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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.
Monsoon Sunday brunch is back at JharokhaFrom the first proper rains until the end of September, Sunday lunch at Jharokha runs long: live dosa and appam counters, a slow-cooked nihari, and a chai cart that does not stop.
A business traveller's guide to HITEC CityWhere the tech parks are, how long the airport really takes, when to avoid the roads, and where to eat or walk when your meetings end early.
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.
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.
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.
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.
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.
Inside the Garden Wing: the quieter side of NovisThe Garden Wing sits away from the main road, around the lawn. Here is what the Premier Rooms and Garden Suites there are like, and who we usually suggest them to.