The Westin Hyderabad Mindspace spreads the Festive Fevour at the Tree Lighting Ceremony

Culinary Director, Chef Vikram Khatri at The Westin Pune has launched an all new Asian menu.

The new menu is inspired by the Wood Fire Oven, bringing them to the kitchens of the Market restaurant, at the Westin, Pune.

Styled after Nobu London and Nobu Melbourne’s wood oven, the Wood Fire Oven is the most unique kitchen equipment for a contemporary Asian restaurant, in today’s gourmet times.

“I’m ecstatic to be able to cook and serve the cuisine I'm passionate about, especially since Asian food has such a dynamic and versatile flavour to it. Since guests are always on the lookout for experiential food post the pandemic, I can’t wait to get started with the launch of the new innovative menu that’s sure to make every patron fall in love with this new take on Asian cuisine,” he shared.

The Westin Pune, a leading luxurious & wellness hotel,that has close proximity to the airport and is a 5-star haven of wellness and renewal.

The Market – an innovative restaurant that stays true to Westin's Eat Well philosophy. Each live kitchen has a unique identity and dining zone within the outlet's modern design, offering dishes made with self-grown herbs and microgreens.

Chef Vikram Khatri, has always strived to create and curate an immersive dining experience that redefines the hotel’s gastronomic offerings. He has worked and participated extensively to receive exposure in the Oriental gourmet cuisine.

The newly launched menu makes optimum use of the freshest and the best seasonal produce, to plate deliciously warm delicacies that aren’t fried, yet exude a fascinating woody aroma.

The Wood Fire Oven used to prepare the menu is built as an enclosed fire clay oven with wood burning inside to radiate heat for cooking, creating an intriguing wood smoke aroma to each meal.

Adnaan Shaikh has been appointed as the Pastry Chef at The Westin Hyderabad Mindspace. Bringing with him an experience of over 11 years of proficiency in the areas of bakery, pastry and confectionery, he possesses an array of skills, knowledge, and expertise par excellence. He performs with the vision to innovate and excel.

Using his progressive experience in the industry, Adnaan has enriched his career and honed his knack for curating quality and flavorful confections in creative and appealing presentations. He expertly manages a brigade of chefs and kitchen associates in a fast-paced and efficient environment; whilst keeping a check on inventory management, recipe development, and health and safety adherence.

Adnaan has proven leadership skills with a track record of training, developing, and fostering strong teams focused on quality, presentation, cost containment, and safety.

Prior to his appointment as Pastry Chef at The Westin Hyderabad Mindspace, Adnaan worked with TGB Baker and Confectionery, Ahmedabad and with St Regis Hotel, Mumbai, as a Sous Chef in Bakery and Pastry.

Adapting outstanding culinary techniques, Adnaan has proven expertise in granular areas of his work which prove his attention to every detail and he progressively evolves to command mastery over his domain.

Indulge in an extravagant spread of succulent seafood in classic traditional Italian flavors as The Westin Hyderabad Mindspace is hosting a special Seafood Brunch buffet at Prego. This special brunch will surely entice your palate.

Westin Hyderabad will offer live grills, fresh seafood, clams, mussels in the choicest of marinades, sauces and accompaniments featuring simply sea salt & lemon, fresh herbs, garlic basil, amongst others.

The signature dishes of seafood brunch buffet include Grilled Scampi with Caper Butter, Roasted Sea Bass with lemon & basil, and much more.

The Westin Hyderabad Mindspace has announced in the appointment of Chef Mahesh Padala as the Executive Chef. Chef Mahesh comes with rich work experience through diverse exposure.

His experimenting nature, humble culinary style and use of bolder flavors will elevate the food preparations at the restaurants.

Mahesh’s love for cuisine, his art of blending spices and producing distinct flavors is all taught by his grandmother. This is where he derived his conviction to maintain simplicity in his food. Although Chef Mahesh’s interests lie in Indian cooking, he is an exceptional continental chef. 

Prior to joining The Westin Hyderabad Mindspace, Mahesh has worked as the Executive Chef at Bengaluru Marriott Hotel Whitefield and previously at Novotel Visakhapatnam, Varun Beach (NVVB).

He has been a part of the Marriott Group since 2005, working at Fairfield by Marriott, Rajajinagar, Bangalore, as the head of the kitchen. At the Jaipur Marriott Hotel and the Hyderabad Marriott Hotel and Convention, under his helm, he steered the hotel into winning the Times Food Award from the year 2008 to 2014 consecutively. Chef Mahesh kicked off his culinary career at the Taj Residency in Vishakhapatnam.

In his several years of experience, he has pioneered numerous culinary concepts. Chef Mahesh is also a celebrated continental chef with many feathers to his cap. He has bagged several awards during his culinary journey, some of which are the Best Continental Chef for The Hyderabad Region in 2009, the Great Indian Culinary Challenge 2010. He also won the distinguished Global Marriott Award for Rising star Chef of the year 2011.

The Westin Hyderabad Mindspace takes pride in inviting its guests to experience Chef Mahesh Padala’s exceptional signature dishes at their restaurants.