Tucked away from the hustle and bustle of the busy life, located adjacent to the NAC Grounds, Hitex is the Novotel. A complete refreshing kind of environment makes one feel they have come to a resort. Keeping the patriotic bandwagon running, The Novotel Hyderabad Convention Centre presents India on a Platter from 19th August 2013 to 25th August 2013 at The Square to celebrate the diversity of India through its cuisine. The 10 day long festival will be a treat of the glorious flavours of different parts of India offering a unique culinary concept to the people of Hyderabad. It is an opportunity to enliven ones senses with diverse food and delicacies from all across country.
Master Chef Raj Kumar Mandal who specializes in Indian cuisine is supervising the food festival. An elaborate spread of traditional vegetarian and non-vegetarian dishes from different Indian states are showcased depicting Indias rich culinary heritage.
Lets get to food:
1. Hara Bara Kebab this a very unique kebab one would have never thought off, made with just palak rolled in sooji and tawa fried. It was very tasty snack.
2. Saviya veg Kebab this was just fine.
3. Mutton Chops I must say the flavors were perfect but the meet can be marinated for a longer duration to make the tender.
4. Tawa Fish this was perfect with right amount of spices. I must say this is the star of the starters.
5. Malai Prawans the prawns were soft and tasty.
1. Aloo Vadi it is aloo and vadi (Dried Moong dal Vadi) gravy cooked with right amount of spices was very good to have with roti.
2. Pepper Banana it is a different kind of dish with raw banana cooked with roughly grounded pepper, it was different from the routine banana dishes.
3. Dal Makhni this is chef exclusive with couple of secret ingredients, made with only urad dal on wood fire, which actually gave a smoky aroma to the entire dish. It was perfect to be had with butter naan.
4. Murgh Rogan Josh I had been having different variation with this Punjabi dish, this time it was with chicken. The gravy had perfect consistency and the chicken was tender.
5. Badam Gosht this again a classic lamb dish perfectly cooked and the meet was very juicy and tender.
6. Veg fried rice I was little disappointed with this, as it had absolutely no flavors. Actually most of the Chinese items should never be served on a buffet, rather should be made just before having it, over the time the flavors will be lost and would be tasteless. I would suggest the Chinese dishes be made on order only.
7. Chicken in Schezwan sauce again I have the same issue as I had with the fried rice, as the dish is constantly kept on induction stove, the moisture is lost due to which the gravy thickened and gave slight salty taste to the dish.
8. Kachi Gosht ki Biryani this is the best dish of the day. The flavors and aroma are perfectly captured in the clay pot which is sealed with dough. The mutton was very aromatic, flavorsome, tender and juicy. I had a one full serving from the clay pot. It has been very long I had the kachi gosht Biryani and I must say chef has worked his magic on it. I wish I had more space to have it. I wantedly waited to have it at the last so that I could have a full serving of it, I am very satisfied with this one dish and I would say one can go to the festival only to have just this one Biryani.
Its time for desserts now and I could see live jalebi counter with Chef Phoolchand, a master in desserts who has very carefully choose the desserts of the day. I was very happy to see many Indian sweets which are a welcome change from the routine western desserts. There were Gulab jammon, Srikand, Badam Burfi, Rasgolla, two types of Halwa, Jalebi with rabdi, and many more, but I could only try the above as I was so stuffed I could not have the other desserts.
Overall I am very content and pleased with the dishes chosen by the Chef to represent different cuisines from across India. Special thanks to Ms. Sarodhya, Ms.Monica & Mr. Shyam Sunder, F&B Manager man behind this fabulous initiative. Kudos to Mr. Shyam, who himself being a chef, worked very closely with the Kitchen staff to get the best out of them.
The ambiance is well done keeping in view the Indian food festival; even stewards are seen in Indian attire. The tables and chairs are neat; the service was surprisingly very swift, should give a round of applause to them. The rest rooms are not upto the mark of a star hotel, would advice the management to take a re-look at them. Parking was ample. I found one unique aspect of the security staff dress like a Sheriff with Hats, which was really cool. I for one would like to revisit this wonderful hotel whenever I get a chance.
Food Quantity N/A
Food Quality 4.5/5