Ever thought kathal—yes, jackfruit—could steal the show on a luxury dining table?
Neither did we. But that’s exactly what happened when Delhipedia visited AnnaMaya, the chic modern food hall nestled inside Andaz Delhi by Hyatt.
Known for championing local ingredients with global flair, AnnaMaya has done something bold—they’ve taken a classic meat dish, haleem, and reimagined it with kathal, a fruit that’s more at home in Indian sabzis than five-star kitchens. The result? Kathal ka Haleem—a deeply spiced, slow-cooked masterpiece that’s earthy, indulgent, and completely vegetarian.
But here’s the twist—it’s not just food, it’s theatre.
As the dish arrives, so does the drama: aromatic smoke, rich storytelling, and a sense of ritual. The plating isn’t just pretty—it’s an immersive, sensory journey. You don’t just eat it; you experience it.
The jackfruit—versatile, resilient, and proudly desi—plays muse not just at AnnaMaya but also at Soul Pantry, the hotel’s other culinary gem. It’s stepping out from the shadows of curries and pickles into a bold, luxurious spotlight.
Kathal ka Haleem is more than a plant-based swap—it’s a redefinition of Indian fine dining. One that’s rooted in tradition but isn’t afraid to evolve.
So if you think you know jackfruit, think again.
Because at Andaz Delhi, Kathal isn’t just a fruit. It’s a star.
Why You Need to Try It
It’s rich. It’s rooted. It’s a celebration of Indian tradition elevated with mindful innovation. And yes—it lingers, both on the palate and in the memory.
