FORGE BREU-HOUS — Restaurant in Hyderabad

Forge-Breu House, located in the stylish Jubilee 45, has always been a hot spot for those who love a good night out. Now, with the arrival of a new chef who’s sharpened his skills under none other than Gordon Ramsay, they’ve rolled out tantalizing trials that’s set to turn some serious heads.

We went in for a trial, and let me tell you, it was one of the best trial runs I’ve experienced. You know when you’re out with a group—8 or 9 people in this case—and everyone gets just the right amount to truly savor each dish? That’s what happened here. It wasn’t a binge, it wasn’t a tease—it was perfection on a plate, carefully portioned to ensure we caught every flavor note. Yes, the food did take a bit of time, but with trials, you know everything’s made from scratch, so I couldn’t really complain.

Let’s Dish on the Dishes

Mushroom Broth: A treat for the eyes and even better on the palate. It’s the kind of dish that hugs you from the inside out—a rich, comforting start.

Manhattan Salad: Salads aren’t usually my jam, but this one had a lovely balance of fruits and greens. Fresh, crisp, and surprisingly enjoyable for a guy who doesn’t usually get excited about leaves.

Dhiskeeyao Chicken: This one rocked. Chili cheese stuffed between tender, juicy chicken—each bite packed flavor that made my palate dance. This is how you do chicken with a twist.

Atta Maji Satakli: Sadly, this didn’t live up to its bold name. The masala was a bit over the top, and the marination just didn’t bring it together. A bit of a letdown in an otherwise exciting lineup.

Avakai Chicken Tikka: Now this—this was on point. The unmistakable zing of avakai (that lovely pickle flavor) hit just right, and the chicken was grilled to perfection. A definite win.

Gongura Fish: A case of close but not quite. The fish was cooked beautifully—no complaints there—but I was left searching for that signature Gongura flavor. It felt like it was hiding when it should’ve been shining.

The Balt: Prawns with a popcorn crust sounded like a fun twist, but the execution wasn’t quite there. The popcorn overshadowed the prawns, so I’d suggest they either tone it down or rethink the pairing. I’m sure they’ll find a balance.

Desi Pasta: This dish struggled. The masala was overpowering, and most of us couldn’t make it past the first bite. It’s a work in progress, and it’ll need some reimagining before it makes its public debut.

Chicken Nachos with Avocado Salad: Nacho fans, rejoice! These were spot on. The avocado added a fresh, creamy contrast, though I wouldn’t have said no to a few more chicken chunks to amp things up.

Flying Noodles: A visual showstopper but tasted a little too mild for my liking. It looked like it had fire, but the soup lacked the spark to match its dramatic presentation.

Sweet Endings

Forge Tart: They’re playing with the idea of combining shrikhand topped with besan laddoo powder, just like a set cheesecake with a crumb layer. While it divided the table, I personally enjoyed the fusion. It’s unique, and I can see it becoming a signature dessert once perfected.

Tender Coconut Soufflé: Light and refreshing with a great coconut flavor. The portion size felt a little stingy, but this was just a trial—no doubt they’ll fine-tune it for when the menu officially launches.

Now, here’s a surprise: Strawberry Cider. I’m not typically a beer drinker, but this was the second time I’ve actually enjoyed one. No fizz, which some may see as a drawback, but for me, it was the perfect twist. If you’re a hardcore beer aficionado, you might find it lacking, but for those who tend to lean toward lighter drinks, this cider is a revelation.

Forge-Breu House’s trial menu shows a lot of promise, even though the dishes aren’t open to the public just yet. They’re actively refining each one based on feedback, so expect some impressive improvements by the time everything officially rolls out. There were a few misses, but the hits were strong enough to leave me excited for the...

'Forge Breu Hous' is an extravagant microbrewery at jubilee hills that serves groovy drinks, delectable food in an upscale urban setting that hits the right tempo with its always on electrifying music. The brewery is setup inside a mansion that offer lush green decor and contemporary indoor and outdoor sitting. This is a brewery that definitely promises a fine dining experience with your loved ones.

We were invited for a blogger's session and the review for the restaurant is as follows.

Salads:

Here’s to the heathy eaters, well whosoever said greens can’t be tasty, surely hasn’t tried forge’s ‘Super Salad’.Mildly roasted beet paired with fresh oranges, rockets leaves, drizzled with balsamic vinegar and topped with pine leaves. The ‘Original Greek’ was also noteworthy, the classic feta cheese paired well with veggies and fresh olives.

