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Kebabs, curries, comfort: One8 Commune's flavor-packed experience
Kebabs, curries, comfort: One8 Commune's flavor-packed experience

Hans India

time04-07-2025

  • Entertainment
  • Hans India

Kebabs, curries, comfort: One8 Commune's flavor-packed experience

one8 Commune Hyderabad has launched its newest culinary venture, 'Kebabs & Curries', and it's nothing short of a tribute to India's rich, rustic food traditions. Curated by Chef Agnibh Mudi, the menu is an immersive celebration of smoky grills, robust stews, and recipes steeped in heritage, all reimagined for the modern palate. Kebabs that stir the senses The kebabs are the undeniable stars here. The Mutton Galouti—buttery, hand-pounded, and delicately seared—is an ode to Awadhi finesse, while the Chicken Chapli explodes with the warmth of green chilli, onion, and ghee. Vegetarian selections are equally compelling: the Nadru Ke Kebab, crafted from double-cooked lotus stem, brings earthy complexity, and the Beetroot Shikampuri stuffed with goat cheese is a clever, indulgent twist. Classic tikkas like the Papad Paneer and Lemon Pepper Fish are elevated by vibrant, house-made chutneys. For meat lovers, the Mutton Boti Pepper Fry and Burra Chops offer intense, fiery indulgence. The Tawa Gurda Kaleji, slow-cooked on an iron griddle, brings nostalgic street food charm with refined technique. Curries that carry legacy The curry section is a tapestry of regional depth. The Chicken Mughlai, rich with saffron and cream, is luxurious, while the Mutton Dalcha, a tangy lentil-based Hyderabadi classic, is deeply comforting. The Safed Maas, a lesser-seen Rajasthani white curry, provides a mellow counterpoint to the fiery Chicken/Prawn Balti, served right in its steel wok. For a familiar finish, the velvety Vegetable and Chicken Kormas hit the right balance of nuttiness and warmth. 'Kebabs & Curries' is more than a meal—it's a culinary map of India's diverse food culture. Thoughtfully plated and steeped in tradition, every dish tells a story. Chef Mudi's vision—to serve comfort food with an elevated lens—has landed beautifully. A must-visit for those who love bold Indian flavours with modern finesse.

Flames, flavour, and heritage: one8 Commune Hyderabad's ‘Kebabs & Curries' brings culinary soul to the plate
Flames, flavour, and heritage: one8 Commune Hyderabad's ‘Kebabs & Curries' brings culinary soul to the plate

Hans India

time02-07-2025

  • Entertainment
  • Hans India

Flames, flavour, and heritage: one8 Commune Hyderabad's ‘Kebabs & Curries' brings culinary soul to the plate

one8 Commune Hyderabad's latest offering, 'Kebabs & Curries', curated by Chef Agnibh Mudi, is a well-executed ode to India's age-old cooking traditions. The menu takes diners on a journey from smoky tandoors to simmering pots, balancing rustic depth with refined presentation. The kebab menu is where the restaurant truly shines. The Mutton Galouti is melt-in-the-mouth perfection—rich, aromatic, and undeniably Awadhi. The Chicken Chapli hits all the right notes with its ghee-kissed crust and green chilli kick. Even the vegetarian options are thoughtfully crafted: Nadru Ke Kebab, with its crispy double-cooked lotus stem, delivers surprising depth, while the Beetroot Shikampuri oozes creamy goat cheese indulgence. Other highlights include the Papad Paneer Tikka, crisp and spiced just right, and the Lemon Pepper Fish, paired perfectly with zesty house chutneys. For those who lean into spice, the Mutton Boti Pepper Fry and Burra Chops bring serious heat and intensity. The Tawa Gurda Kaleji, reminiscent of Indian street fare, is a nostalgic favourite, upgraded with skilled slow cooking. In the curry section, the menu offers thoughtful regional representation. The Chicken Mughlai is decadently creamy with a touch of saffron, while the Mutton Dalcha is tangy, hearty, and unmistakably Hyderabadi. The Safed Maas is a more subdued but welcome Rajasthani dish, its white gravy a contrast to the fiery Chicken or Prawn Balti served straight from a steel wok. The classic Vegetable and Chicken Kormas are rich, balanced, and comfortingly familiar. 'Kebabs & Curries' isn't just a menu—it's a culinary narrative. Chef Mudi brings tradition and innovation together with flair. It's a must-try for anyone who appreciates bold Indian flavours served with finesse and heart.

Rare Hungarian dog becomes latest British pedigree
Rare Hungarian dog becomes latest British pedigree

Telegraph

time12-06-2025

  • General
  • Telegraph

Rare Hungarian dog becomes latest British pedigree

It has ancient origins and a rich history that dates back several centuries. But now the Hungarian Mudi has been handed an official seal of approval in the UK after The Kennel Club announced plans to recognise the breed. From next month the Mudi will become the 225th pedigree to be recognised in Britain, following the Icelandic Sheepdog which was added to the list in April. Known traditionally as a herding dog, the breed is noted for its curly coat, erect ears and exceptional intelligence. Its loyal and affectionate nature also makes it a great companion for owners. The breed will join The Kennel Club's register on July 1 before eventually moving onto the main breed register - paving the way for it to compete for the best in show title at the world-renowned dog show Crufts. Charlotte McNamara, spokeswoman for The Kennel Club, said: 'We're pleased to officially recognise this versatile Hungarian herding dog as a pedigree breed in the UK. 'Becoming a recognised pedigree breed with The Kennel Club takes time and several generations of dogs, but once a breed is officially recognised, it means we can be confident in its lineage and that it offers predictable traits - like temperament, health, exercise and grooming needs - which helps match dogs with the right home and owner.' The Mudi's origins can be traced back to ancient times - though it was not formally identified until 1936. It tends to be medium in size and has a similar stature to the Border Collie. They usually have a wavy coat that is medium in length and ranges from black and white to merle patterns. It is also not unusual for Mudi puppies to be born without a tail as the length for the breed varies, leaving some with bobtails whilst others have full length ones. 'Still primitive' Dorit Powell, from the Hungarian Mudi Club in the UK, said: 'The Mudi is razor-sharp, thinks independently, and is an affectionate, fiercely loyal family member. 'They are suitable for most types of living, as long as they are provided with a job or similar mental and physical stimulation, and their human companions can accept their breed-characteristic vocal and herding behaviour. 'Prospective and new owners should be aware that this mid-size breed is still primitive. 'Mudis love to please and work best with variation, patience, positive reinforcement and a strong bond with their handler. They should research not only the breed but also existing lines and consult with breeders to ensure they obtain a dog suitable for their lifestyle and intentions.' DNA tests The breed is the fifth to be recognised in the UK in the last five years. It follows the Icelandic Sheepdog in April, the Polish Hunting Dog in 2024, the Pyrenean Sheepdog in 2021 and the Barbet in 2020. The term ' pedigree dog ' is used to refer to a dog within a breed that is recognised by The Kennel Club, the oldest recognised canine club in the world, and that has traceable ancestry going back several generations on both sides. Pedigree dogs are predictable in terms of their temperament and physical appearance and their exercise, grooming and general care needs. Because their ancestry is known, it is also possible to predict any health problems that might arise and to develop DNA tests for those conditions, which breeders can use before selecting their breeding dogs.

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