Welcome 2024 in Style at Sheraton Bengaluru's New Year's Gala and Brunch

Welcome 2024 in Style at Sheraton Bengaluru's New Year's Gala and Brunch

By Author

Published on December 21, 2023

As 2023 draws to a close, the Sheraton Grand Bengaluru Whitefield Hotel & Convention Center is gearing up to welcome the New Year with a dazzling array of celebrations. The hotel is set to host two spectacular events: the New Year’s Eve Gala Dinner and the New Year Brunch, promising a blend of luxury, gastronomy, and festive spirit.

New Year's Eve Gala Dinner

Date: December 31, 2023

Time: 7:00 PM – 1:00 AM

Food Price: ₹3500++

Unlimited Beverage Package: ₹2000 AI till Midnight

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Guests can bid adieu to 2023 and ring in 2024 with an extravagant Gala Dinner. The event promises a lavish spread of culinary creations, complemented by a selection of fine wines, champagne, and cocktails. As the clock ticks towards midnight, the ambiance will be elevated with great music, a vibrant bar, and an all-around joyous atmosphere.

New Year's Brunch

Date: January 1, 2024

Time: 12:30 PM – 4:00 PM

Food Price: ₹2500++

Beverage Pricing: Unlimited beverage package- ₹1699 AI

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The New Year Brunch at The Feast, Inazia, and Plunge is all about celebrating new beginnings. The grand buffet will feature an impressive range of delicacies, including exciting live cooking stations, a seafood bar, charcuterie, grilled meats and seafood, and a variety of Indian and continental favorites.

The Sheraton Grand Bengaluru Whitefield Hotel & Convention Center has meticulously curated these experiences across its dining outlets – Feast, Inazia, and Plunge. Each venue will offer its unique take on New Year's celebrations, ensuring that guests can start 2024 with unforgettable memories.

For reservations and more information, guests can reach out at +91 8439085746 or +91 9513982019. This New Year, experience the epitome of celebration and culinary excellence at Sheraton Grand Bengaluru Whitefield Hotel.


Flames of Tradition: Chef Vinod Kumar’s Mastery Over Tandoor and Timeless Taste

Flames of Tradition: Chef Vinod Kumar’s Mastery Over Tandoor and Timeless Taste

By Author

Published on June 20, 2025

In an age when molecular gastronomy dazzles and precision-driven plating steals the limelight, Chef Vinod Kumar stands rooted like a flame—steady, fierce, and quietly illuminating a legacy of flavor. Revered for his soulful connection with the tandoor, Chef Vinod has become a name synonymous with tradition, mastery, and the kind of cooking that doesn’t just please the palate but stirs the soul.

With a culinary journey that began in 1984, Chef Vinod’s path was shaped under the guidance of his late mentor, Chef Madan Lal Jaiswal, who imparted not just skills but a philosophy: “In the tandoor, you don’t just cook—you listen. Every crackle tells a story.” From his early days at Nirula’s in New Delhi to helming award-winning kitchens like ChaanDi at the Hilton Jaipur, and currently being a key figure in the Fine Indian Dining Group, Chef Vinod’s rise has been marked by excellence, authenticity, and accolades including multiple Times Food Awards for “Best Indian Restaurant.”

Internationally, his culinary prowess has represented India at prestigious events from Paris to Tokyo to Trinidad, yet he continues to draw inspiration from the fire-kissed ovens of home. The tandoor, for him, isn’t merely a cooking tool—it’s a storyteller, a vessel of memory, and a crucible of transformation. Whether it’s the gentle charring of Seekh Kebabs or the bold flavor of Smoked Lamb Chops, every dish that passes through his tandoor carries both heritage and innovation.

Among his signature dishes is the majestic Raan-e-Sikandar, a showpiece that embodies his culinary ethos—simple ingredients treated with respect, technique rooted in legacy, and flavors allowed to speak without interference. A baby lamb leg is marinated overnight in yogurt, rum, ginger, garlic, and warm spices before being slow-roasted and finished in a clay oven, then served with mint chutney, lemon wedges, and naan. It’s not merely a recipe—it’s a ritual.

Raan-e-Sikandar by Chef Vinod Kumar

Ingredients

  • Baby lamb leg – 1
  • Salt – to taste
  • Red chili powder – 20 g
  • Ginger-garlic paste – 30 g
  • Shahi jeera (black cumin) – 5 g
  • Malt vinegar – 100 ml
  • Rum – 60 ml
  • Bay leaves – 1
  • Cinnamon stick – 1
  • Coriander roots – 3 to 4
  • Yogurt – 200 g

Method

  1. Clean and pat dry the lamb leg. Prick all over with a fork or make shallow cuts.
  2. Rub with salt and malt vinegar. Let sit for 30 minutes.
  3. Mix ginger-garlic paste, chili powder, salt, and rum into a thick paste.
  4. Coat the lamb well with the paste. Cover and marinate in the fridge overnight (at least 8 hours).
  5. Preheat the oven to 250–300°C.
  6. Place the lamb in a tray and cover with silver foil.
  7. Roast for 2.5 to 3 hours, basting occasionally with its juices.
  8. Cool the lamb slightly, then roast it in a clay oven pot for 15 to 20 minutes.
  9. Rest the meat, then slice and serve hot with mint chutney, sliced onion, lemon wedge, and naan.

