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Signature dishes featured in the festival include Meen Gassi, a Mangalorean fish curry; Siru Sola Varuval, crisp-fried baby corn
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The pop-up event featured a blend of Japanese and Peruvian cuisine
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Led by Chef Narayan Jha Maharaj, this event aims to offer diners an immersive experience of Rajasthan’s culinary traditions
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In his new role, Chef Deepu will oversee all culinary operations at the hotel, ensuring the highest standards of quality and creativity across all dining experiences
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Vegetarians can relish the Chaw-Choy Beans & Water Chestnut, or the Hakka Style Broccoli & Mushrooms
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He will play a crucial role in developing the curriculum, mentoring students and steering them towards greater achievements
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The menu will offer guests a culinary journey featuring India’s diverse cultural cuisines
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To offer a unique blend of chic ambience and delicious vegetarian cuisine
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