food
ON A HIGH @ HYCINTH Hycinth by Sparsa, a premium boutique hotel at the heart of Trivandrum, offers a distinct and refined hospitality experience. The hotel aims to revolutionize conventional notions of hospitality with contemporary sensibilities and innovative design choices. The artistic touches that are an essential component of the hotel’s personality combine loud colors and soft shades, immersing the guest in a playful environment that aims to excite and engage.
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BRAND KERALA
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ycinth is a branded 5-star hotel. The USP (Unique Selling Proposition) of Hycinth is the location, the beautiful lawn and garden; comparing other hotels in the Trivandrum city, the rooms in Hycinth are very spacious. Hycinth consists of a swimming pool which is opened to the roof having the sky view. The food and beverages, the USP is the Night Bytes, which is successfully going on. Many people who work in the night shifts in the city cannot find a place to have food after 11pm in the night. They want a calm, safe, hygienic place to have food and that is why Hycinth started the concept called Night Bytes which is open from night 11pm to morning 6am every day. They have designed a combo meal as well as sandwiches, burgers having reasonable price according to the tastes and demand of the customers.
SEPTEMBER 2018
Prasar Das, Sous Chef of Hycinth has acquired his Diploma in Hotel Management from Indian Institute of Science and Management, Ranchi. He has eleven years of extensive experience in reputed organizations like Taj Lands End- Mumbai, Ramee Baisan Hotel- Bahrain, Radisson Blu HotelBahrain, Jaypee Greens Hotel- Noida. Prior to joining Hycinth by Sparsa, he was associated with Taj Holiday VillageGoa as the Senior Chef de Partie. He strongly believes gathering and sharing ideas are more ideal and thrive on innovation. He is married to Devasree Das, who is a house maker and has a kid named Pradyun. He is from Tripura, India. He is passionate about being a chef when he was very young itself. Prasar Das showcases a speciality dish which is his own recipe.
