?Hyatt Regency Delhi appoints Rohit Srivastava as Director of Food & Beverage

Dehradun, India—In a move aimed at sharpening its food-and-beverage (F&B) strategy, Hyatt Regency Dehradun Resort and Spa has appointed hospitality veteran Debabrata Banerjee as Director of Food and Beverage. Banerjee brings 17 years of operational experience across retail-driven hospitality markets in India, Africa, and the Caribbean.

Banerjee’s résumé spans leadership roles at Four Seasons Hotel Mumbai, Taj Mahal Palace Mumbai, The Oberoi Bangalore, Alila Diwa Goa, Park Hyatt Zanzibar, and Park Hyatt St. Kitts. Starting in 2008, he advanced through positions that covered restaurant management, team development, vendor negotiations, and large-scale event execution—skills Hyatt will leverage to tighten cost controls and expand revenue streams across its restaurants, bars, in-room dining, and banqueting operations.

One notable project under his belt is the launch of Park Hyatt Zanzibar’s inflight catering arm, which now produces more than 500 airline-standard meals daily. Hyatt Regency Dehradun expects to draw on this blueprint to diversify its own service mix and tap new demand pockets in Uttarakhand’s growing leisure and meetings market.

“The food and beverage sector never stops evolving, and that's exactly what energizes me about this work. At Hyatt Regency Dehradun Resort and Spa, I'm focused on creating dining experiences that catch guests off guard in the best possible way. My approach combines lessons learned from international markets with the flavors and ingredients that define this region,” shared Debabrata Banerjee.

Banerjee plans to introduce distinctive dining concepts, solidify supplier networks, and integrate Hyatt’s global sustainability protocols with local sourcing initiatives—steps intended to cut waste, highlight regional produce, and position the property for long-term growth.

With this hire, Hyatt Regency Dehradun signals its intent to elevate F&B profitability and strengthen the resort’s competitive stance within India’s fast-shifting hospitality retail landscape.

La Piazza at Hyatt Regency Delhi has introduced a refreshed Italian menu following a one-year interval, under the direction of Head Chef Fabrizio Berretta. The relaunch focuses on blending regional Italian culinary traditions with updated techniques, reflecting Berretta’s extensive experience across Italy and Denmark.

The updated menu features a range of dishes including house-made pastas, flame-grilled mains, seasonal salads, and classic Italian desserts. Signature offerings include the Truffle Ricotta Agnolotti Plin, Eggplant Parmigiana, and Sardinian Seadas, which aim to highlight distinct textures and flavor profiles rooted in Italian gastronomy.

“At La Piazza, we honor three decades of culinary artistry by embracing innovation while cherishing tradition. Our new menu is a heartfelt tribute to timeless flavors, crafted with a modern touch,” said Chef Fabrizio Berretta, Head Chef, La Piazza.

The revised offerings also reflect a wider commitment to dietary inclusivity. Options include plant-forward dishes, gluten-free selections, sustainably sourced seafood, and premium meat-based plates. To complement the food, a selection of Italian wines, sparkling prosecco, and classic cocktails like the Negroni and Aperol Spritz have been curated to match the new culinary direction.

The updated menu is being served in the same setting La Piazza is known for—featuring its open kitchen and long-standing format—but now realigned with a new culinary strategy to re-engage both regular diners and new audiences.

Aangan Reloaded, a well-known dining venue in Delhi, has reopened its doors at Hyatt Regency Delhi. The restaurant brings a focus on traditional Indian cuisine, offering classic dishes in a setting that highlights the region’s culinary heritage. The menu has been carefully curated by Chef Anil Khurana, who draws on rare Indian ingredients and traditional recipes to offer a selection of dishes that are true to the flavors of North India.

Operating from 7:00 PM to 11:00 PM, Aangan Reloaded features a range of vegetarian and non-vegetarian options that cater to a wide range of tastes. The restaurant is designed to provide a sensory experience, with the sounds of clinking glasses and aromas of grilled delicacies filling the air. Highlights include the Dahi aur Anjeer ke Kebab, a creamy yogurt patty with figs, and Soya Tandoor Se, which offers tender soy marinated in yogurt and Kashmiri chili. The Tandoori Broccoli, charred with mustard and yogurt, is another vegetarian favorite.

