If you're looking for a reason to go out for dinner in Bangalore this March, Sheraton Grand Bangalore Hotel at Brigade Gateway has just given you two. The hotel is running a pair of distinct dining experiences across two of its most celebrated venues and they couldn't be more different from each other, which is exactly what makes the combination so interesting. At High Ultra Lounge, the focus is on bold North Indian flavours brought to life through a curated live tandoor grill counter. Kebabs fresh off the grill, saffron-infused paneer preparations, and delicately marinated chicken classics anchor the menu. A vibrant Patrón Tequila cocktail menu runs alongside, adding a lively, spirited dimension to the evening. The venue has the kind of energy that works equally well for corporate gatherings, celebrations with friends, or a more intimate evening out. Lively music and a stunning setting do the rest. Then there's Horizon, perched on the 31st floor with panoramic views of the Bangalore skyline that alone are worth the trip up. The dining experience here takes a completely different direction, pairing Japanese grill flavours with curated sushi selections and iconic Japanese whisky expressions. The Jumbo Nigiri Trio featuring prawn, tuna, and sake salmon on seasoned sushi rice is a highlight for non-vegetarians, while the Veg Jumbo Nigiri with shiitake mushrooms, asparagus, and avocado is equally thoughtfully put together. The whisky offer runs at 2 plus 1 on 30ml servings, which makes the pairing that much more appealing. Here are the details for both venues: High Ultra Lounge When: 10th to 31st March Timings: 4:00 PM to 1:00 AM Reservations: +91 96869 43311

Ugadi marks the beginning of a new year in Karnataka, and few things celebrate that feeling better than a proper festive meal surrounded by people you love. Mélange at Radisson Blu Bengaluru Outer Ring Road is making that moment count with a specially curated Ugadi spread that stays true to the flavours and traditions of the occasion. The centrepiece of the spread is the Ugadi Pachadi, the dish that gives the festival its meaning. A blend of sweet, sour, bitter, and spice all in one preparation, it's a reminder that life comes in all flavours and all of them are worth celebrating. It's a symbolic start to a meal that only gets better from there. Guests can look forward to festive favourites that feel like home cooking done with care. Holige (Obbattu), Puliyogare, Coconut Rice, and Kosambari round out the savoury spread, while traditional Payasam brings the meal to a sweet and satisfying close. It's the kind of table that's designed for lingering, sharing, and going back for seconds. The spread has been put together with both authenticity and abundance in mind, making it a fitting way for families and friends to welcome the Kannada New Year together. Here are the details: Where: Mélange, Radisson Blu Bengaluru Outer Ring Road When: 18th and 19th March 2026 Reservations: +91 81052 32975 or +91 88844 00155

If there's a cuisine that makes you feel genuinely at home  warm, generous, and full of flavour Gujarati and Kathiyawadi food is near the top of that list. And The Westin Mumbai Garden City is dedicating an entire week to celebrating exactly that. The hotel is hosting the Gujarati & Kathiyawadi Food Festival, curated by Chef Poonam Dedhia, a carefully put-together showcase of two culinary traditions that are as distinct from each other as they are deeply rooted in western India's cultural identity. Gujarati cuisine brings its signature balance of sweet, salty, and tangy to the table the kind of food that surprises you with its complexity even when the ingredients seem simple. Kathiyawadi cooking goes in a different direction entirely,robust spices, rustic preparations, and hearty vegetarian dishes that carry the warmth of the land they come from. Together, they make for a festival that covers real ground, both in flavour and in cultural storytelling. Chef Poonam Dedhia has built the menu around traditional techniques and regional ingredients, not a modernised version of these cuisines, but the real thing. Homestyle preparations sit alongside festive specialties, and the result is a spread that feels both familiar and revelatory depending on how well you already know these food traditions. Chef Dedhia shared what drives the experience, "Gujarati and Kathiyawadi food carries a deep sense of nostalgia and community. Every dish tells a story of tradition, family, and regional pride. Through this festival, we wanted to bring those authentic flavours to the table and give guests a chance to experience the true essence of these cuisines." The festival runs across two dining spaces at the hotel,a set menu experience at Kangan and a buffet dinner at Seasonal Tastes,giving guests two distinct ways to engage with the cuisine depending on how they'd like to experience it. Whether you're someone who grew up eating this food and wants to revisit those flavours, or a curious diner looking to explore a side of Indian cuisine that doesn't always get its moment in the spotlight,this festival has something for both. Here are the details: Festival: Gujarati & Kathiyawadi Food Festival by Chef Poonam Dedhia Dates: 15th to 22nd March Venue: Set Menu at Kangan and Buffet Dinner at Seasonal Tastes,The Westin Mumbai Garden City Reservations: +91 9004661082