03-05-2025
- Entertainment
- New Indian Express
Soul of Japan on a Plate
From the appetizers, we sampled Crispy Avocado and Water Chestnuts with Snow Peas, which brought a refreshing crunch and balance. From the grill, the Lamb Loin with Beansprouts was perfectly cooked and seasoned. For mains, the Chicken Teriyaki and Chicken Teppanyaki Fried Rice delivered on comfort and satisfaction.
The dessert highlight? A Peanut Butter Tart that was not only indulgent but also healthy. The chef explained that the tart's base was made from buckwheat — making it gluten-free, fibre-rich, and full of essential minerals.
The experience was rounded off with a drinks menu that included standouts like the Chili Negroni — a bold twist on the classic, where chilli-infused gin blended with Aperol and house-made aromatic vermouth for a perfectly balanced, spicy sip.
Reflecting on his culinary journey, Chef Vikramjit shared, 'It's been humbling — from peeling vegetables to leading kitchens and being recognised by legends like Marco Pierre White and Sanjeev Kapoor. The journey has always been about learning, evolving, and staying honest to the craft.'
He also reminisced about his most cherished food memory, 'Eating freshly steamed momos with my family in the hills as a child. That memory still defines my understanding of comfort, warmth, and flavour.'
When asked if he plans to open a restaurant in Hyderabad, he smiled and said, 'Hyatt as a brand is deeply committed to crafting unique culinary experiences across its properties, and it's exciting to see Park Hyatt Hyderabad pushing boundaries with Asian cuisine. While I'm currently focused on building something meaningful with Hyatt India, collaborations like this pop-up allow us to bring a taste of that journey to new cities.'
For Chef Vikramjit, the kitchen is his sanctuary, 'What I love most is creating a melting pot. When you cook around the world and explore cultures, you notice beautiful similarities. Creating a natural intersection of different culinary traditions, while staying true to each, is where I find joy. It's where everything comes together — flavour, colour, emotion, and story. It's my meditative moment before the guest takes the first bite.'
And that's exactly what the experience was — an elevated, multi-sensory journey where every dish told a story, blending authenticity with bold creativity.
