Hyderabad: Prego, the signature Italian restaurant at The Westin Hyderabad Mindspace, presents a new culinary direction with a refreshed menu bringing together handmade pasta, artisanal pizzas, slow-cooked classics, live grilling and tableside experiences. Rooted in the warmth and generosity of the Italian table, the menu brings familiar flavours into contemporary expressions, with food, technique and memory at its centre. The refreshed menu will be available at Prego from October 10, 2026 onwards.
At the heart of the new menu is The Prego Sixth Sense, a culinary approach built around Memory, Emotion, Imagination, Surprise and Recognition. The philosophy sees familiar Italian flavours reinterpreted through contemporary techniques, textures and presentations.
For Chef Shayaan Mitha, Senior Sous Chef at Prego, this approach is deeply personal. His mother’s grilled cheese sandwiches, a childhood school-tiffin favourite that soon became popular with his friends, inspire Quattro Formaggi Fagottini – delicate handmade pasta filled with four cheeses and served with 100% tomato jus and caramelised onions.
The menu continues this interplay between familiarity and reinvention through Risotto alla Milanese with Osso Bucco, Two Land Agnolotti, Burrata di Puglia and Eggplant Parmigiana 2.0. Handmade pasta takes centre stage alongside artisanal pizzas and live grilling, while generous centre-table dishes encourage guests to share and explore the menu together.
Prego also introduces The First Pour, where warm focaccia and premium olive oil are presented tableside, and The Pasta Moment, where select pastas are finished in front of guests with butter, Parmigiano-Reggiano and fresh truffle.
The beverage programme complements the food with Italian-inspired cocktails and classics. Tre Sole gives the Negroni a contemporary spin with white rum, vermouth, Campari, grapefruit, lime and yuzu, while Piezomelo Sour combines London Dry Gin and citrus. Renaissance brings together watermelon, peach and basil with vodka and a Cabernet Sauvignon float. The selection also includes the Gold Rush, Southside, Vodka Martini and Cuba Libre, alongside wines.The refreshed Prego identity extends to the space, with terracotta, crimson, yellow and blue drawing inspiration from the hearth, Italian cooking, Mediterranean sunshine, and the sea and sky.
Speaking about the new menu, Chef Shayaan Mitha, Senior Sous Chef at Prego, said, “Food created without integrity is just consumption. But when skilled hands work with honest ingredients and a conscious heart, every dish becomes a quiet act of respect for our planet.”
With its new menu, contemporary interpretations of Italian favourites and tableside rituals, Prego brings together culinary craft, personal food memories and the pleasure of sharing a meal, offering a fresh expression of Italian dining at The Westin Hyderabad Mindspace.
Dining and Cooking