Representing a different style, Tasca Kitchen, located in Gandipet, has executed a classy interior in a very cost-effective manner. With all the hustle and bustle going around in the Ranga Reddy district, the owner of the eatery made sure there were kind valets appointed outside of it to ensure there was no chaos. And then you enter the lavish eating place, with extensive art pieces hung in the two major nooks of the resto. Those were human figures — so enthralling.
Moving past the enchanting and massive painting, your gaze is drawn to the luxurious alcohol inn, which offers every drink imaginable, including international brands. Nothing says sophistication louder than a beautiful wooden bar area! The moment you see the design, it brings in extra hints of lavishness. It was built in the right area, guests were getting a glimpse of it, and it made a lasting impression on them!
Another attractive spot was the in-built live music space given to the musicians. When the whole week is tiresome, you can just catch up with your friends for a gig at a multi-purpose resto like this. Many of the gangs were already spotted lazing around in adorable cubicles made of current pastel and golden interiors with a soothing ambience!
And nothing beats live India to unwind after a long weekend. Agree? With a gigantic projector right in front of you and the ceiling adorned with cosmic golden embellishments on top of you in the form of multiple flowers, the restaurant's reputation has never been better.
Let's come to the gastronomical part of Tasca: holy smoke. Begin with some Nihari Tacos, which are not only delicious but also filled with Nihari-birria. Combining the elements of both, it results in a hybrid taco, making us want to visit the diner once again. One must have eaten a lot of kebabs around town; after all, we're famous for them, but Tasca brought us Karivepak Kodi Kebabs! We were blown away by boneless chicken marinated in chopped curry leaves rather than coriander. The flavours and the aroma turned out to be awesome. The artistry with Thai basil rice then brought in pineapple shells, yum. The super-aroma of basil and the tinge of pineapple shell in it brought out the tenderness in it. They go well with the Nihari tacos, which are brimming with chopped onions. Soaked in three kinds of milk—"boiled" milk per se—and topped with whipped white malai and mulberry, known as "tres leches," you couldn't have gotten more decadent than this. Topping it with a chatpat guava mocktail was the crux of the restaurant, coming straight from the lounge.
