Mazzo Brings Flavours of Amritsar to Plates of Hyderabad
Hyderabad: Perched above Hyderabad’s bustling skyline, Mazzo’s usually chic loft setting has transformed into a more colorful environment reminiscent of the warmth of Punjab, with the scent of desi ghee floating in the air, enhancing the entire sensory experience.
At the center of this show at Mazzo, Mariott Executive Apartments Hyderabad, visits Chef Nachchater Singh, who brings the authentic flavors of Amritsar with a refreshing approach to Amritsari cuisine that relies more on memory than performance. From the tender Stuffed Kulche paired with the light and flavourful Amritsari Chole to the Wadi Pulao which is quite eye-catching with its ghee aroma lingering in every spoon, especially among the sea of other delectable dishes like mutton curry, Lahori Chicken, Punjabi Kadhi Pakoda and many renditions of Tikkas. The undisputed star of the night, Gur ke Raas ka Kheer, carries cultural significance as a dish traditionally served during Lohri, unlike the usual dessert varieties.
What makes the pop-up memorable is Chef Nachhater’s philosophy towards the food itself. “Food can’t be copied. If someone knows how to cook, even the water they touch will taste good,” he says, virtually rejecting the idea that recipes alone define great cooking.
This belief is also reflected in the carefully selected menu. Nothing feels artificially rich or overdone. Talking about Punjabi food, the chef explains that everything is prepared similarly to how it is at home, without the white butter, desi ghee and “fancy masalas” that make the food unnecessarily heavy. The result is surprisingly light, simple and heartwarming, while retaining the bold flavors that Punjab is known for.
When asked which dish instantly transports him to his hometown, Chef Nachhater chooses Dal Tadka, a simple answer that reflects his culinary preferences and personal tastes. For someone who admits he doesn’t enjoy restaurant food, simplicity is clearly his priority.
Chef Nachhater expressed how the culture of Punjab’s iconic dhabas has changed over the years, shifting, in his words, from “hospitality to business.” This pop-up is quietly trying to regain some of that old warmth. One of the chef’s most memorable quotes came when talking about service, when guests enter the hotel, “Before they are guests of the hotel, they are my guests.”
After all, in an age where experimental dining concepts are all the rage, Mazzo’s The Great Amritsari Spread feels comforting in the best way possible, filling not only your appetite but also your heart with that homely warmth.
Guests visiting the 10-day pop-up, which runs from May 23 to 31, can also look forward to other delectable items from the buffet, such as saag chicken, creamy mango lassi, Punjabi roti with dal makhni, and an interesting dessert that blends two popular options, Kadha Prashad and Kheer.
This article was written by Rocheta Chakraborty and Archana Prasad, who are interning at Deccan Chronicle.
