It all started in the year 1957 Hyatt a brand which started with the small motel adjacent to Los Angeles airport to a Multi-national company in the hospitality industry has made its journey from North America to across the globe. It has been a year and a half for Hyatt place started their operation in Hyderabad from Banjara Hills location before, that they were already had two hotels Park Hyatt and Hyatt Gachibowli.

Hyatt Place has got two restaurants Gallery Cafe and Zing sky bar lounge. The Gallery Cafe is in lobby level and the Zing sky bar is an open rooftop.

About Zing Sky Bar:

It’s one of the beautiful rooftops of Hyderabad and the best one in the heart of the city with a 360-degree view of the city. As the place is completely open and it has been divided into two sections. As you enter the place on the right side you have a seating area which can accommodate around 120 approx. with the stage for the live music performance and there is a bar counter just opposite to the stage. They also have a live counter for the meat lovers to select their favourite meat and ask the chef to cook as per their requirement. On the left side of the entrance has got cute cabanas with the small beads chain curtains along with the swimming pool and DJ console. This place is really beautiful during the night-time and a perfect place to chill, enjoy with friends and family.

Food – Let’s talk about it:

Starting with the starters it was a flavourful journey of food Loose Prawns the taste was fantastic as the prawn’s batter was lite and crispy well tossed in the sauce with a nice presentation. Then Tawa fish was served with was star dish for the night. Well marinated and perfectly cooked fish meat has absorbed the complete flavour from the marination and crust formed outside due to marination was delicious. Chef recommendation and the most popular dish from the menu was Gongura Chicken in Tender Coconut. Gongura (Ambada, Red Sorrel leaves. Kenaf or Roselle) has got tamarind kind of flavour which easily goes well with any combination but here the chef has used its paste to marinate the tendered chicken cubes and slow-cooked in clay oven (Tandoor) served in tendered coconut shell along with some salad and spice-infused coconut water shot. The first bite of the dish has blown my mind as this was the first time for me to try gongura chutney as marination for a kebab which turns out to be a delicious dish and the spicy infused coconut water shot gives an after kick to the taste. As, it was served inside the coconut shell the chicken has somewhat absorbed the aroma of the coconut. Mini Vada Pav who doesn’t love vada pav maybe some of them or all but I like it to the core and when these cuties were served I was overwhelmed and jumped on it to try it. The taste and texture was the similar way you get it Maharashtra just the size was small rest was perfect.

Main Course:

After having so much of food in starters we decided to limit our exploration with just two items for so that we can re-explore the food menu in our next visit. So, we ordered Jerk chicken and normal chicken fried rice. The Jerk Chicken was excellent the aroma has got the hint of cinnamon and even the after-taste was also the same. The chicken was completely covered in jerk spices which help it to retain its texture and moisture inside the meat that made it juicier. Then the Chicken Fried Rice got the tangra Chinese flavour like we get in Kolkata china town area. The best part was as i have eaten fried at many places but none of them has served us three sauce to be eaten with the rice as per our taste buds or requirement.

Dessert:

The delicious food journey came to an end on a sweet and refreshing note as the dessert was Paan Gulkand Gelato which was wonderful as you can say instead of eating gelato we were eating normal sweet paan. The Chocolate gelato was also delicious it was made of dark chocolate so the taste was strong but not bitter.

Rating:

Ambiance: 5/5

Food: 5/5

Service: 5/5

Overall Experience: 5/5