Live Counters on Sunday Brunch at Hyatt Regency’s Cafe

by June 2, 2018 0 comments

Live Counters on Sunday Brunch at Hyatt Regency’s CafeOn this sunday, Hyatt Regency’s cafe offered an open market style sunday brunch with a array of dishes says Kritika Dua.

What is a celebration without food? On this Sunday, book a scrumptious brunch with family and friends at Hyatt Regency’s all-day dining CAfé. At Market Café brunch, you will be spoilt with choices from Indian, Continental to Asian cuisine. There is an expansive spread — fresh exotic salads, sushi, soups, dimsums, kebabplatter, and the main course section which include a wide variety of Indian and Western specials. That’s not all, keeping summer season in mind there was a kulfi counter too to beat the heat.

We tasted Red cabbage salad, Melon and feta cheese salad, Apple duet with balsamic glaze and Quinoa salad. The fresh and crunchy braised red cabbage with crumbled goat cheese was indeed a perfect start to this satisfying meal. It was followed by the sweet and sour Melon and feta cheese salad. The grilled pieces of red and green Apple with balsamic glaze won us over. The Quinoa salad with roasted vegetables and pine nuts can easily be a go to option for a health conscious person. Skipping the soups (Mutton dhaniya shorba and Carrot and coriander soup), we decided to try from the flavour-explosive chaat section and opted for the humble Dahi bhalla papri chaat and Bhelpuri both of which were tangy and savoury, like it should be and can easily give the best street food vendors in Delhi a run for their money. Chef Jeetendra Choudhary told us that the chaat section was put up keeping in mind the elite crowd who couldn’t enjoy the street food because of hygiene issues or their busy schedule, so they decided to bring it to them here.

Though there were other options like Potato and zucchini gratin and Smoked paprika tossed in spring greens, we gorged on Pumpkin and ricotta cheese lasagna owing to our love for the Italian cuisine. This super-creamy lasagna comprises lasagna noodles, onion, garlic, salt and pepper, pumpkin puree, heavy cream and ricotta was palatable due to the nutty flavour of pumpkin and creaminess of ricotta. What makes it especially unusual is that it’s made without tomato sauce.

The Market Café brunch was introduced to reduce food wastage as the guests can order the dish of their choice in an à la carte format, straight from the laid out buffet. They can pick and pay only for what they eat, allowing them to create their own buffet with the dishes of their choice. Chef Choudhary told us about the reason behind introducing this concept, “When I joined this hotel, it was quite old-school and black and white — there were no live counters, more or less the same kind of dishes were being served since a long time. But, I believe that food is not just a need now, it’s a kind of lifestyle owing to Instagram and Snapchat. People like to click what they are having. Thus, I suggested that guests nowadays don’t prefer the formal service and we should provide them with a vibrant environment and the dishes should represent the same. Healthy food should be a part of the menu as healthy living is a trend now. Food wastage is also a huge concern nowadays so I thought why should people pay for the complete buffet when they eat only a few dishes, this way they will only eat what they please and have to pay for the same.This in turn will reduce food wastage.”

For the mains, we had Bhindi masala, Dal makhni,  Beans poriyal with butter naan. Although the service was not up to the mark, the taste more or less made up for it. The crispy Bhindi masala had okra, ginger, coriander tossed in Indian spices bursting with flavours. A south Indian staple having coconut as the prime ingredient, Beans poriyal is made with green beans, curry leaves, chana dal, tossed in spices and topped with fresh grated coconut. It is is quite healthy. But, if you prefer dishes which are high on the spice quotient then this is not something to go for as it’s a bit bland. The buttery, spicy and creamy Dal makhniand butter naan combination is the perfect comfort meal and didn’t disappoint. The lavish dessert section had a plethora of options to choose from — Choco duet cake, Apricort tart and orange dry cake along with Indian sweets like Dhodha and Kalakand. The apricort tart and orange dry cake can be skipped but you have to try the soft and freshly baked choco duet cake was moist, airy and delicate having three layers, having white and dark chocolate mousse. The bitter-sweet cake was melt-in-mouth and delectable.

Writer: Kritika Dua

Courtesy: The Pioneer

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