Home Food Fests Maharashtrian Food Festival – Hyatt Gachibowli

Maharashtrian Food Festival – Hyatt Gachibowli

by FoodDrifter

Mumbai is my home, a city very close to my heart. My childhood was spent gorging on delicacies sent over by our neighbors. So Maharashtrian dishes were ones with which I started my food journey. These are the flavors I identify myself with.

With an invite to the Maharashtrian Food Festival at Hyatt Gachibowli, I was ecstatic. This is one of the many cuisines that you don’t get to relish so often in Hyderabad. With Chef Santosh visiting from Hyatt Pune, the flavors had to be authentic. We first started off with the dry chutney that Chef Santosh had brought along with him for the festival. Maharashtrain Cuisine is as much about the chutney on the side as the main dish itself. They hold a great deal of influence and the chutneys featured Shengadana,Til, Karlachi, Jawas and Medhkut. There were also the Bombil Chutney made with dried Bombay Duck fish which was delicious. 

Chutneys

After all it was a Maharashtrian Food Festival and the unofficial national street food of Mumbai had to feature prominently. Vada Pav is one snack I absolutely adore. The one made in Hyatt Gachibowli had all the ingredients of a Mumbai-style Vada Pav. Coriander Green Chutney, Tamarind Garlic Chutney and a sprinkle of the dry peanut garlic chutney…this was Vada Pav at it’s best. Vada Pav as a snack is very commonly available but no one in the city of Hyderabad come close to making the original.

Vada Pav

The other snack among the starters were the Kothimbir Vadi. The Kothimbir Vadi is made with Coriander and Chickpea flour which are then steamed first. Once set, the vadis are then deep fried and served piping hot. These are insanely addictive to pop-in as a snack.

Appetizers

We then moved on to the appetizers of Chicken Sukka which was a Malvani style of dry chicken and is a hot and spicy preparation which can be had both as a starter and along with the main course. As we gradually made our way to the main course, I headed towards the Kolhapuri Chicken Counter. Kolhapuri food by itself is really spicy and packs a punch. Thankfully Chef Santosh had dialled down on the spiciness quotient although it still had the lovely color from the red chilies.

The other dish which deserves special mention from the Maharashtrian Food Festival was the Puneri Dal. A very simple preparation of lentils, this was simply superb along with the combination of Batata chi Bhaji and Jowar Bhakri which was being served on order. The other dishes among the buffet included Malvani macchi curry, kolambi pulao, masala bhat and bharli vangi on the night we were at Hyatt Gachibowli.

We ended our dinner with fresh Shrikhand, Malai Pedha among other Indian desserts which had been displayed. The Maharastrian Food Festival is on at Collage in Hyatt Gachibowli as part of their regular buffet. The dishes will be rotated on a daily basis both for lunch and dinner.

Gulab Jamuns

Boondi Ladoo

 

The Festival is on at their restaurant Collage with different menu for lunch and dinner between 24th April – 3 May, 2017. Priced at 1250 AI for Lunch and 1400 AI Dinner

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