Aditya Park Hyderabad

A good staying in Hyderabad, staff is very helpful and polite, specially reception and restaurant people. Mr. Mallesh and Mrs Asen, at the restaurant, provide a more then great service and they manage to serve food the way you ask (I asked for no spicy food). Their prawns with vegetables is the best food I’ve ever had in India (congrats to the cooker!!). Thanks!

#gluttonyreviews #adityaparkhyderabad #promenadehyderabad Aditya Park Hotel, Ameerpet, Hyderabad This was a hopping visit to the city. I stayed here for a day – from 4th April to 5th April 2024. Room No 608. This is my only go-to place in the city – I love the people, the location, the rooms, the hygiene, and the food here. The comfort factor is so high here, that you don’t feel like looking anywhere else. My sixth-floor room overlooked the landscape of the city. The room was sufficiently large, the bed sheets were sparkling white, the availability of bottled mineral water was unrestricted, the AC and the WiFi worked flawlessly, and the breakfast was elaborate. More pronounced is the feeling due to my friends here. The GM Abhijay Verma is royalty here, he overlooks the P and L of the place and seems fairly in control of all the aspects of operations. Warm, smiling, welcoming, and openly expressive, it is easy to talk to him and to feel at ease. I also had the opportunity to meet other key team members, including Raja, the Operations Manager, the Executive Chef Ramchandra, and the front desk team head, Harikant. Together, they run the place like a tight ship. As this is the holy season of Ramadan, they are running a Special festival, and I was invited to a special food-tasting session. I was glad that I was in the safe hands of Chef Ram, who, I learned, has a wealth of 28 years of experience behind him, having worked with marquee brands like Radisson, Ramada, ITC, and now Sarovar. He specializes in North Indian cuisine, heads a sixty-member team (no less), and is a stickler for hygiene, good quality food, kitchen cleanliness, and adherence to SOPs. Mutton Maragh Hyderabadi - a thin soup prepared from tender, bone-in mutton. Although this is intended to be a soup, I was offered a broth with multiple shanks and mutton cubes. A full course meal unto itself. Mutton Haleem. I was informed that this is an exquisite and elaborate stew preparation where the finely pounded tender meat is cooked with daliya, chana dal, urad dal, cashews, pistachio, and almonds. Slow-cooked, for over six to eight hours. The overall delicacy is so neat, there were no cubes or chunks, and the whole meat is mashed to a fine, granular texture. Genuinely amazed. Then there was a gigantic platter brought over. Large portions of different types of meat. Bheja fry. Boti fry. Liver fry. Tala Hua Bhuna Gosht. Mutton Head curry. To be had with Sheermal bread. Ooh! And then there was a huge pot of Dum Biryani. Long-grained aromatic rice holding the goodness of perfectly dum-cooked mutton within. All these, I was informed, were prepared only with ghee. No edible oils are used here at all. For closure, I was regaled with Double ka meetha and Khoobani ka Meetha. Absolutely delightful. Thank you, Chef, it was wonderful meeting you. Obliged.

Saikumar and annapoorna given excellent work and services in Aditya park hotel in Hyderabad in house keeping overall great experience in hotel and great hospitality in food is delicious in hotel overall experience is good near to metro in Hyderabad