Indian Culinary Route at Bangaluru Marriott Whitefield

Bengaluru Marriott Hotel, Whitefield is all set to take Namma Bengaluru on a gastronomical journey. Get ready to experience the tastes and flavors from regions across India as the hotel brings the whole country on a platter for Bangaloreans. 12 Chefs from 12 cities of India will put their expertise together to create some extra-ordinary magic with food.  From Delhi’s Chole Bhature, Pune’s Vada Pav or Aaloo Parantha from Chandigarh, Bengaluru Marriott Whitefield will have it all under one roof cooked by our talented team of chefs.

In a 7 day galore, the hotel will bring on table different dishes with an authentic taste of flavors and spices from across the country. The fine dining restaurant M Café will host a dinner buffet from 7th to 13th September with 13th serving the last lunch. The buffet will have a wide spread variety of delicacies from Delhi, Chandigarh, Musoorie, Jaipur, Ahmedabad, Pune, Chennai, Lucknow, Kochi and Goa. Each chef will prepare 3 authentic dishes from their specific region consisting of a Main Course, Starter and a Dessert.

The Chefs who would be joining the bandwagon are Chef Deepak Rana from JW Marriott Mussorie, Chef Dinesh from JW Marriott Chandigarh, Chef Rohit Yadav from JW Marriott Delhi, Chef Ranjit from Marriott Jaipur, Chef Mitesh Saraiya from Courtyard by Marriott Ahmedabad, Chef Prashant Suryavanshi from Courtyard by Marriott, Hinjewadi, Chef Thirumal from Bengaluru Marriott Whitefield, Chef Madhusudan from Marriott Hyderabad, Chef Satish Reddy from Courtyard by Marriott Chennai, Chef Saji from Marriott Kochi, Chef Shanavaz Qureshi from JW Marriott Mumbai, and Chef Selester from Marriott Goa.

On September 7th, I joined Bangaluru Marriott Whitefield for a cook off competition along with other bloggers from Mumbai and Bengaluru and the competition was judged by Suresh Hinduja. In my team, Me, Adarsh from The Big Bhookad and Subhasmitha from The Flavours of Kitchen cooked Goan Prawn curry under the guidance of Chef Selester from Marriott Goa. Chjef Selester and other chef's who were guiding the bloggers, were hand-cuffed and were not allowed to touch. It was a good learning experience and really fun to cook in the Marriott Kitchen and have a healthy competition. This was followed by lunch which was cooked by all of us.

All the best to the entire team and Chef Raheel for the Indian Culinary route :)

Happy Chef by BigBasket.com

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Big Basket Launches Happy Chef, Ready to Cook Meals. They will now deliver you gourmet recipes and ingredients with cooking instructions. They aim to make it easy for you to cook a fantastic gourmet meal at home, in minutes.

They deliver exciting chef-created recipes from different cuisines and provide you with all the ingredients required to cook them at home. Ingredients are fresh, pre-measured and of the highest possible quality. Step-by-step recipe cards accompany every recipe making cooking a breeze.

So what is the wait? Order and start cooking and discover how delightfully easy it is to become a chef :)

Ganesh Chaturthi celebration with Modak making at JW Marriott Bengaluru

Happy Ganesh Chaturthi! While many Indians bring Ganpati Bappa home and worship them, they also make Modak's which happens to be Lord Ganesha's favorite food.

I was invited by JW Marriott for a fun activity at JW Kitchen to celebrate Ganesh Chaturthi. I was clueless as to what was in store for the evening. Upon reaching the venue, I was in for a surprise. Chef Grenal was not just making modak's for us but also teaching us. JW Marriott will make sure I cook ;)

A modak is a sweet dumpling. The sweet filling inside a modak is made up of fresh grated coconut and jaggery, while the soft shell is made from rice flour, or wheat flour mixed with khava or maida flour. The dumpling can be fried or steamed.

Under Chef Grenal's guidance, we learnt the art of making modak's. I tried making some steamed modak's ;) We tried our best to make perfect modak's and savoured them on Ganesh Chaturthi. It was indeed a fun learning and interactive activity, thanks to Chef Grenal and his team.

Pic credits: Aravind BK