With sensitivity to local culture and a global narrative; The Park Hotel, gives the city of Vizag a hospitality boost.
Explore the setting of this boutique hotel with their star chef; who rediscovers the joy of eating local.
What’s the vibe?
The Park Hotel offers a more rustic choice of accommodations at the shores of the Bay. Still, there is a romantic sensibility of a beach resort: poised gardens with tiled pavilions encourage exploration.
Smaller touches, including coconut-scented toiletries in the room and freshly brewed coffee available in the lobby, make this classic destination feel new but not trendy.
Besides the soothing saunas at the Aura Spa; influences from local Buddhist art lends a serene character to this boutique hotel.
There are three restaurants to choose from, however, dining is enhanced in the tropical setting of shacks which offer Mediterranean, Asian and continental menus.
Who runs the kitchen?
The Park’s head chef, Neeraj Balasubramanian, has a creative cuisine with Asian influences. His recipes vary from classical to modern fusions.
Chicken Ala Kiev and Martabaan Ka Meat.
Where does the chef eat out, other than his kitchen?
The chef enjoys takeaways from Kamat at Siripuram. If he feels festive he relishes in a hot serving of Haleem during Ramadan – at a spot near Four Points Sheraton.