HBI Staff | Hyderabad 
Hyderabad’s culinary joys are gradually extending beyond its renowned biryanis. The launch of famed restaurant SALT promises another place to enjoy an array of dishes from Indian cuisine. Redefining the love for Indian cuisine while keeping the flavours, aromas and visual dining experience intact, SALT has won over its patrons with multiple outlets in Chennai and Bengaluru. The expansion in Hyderabad promises to keep the tradition alive, to get people to celebrate Indian specialities as soul food, one serving at a time.
Led by the expertise of Chef Balaji Balachander, the impeccable service of this restaurant does not stop at the food itself. Their mission is to offer an unparalleled dining experience, one that tingles all senses. This culinary vision co-founded by Chef Bala with his batchmate Chef Gowtham Balasubramanian and hotelier Michael Anthony has seen great strides since 2013.
Talking about it, Chef Bala says, “My mother always says, we have to cook with such love and passion that it brings out real flavours and character to a dish even with simpler ingredients. Me and my team follow the same in everything that we do here, in the kitchen and beyond. This success is not one person’s work but each one of us has put in equal passion to deliver a great dining experience.
The menu of SALT spans the breadth and depth of India, presenting the most delicious recipes that reflect authentic tastes and comfort the soul. The curries are light yet full of flavours, the kebabs are lush and succulent. Subzi Quinoa Seekh, Mutton Seekh, Ras-Bhari Kofta Curry, Tandoori Ratan, Alleppey Fish Curry, Parda Jhinga, SALT’s Special Biryani, SALT Special Dal Makhani, Avadhi Chicken Korma are the signature dishes to try out. Bambaiya Ragda Pattie, Chettinad Lollipops, and Old Monk Chili Chicken are small plates that you will want to reorder.
With a food menu so fine, there’s more innovation and a modern blend within their cocktails. Madhosh(vodka meets litchi juice), Angara Martini (vodka with spiced syrup, elderflower syrup and ginger), Bagh (Gin with lemongrass, curry leaves and ginger ale) and Nut Khat Bourbon (Bourbon whisky with hazelnut, rosemary and apple juice) are few examples of the symphony of flavours in your glasses.
Chef Bala says, “For us, Hyderabad represents a vibrant culinary landscape, and we’re excited to bring SALT’s unique blend of authentic Indian flavours to this dynamic city. We look forward to offering our guests an exceptional dining experience that celebrates the rich heritage of Indian cuisine.”
Not restricted to a region, the Pan-Indian cuisine approach works as its USP. It preserves the diversity of our cultures intertwined with food and reflects it brilliantly via their preparations. The use of traditional techniques on the finest ingredients delivers immersive dining. With Hyderabad, the plan is to cater to a new set of tastes and preferences, further refining and
diversifying its offerings to suit local palates.
