The Pilgrim’s Palate – at Spice Haat
From Madurai to Thanjavur, Hyatt Regency Chennai’s food festival from Temple towns of South India will take you to an epicurean spiritual journey.
Chef Balaji Natarajan along with Rakesh Raghunathan of Puliyogare Travels brings you sacred offerings from Temple Towns of South India.
Culled out from the temple cities by Rakesh Raghunathan, several known dishes are given a traditional flavour.
Rakesh Raghunathan and Chef Balaji Natarajan together have introduced the 10 days menu at Spice Haat. They share that temple Prasad and food found in temple towns are an extended form of traditional indigenous food. It is a gastronomic style of its own kind, where the food is completely devoid of preservatives, chemicals and most importantly onions and garlic. The food that is served is in its most basic and freshest form. The dishes are always enriched with antiseptic herbs, spices and natural fragrances. This cuisine is all about the food meant to satisfy heart and soul.
While the festival allows you a taste of the bhog that one may have missed during a visit to these famous temples on a crowded day, it also allows one to savor few flavours from the cities of these temples.
Date: 27th January – 5th February
Times: Dinner – 07:30 PM Onwards
Reservations – +91 44 61001234
- Food Festival from Temple Towns of South India
- Conceptualised by Rakesh Raghunathan of Puliyogare Travels
- Characterised by Chef Balaji
About Spice Haat
Spice Haat is our all day dining theme restaurant located on the lobby level. The restaurant is spread across 8000 sq. ft and is aesthetically designed with theme based art installations depicting the colorful and interactive elements of a new age Indian market place.
The award-winning restaurant offers breakfast, lunch and dinner with a la carte as well as buffet choices along with a colossal Sunday Brunch and delightful dessert buffet. The restaurant specializes in Indian comfort food and showcases food from the authentic Indian home and street food landscape. Spread across 5 live kitchens to justify the extensive diasporas that Indian gastronomy covers, Spice Haat encompasses the Tandoor Kitchen (Kebabs, grills, Indian breads), Stove Kitchen (gravy based recipes, South Indian and Indian rice and vegetable delicacies, continental spread etc.), Chaat Kitchen (savoury snacks , cold cuts, cheese and salads), Beverage Island (spirits, cocktails, mocktails, fresh juices, iced teas etc.) and the Dessert Island (serving hot and cold desserts, sorbet, icecreams and more). Distinctively Indian, the food here promises to capture the flavour and aroma befitting the traditional Indian kitchens spread across the country. Spice Haat pays homage to the legendary Indian home and to marvelous Indian street food.
Spice Haat has been designed in line with Hyatt’s contemporary food aesthetic interspersed with quirky and eccentric art which reflects Chennai in all its fascinating glory. With 204 covers spread across over more than 8000 sq ft, Spice Haat is Hyatt Regency’s biggest food space.
Spice Haat serves both a la carte and buffet menu on all days. The Sunday brunch is one of the most popular in the city.