A Brunch Odyssey At Sheraton Grand Whitefield
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A Brunch Odyssey At Sheraton Grand Whitefield

Imagine a dining time where top chefs from four of Bangalore’s most prestigious hotels—Sheraton Grand Whitefield, Ritz-Carlton, JW Marriott Bangalore, and JW Marriott Golfshire—come together for a culinary extravaganza. It was not a dream; it was a reality that came into being on a Sunday, and let me tell you, it was absolutely amazing. Imagine a visual dinner party in which inventive plating accented every dish—Thai curries bursting with colourful colorings, sushi glowing like jewels, and Mughlai delicacies provided as miniature works of artwork. The sheer splendour of the meals used to be ample to soften your mouth. However, the art didn’t end there! As I mentioned, the desserts were similarly magnificent and undeniably tempting.  While the precise menu won’t be replicated, the progressive spirit of those cooks is sure to grace some other inn in Bangalore quickly. Live tuned, dessert enthusiasts, because you may not need to overlook this! Four Top chefs of the city came together under one roof, bringing their own style of menu. Chef Rungtiwa Sorlae from Grand Bengaluru Whitefield Hotel and Convention Centre brought in Thai delicacy. Chef Imran Arif from The Ritz Carlton, Bangalore, brought in Mughalai cuisine favourites. Chef Matteo Arvonio, from the JW Marriott Hotel Bengaluru, brought in the exquisite Italian culinary attractions. Chef Saiful Agam from JW Marriott Bengaluru showcased some more Asian cuisine. Let’s Begin The Culinary Rodeo At Sheraton Grand Whitefield The entire brunch at Feast was a treat for the eyes, soul, and taste buds. The aesthetic display of the entire food array was mesmerising, and the menu portrayed was HUGE! So many varieties were there, and it was definitely too much for one person to have everything. But a few of the many things that we had were just phenomenal. Let me just take you down the culinary lane. And all that cheese: The super-duper display of cheese of all kinds was more than mouth-watering. Cheese is definitely a comfort food that you would want to put on some crackers or in your salad. Cheddar, burrata, mozzarella, and a few more delicious choices will satisfy your temptations. The Salad: My journey to this culinary extravaganza started with a salad. And it was nothing short of a delicacy—tasteful and definitely worth every bite. My salad was a fresh veggie salad topped with burrata cheese, caviar pearls, and tasty mushrooms. The salad was topped with a sauce reduction that made the salad just amazing. Shroom Shroom Mushroom: Again, the variety of mushrooms being set on the table was unbelievable. I was very impressed by the Lion’s Mane and King Oyster; these were things that were really delectable. Sushi Time: I am a fan of the delectable appetiser sushi, and when I see one, I don’t leave it alone! And this one was amazing too! Perfectly packed sushi and other Japanese delicacies made right in front of you! I was in my happy place. Chicken Berliner: This one was super delicious. I tried something new and it was definitely worth it! Slightly crisp outside and soft filling inside. Absolutely favourite!   Pasta Time: How would you feel about having a really fresh and hot pasta made right in front of you with really fresh cream sauces and vegetables? Yeah, you would have loved it, because I did! Live Barbecue: Trying something smoky after it is done in front of you is nothing but delicious!  Mutton chops, mushroom grill, grilled chicken, and prawns were something that just melted in my mouth. Thai Food Wonder There were stalls where a special menu was made right in front of you. Talk about eating fresh, especially Thai food. The Thai Omelette, Khanom Bueang, Thai Curry, and so much more.     View this post on Instagram   A post shared by TheStyle.World (@thestyle.world)   Nalli Nihari with Roti: One of the most delicious and finger-licking dishes I had was Nalli Nihari with hot, freshly made rotis. What a combination it was! Galouti Kebab: The wonderful chef from Ritz Carlton had these mouth-watering kebabs. This was definitely a big trick that saved his sleeve. Dessert Time: I don’t even know where to start with these; they were so beautiful and definitely delicious! There was no way we could have all of that but yes, there are definitely some favourites.   Blackberry and Earl Grey Entremets: I can’t start to explain how beautiful this one was. Soft, delicious, and perfect for any brunch.   Strawberry Earl Grey And Lavender Verrine  It was more like a mousse in  pretty little coupe glass and the flower made with moulded chocolate was the star of the show.   Blueberry and White Chocolate Moulded   Chocolate Fountain With Marshmallows and Cakes This one is everyone’s favourite: melting hot chocolate, marshmallows and cake bites. What’s not to like?   Esphan Tart (Rose and Raspberry) It was bite-sized tart with raspberry glazed in sweet syrup and decorated quite efficiently. A fairy tale in my hand—don’t you think so?   Orange caramel Opera & Orange Star Anise Verrine one was the most delectable cake I have ever had and another was just too perfect to be eaten, but still did!     Flat Croissants And Macaroons: The flaky flat croissant dipped half in various flavours and those macaroons presented in so many variations were one of my favourites.   Passion Fruit and Pineapple Pastry, Mango Coconut and Ginger Gateau  There was something really attractive to be a dessert at the brunch: Mango Coconut and Ginger gateau, and another one looked something similar to something Christmas-y. This made me ask for more.     Time to Un-sober: With all the terrific food around, you need something to wash down the nibbles. So here is your favourite drink corner, and all you need is to pick your brand of poison and enjoy the delicious food with it.   The entire brunch was a perfect way to celebrate my Sunday! And you can have your chance to indulge in the same experience that is going

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Innovative Bengali Cuisine At Sheraton Grand Bangalore
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Innovative Bengali Cuisine At Sheraton Grand Bangalore

