Maison Maiya - Grand Hyatt

Anushree

5 months ago

5.0

Had an amazing experience! Ronit's service was top-notch - he listened to every detail and customized the food exactly to our taste. Loved the Dan Dan Noodles soup, Schezwan Noodles (off-menu request nailed!), and spaghetti with our tweaks 😋. And oh, Tiramisu without alcohol is to die for! Highly recommend this place!

Shubhranshu Patnaik

1 year ago

5.0

I love coming to their buffet as it is still the best in town overall, although a few others can boast of a wider spread. The quality of food and service elevates the experience and I hope they keep up with these high standards.

Gaurav Jn

1 year ago

5.0

Lovely brunch buffet. Loved their desserts. I like that the mains get served on table so there is no wastage of food. Excellent service by Umar. Will come back again for sure.

Aayush Arora

1 year ago

5.0

Fantastic Place! Awesome food! Great selection! Very attentive staff and chefs. :) We are DEFINITELY coming back!

Rahul Prabhakar

7 months ago

4.0

When Smoke Tells a Story: Chef Adil's Kebabs at Grand Hyatt There's a particular kind of culinary experience that stays with you—not because of theatrics or molecular wizardry, but because it connects you to something deeper, something ancestral. I found myself thinking about this as I sat at Maison Maiya in Grand Hyatt Gurgaon, watching the smoke rise from Chef Mohammed Adil's kebabs. You see, most people don't understand kebabs. They think it's about meat on a stick, perhaps some marinade, perhaps some fire. But that's like saying biryani is just rice and meat. The real kebab—the kind that makes you close your eyes and nod silently—is about patience, intuition, and secrets that don't translate into recipe cards. Chef Adil knows this. He comes from Sambhal, and when I say he comes from Sambhal, I don't mean he once visited or trained there. I mean his family has been making kebabs there for three generations. The kind of family where a grandson watches his grandfather's hands move over the spice blends, where marinades are prepared not by the clock but by feel, where the positioning of a skewer over the embers is guided by instinct honed over decades. The Thing About Heritage Cooking What strikes me about A Feast of Kebabs—the week-long festival running until November 25th—is its quiet confidence. There's no fusion here, no "reimagining" or "modern interpretation." This is food that doesn't need to apologize for being traditional because tradition, when executed with this level of mastery, never goes out of style. The kebabs arrive at your table still whispering of smoke. Not the aggressive char of an over-enthusiastic grill, but the gentle kiss of slow embers. This is food that has been coaxed rather than coerced into deliciousness. The spices—hand-ground, naturally—don't scream for attention. They layer themselves across your palate: first the warmth, then the depth, then those subtle notes that make you pause mid-conversation. I've eaten kebabs across India. I've sat in the legendary establishments of Lucknow, sampled the famed kakori and galouti. I've stood at roadside stalls in Old Delhi where the seekh kebabs have been made the same way since Partition. Chef Adil's kebabs hold their own in this august company, which is saying something. What Makes These Different It's in the details, as it always is. The meat isn't just marinated; it's understood. Each cut receives the treatment it deserves, the marinade it needs, the cooking time that brings out its essential character. This isn't assembly-line cooking. This is the work of someone who knows that a few minutes too long or too short on the fire can be the difference between good and transcendent. The celebrities and food connoisseurs who have sought out Chef Adil's kebabs across India weren't chasing novelty. They were chasing authenticity, that increasingly rare quality in our age of instant everything. Because here's the thing: you can't fake this. You can't YouTube your way to kebabs like these. They require time, lineage, and that mysterious something that gets passed down when a father teaches his son not just the recipe, but the philosophy behind it. Why Maison Maiya Works Grand Hyatt Gurgaon has done something clever by hosting this festival at Maison Maiya. The space has the elegance to complement food of this caliber without overwhelming it. It's comfortable enough for the kebabs to be the star, refined enough that you feel you're witnessing something special. Available for both lunch and dinner through November 25th, this isn't your typical hotel food festival. There's no sprawling buffet, no endless options designed to please everyone and delight no one. This is focused, specific, unapologetic in its vision.

Gaurav Prakash

1 month ago

4.0

Food was good and the overall experience was nice. Service was a bit slow, but Akash the waiter was always smiling and trying to help, which made a positive difference.

Rohit

4 months ago

3.0

food....er ...umm... well we were hoping avocado in main dish not just the slight base, spinach quality wasnt good... Kim and Akash were amazing, manager and other staff quite nice .. (so saved the ratings for you ..)

Namrata Sharma

5 months ago

1.0

You said: Rephrase thr feedback comment with a strong negative feedback; For the price the buffet was a cheat. very less options. seemed the staff was more busy in serving alacart then the buffet guest. All though they offered to serve the starters on the table but forgot to serve after one starter only repeated request they served the remaining starters and that not properly cooked. The desserts were too less options and not being replinished also....We came for an experience but sadly it was the worst experience that too from a reputed 5 star hotel like this.  ChatGPT said: Here’s a stronger, clearly negative rephrasing while keeping it professional and impactful: For the price charged, the buffet felt completely misleading and not worth it at all. The selection was extremely limited, and it was evident that the staff was far more focused on serving à la carte guests than attending to buffet customers. Although the staff initially offered to serve the starters at the table, they stopped after serving just one. Even after repeated reminders, the remaining starters were served late and were poorly cooked. The dessert section was equally disappointing, with very few options and no effort made to replenish items. We visited expecting a premium dining experience, but instead faced one of the worst experiences we’ve had—especially shocking coming from a reputed 5-star hotel. Completely dissapointed and will never recommend this hotel to anybody.

Paras Bhayana

1 year ago

1.0

I visited this place for dinner and had a terrible experience. The staff was discourteous and unresponsive. I will never go back again. Here are the dishes we ordered and my ratings for each one: - Non-Veg Platter: 5/10 (the chicken was hard, bland, and tasteless) - Veg Platter: 7/10 (the beetroot kebabs were overly spicy) - Raw Mango Fish Curry: 4/10 (it had no mango flavor and did not meet Hyatt standards) - Appam: 1/10 (the chef doesn’t know how to make this) I do not recommend this place to anyone. Please don’t ruin your special day/night event at this fancy-looking hotel that serves such low quality food.

Janmayjay Yadav

2 days ago

1.0

Poor food. Poor staff. Worst experience for such a big amount Pls don’t go for buffets and save such big amount of money from a scam.