Tag Archives: food of kings

Unknown's avatar

Windows Of The world – An exclusive peek to a colourful wedding!!!

by

Windows of the World at Hyatt Regency Chennai was the theme for a very special wedding, it was a culinary journey through seven action stations, showcasing global gastronomic wonders. Indulged in Nordic delights with vodka, relish Sushi bars of Ginza with sake, and savoured Sicilian cuisine paired with Spritz and Aperitivo. Experienced Caribbean flavours with rum-infused Jambalayas and Barbados stews. Delighted in Creole cuisine with Vermouth and Asian-spiced spirits. Explored Indian kebabs, kormas, and curries paired with fine whiskies. Lastly, I enjoyed award-winning cheeses from House of Kase with perfectly paired wines at the Fromagerie.

Scandinavian Splendour

The Nordic delights were a refreshing start to the culinary adventure. The Baltic Salmon, served in multiple textures, paired exquisitely with the crisp, coppery vodka. For vegetarians and omnivores alike, the Crepes Printanier with sautéed kale offered a delightful combination, perfectly capped off with the sweetness of summer berries and Trifle.

Ginza District Delights:

The Sushi bars of Ginza showcased the freshest ingredients and modern twists on classic dishes. From the Simesaba to the Unagi, each sushi was a masterpiece, complemented by inventive pairings like the wasabi lemon curd tart. The Asahi Beer, Yuzu Shandy, and Iwai Whisky added a perfect finishing touch.

Sicilian Sensations:

Fiametta Pereira’s Sicilian specialties brought warmth and tradition to the table. The Involtini Di Melanzane and Risotto First-Aged Carnaroli Rice were standout dishes, while the Cannoli Alla Siciliana provided a sweet, satisfying conclusion. The house special Spritz and Aperitivo elevated the Sicilian experience.

Caribbean Charms:

The vibrancy of the Caribbean cuisine shone through with dishes like Jerk Chicken Legs and Jambalaya. The Malibu Crème Brulé left a lasting impression, perfectly capturing the essence of the islands. Paired with rum-infused delights, this station was a celebration of flavour and culture.

House of Malacca Magic:

From Singapore Pot Stickers to Thai Mango Sticky Rice, the House of Malacca transported diners to the heart of Southeast Asia. Each dish burst with authentic Flavors, enhanced by Vermouth & Macerated Spirits. It was a true homage to the region’s culinary diversity.

Indian Delights:

The Indian Harvest station showcased a plethora of seasonal flavours, from Galouti Kebab to Moradabadi Chicken Biryani. As a lover of Indian cuisine, I found myself drawn to this station, savouring every bite paired with fine whisky.

Fromagerie de Kase:

Cheese lovers rejoiced at the sight of the award-winning cheeses presented by Kase. The Artisanal Cheese Board and Three-Cheese Fondue were indulgent treats, perfectly complemented by a selection of house wines.

Everything Sweet:

No culinary journey is complete without dessert, and the Everything Sweet counter did not disappoint. From Stone Fruits Flambé to Crepe Suzette, each dessert was a delightful finale to an unforgettable experience.

Windows of the World at Hyatt Regency Chennai offered a culinary adventure that transcended borders and awakened taste buds. Each station is an ode to the diversity and richness of global cuisine.

Unknown's avatar

Rediscovering the flavours from the Royal kitchen of the Nawab of Arcot at the palace, Amir Mahal, Chennai.

by

An evening of rediscovering the history of Amir Mahal and their food using heirloom recipes.

Our heartfelt gratitude to Nawab Mohammed Abdul Ali, Nawabzada Mohammed Asif Ali and their entire family for extending their palace to recreate some untold memories.

This one was very special for me since it was not only regional or micro cuisines that I usually hunt for, but royal food from the kitchen of the Nawabs of Arcot.

Zaika-e- Amir Mahal was a collaboration between Hyatt Regency Chennai, Soul On A Plate by Yogita Uchil and Amir Mahal. I would also like to say kudos to the entire team at Hyatt Regency Chennai.

When we started planning this event one thing we were very sure about was that we will showcase everything including the food the way it was and the palace. We did not want to alter any flavours just for the delight of the guests but wanted our guests to understand the flavours of the palace’s heirloom recipes.

The team at Hyatt Regency Chennai under the leadership of Ruban Das was all set to take on the challenge. Chef Manish and his team worked on the food when Varun and team worked on the service, while Saurav and Kimberly took care of the event coordination. This event was created with style, royalty and elegance.

Team Hyatt Regency

On the D day 3rd February at around 7 pm when we arrived at Amir Mahal, we were welcomed by fire torches on both sides of the pathway it was as if we were entering a different Era and now this was something to be thought of, entering the palace door Jasmine and itar ( perfume) was presented to us and ofcourse a photo booth that captured the moment.

Finally a picture with the chefs who worked very Hard behind the scenes, chef Manish and team take a Bow!

The energy, color, music and chit chats in the huge hall with tall ceilings were melody to the ears and a grandeur to experience.

We had quite a few people from the consulate to the ministers to the royals at the gathering. The prince of Arcot Nawab Mohammed Abdul Ali and his son Nawabzada Mohammed Asif Ali welcomed all the guests with their warm welcome speech followed by the beautiful piece of music by the Nawabzada.

The welcome drink Aab-e- bahaar (a tender coconut drink with honey and mint) and litchi anar sherbet was as refreshing as the place. We had an array of appetisers that were passing around in royal serving platters with enough choice for vegetarians and non vegetarians. My favourite of course was their authentic and traditional kolsa kebab and roti kheema. Also here would like to mention that the service staff who were so well groomed were students from IHM Chennai.

In the main course of course it was my most favourite Arcot mutton biryani, the interesting combination for this was not the usual brinjal salna but a bitter gourd salna and this enhenced the flavour of the biryani all together ( frankly this was my first experience having bitter gourd salna with mutton biryani) two very interesting dishes that i have never ever had before, one being Ambadey ki bhaaji ( tender mutton chunks with roselle leaves) and the lal baingan anda jhinga ( eggs and prawn in Tomato gravy) who would even imagine a dish with prawn and egg really!!!

Badam halwa, pheni, Amrit phal and sevaiyan thalko was the sweet royal finish to this beautiful night as we stood at the porch and enjoyed piping hot masala chai and paan.

The desserts