Jonathan's Kitchen

I have been multiple times to Jonathan's kitchen and touchwood each time the food and overall experience has been excellent. Under Raashid's space for culinary freedom and uber talented Chef Vijay Bhaskar Reddy

Recent experience was for First year anniversary celebrations of Gourmet Passport and my experience was 5 STAR !!!!

Gourmet passport recently celebrated 1st year anniversary and they were planning one of a kind celebrations in each city in unique ways and they finally landed in the City of Nizams. I was invited to be part of media and food bloggers to be part of this festive event and they couldn't have picked a better location than "JONATHAN'S KITCHEN" in Gachibowli. Dishes started flowing and I could see some personal favorites from their last menu re-vamp showing up. My top pick was obviously the pistachio crusted "BAKED BRIE" with walnut relish. This classic never gets old to me and even this time, its flavors were spot on. Dont miss it when dining here."ASPARAGUS FRITTA" with hollandaise sauce was super delicious and the perfect crunch made it all the more delicious. "FRIED TORTELLINI" unfortunately was too dry and little bland for my liking. "OSHINAKE NIGIRI" with wasabi and soy sauce not only treated our eyes but also flavor buds with brilliant flavors.

"CURRY LEAF HERB CRUSTED PRAWNS" served with tamarind chili reduction was another favorite with just a small point to note. "SALMON GRAVLAX" with sour cream turned to be another marvel. The caviar was a bit salty but with the fresh salmon, the balance was delicious. When we thought we are done, the GP Hyderabad team surprised us to move us back to Jonathan's kitchen for entrees and desserts. We literally were transported to another whole menu #2 experience for the night.We started to dine on the JK menu which was a proper 5-course setup. We started off with "MINESTRONE ALLA GAMBERI" the soup was served in an elegant style on the table and it was delicious and bit hot for already scorching summer but flavors did the justice. Then for the salads, I had to go their "HEIRLOOM TOMATO BURRATA". This served with arugula, pine nuts, croutons, and basil pesto was refreshing but I felt I have had better burrata in my previous visits. Nevertheless, the freshness from the veg made the dish enjoyable. Then came my moment of truth to relish one of the top-notch creations, "CHATEAUBRIAND". If you don't know food-coma or not experienced it, try this dish in JK according to your meat preference and you can relate to it. My favorite is medium-rare cut. Served with wilted spinach, marinated gucci mushrooms, horse radish and bearnaise, this dish is all about soul connection. The trial dish which would eventually get into their upcoming new menu was "CURRIED LAMB SHANKS" . The curry and the perfect balance of spices were evident on the first bite and the cook on that shanks ufff, the meat and the rendering fat just was almost melty and just fell off the bones. When it comes to desserts, JK always excels in terms of creativity and unique fusion experiments. Each creation would have different texture and flavor profiles for you to relish beyond your first bite and after having their desserts for the evening, I could say THEY DO IT IN STYLE !!!!. "WHITE & DARK CHOCOLATE PRALINE GANACHE ON NUTTY BAR" is everybody's chocolate dream. Next came in "ALPHONSO SORBET", with summer and mango season in peak, this was a no brainer for someone like Chef Vijay. The sorbet as such tasted fantastic but I personally felt Himayath mangos would have elevated the dish to whole another level. The star and shocker of the night came in the form of "OLD MONK GELATO". Yes, you heard it right, a dessert with old monk. It's really tough to strike off the strong flavor and aroma of old monk and make it sweet to be a dessert but they have nailed it.