For non-vegetarians, options such as Kalmi Murg, marinated with yellow chili and yogurt, and the Cajun spiced chicken tikka are available. Lamb dishes such as Boti Kebab, marinated with kachari and yogurt, and Seekh Kebab, grilled to perfection, also feature prominently on the menu.

The main course offerings at Aangan Reloaded continue to showcase the richness of Indian cuisine. The Paneer Gulistan, a roll of cottage cheese in spinach and tomato gravy, offers a combination of flavors, while the Gucchi Methi Malai Mutter combines tender green peas with black morels. For lamb lovers, Gosht Nihari and Bhuna Gosht provide rich, slow-cooked options that highlight the depth of Indian cooking.

To conclude the meal, desserts like Gur Ki Rasmalai and Kesari Phirni offer a sweet end to the dining experience, providing a perfect balance of creaminess and sweetness.

Aangan Reloaded’s reopening at Hyatt Regency Delhi reflects the restaurant’s long-standing commitment to quality and consistency, offering a place for guests to enjoy classic Indian dishes while creating memorable dining experiences.

The Hyatt Regency Gurgaon has introduced SHIN’YA, a new dining concept set to transform Japanese cuisine in Delhi NCR. This modern restaurant, named after the Japanese word for 'midnight,' aims to become the go-to spot for enjoying Japanese food and drinks in the evening and late into the night. SHIN’YA draws inspiration from Japanese izakaya culture, offering a relaxed bar experience where guests can unwind after a long day.

SHIN’YA opened at the Hyatt Regency Gurgaon on May 23, 2024, and is designed as a place to relax with colleagues, friends, and family. With interactive sushi and mixology counters, the restaurant promotes social interaction. It has a seating capacity for 46 guests, making it suitable for intimate family dinners or small gatherings.

Sonale Zagade, GM of Hyatt Regency Gurugram stated, "Japanese cuisine is being loved by people across the globe, and we are excited to bring SHINYA to Delhi NCR. The restaurant, besides serving the most amazing spread of sushi and an extensive array of drinks, is a place where people can come and unwind. The soothing ambiance, friendly well-trained staff, and the authentic Japanese gourmet spread heighten the izakaya experience.”

SHIN’YA emphasizes using fresh ingredients and authentic techniques to deliver high-quality dishes. The menu includes a variety of items such as yakitori, grilled meats and fish, karaage, edamame, pickled vegetables, sashimi, sushi, and robata. Each dish is crafted by Chef Adi Melaz, blending traditional flavors with a modern twist. The beverage menu, curated by mixologist Shashwat Prasad, offers a selection of Japanese whiskey, sake, premium wines, and a draft beer station with four beer options. SHIN’YA is open until 3 AM every day, allowing guests to enjoy their evenings late into the night.

Hyatt Regency Pune and Residences has appointed Chef Danish Khan as Pastry Chef. Danish comes with nearly six years of experience in the field of all things bakery, bringing a dynamic perspective and accomplished skill set to his present assignment.

In his new role, Khan will bring innovation into the bakery and further enhance the gastronomical experience for all guests. He will also refresh the bakery menu with his unique recipe ideas.

Danish Khan said, “It is my great pleasure to join this team after my experience in JW Marriott Bangalore. I am keen to orchestrate different recipes into the menu and create new dishes to provide an impeccable dining experience to all guests.”

Danish began his stint as a pastry chef with Hotel ITC Maratha Responsible Luxury, Mumbai, India, and then moved on to work with other brands like Shababik international, Jeddah, Kingdom of Saudi Arabia, and JW Marriott Hotel, Bangalore.

Khan was the first runner-up at the Callebaut Patissier of the Year competition in 2019. He was also a gold medallist and silver medallist in national level pastry competitions (SICA and WACS).