The desserts counter at the Sunday brunch seems to have undergone an overhaul with a dashing new chef in charge at Hyderabad Baking Company (HBC). Chef Dinesh Pai has an impressive resume having worked with several prestigious hotel brands. I wondered how is he going to leave his mark, after all, he does have some pretty big shoes to fill.
Team Marriott introduced Chef Dinesh during their annual Christmas cake mixing event and the Sunday brunch hosted for select guests and food bloggers in the city. What a splash he made with a beautiful mix of old and new desserts from HBC! My favorites were the satiny crème brûlée and the tangy rhubarb crumble. I also tried the light and airy dark chocolate crème Melba toast…loved the texture and the fact that there was no added sugar added to the allure. Single origin chocolate was used in making all things chocolaty!
While I was here I couldn’t resist the siren call of the scrumptious crossiants and the pain – au – chocolate at the HBC counter. They looked even more glorious then I remembered from my last visit. I had to exercise incredible self restraint to not dig in right away!
The huge vat set up by the pool side was a Kaleidoscope of brilliant hues of berries, nuts and fruit, hemmed in with bottles of alcohol. The sweet aroma of cinnamon and all spice, mingled with the fruity notes released from the bruised berries formed a heady cocktail when nearly 200 litres of alcohol was tipped in by the revellers. The Christmas bon homie has officially begun. It’s going to be a long wait to taste the Christmas cake. The cakes can be pre – ordered at HBC.
Another fabulously orchestrated event by team Marriott, with minute attention to detail.