Sheraton Grand Bangalore Hotel at Brigade Gateway is marking Earth Hour with a unique dining experience focused on sustainability and mindful consumption at The Persian Terrace.

Bringing together food and environmental awareness, the evening features a specially curated zero-waste, plant-based menu designed to go beyond the idea of a single hour and encourage long-term conscious living. The experience is further enriched with the presence of Suyash Mishra, who will share insights on sustainability and responsible practices.

Set in a calm, open-air setting, the experience focuses on using ingredients in their entirety, reducing waste while still delivering on flavour. The menu, crafted by Sunil Rai and his team, begins with pumpkin hummus served alongside vegetable skin crisps and a millet falafel bite. Guests can also explore a selection of mezze including beetroot hummus, baba ganoush, and green pea labneh.

The meal continues with light and comforting dishes such as spinach broth and Arabic lentil shorba, followed by warm mezze like vegetable sambousek and spinach fatayer. Main course highlights include creative cauliflower preparations and a plant-based take on tofu au vin, showcasing how sustainable ingredients can be both simple and satisfying.

Desserts round off the experience with black rice pudding and a millet-based date and almond basbousa. Complementing the food are sustainable cocktails like the Carrot & Lemongrass Highball and the Earthy Garden Cocktail, made using fresh, in-house ingredients.

Adding a thoughtful layer to the evening, Suyash Mishra will engage with guests, sharing perspectives on environmental responsibility and how small changes can make a larger impact.

With this initiative, the hotel highlights how dining experiences can play a role in promoting sustainability, encouraging guests to adopt more mindful choices in their everyday lives.