The Café at Hyatt Regency, Pune has recently introduced a farm to table brunch. The concept of farm to table brings to the table fresh ingredients and eliminates the middlemen. The ingredients are sourced locally as far as possible. The main focus of this concept is to take benefits of the fruits and vegetables available seasonally and at the same time concentrate on the environmental as well as cultural impacts of farming.
I was invited for the Farm to Table Brunch and I could not have been more excited.
Chef Rajdeep Rana, Executive Sous Chef took us on a tour of all the stations and were just amazed at variety of the lavish spread. Pop up vegetable, fruit and flower counters that sold fresh and locally sourced items were available on sale at a rate cheaper than the market rate.
There was a caprese salad counter that had fresh variety of tomatoes needless to say locally sourced along with some delicious buffalo mozzarella. A fresh press juicery was set up out in the open along with the bar for fresh juices, mocktails and cocktails.
The market style butcher shop had some exotic variety of meat and seafood ranging from mussels, oysters, salmon, buffalo tenderloin and pork steak. The live grill, Asian and Thai counters had varieties of sushi, a whole snapper and chicken skewers to name amongst many others.
The local Maharashtrian counter had a home chef that served up the gavran chicken, bharleli vaangi and malwani fish alongside the bhakri.
The pasta counter had in house pasta in various shapes made using locally sourced flour in white, tomato and pesto sauces. The egg counter had cage free duck eggs, quail eggs, farmed chicken eggs and would cook eggs as per your choice.
The cold cut meat and cheese station had variants in salami and ham while there were plenty of artisanal breads and cheeses like ricotta, gouda, provolone and cheddar.
The Indian counter had the usual spread of curries, dal tadka, basmati rice and variants of biryani.
The dessert bar piqued our interests the most with innovative desserts like the Masala Tea Panna Cotta and other well-presented ones like the tiramisu, Berliner and other pastries.
We started off with the salad from the caprese counter which had cherry tomatoes, mozzarella, basil leaves in a pesto sauce. The freshness of the ingredients came across right off. And since fresh basil was used, the pesto sauce had this amazing freshness which stole the show for me.
The freshly squeezed orange and watermelon juices from the juice counter were so rich in the fruitiness, no wonder this concept has picked up.
The Grilled Chicken was perfectly cooked. The burnt charred lines of the grill gave it the smokey flavor and made it delicious.
From the Maharashtrian counter, we had the Bharleli Vaangi and the Gavran Chicken. Served alongside the bhakri, they stayed true to the tradition. The Gavran Chicken with its impeccable rassa was my pick from the Maharashtrian counter.
The Fried egg was served in a thin slice of bell pepper alongside a hollandaise sauce, cherry tomato and was garnished with micro herbs. Nicely done fried egg with runny yolk and an equally yummy hollandaise made this egg droolicious.
The Chicken Skewers with the Chipotle Sauce were pretty good. It met the standard expectations.
We also had some Penne in Cheese sauce and a Spaghetti Aglio Olio. While the cheese sauce turned out to be a little salty and runny for my liking however the spaghetti impressed me. Subtle hint of spicy along with al-dente pasta did the trick for me.
The Murgh Dum Biryani was again something that met the benchmark. Although it lacked some masala, the tasty raita more than made it up for me.
For desserts, we had a trio of ice creams made using fresh milk. Banana, vanilla and fig were the available flavours. I have never liked figs in my entire life and I don’t know what was so special about the fig ice cream, but I liked it the most. It was hands down the best ice cream I’ve had till date.
While everyone went for their desserts from the spread, the chef recommended me the Berliner. A dessert new to me, I did some homework while it was being prepared. A Berliner Pfannkuchen (Berliner for short) is a traditional German pastry similar to a doughnut with no central hole, made from sweet yeast dough fried in oil having a filling and icing of powdered sugar. The Berliner served here had a chocolate filling and was iced with sugar and cinnamon. I thought the usage of cinnamon was a kickass idea. A crisp dough with gooey chocolate in the middle sent me straight to heaven. I couldn’t resist and had to go for another one.
It was a great meal alongside some live music. The concept of the Farm to Table was brilliantly executed and implemented by Chef Rajdeep and his team. He was kind enough to give us a jar of homemade gooseberry pickle and a fresh herb marinade for winter roasts. A big shout out to Jayeesha from Team Hyatt for inviting and hosting us.
Disclaimer: The invite was for a complimentary food tasting event. This review is a narrative of my experience at the event. The views expressed in this review are solely mine and others are more than welcome to agree or disagree with the same. The review is in no way influenced either personally or commercially nor has it been lifted, copied or plagiarized from any source however I have done my due diligence on the event via publicly available information on the internet.
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