As the NH 8 traversed the mainland, leaving the urban behind, I drew closer to serenity on a drizzly, dewy night!
Hyatt Regency Gurgaon can serve as a getaway to most who want to flout the popular and head to a calmer escape. It’s ideal for a long drive from the capital, less frantic than the closest but predictable retreats.
I was invited by my dear friend and the Pr-Marketing Head of the hotel, Simmi Sood to burrow into the Japanese Kitchen at the Kitchen District and relish the newly designed cocktail menu at the Long Bar.
The gorgeously expansive Long Bar lends opulence to the otherwise restrained yet classy dining. Their new cocktail menu leaves quite an impression. Keeping the palette of patrons in mind and amalgamating their version, the mixologists have prepared an array of drinks giving the classics a distinctive twist. I tried Rude Cosmopolitan with tequila instead of the classical vodka – cutting through the sweetness of the cranberry, this drink is perfect accompaniment for an amiable Ladies’ Brunch.
The next delectable cocktail on my table was – Watermelon Aqua Fresca – refreshingly stunning. How I’d love to first visually admire it and then savor it sip by sip. Not forgetting F&B Manager Supreet Roy‘s assiduous involvement – his diligence to ensure that the drinks look visually appealing and accurate, is laudable.
The good news for all the connoisseurs – Hyatt Regency Gurgaon has an exciting offer running for the whole month starting 1st June. LET YOUR DRINK PAY FOR YOUR STAY – Rack up a bill of Rs. 8000/couple at the Long Bar and get a complimentary stay in the King Room. Now, that’s thrilling. Once you relish the superbly designed cocktails at the most amazing bar in the NCR, sleep through the night serenely at the striking hotel.
I began with my favorite Hoso Maki Sushi with Shitake Mushrooms – delicious they were. The Unagi on Japanese Omelette was delicately barbequed and really scrumptious. The EBI Tempura and Yasai Tempura were delicately flavorful. The Miso Soup was savory and appetizing. The traditional Japanese soup consisting of a stock called “dashi” into which softened miso paste is mixed, is usually whipped up using ingredients based on personalized choices.
The dessert table had many varieties – I tried, the Kaccha Gola that looked exquisite with pomegranate, rose petals and hibiscus syrup – too sweet for my taste but it’s quite a treat for those who swear by Indian Desserts.
The Crème brûlée is what I loved – again it could have been little less sweet but the texture of the custard intertwined with the contrasting caramelized caramel was deliciously addictive.