Hyderabad: Perched above Hyderabad’s bustling skyline, Mazzo’s usually sleek rooftop setting has transformed itself into a more colourful one, that’s reminiscent of the warmth of Punjab, with the smell of desi ghee wafting in the air, amplifying the entire sensorial experience.
At the heart of this showcase, which is taking place at Mazzo, Mariott Executive Apartments Hyderabad, is visiting Chef Nachchater Singh, who brings you the authentic flavours of Amritsar, through a refreshing approach to Amritsari cuisine, deeply rooted in memory rather than performance. From the pillowy Stuffed Kulche paired with the light and flavourful Amritsari Chole, to the Wadi Pulao that quitely stole attention, with the aroma of ghee lingering in every spoonful, among the sea of other exquisite dishes, notably mutton curry, Lahori Chicken, Punjabi Kadhi Pakoda and quite a few renditions of Tikkas. The undisputed star of the evening is the Gur ke Raas ka Kheer, unlike the usual dessert spread it carries cultural significance as a dish that’s traditionally served during Lohri.
What makes the pop-up memorable, is Chef Nachhater’s philosophy towards food itself. “Food cannot be copied. If someone knows how to cook, even the water he touches will taste good,” he says, almost dismissing the idea that recipes alone define great cooking.
That belief reflects across the carefully curated menu. Nothing feels artificially rich or overdone. Speaking about Punjabi food, the chef explains that everything is prepared similarly to how it would be at home, with white butter, desi ghee, and without “fancy masalas” that leave food unnecessarily heavy. The result is surprisingly light, homely, and heartwarming, while still retaining the bold flavours Punjab is known for.
When asked which dish instantly transports him back to his hometown, Chef Nachhater chooses Dal Tadka, a simple answer that reflects his culinary preferences and personal tastes. For someone who admits he doesn’t enjoy restaurant food himself, simplicity clearly is the priority for him.
Chef Nachhater reflected on how the culture of Punjab’s iconic dhabas has changed over the years, shifting, in his words, “from hospitality to business.” This pop-up quietly attempts to reclaim some of that older warmth. One of the chef’s most memorable remarks came while speaking about service, when guests walk into the hotel, “they are my guests before they are the hotel’s guests.”
All in all, in an age where experimental dining concepts are all the rage, Mazzo’s The Great Amritsari Spread, feels comforting in the best way possible, filling not your appetite but also your heart, with that homely warmth.
Guests visiting the 10-day pop-up, running from May 23 to 31, can also look forward to other delectable items off the buffet course like saag chicken, creamy mango lassi, Punjabi roti with dal makhni, and an interesting dessert, blending two popular choices, Kadha Prashad and Kheer.
This article is written by Rocheta Chakraborty and Archana Prasad, interning with Deccan Chronicle
Disclaimer : This story is auto aggregated by a computer programme and has not been created or edited by DOWNTHENEWS. Publisher: deccanchronicle.com
