‘Era’ the word is defined as a date or an event forming the beginning of any distinctive period. And ‘Era’, the upmarket elite restaurant at Banjara Hills has surely kept up to its meaning in the real sense. It ushered in the great royal way of wining and dining all over again, replete with its upscale interiors to match its varied and exotic food! It continues to do so with its revamped look and reinvented menu. It welcomes you to an era, to an age, where old world charm was still young. A day and age, where gentlemen gallantly wooed ladies of great beauty and grace. A time when grandeur and opulence reigned supreme. Recapturing that splendorous era and more is ‘Era’, which echoes of the past everywhere.
The place that has rather romantic setting of soft lights, stylish and impeccable decor serves a lot; European, Oriental and Indian - from Mexican to Chinese, Thai to Continental, Indo-Asian to Indian! Keeping in mind the time when fine diners would like to venture out for a meal here, the restaurant is open only for dinner. Once a restaurant which served only Italian cuisine, it now caters to practically every cuisine and everyone! As Kapil Lal, General Manager of Era says, “The response has been awesome and it is especially packed on Fridays, Saturdays and Sundays,” and adds, “The tastes were more authentic initially but now have been localized to cater to the local palate, of which Continental is the most popular one.”
Seconding his statement, Executive Chef Suman Chakravarti says, “Continental food is really popular here, not only with the locals but also with the expat crowd,” and goes to add further, “the new menu has received good comments from all.”
Talking passionately about their all-time favourite item on the menu, the Chef says, “Jack Daniel Chicken and New Zealand Lamb Chops are immensely popular”; where the former is grilled chicken served with the house special Jack Daniel sauce, mashed potatoes and fried noodles, with the mashed potatoes duly complimenting the not-too-sweet sauce; and the latter that has been on the menu since the very beginning, is herb-crusted lamb chops served with mashed potatoes, grilled vegetables and rosemary jus!
Some more personal favourites’ from the Chef include Clay Oven Roasted Mint and Black Pepper Chicken (Chef’s creation - served with potato mash, green peppercorn jus and grilled vegetables), Fusilli Salsa Di Quatro-Formaggio (with four cheese sauces and vegetables) and Panna Cotta (an Italian classic served with berry compote).
European cuisine, a generalized term collectively referring to the cuisines of Europe and other Western countries; here at ‘Era’ is one of the most authentic ones that are available in the city. Popular items and must-haves on the selected menu from the European cuisine are Lobster Thermidor (diced lobster tossed in creamy cheese sauce gratinated with saffron rice and sautéed spinach), Lemon Grass Fish (served with pesto rice, chunky tomato sauce and tossed vegetables), Spinach and Onion Quiche (with red and yellow bell pepper sauce), Penne Calabria (tossed with courgettes, olives, calabrese, sun-dried tomatoes and ample amount of olive oil and wine with grana padano cheese), Fettucine Pink Sauce (with vegetables in a tomato cream sauce).
Spiny Rock Lobster in Chilly Butter Garlic, Golden Fried Spring Rolls, Szechwan Spiced Mushroom Green Peas Dimsum, Fresh Steam Vegetable and Coriander Bao, Deep Fried Whole Boneless Murrel in Hot Szechwan Sauce are what call your attention for in the Oriental section. Those who’d like to go beyond chicken and fish, their Hot & Sour Spare Ribs, Double Cooked Pork Szechwan Style, Pan Fried Bacon with Seasonal Greens, Double-Spiced Mongolian Tenderloin are good too!
Vegetarians can relish Dry Chilly Bean Potatoes, Mapo Tofu with Minced Vegetables in Hot Garlic Sauce, Stir Fried Chilly Garlic Spinach and Burnt Garlic Spring Onion Fried Rice with as much gusto, as the non-vegetarians take delight in their exotic platters.
In Indian, must-try’s are Reshmi Kabab (chicken mince sheek), Tandoori Phoolgobi (clay oven roasted cauliflower), Marag (lamb stock flavoured with potli spices), Murg Tikka Angara (chicken leg marinated in beetroot), Goan Fish Curry (Murrel cooked Goan style), Miloni Tarkari (five seasonal vegetables with tomatoes and Indian spices) and the Touch Special Dal (a tomato and three-lentil puree enriched with butter and cream).
Desserts are over-shadowed completely with the Chocolate Struggle (which is a sinfully large dessert with brownie in layers topped with chocolate sauce and ice-cream) and Warm Mud Cake (with melting hot chocolate inside)! Definitely winners.
For those of who like to wine and dine, they have wines from famous vineyards of the world. So, Raise a toast to the high life!
In a nutshell, Era is a dining experience par excellence, where food is ‘a legacy inherited from our culinary journey that has been legendary’, just as they put it! Do take some leisurely time out of your schedule to sit back and enjoy the food in peace!
Appetiser: Plum & Prawn Salad, Grilled Broccoli with Romaine, Honey Chilli Lamb with Steamed Bread, Lotus Stem Honey Chilly, Aloo Shikampuri, Boti Kabab.
Soup: French Onion Soup, Onion Garlic Chicken Soup, Home Style Spicy Vegetable Soup with Garlic and Coriander, Tamatar aur Dhaniya Shorba, Marag.
Main Course: Lobster Thermidor, Jack Daniel Chicken, Navarin of Lamb, Stuffed Baked Bell Peppers, Crab Meat Cooked in Spicy Chilly Beer Sauce, Crispy Pomfret Roll in Sesame Hot Chilly Sauce, Eggplant Yuxian Chilly Sauce, Pitala Iyyaguru, Murgh Tikka Methi Makhan, Dal Makhani.
Pizza: Pizza Exotica.
Pasta & Risotto: Penne Calabria.
Rice/Noodles: Spicy Mongolian Noodles, Shandong Fried Rice with Brown Onion.
Desserts: Panna Cotta, Tiramisu, Chocolate Struggle, Water Chestnuts in Coconut Milk, Khubani Ka Meetha.
Month: December 2010.