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Great ambience and seating but that should be expected from a Hilton restaurant. We ordered four starters - 2 vegetarian ones as two of us vegetarian.…
Nagraj Chandrasekar
Ayna – Hilton Chennai
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Food: 3/5Ambience: 4/5Service: 2/5Pricing: 2/5Must go for: Nothing outstandingWhat to have: Dal Ayna, Paronthi NaanMy 1st review; always thought I wou…
TheHungryBlue
Ayna – Hilton Chennai
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A high end Indian restaurant with a really good selection of non vegetarian dishes. The service was great from Ms. Debolina, Though the dishes were a …
Saravanan Balamurugan
Ayna – Hilton Chennai
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Ayna - Hilton Chennai is open for Fine Dining. Ayna - Hilton Chennai serves North Indian and Seafood dishes. Incorrect or missing information? Make a report, or claim the restaurant if you own it!Details
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7 Reviews on “Ayna – Hilton Chennai”
Great ambience and seating but that should be expected from a Hilton restaurant. We ordered four starters – 2 vegetarian ones as two of us vegetarian. The non vegetarian starters we’d ordered were chapli kebab and one with rolls. They were horrible and overpriced to boot. The biggest waste of 5k in my recent memory
Food: 3/5Ambience: 4/5Service: 2/5Pricing: 2/5Must go for: Nothing outstandingWhat to have: Dal Ayna, Paronthi NaanMy 1st review; always thought I would write my 1st when I have a perfect meal but starting with a rather disappointing experience!!Ayna is Hilton’s speciality North Indian restaurant.Starters:Bharti Paneer – 2/5 – well marinated but dry and rubbery. Almost cold when served.Kappa Vada – 2/5 – Tapioca patties; very bland.Main course:Dal Ayna – 4/5 – Saviour of the meal.Paronthi Naan – 4/5 – Crispy with some seed topping; different in a nice way.Garlic Naan – 3/5 – DecentBreads were smaller than average.Ambiance – Nice setup but a few mosquitoes flying around?Service – Slow and unresponsive. We had asked for sliced onions with our main course while ordering but it was missed. We asked for onions again when the main course arrived but till they got it, we were almost done.Pricing – Rs.4k for two with this food and service is definitely not worth it.All in all a very disappointing experience!!
A high end Indian restaurant with a really good selection of non vegetarian dishes. The service was great from Ms. Debolina, Though the dishes were a tad overpriced, the ambience makes up for it with the lighting and the music.
Having had a great experience at Hilton Sunday buffet, I decided to give Ayna a try.Ambience – beautifulFood – very averageService – average they messed up with our order. Instead of mutton biryani we were served chicken biryani! They quickly replaced our order!Laal Maas tasted like mutton cooked in tomato gravy .. the mutton was tender but lacked the taste and flavourCocktails were very good and the highlight of the evening !
This is my fifth or sixth time eating at Ayna in the past year. Since I usually love the food, I decided to treat my friend here for his birthday. While I have enjoyed it every other time, this time was a big let down. I was in the restaurant for a total of two and half hours. I opted for the set menu, thinking that we could try a variety of dishes. The starter and soup arrived soon, but then I waited over an hour for the main course. I usually enjoy the exceptional food served at Ayna but this time, despite the ridiculous waiting period, the food was not even exceptional. While we ate the main course and subsequent dessert, the staff had started sweeping the restaurant and wiping the tables around us. This felt odd as we were still eating, and it was not our fault that we were made to sit there so long. My waiter was extremely polite and sweet, and this delay did not seem to be in his control at all. However, I am disappointed by my overall experience. Additionally, since it was my friend’s birthday and it felt horrible that this kind of experience became my treat to him. I will have to rethink going to Ayna again because of this truly disappointing experience.
Mosquitos and huge prices took on everything took away another star from my ratings. Ambience is very okay and food is up to the mark as to be expected out of restaurants situated in a 5 star.
The entrance to The Hilton in Chennai is tucked between the massive pillars of the flyover above. So, it feels like a drive into a short tunnel. The imposing glass swivel doors usher you into a glitzy foyer that says you’ve entered a high paying zone! Ayna (a sophisticated iteration of the Hindi ‘Aaina’ or mirror) has an atmosphere that feels Middle Eastern, not Indian – put it down to the patterns of three textured circles on the walls, a lattice of intricate metalwork on the panels separating the seating arrangements. Recessed lighting, kurta clad waiters and furniture that you sink into, not sit.The diners present were all business oriented and conversations revolved around figures, projects and profits. It’s probably got to do with the hotel’s location – a corridor where the IT majors and big businesses operate from. Lunch and dinner are excuses to discuss business in a less formal setting.On the order, we made a couple of decisions straight off. No paneer or mushroom. That we could get anywhere. So the shorba or soup was the Shatawari Ark – asparagus with Kashmiri saffron. Sour notes with unusual flavours and warm, thick green asparagus in every mouthful. The starter was the Zaminkand Ki Shammi – yam patties pan fried with nutmeg and sandalwood powder – may be to tell you that rare ingredients were used in the making of this dish. It tasted good, not distinctive. The main course was tandoori rotis with Sangri ke Kofte. The koftas, when unraveled from the golden gravy, looked like crushed roots with nodules – apparently, they are berry beans from Rajasthan. Earthy, spicy and exotic.Chef Surya makes an appearance and when complimented on the soup and the koftas tells us how the koftas need a significant amount of work to be created from the berry beans. And that soup will never taste good until it is made from vegetable stock, not water. In indian kitchens, the water in which vegetables are cooked is deemed waste – and so a whole lot of flavours are just poured into kitchen drains!The finale was the Anjeer aur Dahi ka Lauj – it looked like a regularly baked dessert till we dug in. Then the crunchiness of the fig pulp and seeds mixed with some of the sour sweet yogurt gave it a completely Indian flavour. Very different from Western desserts.If you go ahead and order the stuff you order at other restaurants, it doesn’t make sense to pay this premium. But to have a repast from Rajasthan and Kashmir with hints of the hinterland is like going on a trip with your tongue and your taste buds. Introduce them to the unfamiliar and broaden your palate.