The offering will celebrate the purity and simplicity of the festival through thoughtfully prepared Satvik meals
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Guests can enjoy a buffet spread during lunch and dinner at Kava and Mangrove from Shashthi to Dashami (October 9 to 12)
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Guests can enjoy an extensive buffet of Indian and Bengali cuisine at Seasonal Taste, complemented by live music
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Each dish is made using fresh, seasonal ingredients to ensure a complete dining experience that aligns with Navratri’s traditions
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Led by Group Chef Suresh P M, the event involved mixing over 250 kilograms of assorted dried fruits, nuts, fresh juices, and premium spirits to create a flavourful cake mixture
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The special showcase on October 15 will feature renowned pastry chefs Chef Anil Rohira and Chef Vikas Bagul
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Curated by Chef Gagan Deep Singh, the event features dishes inspired by Mughal and Indian traditions
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The thali, curated by Chef Reena features a variety of fasting-friendly dishes like Sabudana ki Tikki, Rajgira Puri, decadent Sheera, and other delightful creations
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Notable selections include Singada Paneer Tamatar, a combination of water chestnut, paneer, and tomatoes; Khatta Meetha Kumra, a sweet and sour pumpkin dish
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In collaboration with SULA Vineyards, the vent brought together guests, staff, and local community members through grape stomping and a festive brunch
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