Prabalika M. Borah

2 weeks ago | thehindu.com | Prabalika M. Borah

Imagine a tea café roughly the size of a football ground. Spanning 40,000 square feet, Café Niloufer’s ninth and newest outlet at Hitech City is now the largest café in Hyderabad. Nestled at Tower 2 of the Orbit Building, the striking black standalone structure has quickly become a landmark in the area. Spread across three floors, each level is designed for a different kind of experience. The ground floor serves as the casual tea zone — for those grabbing a quick bite and a steaming cup of chai.

2 weeks ago | thehindu.com | Prabalika M. Borah

Goutam Bhattacharya’s short film Sarbojanin is a gentle exploration of longing, acceptance, and finding community in a new city. Set against the vibrant backdrop of Durga Puja, the 20-minute film follows a young Bengali woman living in Hyderabad as she steps out with a colleague to experience the festival away from home for the first time. A celebration of emotional and cultural identity, Sarbojanin taps into the deep-rooted bond many feel with their hometowns, especially during festivals.

2 weeks ago | thehindu.com | Prabalika M. Borah

Break the bread, take in its aroma, and then take a bite. That is how chef Vikramjit Roy sets the tone at his Ryoko Classic pop-up dinner, hosted at Rika, Park Hyatt, Banjara Hills. The first course? Shokupan — Hokkaido-style milk bread, soft as a cloud and stuffed with caramelised onions. Paired with chicken pâté, miso butter, and a delicate lamb broth, it is a dish that can be enjoyed on its own or enhanced by dipping the bread into the stew for added depth.

4 weeks ago | thehindu.com | Prabalika M. Borah

At this time of year, Hyderabad transforms into a true melting pot of culinary traditions, turning mealtimes into a celebration of diversity. As always, haleem was the dish on everyone’s lips, but it certainly was not the only one on the menu. Across the city, restaurants and hotels curated iftar offerings that showcase flavours from across India — ranging from Bohri and Purani Dilli fare to Moplah cuisine and even dishes from Madhya Pradesh.

1 month ago | thehindu.com | Prabalika M. Borah

When Shoyu, the gourmet pan Asian cloud kitchen, launched its new menu, we visited its Madhapur kitchen to witness the action firsthand. By 12.30pm, the delivery window was already stacked with food boxes, with delivery personnel calling out order numbers as they were swiftly handed over. Inside the 2,400 square foot kitchen, every station was bustling. Designed for efficiency, the space includes a separate walk-in cold storage.