Adaa – the Hyderabadi fine dining restaurant at Taj Falaknuma Palace has been included in the list of 100 best restaurants in the world by Elite Traveler for second time in a row, improving its ranking by 9 stops to finish on the 91st position.
For two consecutive years Adaa has had the distinction to be the only Indian restaurant to be named in the world’s top 100. Restaurants from the US dominate the list with Adaa being the only inclusion from South Asia.
Now in its fifth consecutive year, Elite Traveler’s Top 100 Restaurants gives the magazine’s jetsetting readers the chance to vote for their favourite fine dining destinations across all seven continents. Voting is open to readers of the magazine from January each year with results announced annually in March.
“We are delighted to have Adaa nominated by Elite Traveler in the list of 100 best restaurants in the world for the second consecutive year. It is indeed a rare honour to be represented amongst these iconic restaurants from around the world along with the distinction of being the first ever restaurant in India to be named in the world’s Top 100 last year. Taj Falaknuma Palace is renowned for its legendary hospitality and inspired dining destinations and continuing the tradition of fine living we strive to create timeless moments with custom tailored dining experiences with curated Menus that reflect the lifestyles inspired by the Nizam’s and recreate the romance of princely era.” said Mr. Ritesh Sharma, the General Manager of Taj Falaknuma Palace.
As part of the accolades’ celebrations, Executive Chef Sajesh Nair has curated a gastronomical extravaganza in the form of the Royal Recipes from the kitchens of the Nizams; with the style of cooking from the royal kitchens – prepared by Khansamas – the royal cooks of the Nizams.
Speaking on the occasion, Executive Chef Sajesh Nair said, “The essence of Nizami cooking is ‘ithmenaan se’ which roughly translates to ‘with a lot of patience’; we have tried to reciprocate the traditional recipes with utmost care towards maintaining the authenticity. A few are our own interpretations, keeping the modern techniques of cooking in mind.”