The Hyatt Hyderabad Gachibowli is a well-located hotel for business travelers in Tech or Finance. I stayed in the last week of May in 2024. The breakfast is pretty good as you can order custom omelets as well as sweet breakfast waffles, french toast and other pastries. A good amount of fruit, though I don't eat the raw veggies or fruit in India. I enjoyed the little walking track around the hotel grounds in the morning and evening each day with the mornings from 5am-7am being the finest time. The grounds are pretty well kept with nice flowering trees and gardens, though you do still have the occasional eye sore from surrounding areas. I hotel rooms are cozy and clean. Decent, but not fantastic entertainment selections on the television. The showers are really nice with instant warm water and excellent water pressure. I experienced a few small power outages that corrected with backup power in under 10 seconds. All of this can be found at many nice hotels around India. The key difference with this hotel is that Chef Harsh Singh is working here. After a week of little sleep and a bit of a poor belly after some small ill-advised lettuce, I was on my last night with a brutal return flight at 4:30am that I am still questioning myself for. I came to the main restaurant at the hotel with moderate expectations and a plan to keep it simple. This is where Chef Harsh Singh casually stepped to my table and asked if I was eating the buffet. I am not a huge buffet guy, so I asked for a menu. He then suggested that I let him prepare something custom for me as I told him that although I love spicy mexican food, spicy indian food can really not be the best idea before a long flight. He seemed to understand and asked what sounded good. I told him the tandoori seemed like a safe bet. Simple and tasty, tender with just a little spice. Looking through the menu, I asked about tandoori chicken and maybe some curry and naan. He then suggested that maybe chicken tandoori and chicken curry could be too much of a single protein, so why not let him prepare a fish tandoori in a special way, replacing the red chilli with something more western friendly that would not irritate a sensitive stomach. I thought that sounded like a good idea. He then suggested that maybe we can also include some chicken kebab with some different spice profile, but also not too worry about too much spice or something that would not be great for a long flight pending. Pair that with some garlic cheese naan and follow it with a nice chocolate pastry. I told him that I was an absolute ice cream fanatic and he said, good, let's then add some vanilla ice cream to complement the chocolate mouse cake and he had my attention! What happened next was surprising. Chef Harsh Singh delivered on every single suggestion that he made and it turned out to be probably the best meal I've enjoyed over the past several months. I am not an instagram guy taking pics of his food everywhere, but
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