Business Traveller (India)

Exploring F&B in Indian hotels

A handpicked collection of signature restaurant­s and dishes at these Indian hotels

- WORDS AKANKSHA MAKER, NISHA SHROFF AND SANCHITA NAMBIAR

While staying at a hotel for business or leisure, food and drinks become an almost intrinsic part of your experience. It’s something to look forward to, a er a day of meetings or even post indulging in some of the hotel’s leisure facilities like the spa or the pool. Understand­ing this, we’ve handpicked a collection of restaurant­s at hotels across India, as we highlight some of their signature dishes for you to bookmark.

DOUBLETREE BY HILTON GOA PANAJI

Helmed by Executive Chef Ananth Shanmugasu­ndaram, DoubleTree by Hilton Goa-Panaji’s culinary o erings are spread across Comida, its all-day dining restaurant serving a multitude of cuisines, Comida Bar for exclusive cocktails, Rio Salao for co ee and Feliz — its Coastal, Goan and Mangalorea­n restaurant. Inspired by the Goan way of life, Feliz o ers a calm and sophistica­ted ambience with an al fresco dining area that overlooks the swimming pool and the Mandovi River.

e restaurant’s menu features sustainabl­e seafood and exotic vegetables prepared over an open- ame charcoal grill for added

avour. Some of the dishes you could try here include a prawns ghee roast, a Mangalorea­n dish that is the signature item at Feliz. e kick of chilli peppers and the tang of tamarind make this a delicious side dish with neer dosa, appam or steamed rice. You must also try the shrimps stu ed pomfret (barede eretha meen) that combines local spices to create an amalgamati­on of

avours and sh that melts in your mouth. At night, Feliz turns into a trendy bar with fun cocktails and a terrace-like setting. hilton.com

GRAND HYATT MUMBAI HOTEL AND RESIDENCES

For Italian home-style culinary dining with a modern approach, head to Celini located in the lobby of Grand Hyatt Mumbai Hotel and Residences. e restaurant prides itself on traditiona­l Italian recipes that are presented through a contempora­ry lens. Some of the highlights at Celini include wood- red pizza oven; rotisserie; Australian lamb chops with cranberrie­s jus, buttered polenta cake; molitini charcoal grilled chicken with herbs, caramelise­d onions and olive tapenade mash; pan-seared chicken scaloppini with root vegetables and lemon caper sauce; diavola, with tomato, mozzarella cheese, spicy salami and Kalamata olives; and wild mushroom and aged parmesan risotto. For something sweet, Celini’s tiramisu is known to be an ‘all-time favourite’.

e restaurant, with an exhaustive list of delectable wine and multiple seating options like table booths and a private dining area, is ideal for a ne Italian dinner. Some of the other outlets at the hotel include China House for classic Chinese cuisine and classy drinks and Soma for authentic Indian dishes from the north west province. hyatt.com

FOUR SEASONS HOTEL BENGALURU

One of Bengaluru’s nest addresses, Four Seasons Hotel Bengaluru boasts an impressive culinary scene, showcased across its popular venues including Far & East, CUR8 and Copitas. A must-have at their Asian brasserie, Far & East is Singapore style fried rice noodles which is a medley of rice noodles, chilli powder, curry powder and vegetables. Nonvegetar­ians get the option to add prawns, egg or chicken. e dish highlights Chef Leong’s Singaporea­n heritage and is inspired by the Hawker’s Centre noodle that is popular amidst local Singaporea­ns and visitors. Calling out to all bread lovers to try out the tiger bread at CUR8. is multigrain striated bread is served compliment­ary at the table with a chunky tomato salsa; and is crusty with a pillowy so texture inside.

e name is attributed to the striations that the bread has when fully baked; and is inspired by Karnataka’s tiger reserves. Head to Copitas, and enjoy the Ibiza cocktail which has notes of betel leaf, homemade sa ron, honey water and lemon blend in with tequila. fourseason­s.com

HYATT REGENCY DELHI

With a legacy of more than 38 years, Hyatt Regency Delhi’s F&B is quite appealing. e hotel is packed with speciality restaurant­s, all-day dining, a colonial bar and a bakery. One of its restaurant­s we recommend you bookmark is La Piazza, the Italian restaurant. With its open wood- red oven concept, the outlet serves some of the most unique pizzas and pastas in the city. One must try the signature la piazza pizza prepared with semolina our, pizza sauce, roast garlic, fresh goat cheese, mozzarella cheese added with a pinch of oregano dry, extra virgin olive oil, sun-dried tomato and basil pesto.

Signature tiramisu is a winner here, with fresh mascarpone, egg yolks, sugar, amaretto, lady nger biscuit (Savoiardi), strong co ee without sugar and cacao powder. We also recommend you visit TK’S Oriental Grill, a teppanyaki grill, and order special minced chicken salad here. e China Kitchen, a contempora­ry Chinese restaurant that brings a unique concept of “dining in the kitchen” to the capital is located at the poolside, and comprises four distinctiv­e components: an open kitchen, ve private dining rooms, the wine wall and tea bar, and the dining area. Order its warm mushroom salad that is made with fresh cepe (wild mushrooms), shiitake, button and shimji mushroom topped with fried and spring onion, tru e oil and soy sauce. hyatt.com

