One of the things from 2017 that I’m grateful for is the kind of travel opportunities that came my way. One such opportunity came from the wonderful team at Park Hyatt, that invited me to experience Hyderabad with them. Hyderabad had been on my list for really long. I had been to the city earlier but never had the chance to really explore it. With Park Hyatt’s hospitality, I couldn’t have asked for a better chance. They also curated experiences outside the property for me. You can read about my visit to the iconic Nimrah Bakery here.
We landed in Hyderabad in the evening and reached the beautiful hotel after about an hour’s comfortable drive. What I loved the most about the property was that is wasn’t over the top or over done. A beautiful blend of modern, chic and simple- the monochrome interiors were dotted with stunning embellishments, paintings and art installations by Indian artists. The same goes for the rooms that did offer the luxury that you’d expect from a brand like Park Hyatt but were luckily missing the over done interiors that make you feel out of place. The rooms were a perfect combination of luxury and comfort- just how I like it!
The interiors and grandeur of a hotel are on one side but what really makes you come back to a hotel is it’s hospitality. The team at Park Hyatt was so incredibly warm and took care of every little detail. You know a hotel has got it’s hospitality in the right place when in only two days it makes you feel like you’re at home. One of the things I missed when I got back home from Hyderabad was the smiling faces of the team at Park Hyatt and the warmth in their greetings. That is something I’d go back to Park Hyatt, Hyderabad for, in a heart beat.
I also had the chance of baking with the very talented chefs at the hotel. This was probably the most fun part of my stay there. The pastry chef at Park Hyatt, Hyderabad- Chef Nilesh Kumar taught me how to make a delicious bread pudding and a very elegant plated dessert- deconstructed black forest. I also made an authentic tiramisu with Chef Daniele, which was so much fun. You can not go to Park Hyatt and not try their tiramisu- it is the best I’ve ever had! I’m sharing the Chef Daniele’s recipe below for you to try.
I was also very impressed by the other desserts and food at the hotel. Everything from the breakfast buffet to the pastries at their patisserie- the Living Room was delicious. But what really blew me away was the Italian food at their restaurant- Tre Forni. The menu is fantastic, what comes on the plate is even better. I can’t do justice to the food with my words. Huge congratulations to the executive chef- Chef Mitchele Prevedello and the entire kitchen team for achieving that level of excellency. Another special meal at the hotel was the “Black Truffle Indulgence.” It was an exclusive menu curated with the perfect blend of rare, rich black truffle with Indian flavors and spices.
Tre Forni Tiramisu
6n Egg yolk
4n Egg white
500g Mascarpone cheese
600ml Espresso coffee (additional of Kahlua can be optional)
To prepare tiramisu, divide the egg whites from the yolks, add half the sugar to the egg yolks and fitted with whisk until you get a nice clear mixture, frothy and creamy.
Add the mascarpone mixture of egg yolks, and Take Charge of egg whites: furbish, with the aid of a planetary or more and with an electric mixer, and when will you add the other half of the semi-mounted rain sugar and continue beating until will not be until stiff. Once the egg whites will be mounted perfectly add them to the mixture of egg yolks, sugar and mascarpone. Do this gently, stirring from the bottom up, with a spoon so as not to remove the egg whites.
Now that the cream is ready pass the biscuits in the coffee being careful not to soak too, and then arrange them in the cup by cutting them to the shape of container.
You place a tablespoon of cream over the ladyfingers, level the cream and sprinkle with cocoa powder.
Place another layer of ladyfingers soaked in coffee, leveled well and sprinkle with cocoa powder.
Store in refrigerator for a few hours to shrink the sweet and … buon appetito!