Sunday Brunch
The Flying Elephant
Park Hyatt Chennai
A lazy Sunday Brunch is a great way spend the weekend and getting that smiles for the week to come!
The Flying Elephant, Park Hyatt Chennai runs full house shows every Sunday as the multi storied Restaurant serves up Matinee Brunch complete with gigantic displays and curated menu.
THEME:
Last Sunday was special with the theme being the Homeland of the Executive Chef - Poland.
Poland, a part of Eastern Europe is known for its happy and witty people as well as their hearty meals.
So, there was the huge spread with majorly Polish delicacies and a lot more for the diners. Indian, Chinese, Italian and other regular food too was absolutely part of the show, so one could choose.
Grzegorz Odolak, Executive Chef Park Hyatt Chennai is usually always found busy supervising and cooking all his speciality foods.
Born in Warsaw, Poland, Greg spent his early professional years in his country honing the nuances of his culinary style which underwent a unique spin with his exposure to other cultures. After a brush with Thai cuisine, and several years spent in the middle-east, Greg formulated his own signature style that is easy, fluid and embraces various cultures with deep deliberations of European cuisine.
At Park Hyatt Chennai, Grzegorz Odolak oversees the full-scale culinary aspects of the all-day dining restaurant, The Dining Room and the specialty restaurant, The Flying Elephant, besides the unique banqueting facility at the hotel, The Apartment.
Greg has over 12 years of varied culinary exposure spanning several restaurants in his formative professional years. He started his journey with the Hyatt Hotels Corporation with the successful opening of Hyatt Regency in his hometown, Warsaw after which he made exciting stops in this journey at Paris, Bologna and Bangkok, seamlessly integrating the experiences into his craft. He finally arrived in the middle-east in 2008 at Hyatt Regency Dubai. He was inspired by the unmanipulated mezze style which makes for a remarkable meal of fresh vegetables, simple breads and exotic spices, delicately strung together by the deft hand of the chef. He moved on to Grand Hyatt Doha, which iterated his love for food from this region and gave him a more expansive playground to work in.
Greg has over 12 years of varied culinary exposure spanning several restaurants in his formative professional years. He started his journey with the Hyatt Hotels Corporation with the successful opening of Hyatt Regency in his hometown, Warsaw after which he made exciting stops in this journey at Paris, Bologna and Bangkok, seamlessly integrating the experiences into his craft. He finally arrived in the middle-east in 2008 at Hyatt Regency Dubai. He was inspired by the unmanipulated mezze style which makes for a remarkable meal of fresh vegetables, simple breads and exotic spices, delicately strung together by the deft hand of the chef. He moved on to Grand Hyatt Doha, which iterated his love for food from this region and gave him a more expansive playground to work in.
Grzegorz Odolak’s philosophy is to dish out food from the heart.
Served with a touch of pizzazz.
It was an honour to be invited to this special Brunch.
Served with a touch of pizzazz.
It was an honour to be invited to this special Brunch.
For the Chef and team, this was their usual job, as they cook and serve with the same enthusiasm for every theme.
It was more exciting for us to see what is in store.
Chef Grzegorz shared that what he has cooked is mainly a simple farmers meal, so we share a meal not that sophisticated but more earthy. They love their simple breads like the ones seen above. Sauces are an integral part of every Polish meal. Vegetables, like carrots, brinjals, and cabbage are integrated in every cuisine. Chef himself has a sweet-tooth and loves Crumbles.
Polish Bazaar Salad: Beautiful Salad Bar. Mostly root veggies and a lot of pickled veggies were on display and Chef explained that there are staple Polish food. One of the simple salad of Beetroot, Apple, Celery, Walnut and Cottage Cheese.
A beautiful cake like salad was made Szopska style with layers of carrots, radishes and red onion topped with crushed boiled egg was the star. Looked so pretty and tasted equally nice.
There was a Roast Root Vegetable Salad with Honey & Lemon Dressing.
And a simple Garden Greens, Cucumber, Egg White with Classic Vinegar.
New Potato & Polish Sausage with Mustard Chives Dressing.
The Flying Elephant, Park Hyatt Chennai runs full house shows every Sunday as the multi storied Restaurant serves up Matinee Brunch complete with gigantic displays and curated menu.
Popcorns and cool drinks can be grabbed as soon as you enter, as the matinee show begins.
Polish Bazaar Salad: Beautiful Salad Bar. Mostly root veggies and a lot of pickled veggies were on display and Chef explained that there are staple Polish food. One of the simple salad of Beetroot, Apple, Celery, Walnut and Cottage Cheese.
A beautiful cake like salad was made Szopska style with layers of carrots, radishes and red onion topped with crushed boiled egg was the star. Looked so pretty and tasted equally nice.
There was a Roast Root Vegetable Salad with Honey & Lemon Dressing.
And a simple Garden Greens, Cucumber, Egg White with Classic Vinegar.
New Potato & Polish Sausage with Mustard Chives Dressing.
