Traditional touch to the modern

One of the most busy roads with incessant stream of vehicles, never-ending noise, and a lot of VIP movement thanks to the proximity to the State Assembly and Secretariat – The Punjagutta – Erramanzil Road in Hyderabad has a new landmark now - Accor Group’s Mercure Hyderabad KCP Hotel.

The imposing property of the day time comes alive in the nights, and the designers, Oscar Ponni from Mumbai have thoughtfully interspersed traditional elements sparingly well with the otherwise contemporary and sleek interiors of Mercure Hyderabad Hotel.

The unassuming entrance opens into a lobby that immediately envelops you with serenity much in contrast to the melee outside. Keeping with the philosophy of the brand and reflecting the local culture, Mercure has positioned its logo over a frame of Pochampally, and the entire hotel is dotted with colourful doors and panels in Kalamkari.

A couple of panels are done by famous artist Thota Tharani. There is a stunning mural that is bound to attract attention and appears to be done with a mirror, which is in fact a special metal mirror artwork from Arammula, Kerala.

The front-office has a background that reflects the Nizami architecture, yet again, in a muted and tasteful manner. The lobby opens into a Deli Patisserie ‘Macaroon’ with seating for those occasional coffees and teas that one can just walk-in for. There is also the spacious IQ bar with an enticing long bar counter awaiting to open shortly.

Making the best of the location that has a view of Hussain Sagar lake from the 6th floor upwards, the hotel has what you call - the rooms with a view - 12 superior lake facing rooms – spacious with a study table et al, in addition to 98 superior rooms, 11 deluxe rooms and 7 suites.

The specialty of the interiors of the rooms is that the modern state-of-the-art fitments and room accessories share space with the Cheriyal masks and paintings that provide the contrast in an aesthetic way.

A hotel is as good as its food, and at present ‘Ceyenne’ – the all-day-dining is doing the honours of feeding the guests with Indian and international cuisines. The restaurant is spacious, despite its 76 packs, and bright with natural light.

Saying that the Ceyenne’s multi-cuisine menu is big is an understatement –the starter menu, includes Mughali, Hyderabadi and North Western Frontier kebabs, Telugu specialties like Vainchina mamsam, Guntur mirapakai kodi, Bamboo chicken, etc.

Wasabi malai paneer, BBQ Chicken skewers, Chilli chicken with cashew nuts, Thai prawns – in short it is a world menu with a twist here and a classic there. And that more or less explains the rest of the menu. The breakfast menu is well thought out too – and is divided into Asian, eggs to order in its many variants, waffles, pan cakes, South Indian breakfast, and even the Nizami nasta with fresh juice, sheermal with an option of paya or kheema and Irani chai.

Executive Chef Vinay loves his food, and takes pride in innovation. While the extensive buffet spread serves well for breakfast, lunch and dinner (@INR 450++; 800++; 1,000++ respectively), the ala carte menu is where he uses his experience and skill. The presentation itself is done enticingly well.

For example, during the tasting session, the Zuppa di funghi mushroom soup was brought in a small kettle; a wide bowl with a walnut in it and a crostini with a topping of tapenade, cheese, cherry tomato, etc, balanced on the rim was placed on the table, and then the soup was poured into it – the yummy flavourful soup got its due attention.

Saying that the melt-in-the-mouth Kumb mushroom galouti was nothing less than meat galouti may sound a little overboard, but good food does that to you.

On the tasting menu, there was also Sultana shakarkand and raw banana ki tikki filled with chesse and chillies, surkh murgh burnt in the right way make it appetizingly smoky and chilli prawns tossed in garlic, soy and hot and sweet chilli sauce served in coconut shells,

Quail biryani served in a matka, gongura mutton pulao (a nice deviation to the Andhra favourite, yet the lurking purist in me had issues), raagi roti with dal tadka and smoked emu butter masala.

The finale included a Mango tart - nothing dramatic, yet tasty, so much so that having just one tart was way too less.

If what the chef has presented during the session is anything to go by, then ‘Ceyenne’ should be your next stop on your culinary trail.

By:Rajeshwari Kalyanam