Keyed Into Hyatt
The Official Blog of Hyatt Hotels & Resorts

June 30, 2014
Food & Beverage, Our People

British Curry Comes to Park Hyatt Hyderabad

For 10 days in June, the Park Hyatt Hyderabad and Curry Life Magazine proudly hosted the Taste of Britain Curry Festival. This is the tenth year that the festival has been held, but the first time it has come to Hyderabad. I connected with the team at the Park Hyatt Hyderabad to learn more about the unique celebration and was amazed to find that the culinary team, led by renowed British chef Dominic Chapman, served more than 80 dishes to festival goers! 80 dishes!

Each adds British twists and flavors to authentic Indian recipes. High street favorites included British Chicken Tikka Masala and several Balti dishes, and recipes were paired with world class wines, which fit in naturally with the Park Hyatt brand’s promise to deliver luxurious dining experiences.

Naga Chicken Balti

Naga Chicken Balti


Lars Windfuhr, the Executive Chef at Park Hyatt Hyderabad, was particularly excited about the festival. “Indian cuisine is close to my heart, and it’s exciting to witness it experience a British twist. We were happy to be the host venue for this festival, and enjoyed the delicious curries and overall experience,” he said.

The team said the most popular event was the gala opening, when the Michelin star guest chef Chapman dished out his signature British curries. Attendees included numerous high profile individuals, such as the British Deputy High Commissioner, Andrew McAllister. The entire crowd was impressed with the curry selection, and the city of Hyderabad left a favorable impression on Chef Chapman.

The entire hotel team was smiling ear-to-ear by the end, and General Manager Sven Hoffmeyer said he was elated to be the first hotel in the city t host Michelin starred Chef Dominic Chapman and this festival.

Are you a curry fan?  What are some of your favorite recipes?

The team of Park Hyatt chefs that worked with Chef Chapman.

The team of Park Hyatt chefs that worked with Chef Chapman.

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