Starters:

The ’Soya Chilli Corn Carne’ had soya mince and corn kernels in an oriental sauce served alongside French fries and mayonaise. The ‘Thepla Tacos’ had freshly made Gujarati the-last topped with minced chicken, sweet chilly sauce and toasted peanuts. The ‘ Chicken Gyoza’ had perfectly pan charred dumplings filled with mince chicken and herbs. The ‘Mushroom Toastedas’ had perfect mexican flavours coming from crispy corn tortillas topped with spicy curried wild mushrooms. The ‘Mini Cheese Kulcha’ stuffed with blue cheese, topped with tangy chicken teriyaki and wild mushrooms. The ‘Sui Mai’ had perfectly steamed Cantonese open dumplings filled with oriental veggies served alongside oriental sauce. A It was my first time trying the ‘Crab Thermidor’ , perfectly minced crab meat glazed with egg yolks, topped with cheese in a crab shell, doesn’t it sound interesting? A must recommended dish here. The prawn pot stickers had shrimp dumplings stuck to a fine thin honey comb textured sheet. The ‘Zaatar Pide’ was freshly baked Turkish flatbread topped with cheese, spicy chicken chunks, olives and veggies.

Main Course:

The ‘Ra Ra Ramen’ was absolutely filling and flavourful, made with perfectly blanched butter noodles, teriyaki chicken, bok chow in a sweet spicy toragashi sauce. The ‘Seared Salmon’ had a perfect crispy skin, moist fillet of salmon over a bed of creamy risotto topped with edamame and grilled asparagus. The ’Sri Lankan Kottu Roti’ had broken crispy flaky parathas tossed with spicy lamb, fried eggs, coconut chips which is another must try here. The ‘Roast Lamb’ had lamb patty served over saffron pulao alongside a spicy gravy and veg bhunna curry. big shoutout to the amazing sushi platter served that had ‘Salmon Uramaki’, ‘Kyuri Temari’ and ‘Shrimp Tempura Roll’, perfectly handcrafted made to order, literally the finest. The ‘Brewer’s Triple Dope’ was an amazingly filling burge. It had large juicy lamb patty, smoked turkey ham, fried eggs and lots and lots of cheese between the buns.

Desserts:

Now comes the showstopper ‘Shibua Toast’, a perfectly made Japanese delicacy that had fried bread loaf stuffed with fresh fruit and cream and topped with chocolate ice cream. The ‘ Osmania Cheese Cake’ had the a perfectly made mascarpone cheese topped on the crispy base made from osmania biscuit, served alongside sweet fennel sauce. The ‘Umm Ali’ was the perfect end to the meal, bread pudding in a creamy milk topped with rose petals and pine nuts.

. Recommendations: Super Salad, Soya Chilli Corn Carne, Chicken Gyoza, Salmon Uramaki, Shrimp Tempura Roll, Mini Cheese Kulcha , Crab Thermidor, Ra Ra Ramen, Seared Salmon, Srilankan Kotti Roti, Brewer's Triple Dope, Osmania Cheese Cake, Shibua...

A Culinary Sanctuary of Exquisite Flavors and Enchanting Atmosphere

Upon entering the hallowed doors of FORGE, one is immediately enveloped by an ambiance that can only be described as a harmonious blend of sophistication and comfort. The setting is a sanctuary of elegance, where modern design meets cozy intimacy, creating an environment that is both visually arresting and warmly inviting. Whether you’re seeking a refuge for quiet contemplation or a vibrant backdrop for lively conversation, this establishment caters to all with equal finesse.

The culinary offerings here are nothing short of a gastronomic revelation. Each dish is a meticulously crafted masterpiece, a symphony of flavors that dance upon the palate with a grace and complexity that speaks to the chef’s artistry. The ingredients are of the highest caliber, each one chosen with care and combined with a precision that elevates the dining experience to something truly extraordinary. The menu is a journey, each course a chapter in a story of taste and texture that unfolds with every bite.

The libations are no less impressive. The drinks menu is a curated collection of elixirs, each one a testament to the mixologist’s skill and creativity. Whether you’re indulging in a meticulously crafted cocktail, a glass of fine wine, or an exquisitely brewed coffee, the drinks here are designed to complement and enhance the culinary experience, each sip a perfect counterpoint to the rich tapestry of flavors on your plate.

Yet, amidst this feast for the senses, there is one offering that rises above the rest, a dessert so decadent and delightful that it warrants a visit to FORGE on its own: the Shibuya toast. This divine creation is a marvel of contrast and complement, a thick, golden slice of toast that is simultaneously crisp and tender, warm and yielding. Crowned with velvety ice cream, succulent fruits, and a drizzle of syrup as sweet as the experience itself, the Shibuya toast is a testament to the transformative power of simple ingredients elevated to their highest potential. It is not merely a dessert; it is an epiphany in edible form, a culmination of all that is delightful in the world of sweets.

Service at FORGE is nothing short of impeccable. The staff are attentive yet unobtrusive, knowledgeable yet humble, offering guidance and care that enhances the overall experience without ever feeling intrusive. Their dedication to excellence is evident in every interaction, making you feel not just welcomed but cherished.

In conclusion, FORGE is a paragon of culinary and atmospheric excellence. It is a place where every element, from the food to the drink to the ambiance, is carefully considered and flawlessly executed. It is a haven for those who seek not just a meal, but an experience—a journey through the senses that leaves you not just satisfied, but profoundly enriched. And at the heart of it all, the Shibuya toast—a creation that embodies the spirit of indulgence and the joy of discovery. Do yourself a favor and indulge in this masterpiece; your taste buds...