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Why the Irani chai at Chai & Co. takes forty minutesThe lobby café brews its Irani chai the old Hyderabadi way: milk reduced separately, decoction steeped long, both poured together at the last moment. Osmania biscuits on the side.
Diwali at Novis: the festive menu, mithai boxes and a quiet lamp-lit lawnJharokha's Diwali menu starts on Dhanteras, the mithai counter at Chai & Co. takes pre-orders for office gifting, and the Terrace Lawn will be lit with diyas on Diwali evening.
Weddings on the Terrace Lawn: what the winter season looks likeFrom November to February the Terrace Lawn is booked most weekends for sangeets, receptions and small weddings. Our events manager explains how a day comes together.
Chef's story: how the Jharokha dum biryani is madeOur executive chef on the kacchi gosht biryani that takes most of a day, why the dough seal matters, and the one shortcut his kitchen refuses to take.
Planning a two-day team offsite in Hyderabad without leaving townMost teams in HITEC City do not need to drive three hours for an offsite. This is how a typical two-day programme at Novis runs, from the first session to the dinner on the Sunset Deck.
A monsoon ritual at the spa: warm oil, steam and a long cup of kadhaWhen the air turns damp and heavy, our therapists change the oils. The monsoon ritual is a 90-minute Abhyanga with steam and a herbal drink, built for the season.