On Christmas Day, the resort offers a brunch featuring traditional favourites with a modern twist, complemented by live music to enhance the festive spirit
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Vishal Gupta, Managing Director of Borges India, sheds light on the brand’s innovative strategies, the rising trends in the FMCG sector
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Highlights include the Charcoal & Arugula Agnolotti, Cold Charcuterie, and the indulgent L&S Cheese Platter.
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Hyatt Centric Hebbal Bengaluru has teamed up with Chef Mujeeb M Rehman to bring the regal flavours of Kashmir wazwan to life
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Chef G Somasundaram, Executive Chef, Renaissance Bengaluru Race Course Hotel, says he prioritises using local ingredients to revive India’s rich culinary heritage
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Guests can also enjoy a sashimi platter, Asparagus Tempura & Cream Cheese Maki, and Miso-glazed Grilled Corn
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The pop-up event featured a blend of Japanese and Peruvian cuisine
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Chef Gary’s passion for food, dedication to sustainability, and commitment to sharing culinary knowledge continue to inspire both aspiring chefs
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The festival is a collaboration between two master chefs Chef Rungtiwa Sorlae, a celebrated Thai culinary expert at InAzia, and Chef Surya Restiawan, renowned for his passion for Balinese cuisine
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