Aug 15, 2009 12:29 PM
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ON Restaurant located opp. KBR park in Banjara Hills is one of the new Resto-Lounge places which was supposed to be hip and happening. It is also one of the few specialty restaurants with continental cuisine.
It (supposedly) belongs to a Telugu actor and was supposed to be good (Don't trust the media - they are in bed with the establishment. If not for a few beers, then a stake in the business! ;) )
We walked in to be greeted by an 'old faithful' who swore that the restaurant would give 'Little Italy' a run for its money. The interiors of the restaurant were very spacious with hardly any tables (and no people - a warning sign we ignored). The maitre de led us to a dimly lit widely spread lounge place.
We were wondering how we would reach the food when everything was so far apart. Supposedly that was the happening resto-lounge design which is 'in'!
We started off with a simple salad. You can't go wrong with a salad especially if you are a specialty restaurant. We were served some old leaves and vegetables liberally doused in olive oil. That was followed with squid rings which were tough to chew and smelled of bad oil. The chicken was good and all of us ended up eating only that. We ordered a Aubergine Parmigiani.
The Maitre De warned us about the dish saying that we may not relish it. My friend decided to order it anyway, declaring that it would be the 'make or break' dish. It proved to be the disaster of the day! Instead of baking the aubergine and cheese, we were served with some fried pancakes stuffed with aubergine and cheese and topped with something which tasted like BBQ sauce.
We called the Chef and told him to taste the salad, the squid and the Parmigiani. The chef declared the salad fresh, agreed that the squid was smelling slightly and that the Parmigiani was perfect!
We asked for the bill and saw that the smelly squid was added in. By that time we just wanted to get out. We paid and got out! It was a bad and expensive dinner! A place to avoid like the plague. See it change its name and cuisine in a few months.
