The moment you step into Thyme & Whisk, located in the heart of Jubilee Hills, Hyderabad, the warm ambiance feels inviting. The decor, with its bohemian vibe and cane chandeliers, emit a warm glow that will instantly uplift your spirits. I was there to meet Chef Bobby Patel, co-founder of Thyme & Whisk, who has carefully crafted a new menu that promises to redefine vegetarian dining.As we sat down to chat, Chef Bobby shared her journey, which began with a passion for food and cooking. “I studied electrical engineering, but my heart was always in food,” she says. After working with L&T for five years, she quit her job to pursue a diploma course in culinary and baking. “My husband’s support was instrumental in my decision to follow my passion,” she adds.Thyme & Whisk, which has 17 branches across the country, including five in Bangalore, was born out of Chef Bobby’s desire to create a vegetarian fine dining experience on par with its non-vegetarian counterparts. “I wanted to prove that vegetarian food can be just as exciting and flavourful as non-vegetarian food,” she says.The restaurant has now launched a new menu, which reflects Chef Bobby’s vision. With dishes like peri-peri cheese chilli seekh kebab, karari rumali roti, and avocado roll sushi, there is something for everyone. “My menu is very inclusive,” she says, adding, “I cater to a huge crowd, not just Jain, vegan, and vegetarian, but also kids and young adults.”What sets Thyme & Whisk apart from other vegetarian restaurants is its commitment to using only the freshest ingredients and innovative cooking techniques. “We make separate sauces for Jain dishes, using ingredients like spices, nuts, and tomatoes, to bring out the same depth of flavours as our regular menu,” Chef Bobby explains.The tasting menu showcased complexity of flavours and textures. The meal began with a vibrant orange zucchini soup, setting the tone for a delightful vegetarian culinary journey. What followed was a parade of delectable dishes, each one more impressive than the last. Standouts included the innovative Pizza Ragi, a healthier twist on the classic Italian favorite, and the highly-recommended Dal Makhani shots. The Edamame Hummus with pita bread was a revelation, while the main course offerings were equally impressive. Be sure to try the fragrant Jasmine rice paired with Cantonese wok, and the sublime Apricot Pistachio Kofta, boasting a creamy texture and an unmistakable flavour that defies description. The karari rumali roti, with its crispy exterior and soft interior, was a standout dish. The avocado roll sushi was another favourite, with its creamy avocado and crunchy sesame seeds.Chef Bobby’s passion for food and her commitment to innovation and quality are evident in every aspect of Thyme & Whisk. In her words, “We keep revamping our menu with innovative dishes and seasonal ingredients. There’s always something new and exciting happening here.”Soak in some dessert experience with options like the creamy San Sebastian cheesecake, the nutty Hazelnut crunch, the Middle Eastern-inspired Kunafa chocolate from Dubai, or the outrageously rich OTT Matilda chocolate cake.
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