Bengali cuisine is quite something when it comes to Indian food palettes. And considering that, Chef Auroni Mookerjee presented ‘The Probashi Table,’ which was a special pop-up event at the Sheraton Grand Bengaluru Whitefield Hotel & Convention Centre. The culinary master meticulously curated the menu, and the flavour is still fresh in my mind. The event occurred on June 8th and 9th for lunch and dinner. So without any more delays, let me take you down the memory lane of my experience with innovative Bengali cuisine. My palette went on towards the non-vegetarian menu of the event, and I was surprised by the choice of tastes presented on the table. Bengali Cuisine: A Delectable Palette Delight: Bengali cuisine is a symphony of sweet, savory and subtle flavours. Steaming bowls of fish curry like macher jhol are the staple of Bengal’s many rivers and ponds. Fragrant spices dance with mustard oil as lentils simmer into a comforting dal. Vegetables like bitter gourds and leafy greens add earthy touches, while sweets like rosogolla and mishti doi make the meal delightful. Bengali cuisine is a feast of fresh seasonal ingredients, offering a delicious journey through the heart of Bengal. Teto Is Tasty A probashi take on the Bengali favourite Shukto, a hearty stew recipe with a mix of bitters and root vegetables curried with poppy seeds. The bitters clean the palate, speed up digestion and make every subsequent dish even better. Whether it is the quintessential Shukto or any such take, the value of bitters in Bengali cuisine can benefit any foodie and home cook. The star of the dish was the perfect mix of coconut and rodhuni. Cecilia Beretta Spumante Bianco, a delicious and excellent wine, accompanied the dish. Italian sparkling wine with good perlage. It pairs well with starters and light dishes and is perfect for parties and as an aperitif.   Biulir Dal and Seaweed Bhaja: Picture this: a steaming bowl of Biulir Dal swirling with the warm aroma of fennel and ginger. Moreover, the plate is a golden brown seaweed bhaja that offers pleasing flavours and salty flavours. The creamy dal is perfect for dipping into the bhaja, creating a delightful contrast of texture and flavour in every bite. This culinary adventure features comforting urad dal that can be peeled for quick cooking, simmered in rich ghee and has a unique licorice-like anise aroma. Alongside crunchy treats like nori tempura and nori-dusted matcha potatoes, a crisp white Douro Branco from Portugal is the perfect partner for this symphony of flavours and textures. Jhinge Posto Or Pasta This dish offers a delightful twist to the classic Bengali comfort food, Jhinge Aloo Posto. Instead of rice, it is based on soft noodles. The star of the show remains the same: juicy prawns (jhinge), but this time in a creamy and delicious gravy made from poppy seeds and mustard. The fine earthiness of the boiled potatoes probably balances the sauce’s richness. The wine pairing, Le Cabanon Viognier, suggests a light and floral white that complements the creamy sauce without the delicate flavours of shrimp and poppy seeds. Maach & Gola Bhaat This Bengali feast celebrates seafood and local flavours. It features Maach and Gola Bhaat, a comforting aromatic rice powder cooked with the smoky magic of liura (sun-dried roe). The smokiness is probably balanced by the freshness of the mussels and the fragrant herbs. Clams in a tangy sorshe batta jhal, a fiery mustard paste sauce, are on either side of it. The star protein takes centre stage in three different preparations: Kane/cocchinella cooked in a “bani tel jhol” mustard oil-based sauce, probably with vegetables. Eggplant joins the company in another dish, “bani tel.” Finally, “Bonito and Hilsa Bharta” completes the spread, providing a textural contrast to the flaky fish, which can be mixed with soft vegetables and spices. To complete this symphony of flavours, a recommended pairing is Francois Labet Pinot Noir, a light red wine. Not So Mughlai Paratha Kolkata’s beloved Mughlai Paratha, traditionally a meat-filled flatbread, gets a modern twist in this dish. Instead of a doughy exterior, the familiar flavours transform into a salty torpor. The filling is delicious, savoury kosha duck inside a flaky pastry crust. The wine pairing Chateau Belian Giraud refers to a Bordeaux red. The texture of this wine preserves the richness of the duck stuffing while complementing the acidic and salty notes. Potato Gnocchi In A Bone Marrow Jhol This dish takes classic Italian gnocchi on a decadent journey to India. Pillowy potato gnocchi are bathed in a rich and flavorful jholi, which is a gravy in Bengali cuisine. The star ingredient? Water buffalo bone marrow is infused with ghee for added luxurious flavour. Le Cabanon Syrah, a red wine from the Rhône Valley in France, is the perfect partner. Its bold body and peppery notes stand against the richness of the marrow and complement the earthiness of the potato gnocchi. Ce Dal Tadka & Roomali Roti This dish combines Bengali cuisine and North Indian influences. Ce Dal Tarka, a paraphrase of the hearty North Indian Kaad Dal, features lentils (dal) cooked in ‘tarka’, a Bengali-style sauce, probably with fragrant spices. Poached eggs add a luxurious protein element and the dish is served with romaine roti, a light and fluffy bread. Duck (duck cooked in its own fat) and eventually duck drippings are added to the sauce to add an extra layer of flavour. The wine pairing Pasqua Prosecco refers to a dry sparkling wine from Italy. The bubbles can cut through the richness of the food, while the light body does not overpower the delicate flavour of the lentils and spices.     View this post on Instagram   A post shared by TheStyle.World (@thestyle.world) Mango Chutney Nigiri Mango chutney nigiri is a creative fusion dish that combines traditional Japanese nigiri with Indian flavours. Imagine a small pile of vinaigrette sushi rice formed into the iconic shape of nigiri. Instead of the usual raw fish filling, it has a drizzle of sweet

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