JW MARRIOTT MUMBAI SAHAR

Head to JW Marriott Mumbai Sahar’s JW Café, an allday dining restaurant for a mélange of global and local cuisines. A classic favourite is the macchi koliwada, a culinary special from the coastal region of India which is a spiced sh, crispy-fried in a ‘local shermen’ recipe batter for the perfect burst of avour. Another signature dish is ‘Bombay masala’ eggs Benedict, a culinary twist to the classic with toasted pav bread, poached eggs, and the unique ‘gunpowder’ hollandais­e. ere is also a selection of homemade infusions to enjoy, one of them being green mountain dynamite concocted with premium vodka, maple syrup, pepper and grapefruit bitters. e hotel’s Romano’s restaurant is all about rustic, authentic, homestyle Italian preparatio­ns. Guests can enjoy the signature Branzino Cartoccio – an oven-baked Chilean sea bass, caponata, and home-grown herbs. Not to forget, since the inception of Romano’s, the risotto al funghi has been a hit with patrons. Another highlight, the carnaroli risotto is blended with wild mushrooms, porcini and a drizzle of tru e oil. jwmumbai.com

ITC ROYAL BENGAL

This ITC property, through its expansive F&B, rightly captures Kolkata’s identity as a foodie’s paradise. From Grand Market Pavilion, which is reminiscen­t of Kolkata’s historical market to Darjeeling Lounge that is a reminder of the city’s tea culture, and The Brass Room, highlighti­ng the city’s fondness for music and good life, the hotel creates an enchanting dining experience in the ‘city of joy’. Inspired by the New Market of Kolkata, the bu et restaurant, Grand Market Pavilion serves an array of Indian delights. One of the specialiti­es here is the cuisine from eight north eastern states. Dishes from the north east Indian repertoire include shyaphalay, minced country chicken encased in a crispy shell served with raja mircha chutney; Sikkimese kauri, Sikkimese style handmade sea shells in a flavourful broth served along with condiments; cheu koh sabji, stir fried mushrooms with onion, tomato and chilli and masoor belahi tenga, Assamese style sour sh curry. Another interestin­g culinary experience that you can explore is Sheherwali Khasa, a special indigenous tasting menu at Royal Vega which o ers delicacies from the royal vegetarian kitchens of the Sheherwali, the erstwhile Jain nobility from the Havelis of Murshidaba­d. At Darjeeling Lounge, unwind with the signature stock market chai named a er the tea served outside the city’s stock market. itchotels.com

THE LEELA AMBIENCE GURUGRAM HOTEL & RESIDENCES

If you are looking for a unique dining experience, then Zanotta, the Italian restaurant is the place to be. It o ers two experienti­al set menus along with the a la carte menu. e two set menus are inspired from the two rivers Po and Lambro, o ering dishes from the surroundin­g regions. Lambro o ers a ve-course menu whereas Po o ers an eight-course menu for guests to savour avours of Italy.

Some of its signature dishes feature Puglia burrata, which is homemade burrata with pickled zucchini, beetroot puree, compressed melon, and 12 hours concentrat­e tomato essence; country style lobster bisque, a Pernod avoured bisque, lobster butter, and house-made shrimp cracker; parmigiana di melanzane, an eggplant and parmesan stack with tomato fondue and basil; and parmigiano-reggiano risotto, an arborio rice cooked in parmesan cheese with parmesan mousse and parmesan snow.

e highlight of the restaurant is the dolce dome, a dessert cove where guests can indulge in Italian desserts which include homemade gelatos with avours like co ee, chocolate and chilli, vanilla, rum, and raisin. theleela.com

THE ST. REGIS MUMBAI

The dining scene at e St. Regis Mumbai is quite impressive with a range of restaurant­s and bars including e Sahib Room & Kipling Bar for Indian cuisine, By the Mekong for pan-Asian and Seven Kitchens, its all-day dining establishm­ent. In focus however is Luna, the hotel’s lounge and bar that’s just launched a collection of handcra ed artisanal and infusion themed cocktails. Selene, a blend of gin, rose water and a blue pea infusion; vino passionera, with wine, passion fruit and vodka; and LTG collins, a concoction of gin, lychee and thyme are some of the o erings. Luna’s signature Lunaroni with gin, Campari and Jägermeist­er; crescent fashioned, a mix of bourbon, orange marmalade and a cinnamon syrup; and burnt apple martini, with vodka, burnt apple and brown sugar, are also on this tempting menu. e views of the lounge panning the Arabian Sea and the city’s skyline are just another reason to make a reservatio­n. Complement­ing the drinks are a selection of gourmet dishes including sushi, dim sum, and European and American bar bites. marriott.com

THE OBEROI SUKHVILAS SPA RESORT, NEW CHANDIGARH

For an authentic dining experience, book a table at Kaanan, e Oberoi Sukhvilas Spa Resort, New Chandigarh’s speciality Indian restaurant.

The venue occupies an elevated position overlookin­g a water body and o ers indoor seating and al fresco dining accentuate­d by forest fragrances. Start your day with home-style speciality breakfast breads prepared over a traditiona­l, charcoal- red clay ‘choolha’ burner accompanie­d with house-churned country bu alo milk white butter and buttermilk. e dinner menu here honours northwest frontier cuisine with regal kebabs, and long-lost traditiona­l recipes. A must-try is atta chicken which is intricatel­y curated and features rich avours. e chicken is set on a serving salver with accompanim­ents and carved in front of the guest. uench your thirst with red earl cocktail which is a royal concoction of cranberry juice, rose syrup and vodka. oberoihote­ls.com

SHANGRI LA HOTEL, BENGALURU

If you are craving for some ne Asian food, head to Shang Palace, the signature Chinese restaurant at Shangri-La Hotel, Bengaluru. Flatter your taste buds with Cantonese delights, barbecue specialiti­es, spicy Sichuan dishes, the robust avours of Beijing and regional vegetarian delicacies.

The Beijing duck is a highly recommende­d option here and is sure to impress even the most well-travelled and dedicated foodie. Your search for the ultimate dim sum spot in the city also ends here. Other dining venues at the hotel include b Café, an all-day dining restaurant and Ssa ron, an authentic Indian restaurant o ering royal cuisine from di erent regions of India. shangri-la.com

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