The theme was White Christmas, and at Hotel Novotel Hyderabad Airport, it announced itself the moment you walked in. Nothing felt forced or ornamental. Instead, it was subtle, elegant and deeply rooted in craft — something Executive Chef Amanna Raju and Pastry Chef Divya Gopannagari were keen to make evident right from the start.
The festive spread unfolded like a quiet story of patience and precision. A striking bread display immediately caught the eye — from stollen to slow-fermented loaves, including one made with edible charcoal. “This is really where the Christmas feeling begins,” said Chef Divya, pointing to the pastry and bread counter. “White Christmas, for us, meant keeping things natural, warm and comforting. Every element here, from the colour to the texture, is meant to feel festive without being overwhelming.”
Behind that calm elegance lay nearly a month of planning. Chef Amanna shared how the team began researching early, working through production techniques, textures, colours and plating long before the final presentation. “A lot of time went into just understanding how we wanted it to look and feel. Everything you see here came together only this morning, but the work started weeks ago,” he said.
The bread, however, was where the philosophy truly came alive. “This kind of bread isn’t something you find easily,” Chef Amanna explained. “It’s made using pure culture. You have to feed it every day, take care of it, maintain temperature and humidity. Fermentation here is slow — sometimes 12 hours or more. That patience is what gives you softness, flavour and lightness.”
He went on to explain how slow fermentation changes not just texture, but how the body responds to food. “When fermentation is rushed, sugar spikes faster. With this method, the bread is lighter, easier on the stomach, and you don’t feel heavy after eating. This is a technique perfected in Germany…it’s all about time and respect for the process.”
That same respect carried through the rest of the spread. From Peking duck and classic roast turkey to lamb chops, Asian live counters and familiar Indian favourites, the buffet was lavish without feeling excessive. One of the highlights was the salt-baked fish-cooked whole in a hardened salt crust with spinach and mushrooms inside. “When you cook this way, the salt seals everything in. The fish stays moist, flavours stay gentle, and you don’t need anything extra on top,” Chef Amanna explains.
While the Christmas Eve dinner celebrated indulgence, the conversation naturally turned to what lies ahead. Chef Amanna revealed that Accor’s larger focus for 2026 will be wellness-driven dining. “We are slowly moving towards healthier food, not by taking away flavour, but by educating guests. It’s about understanding ingredients, cooking methods, and how food impacts our way of living,” he shared.
He stressed that good food begins with good ingredients and mindful cooking. When you fry poor-quality ingredients, the energy you get from that food is not good. But when you cook right-slow, balanced, thoughtful- the richness comes naturally, without harming the body.
Amanna Raju, Executive Chef, Novotel Hyderabad Airport.
As Christmas brunch beckons the next day with another generous spread, what lingers is not just the memory of turkey or bread or dessert, but a deeper sense of intention. At Novotel Hyderabad Airport, White Christmas isn’t just about snow-inspired décor or festive whites — it is about slowing down, eating better, and celebrating the season with care.
