The festival highlights the diverse and rich culinary heritage of Rajasthan with classic dishes such as Dal Baati Churma, Gatte ki Sabzi, and Ker Sangri
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The menu will feature an array of signature dishes curated with local ingredients such as Arbi (taro root), Karela (bitter gourd), Torai (sponge gourd) and more
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Officially introduced on flight TK3 from Istanbul to New York on September 22, 2024, the bread is served warm with butter and olive oil, prepared by Turkish DO&CO in Istanbul
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Guests will have the rare opportunity to experience Chef Gaggan's 14-course masterpiece, showcasing his avant-garde approach to Indian cuisine
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Chef Maxime will present a menu at OZEN RESERVE BOLIFUSHI that reflects his mastery in blending traditional techniques with innovative flair
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Curated by Chef Rachna Prasad, the menu will feature classic dishes like Champaran Mutton, Rohu Machchali and much more
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The limited-time menu celebrates the festive season and meets the increasing demand for plant-based options
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