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Chef Vinod believes in restraint over excess, soul over spectacle. He seasons his tandoor with mustard oil and charcoal, not for show, but to deepen flavor. He warns against over-marinating meats, stressing that a 6–8 hour soak is perfect for tender texture and vivid taste. His techniques—like finishing dishes with dhungar, a touch of burning charcoal and ghee—don’t just add flavor; they honor generations of culinary wisdom.

“Every time I open the tandoor lid,” he says, “I open a door to my roots.” And for those lucky enough to taste his food, that door opens wide into a world of warmth, heritage, and unforgettable flavor.


Tamil Nadu’s Vijay Kumar Wins James Beard Award, Puts Semma and South Indian Cuisine on the Global Map

Tamil Nadu’s Vijay Kumar Wins James Beard Award, Puts Semma and South Indian Cuisine on the Global Map

By Nishang Narayan

Published on June 20, 2025

In a historic win for Indian cuisine, Chef Vijay Kumar, hailing from a small village near Madurai in Tamil Nadu, has been awarded Best Chef: New York State at the prestigious James Beard Awards 2025. Held on Monday night in Chicago, the awards are regarded as one of the culinary world’s highest honours — and for the first time, an Indian restaurant and chef have claimed this top spot in New York.

Kumar is the Executive Chef of Semma, a restaurant that has revolutionized the Indian fine dining scene in New York. Part of the Unapologetic Foods group led by Chintan Pandya and Roni Mazumdar, Semma is unapologetically rooted in South Indian heritage, serving dishes rarely seen outside Tamil homes. From fiery nathai pirattal (snail curry) to eral thokku (spicy prawns) and foxtail millet khichdi, the food is bold, soulful, and deeply personal — served in clay pots and on banana leaves, often without cutlery.

Dressed in a traditional Veshti while accepting the award, Kumar shared an emotional moment:

“When I started cooking, I never thought a kid like me from Tamil Nadu could make it to a room like this. But the food I grew up with — food made with care and fire, with soul — is now taking the main stage. There’s no such thing as poor people’s food or rich people’s food. If it’s true, it’s powerful.”

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Semma has consistently earned accolades since its opening in 2021. It holds a Michelin star for three years running and was crowned No. 1 on The New York Times’ 100 Best Restaurants list — a rare feat for an Indian restaurant. But for Kumar, this moment is about more than stars and rankings. It’s about representation, roots, and reclaiming pride in food once hidden in shame.

Growing up in Arasampatti, a village surrounded by paddy fields and coconut trees, Kumar recalls how dishes like snail curry were once considered farmer’s food — something to be kept from classmates. It wasn’t until culinary school that he saw escargot on a fine-dining menu and realized: “Maybe the world just hadn’t tasted our food yet.”

Originally dreaming of becoming an engineer, financial limitations led Kumar to pursue catering college — a twist of fate that launched a career celebrating the food of his ancestors. Today, with a James Beard medal and a mission that resonates from New York to Tamil Nadu, Chef Vijay Kumar has not only redefined fine dining but also carved a powerful space for heritage cuisine in global gastronomy.

Semma is no longer just a restaurant — it’s a revolution in flavour, identity, and cultural pride.


PAUL to Bring French Culinary Excellence to Bengaluru in August with First Outlet at Orion Gateway Mall

PAUL to Bring French Culinary Excellence to Bengaluru in August with First Outlet at Orion Gateway Mall

By Nishang Narayan

Published on June 20, 2025

Globally celebrated French bakery and café PAUL is set to make its Bengaluru debut this August with its first outlet at Orion Gateway Mall, Rajajinagar. With a rich legacy spanning over 135 years, PAUL brings its signature French charm to the city in a stunning alfresco lakeside setting covering 3,850 square feet.

The menu will feature a refined selection of authentic French delicacies—from quiche lorraine, croque monsieur, savoury crêpes, and French onion soup, to caramelized canelés. Bengaluru’s food lovers can also enjoy sourdough Napoletana pizzas, tartines, pastas, rice bowls, salads, risottos, sandwiches, and refreshing beverages—all made using the finest locally and internationally sourced ingredients.

The Parisian-style ambience at PAUL makes it the perfect spot for a cozy breakfast, a laid-back brunch, or even a quick solo indulgence. Whether it's a casual coffee date or a business meeting, PAUL promises a slice of France in the heart of the city.

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Sunil Munshi, Senior Vice President – Retail, Brigade Group, said:

"The upcoming launch of PAUL at Orion Gateway Mall furthers our commitment to delivering globally inspired experiences crafted with innovation and care. We’re excited to bring this iconic French tradition to Bengaluru and confident it will become a favourite among the city's food connoisseurs.”

Vaibhav Kaushish, Chief Operating Officer, PAUL India, added:

“Opening our first outlet in Bengaluru is a significant milestone. Staying true to our brand's philosophy of Eat Well, Live Well, we bring the finest ingredients—free from palm oil and artificial additives—and French staples like viennoiseries, hot chocolate, and pain au chocolat to this vibrant city.”

PAUL’s commitment to authenticity, wellness, and sustainability, combined with its heritage of artisanal craftsmanship, makes it a much-awaited culinary destination for Bengalureans. With its debut, the city is all set to savour the best of French bakery traditions—one croissant at a time.

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