Sushi Counter: A bit of Japan at Poland. Park Hyatt has a lot of loyal Korean and Asian expats dropping in for meals and hence Sushi, Noodles and a variety of Pan Asian food is always on the menu.
The Sushi of the day was Maki Roll: Asparagus, Cucumber, Spring Onion, Tofu Crab Stick, Salmon And Prawn’s Tempura Wasabi, Pickled Ginger, Soya Sauce.
COLD SOUP:
Beet roots, carrots, radishes, a lot of root vegetables formed various forms at the Polish food Brunch. This Beetroot Cold Soup was infact cooling and refreshing. Like a thick salted beetroot lassi. This is from the summer menu of Poland.
Beet roots, carrots, radishes, a lot of root vegetables formed various forms at the Polish food Brunch. This Beetroot Cold Soup was infact cooling and refreshing. Like a thick salted beetroot lassi. This is from the summer menu of Poland.
BEVERAGES:
Mocktail: A Spicy Lemonade was my drink for the day.
SOUP:
Polish Chicken Clear Soup: A very simple soup made with basic chicken broth, adding carrots and herbs and most importantly homemade noodles. The noodles are pretty simple and a tad bit flat in shape. The veg option was Barley & Seasonal Vegetable Soup. I found most of the Polish dishes to be quite on the healthy side. 
Chicken Nuggets and French Fries: From the regular Buffet menu, some lovely chicken nuggets which are nice big chunks panko fried and home potato fries.
There were good stuff at Charcoal Grill and Rotisserie that too Polish dishes, but we wanted to have a mix and also it is better to choose carefully and not over eat right at the beginning as there is a lot one can enjoy at every course of the meal.
FROM THE STEAM BAR:
Polish Style “PIEROGI” Dumpling: Potato & Cottage Cheese and Sauerkraut & Mushroom.
Mocktail: A Spicy Lemonade was my drink for the day.
SOUP:
Polish Chicken Clear Soup: A very simple soup made with basic chicken broth, adding carrots and herbs and most importantly homemade noodles. The noodles are pretty simple and a tad bit flat in shape. The veg option was Barley & Seasonal Vegetable Soup. I found most of the Polish dishes to be quite on the healthy side. 
There were good stuff at Charcoal Grill and Rotisserie that too Polish dishes, but we wanted to have a mix and also it is better to choose carefully and not over eat right at the beginning as there is a lot one can enjoy at every course of the meal.
FROM THE STEAM BAR:
Polish Style “PIEROGI” Dumpling: Potato & Cottage Cheese and Sauerkraut & Mushroom.
Chef Greg showed us the making of these lovely Pierogi Dumplings and shared how they are made at Poland. The batter is only white flour and water, nothing else. The fillings too have mild herbs and nothing additional. Both the dumplings tasted distinctly different. The Potato and Cottage Cheese actually tasted kinda feta. The Sauerkraut gave a wasabi like hit to the dumpling. (Sauerkraut is finely cut cabbage that has been fermented by various lactic acid bacteria)
The fun and essence of enjoying the Brunch is having the best from both worlds.
Murgh Angara Kebab: Chicken + Garlic + Hang Curd +Indian Spices = Lip smacking tandoori kebabs.
MAIN COURSE:
Served with some fresh cream and greens this was so good. The tomato gave that tangy element to the whole thing and the rice and cabbage together made it a whole meal. The feta/fresh cream on top took it to another level. I liked this.
Jodhpuri Komdi Biryani: Finding Biryani on the menu, how can we miss it. So, the combination of one Polish delicacy and one Indian/ other.
The Biryani was nice. Infact we were asked beforehand how hot we would like it to be and was made accordingly. The combination of Chicken +Basmati Rice +Rajasthani Spices was awesome. Hadn't heard of a Rajasthani Biryani earlier.
Penne Pasta: Some yummy creamy pasta in white sauce with veggies, for the kid.
Welcome to the Desserts which is more like an island of sweets.
Chef's favourite Walnut Rhubarb Crumble.
The Meter Cakes showcased special Polish Cheese Cake that was stiffer the the normal cheese cake. Other desserts here were the regular Chocolate And Almond Cake, Vanilla Mille Fuille, Fresh Fruit Tart and Fig And Chocolate Cake.
There were sweet goodness in Glasses, like, Baked Coffee Custard, Crepes And Cheese Filing, Mamas Chocolate Mousse. The mousse had my all time favourite Baileys in it. The Baked Coffee Custard had a strong coffee within and the custard and a cookie made a good combo.
Other stuffs were the Baba orange and lemon, Pavlova Blueberry Yoghurt Dome and Rasmalai.
There was a special Polish Live Station called Chef Greg Style Doughnuts with cherry compote. Very very simple and lovely.
The kids always have a lot of fun at the activities place on second floor, letting the parents dine.
Here's my previous blog post on the Mothers Day Brunch at TFE that also has description of the ambiance in detail : Mothers Day Brunch at TFE
Next Brunch:
While this one was a trip to Poland, the next one i.e. July 31, 2016 is based on Sydney Cuisine. Food made with lots of love, served with care and it is indeed a lot of fun.
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