India travel news: Editor’s picks
Aish, Hyderabad
Back in March, The Park Hotels marked the unveiling of their latest property, designed by Conran & Partners (London) and Skidmore Owings Merrill (NY), with a massive two-day launch party featuring a live performance by Grace Jones. The property recently launched the restaurant Aish (which means uncontrolled fun in Hindi), a fine dining restaurant serving authentic Hyderabadi and Andhra cuisine in a majestic contemporary design setting. Inspired by Hyderabad's jewellery tradition, Chairperson Priya Paul enlisted the help of Indian fashion designer Tarun Tahiliani, who combined antique artwork and techniques with a light colour palate of cream, beige and ivory. A handcrafted silver Art Deco door, crafted by Jodhpuri craftsmen, welcomes diners to a floral printed hallway leading to the main dining area - which features Swarovski lights hanging from a carved-in wooden ceiling. Signature dishes include Razulu Royyallu Igguru (bay prawns tossed with black pepper, fennel and curry leaves) and Kal Royyallu Pulusu (whole Vizag lobster with tamarind jaggery and spices). Skip desert but instead go for the Oodh Ka Sherbert mocktail (incense-smoked spring water with dry fruits). By Sarah Henrichs
www.theparkhotels.com
Back in March, The Park Hotels marked the unveiling of their latest property, designed by Conran & Partners (London) and Skidmore Owings Merrill (NY), with a massive two-day launch party featuring a live performance by Grace Jones. The property recently launched the restaurant Aish (which means uncontrolled fun in Hindi), a fine dining restaurant serving authentic Hyderabadi and Andhra cuisine in a majestic contemporary design setting. Inspired by Hyderabad's jewellery tradition, Chairperson Priya Paul enlisted the help of Indian fashion designer Tarun Tahiliani, who combined antique artwork and techniques with a light colour palate of cream, beige and ivory. A handcrafted silver Art Deco door, crafted by Jodhpuri craftsmen, welcomes diners to a floral printed hallway leading to the main dining area - which features Swarovski lights hanging from a carved-in wooden ceiling. Signature dishes include Razulu Royyallu Igguru (bay prawns tossed with black pepper, fennel and curry leaves) and Kal Royyallu Pulusu (whole Vizag lobster with tamarind jaggery and spices). Skip desert but instead go for the Oodh Ka Sherbert mocktail (incense-smoked spring water with dry fruits). By Sarah Henrichs
www.theparkhotels.com
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travel 12 May 2011
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