When you enter Qureshi Bab-Al-Hind restaurant, in Hormuz Grand hotel, be ready for some fireworks. The delectable Indian (Hyderabadi) cuisine served here come with a bang – a bang that descends quite well – even though you expected cannons to boom overhead. And you soon discover that ‘spicy’ doesn’t really mean ‘hot’ (pungent) – instead it makes you savour spice on a new level

The cutlery and glassware arranged over an immaculate tablecloth promise fine dining…there’s no trace of a piping hot tandoor propped up in any corner…neither do any aromas of smoky kebabs interfere with the culinary dream taking shape in your mind. Where are you!

When you enter the neatly furnished Qureshi Bab-Al-Hind restaurant, in Hormuz Grand hotel, the intricate wood panelling around arched motifs are the only tell-tale signs that you have walked into an arena once akin to the tastes and preferences of the Moghals. Then you see through one of the walls and discover an open kitchen concealed behind tinted glass panelling. And the vibrant activity around flaming furnaces yonder, you bet, is something soon to be delivered onto your table garnished with an element of awe.

“We want our diners to have an authentic experience of north Indian cuisine. And at Bab-Al-Hind, the chefs who churn out magic with the well-kept secret recipes of the poular Qureshi brothers ensure that every diner is not just satisfied but enlightened about the dish ordered and its origin,” says Kishore Chamola who is in charge of not just this restaurant but also a string of other restaurants at Hormuz Grand.

Having worked in varied capacities in different restaurants in the middle east in the past, Chef Kishore admits that working at Qureshi in Oman has been a truly fulfilling experience. “It’s not just about the food, it’s about meeting people from around the world, educating them about the legendary Indian cuisine that has been appreciated all over the world and found its way in some esteemed restaurants worldwide, learning about the tastes of different diners and presenting them with food they can relish with ease,” he asserts.

Dispelling one of the greatest myths about Indian cuisine that it is ‘spicy’, Chef Kishore explains that the word ‘spicy’ is not really understood. “Spicy doesn’t mean ‘hot’ or pungent, it refers to the varied spices that are used and all of them are not ‘hot’ – rather they have pleasant aromas and add to the overall taste of the dish. A spicy dish need not be pungent, that’s what north Indian cuisine is all about – a clever and balanced use of spices in just the right proportion so as to create culinary magic!” he explained.

At Qureshi, most of the ingredients are locally sourced while certain spices are brought in from India. Also, the combination of mixed spices used for various dishes are marked with numbers and even the chefs who use them are not aware of the traditional mixes as these are ‘family secrets’ of the Qureshis. That’s what differentiates Qureshi from the other restaurants in town.

The chefs are all taught to create dishes that leave a lingering taste in the mouths of diners – something they cannot decipher, yet they know it is not found anywhere else. There is also a lot of emphasis on communication and the chefs guide diners into making the right choices and savouring food best suited to their taste.

Chef Kishore admits that recipes are not distorted to please diners who may not be able to stomach spicy stuff, rather they are kept closest to the original recipes which are used in restaurants in India. This is done with a view to make people appreciate the dishes in their most authentic form, and to keep coming back for more.

Also, equal importance is given to presentation, such that the dish on the table has a visual appeal that is in line with its taste. At Qureshi, a lot of diners love clicking pictures of the dishes presented as they are not just delicious but also appear appetising to the diner.

“We give 100 per cent to our presentation as well as 100 per cent to the taste, without losing the authenticity of the dish,” Chef Kishore said, adding that the restaurant has also taken into consideration positive feedback from diners and tried to incorporate it into their service. One such was about adding more desserts to the fare and the restaurant has, indeed, introduced many interesting desserts that are unavailable elsewhere.

Some of the popular dishes include the Dum Lamb Biryani, Murg Peshwari Tikka, Dhaab Chingri (spicy prawn curry), Afghani Hammour Tikka, Dal Qureshi (a signature dal curry), lamb Nihari/lamb chops, besides a range of Indian flatbreads, starters, salads/raitas, desserts and beverages/juices.

In short, one visit is not enough to savour the whole range of delicious Hyderabadi cuisine – ideal for family as well as corporate dining events – at Qureshi Bab-Al-Hind.