Curated by Chef Suresh Rajan Pillai, the refreshed menu draws from temple-town kitchens, Malaysian-Indian roots, and rooftop dining sensibilities, offering a modern take on South India’s soul food
Perched atop Marriott Executive Apartments Hyderabad, Mazzo’s rooftop opens to a new chapter in modern Indian dining with a menu that speaks in the language of memory and reinvention. Curated by Chef Suresh Rajan Pillai, the refreshed offering travels through temple towns and toddy shops, verandas, and spice-laced streets drawing from the chef’s Malaysian lineage and Madurai roots to reinterpret South Indian traditions with grace and restraint.
Every dish is designed with a story. The velvety Wild Mushroom Cappuccino, served with crisp goat cheese crostini, pairs comfort with finesse, while the Tarbooz-e-Murabba playfully brings pickled watermelon to a fine-dining table. The Rajwadi Dhungar Paneer adds smoky drama to a vegetarian plate, and the Shahi Chicken Burger balances Mughlai depth with the flaky embrace of a Malabar parotta. Each course is carefully constructed to offer warmth and innovation in equal measure.
Ashwin Vaidya, General Manager, Marriott Executive Apartments Hyderabad, describes the new direction as “a return to comfort, elevated by elegance, where Hyderabad’s cosmopolitan palate meets regional storytelling on every plate.
The cocktail program curated by The Mixology Studio deepens this regional homage. Using ingredients like gongura, vetiver, palm jaggery, and filter coffee, drinks like Filter Flip and Paan-e-Mahal reimagine Hyderabad’s Nizami heritage through a Southern gaze. These cocktails serve as liquid companions to the dishes, rich in storytelling and structure.
Desserts include a reimagined Sheer Khurma, where festive sweetness is rebalanced with finesse a final nod to tradition and thoughtfulness. Whether for a family dinner, a business lunch, or sunset cocktails, the menu invites diners into a slower, shared experience of South India’s layered culinary identity.
Chef Pillai sums it up best: “Every dish is a lived memory, meant to be retold at the table.”
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