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Hyderabadi Rasoi at Hyatt Place Gurgaon: A Soulful Winter Culinary Experience
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Review: Experiencing Authentic Hyderabadi Cuisine at Hyatt Place Gurgaon
We recently heard about Hyderabadi Rasoi at Hyatt Place Gurgaon, Udyog Vihar, and the idea of a food festival of this naturehot celebrating the soulful flavours of Hyderabad instantly pulled us in. The promise of hot biryanis slow-cooked the traditional way, kebabs grilled to perfection, and desserts rooted in regal heritage sounded too inviting to ignore so we decided to go experience it.
Walking in, the restaurant didn’t feel like a regular hotel dining space there was warmth, character, and a gentle festive energy. Subtle decor inspired by Nizami aesthetics, brass accents, and a colour palette reminiscent of the old Deccan created a beautiful ambience. What added authenticity was the staff, dressed in traditional Hyderabadi ensembles graceful, welcoming, and embodying the region’s signature tehzeeb. The tone was set before the food even arrived. What we could instantly see was the Guests were enjoying a comforting and flavourful journey through the heart of Deccan cuisine inspired by generations of home recipes, aromatic spices.
The Rasoi menu itself was expansive: Haleem, Mirchi ka Salan, Talawa Gosht, Pathar ka Gosht, Shikampuri Kebabs, Paneer 65, Hyderabadi Dum Biryani (in vegetarian, chicken, and mutton), Bagara Baingan, Khatti Dal, Kacchi Gosht ki Biryani and desserts like Double ka Meetha, Shahi Tukda and Qubani ka Meetha to name a few. Knowing every dish had a story, we selected a few highlights to savour.
We began with kebabs, each one thoughtfully crafted and boasting a distinct texture and personality. The Pathar ka Gosht had that unmistakable smoky flavour from being cooked on stone, soft, juicy, and beautifully charred. The Shikampuri Kebabs were creamy and indulgent, melting instantly with a delicate balance of spices. The hung curd filling elevated the kebab, adding tang, smoothness, and richness. The Paneer 65 added a vegetarian yet fiery punch crisp outside, tender inside, and coated with spices that didn’t overpower but complimented.
For mains, we moved to the stars of Hyderabadi cuisine. The Bagara Baingan was a revelation velvety, nutty, and mildly spiced with a deep flavour profile that evolved with every bite. Pairing it with the Vegetarian Dum Biryani turned out to be our favourite combination of the evening. The biryani was fragrant without being oily, each grain perfectly cooked and infused with subtle spice rather than heat. Together, the Bagara Baingan and veg biryani created a pairing that was hearty, balanced, and simply unforgettable.
Alongside Paneer 65, we paired freshly made tandoori rotis. Hot, slightly crisp on the outside, soft at the centre, and lightly smoky from the tandoor they acted as the perfect companion to soak up gravies and flavours without distracting from them.
The Khatti Dal, a signature dish curated by culinary expert Ms. Dilnaz Baig, deserved its reputation. Comforting, mildly tart and soulful it carried the emotional simplicity of a meal cooked at home. Knowing she came from Hyderabad specifically to curate this festival made the experience even more meaningful. We truly wished to meet her and thank her for the flavours we enjoyed—though this time, timing didn’t align and we missed that moment.
The meal concluded with traditional desserts. The Double ka Meetha was soft and soaked with ghee and milk—rich but not cloying. The Shahi Tukda was creamier, decadent and beautifully spiced with saffron and cardamom. Finally, the Qubani ka Meetha, made from apricots, offered a tart-sweet balance refreshing and unforgettable.
Experiencing Hyderabadi cuisine on a crisp winter night made everything feel even more wholesome: the warmth of spices, the richness of flavours, and the comforting nature of each dish felt perfectly placed in the season.
Hyderabadi Rasoi wasn’t just a food festival it was heritage plated with intention, story, and heart. Hyatt Place Gurgaon succeeded in giving guests not just a meal, but a journey one rooted in memory, culture and the timeless charm of Hyderabadi hospitality.
At the heart of this culinary celebration was Ms. Dilnaz Baig, a renowned expert flown in from Hyderabad, whose dedication to preserving true Nizami cuisine shaped the soul of the festival. Her signature Khatti Dal subtle yet deeply expressive reflected her unique ability to blend Irani, Mughlai and Turkish influences with a quiet confidence that comes only from lived heritage. Despite her global culinary exposure across Iran, Turkey, Romania, Europe and the U.S., her cooking remained rooted in the authenticity and warmth of Hyderabad’s traditional kitchens. There was a sense of familiarity in her flavours, comforting, soulful and unapologetically honest.
We also got to meet and speak to Neha Kapoor, General Manager at Hyatt Place Gurgaon Udyog Vihar, while sharing about the festival she expressed, “Hyderabadi Rasoi is a celebration of food that feels familiar, comforting, and deeply rooted in tradition. We’re proud to bring this experience to our guests, one that reflects the warmth of Hyderabadi hospitality and the joy of sharing a meal made with love.”
Hyderabadi Rasoi wasn’t simply a food festival it was a reminder that cuisine can be heritage, emotion and history on a plate, shared with generosity and heart.
She has been there and done that. After graduating from Delhi University, she completed her diploma in Journalism from Bhartiya Vidya Bhawan, Delhi. Down the line, she completed her internship with National Herald Newspaper successfully,, and went on to Join Mainline Business daily, Business Standard. She also dabbled in image management and brand consultancy. She is a prolific writer on lifestyle entertainment, branding, lifestyle, travel, and politics.
Contact her at [email protected]
