Forest & Fire Festival Rekindles India’s Forgotten Flavours at Novotel Hyderabad

When you hear the words “forest” and “fire” together, a campfire story might pop into mind – not a high‑tech food festival. Yet that’s exactly the paradox that Novotel Hyderabad Convention Centre is leaning into this July. From the 17th to the 26th, the hotel’s Permit to Grill space will host “Forest & Fire”, a limited‑time culinary showcase that digs deep into the largely forgotten flavours of Central India’s tribal heartlands.

The brain behind the venture is Chef Harshita Kakwani – a name you might have spotted on the Prana Superfoods label, or perhaps read about in a feature about wildlife‑resort cuisine in Pench National Park. She’s not just a chef; she’s a food‑entrepreneur who spent years living alongside the very ecosystems that produce the ingredients she now serves on polished plates. Her mission? To bring mahua flowers, jamun berries, bamboo shoots and a host of native grains out of the forest canopy and onto the city’s dining tables.

What you’ll actually taste is a collage of dishes that feel both familiar and startlingly new. Imagine a steaming bowl of Dal Farra – rice dumplings swimming in lentil broth – next to a fragrant Mahua Flower Curry that balances earthy sweetness with a whisper of spice. There’s Mahua Ice‑cream, a daring dessert that melts in your mouth while reminding you of the forest’s hidden sweetness. For the adventurous, Jamun Ki Sabzi offers a tangy‑sweet curry made from the deep‑purple berry, while Bamboo Bhurji showcases tender bamboo shoots tossed with aromatic herbs.

Vegetarians can dive into Ambadi (gongura) leaves turned into crisp Chaat, or savor Roselle Ki Dal, a deep‑red lentil stew brightened by the slightly sour roselle leaf. Grain lovers won’t be left out – jowar, bajra and heirloom rice appear as the foundation for dishes like Chimnor Rice and Urad Bajra Roti, each bite echoing the rustic simplicity of rural Indian kitchens. And for those who crave meat, the menu includes Makas Ki Kadhai and Gondraj Murgh, both prepared with local spices that complement, rather than overpower, the native produce.

If you’re the type who likes to peek behind the curtain, mark the 18th of July for a cooking master‑class. For INR 1,500++ you’ll get a hands‑on session with Chef Kakwani herself, learning how to coax flavour from mahua flowers or turn bamboo shoots into a smoky bhurji. And on the 25th, the bar will take over the space, offering a limited‑edition cocktail menu inspired by forest foraged ingredients – think roselle‑infused gin or a mahua‑flower spritz.

Pricing is straightforward: the all‑you‑can‑eat buffet runs at INR 2,799++ per person, while a vegetarian thali is INR 1,200++ and a non‑vegetarian thali INR 1,400++. These numbers might feel premium, but they reflect the sourcing effort and the rarity of some ingredients – many of which are harvested sustainably from local communities.

In a city that constantly chases the next global food trend, Forest & Fire feels like a gentle reminder that some of the most exciting flavours are waiting just beyond the city limits. Whether you’re a Hyderabad resident, a travelling food‑enthusiast, or simply someone curious about India’s diverse culinary heritage, the festival offers a chance to taste history, support indigenous growers, and perhaps discover a new favourite ingredient you never knew existed.

So, if your calendar is free between mid‑July and the end of the month, consider swapping a typical restaurant run for a night (or two) at Novotel’s forest‑kissed table. You might leave with a smile, a fuller belly, and a story about the time you ate mahua ice‑cream under the Hyderabad sky.