At a time when hotels and resorts are running after Westernization, Hyatt Regency Kathmandu breaks the stereotype in its breakfast by highlighting the essence of Nepali culture through its food, setting, and hospitality.

What comes to your mind when someone says breakfast in a five star hotel? Let me guess! International dishes with complicated names, food you have no idea how to eat, doing the table etiquettes, and not so tasty but expensive and over rated food! We tend to understand five stars are not meant for us, especially because they don’t serve Nepali food. That is what is rumored about dining in five stars, which we easily accept as true. But, let me clarify this, they are all just rumors. Yes, we can walk into a five star hotel and eat our own Nepali breakfast, the way we like. Don't believe me? I did not believe it either when I was told I was having my breakfast at the Hyatt Regency Kathmandu.

Hyatt Regency Kathmandu, a five star luxury hotel and resort, meets all the standards of a five star hotel. Every time I enter its premises, I take a deep breath of fresh air, especially after a dusty, bumpy ride reaching there. I, with my team, excited and curious to experience a five star breakfast, reached there at around eight in the morning. We entered the Café, where breakfast was being served. There was a rush of guests from around the world, choosing from the breakfast menu that served everything from Indian to continental. The whole café was busy,with chefs tossing omelets in the air and showing their flair in the open kitchen, and guests choosing from the breakfast menu that was no less than the menu of a feast. Amidst all the rush, what do we notice first? A cart serving masala tea in typical chiya glasses and a kettle! How many five star hotels would do that?

At a time when five star hotels are striving hard to meet the global standards in their menu and every little service, we were extremely delighted to see the local essence being promoted at Hyatt's breakfast. To add to it, there was a cart full of fruits in dokos,behind which was a happy man preparing and serving juiceto the diners froma varietyof fruits to choose from! I could see genuine happiness in the eyes of everyone, from the executive chef to the waiters. Perhaps because they were happy to do something they could relate to. We were more than happy to see Nepali breakfast along with a wide range of international cuisines in the menu. Hence, we enjoyed the haluwapuriand masala tea along with bacon and cheese, and the fresh juice, of course!

Another fact that fascinated me was the idea behind the setting of Hyatt's breakfast. In a conversation with Hyatt's new executive chef, Santosh Kumar, the man behind the never seen before breakfast, we came to know about his idea behind the whole setting. He was more than happy to walk me down the café and introduce me to each and every food laid out for breakfast. On being asked why he thought of bringing Nepali essence to Hyatt's breakfast, he smiled and answered, "I want the culture of the place where I work to thrive." Also, the executive chef made sure every little thing was perfect and best complemented the breakfast. He even feels the color of the vessels matter when it comes to giving your hundred percent. He has been working at Hyatt for a few weeksnow, and he has a vision of promoting the best of Nepali food as well as Nepali culture at the breakfast, which is notable and praiseworthy.

On my way back after the wholesome breakfast, I realized there is always so much we have within ourselves,but we tend to run after the flock. The breakfast was more a discovery than just a breakfast, a discovery of self-appreciation and betterment. It is not only about hotels; where stereotypes exist, we need global thoughts put into local actions in every domain of life. Hyatt's breakfast is an example of that thought. Well, it can be just a cart or a first class menu, sticking to your roots and working on it, is the formula.