Samuel Joshua
In the heart of Hyderabad’s aviation corridor, Novotel Hyderabad Airport (NHA) is quietly reshaping what luxury dining means — not with excess, but with intention. With a lush in-house “Patch Garden” that yields over 9,000 kg of produce annually, a bold farm-to-table ethos, and newly launched 24×7 dining at GB by Novotel, the hotel blends culinary innovation with deep-rooted sustainability. From handpicked herbs in garden-to-glass cocktails to traditional Telangana dishes served by the poolside, every plate at NHA tells a story of flavor, thoughtfulness, and care.
“Novotel Hyderabad Airport is not just serving scrumptious meals to its guests, it’s curating a wholesome and memorable dining experience,” reads a sentiment echoed by everyone who walks through its verdant campus. The hotel’s expansive Patch Garden — the first of its kind in South India — is more than a visual treat. It is the reason NHA proudly holds a Green Key certification, making it a pioneer in sustainable hospitality in the region.
Guests are greeted not only by the aroma of fresh herbs but by the stories behind each vegetable bed — a glimpse into how sustainability comes alive with each dish. From broccoli and bitter gourd to tomatoes, spinach, and even papaya, the Patch Garden offers seasonal abundance that directly powers NHA’s diverse culinary offerings.
In a conversation with The Pioneer, NHA’s Executive Chef Amanna Raju offered insight into how the Patch Garden inspires the hotel’s kitchen operations. “Our specials at the Food Exchange include waffles with fried chicken, a U.S. favorite,” he shared during a walk-through. “I oversee GB 24×7, Food Exchange, and Shimmers BBQ — where we serve a mix of Indian and European-style grills including hamburgers, pork chops, and more.”
Chef Raju explained that the hotel’s food philosophy draws from global cuisines while staying rooted in Indian authenticity. “We serve European, Oriental, and Indian cuisines, with both South and North Indian options. Our Indian salads are innovative and include veggies sourced directly from the Patch Garden,” he said. “While summers challenge us a bit, we get good crops of papaya, which we use in our Thailand-style papaya salads during other seasons.”
A firm believer in culinary diversity, Chef Amanna makes sure global flavors find space on the NHA table. “We offer French cuisine on Mondays, German specialties on weekends, and my personal expertise is in Italian cuisine. Our pizzas and pastas are completely handmade using an in-house brick oven that cooks four pizzas at a time.”
The Oriental section also sees strong demand, with guests returning for Thai curries and fragrant jasmine rice. “During the day, we mostly host business travelers, while evenings are more about family dining. That’s why the Food Exchange is designed like a stock exchange — full of choices and energy,” he added.
Behind the scenes, NHA’s kitchen operations are a study in thoughtful planning, with dedicated kitchens for Indian, Continental, Chinese, and cold preparations. A robust team of 60 staff — including 54 assistant chefs and a diligent stewarding team — ensures smooth functioning and consistency across offerings.
Chef Amanna clarified the operating hours of the hotel’s flagship dining venues. GB by Novotel runs à la carte service from 11:00 am onwards, and is now proudly open 24×7, offering guests a comforting meal or refreshing drink anytime. Food Exchange operates from 6:00 am to 11:00 pm, and includes both buffet and à la carte options. For private or corporate gatherings, Haldi Restaurant offers a charming setting that seats 50–55 guests.
Flavors to savor: Tried, loved, and highly recommended
At GB by Novotel, breakfast feels like a warm hug — thanks to both cozy interiors and wholesome food. Don’t miss their Italian-style fluffy omelette, golden waffles, or soft, melt-in-your-mouth pancakes — all beautifully plated and packed with flavor. Garden-inspired mocktails and cocktails crafted with herbs and fruits from the Patch Garden add a refreshing twist.
Over at Food Exchange, the culinary journey gets bolder with regional Telangana and Andhra flavors. For spice lovers, dishes like Mutton Fry, Prawns Fry, and Natu Kodi Fry are must-tries. Enjoy them poolside, where the lush ambiance and water views heighten the sensory experience.
To deepen its commitment to sustainability, Novotel Hyderabad Airport has introduced a new beverage menu titled “Sips from the Sources.” This collection includes drinks like Green Goddess, Muddled Mary, Cilantro Smash, Earth Power, and Agronomist, all using fresh herbs and fruits harvested from the Patch Garden. It’s a garden-to-glass experience that turns every sip into a celebration of nature and creativity.
For those who crave exclusivity, the hotel’s premium VIP lounge on the 6th floor provides a serene escape. Overlooking lush greenery, it’s a perfect spot for business meetings or unwinding with a Patch Garden-infused cocktail. Whether day or night, the lounge pairs personalized service with NHA’s signature hospitality.
Sukhbir Singh, General Manager of Novotel Hyderabad Airport, is at the heart of the hotel’s guest experience — known for personally checking dishes and welcoming guests with warmth. Speaking to The Pioneer, he said, “We are thrilled to make GB by Novotel Hyderabad Airport available round-the-clock, ensuring our guests have access to premium dining and beverage experiences whenever they need them. With the launch of ‘Sips from the Sources’, we are strengthening our commitment to sustainability while offering a fresh take on beverage craftsmanship. Every sip is not only delicious but also environmentally responsible.”
NHA’s sustainability ethos extends even further — the hotel serves water exclusively in glass bottles, completely eliminating single-use plastic and implementing a robust in-house recycling program.
With a garden that grows more than just vegetables, a team that cooks with heart, and spaces that serve at all hours, Novotel Hyderabad Airport isn’t simply delivering meals — it’s cultivating a movement. A movement where culinary excellence, green innovation, and heartfelt hospitality go hand-in-hand.
