India, Pakistan, Bangladesh and parts of Central Asia.

Beetroot Halwa:  Chef.Nair’s proudly says that they’ve pushed the boundaries of their imagination and tried making halwas out of the most unusual ingredients including green chilies, spinach and beetroot. On the day we were there, we got to try the beetroot halwa. While the flavor of beetroot was a little overpowering, this is still a unique twist to the Halwa that deserves a shot.

IMG_20151229_144241Malai Kulfi with Falooda: A street special dessert from Charminar, this won hands down. Full cream milk combined with heavy cream, nuts, cardamom and saffron is boiled and put in molds and frozen to make the malai kulfi. The dessert is beautifully crafted such that the kulfi rests on a bed of cooked vermicelli (in saffron water), with a smattering of tukmaria seeds or basil seeds, rose water, thandaai, and malai rabri and garnished with brandy snaps.  Tasting each component individually, somehow did not deliver the punch. Once I took in a mouthful of all the elements together, the dessert’s true essence emerged and kept me wanting for more.

A fabulous meal experience overall and one gets a true sense of what it is to dine the Nizami way!



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The musings of two Chennaiites seeking to discover the world through food and travel. As they open themselves up to adventure, the accompanying puliyogare, travels well and ensures that the idea of home is never lost

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