A Luxury Revival Of Forgotten Flavours

Nostalgia is a powerful ingredient in cooking, and for many, nothing evokes it quite like the flavours of classic, old dishes. Recently, at Marriott International's Luxury Dining Series, a team of renowned chefs tapped into that very feeling. Held over four days at the JW Marriott Bengaluru Prestige Golfshire Resort & Spa, these culinary masters took forgotten dishes and gave them an edgy spin. Guests were treated to an Awadhi feast by Chef Riyaz Ahmed, a charming garden-themed farm-to-table dinner by Neeraj Rawoot, Director of Culinary at the hotel, and an Asian brunch by chefs Saiful Agam and Vu Van Thien. Mixologists Simone Ciambrone from Bvlgari Bar Ginza, Tokyo, along with Kuldeep Rawat, matched their drinks to the dishes while pastry chef Santosh Rawat kept a steady flow of nostalgia-themed desserts. 

Spotlighting Regional Produce

Farm-to-table was a common thread throughout the event, with a strong emphasis on fresh, seasonal ingredients in nearly every dish. The hotel sources most of its greens and fruits from a 100-acre farm owned by the Prestige Group. I even got a tour of the farm that grows mangoes, bananas, varieties of beans, gourds, and avocados.

 “What we pluck today will go into the dinner tonight,” declared Rawoot. And yes, the raw mangoes we plucked did land up in a delectable salad along with avocados and basil at the garden-themed dinner. The jackfruit was employed in a vegetarian version of the Bannur Mutton, and the tamarind was turned into a sorbet.   

Chef Rawoot's skill at reimagining classic dishes is truly impressive. The earthy Champaran Gosht was reinterpreted as a velvety mousse, piped into a cornetto lined with sattu – a brilliant textural contrast. Equally delicious was the slow-cooked Bannur Mutton served in a miniature cocotte with Jeera Samba Rice and a Celeriac Mash. Morrel mushrooms were stuffed with asparagus mousse, whereas nimbu pani and chaas turned up as palate-cleansing sorbets.

At Aaleeshan, the north Indian cuisine restaurant, chef Riyaz Ahmed presented an alchemically rich menu that went to great lengths to seduce. Both crowd-pleasing and daring, it featured items such as a Pomelo Millet Chaat, Truffle Mulligatawny with Prawns, and a Ghevar crowned with Rabdi foam. Pillowy breads had jackfruit haleem ooze seductively from their centre. 

India And Beyond

The spread wasn't limited to regional Indian dishes. Chef Rawoot also reimagined the classic Caprese salad, traditionally made with tomato, mozzarella, and basil. His take was a delicate sphere that burst with a distinctly tomato flavour, offering a surprising twist on a simple Italian classic. Then there was Black Cod En Papillote, which literally translates to ‘black cod in a paper wrapper.’ A French technique, it involves sealing food – typically fish, along with vegetables, herbs, and a splash of liquid like wine or broth inside a folded parchment paper or foil packet. Rawoot added tomatoes, zucchini, and basil from the JW Garden to the mix.

The desserts by Rawat were equally seductive. One had a cremeaux shaped like a sheep and cotton candy for clouds. “It’s a scene from my childhood in Uttarakhand – sitting on a meadow under the blue sky and watching sheep graze,” says Rawat. 

Simone Ciambrone interpreted the theme of forgotten flavours through his entire approach to cocktails. His philosophy offers a refreshing break from the current trend where drinks are so “over-complicated” that it feels like we are sitting through a science lesson! “I enjoy making drinks that are replicable,” he says. “I only use sophisticated techniques when I am sure there is no other way to achieve a certain flavour.”

Ciambrone believes a drink should be enjoyable for the guest, and not only celebrated by other bartenders. A prime example is the Un Borghese cocktail. Though its ingredients – whiskey, Fernet Branca, orange juice, lime, and sugar – may suggest a Whisky Sour, it tastes entirely different. Its core flavour comes not from the rye whiskey, but from the bitter, herbaceous notes of Fernet Branca, which are mellowed by orange juice and balanced with lime and sugar.

The highlight of the Luxury Dining Series was the Five Elements dinner crafted by all five chefs. “We wanted the last meal to be not just interesting but also engaging. So we thought of a dinner that moved from one venue to another. The idea was also to highlight the nooks and corners of the hotel that are often overlooked,” says Rawoot, explaining his vision. This extraordinary meal unfolded like a story, with each course served in a new and stunning location.

The dinner began in a glasshouse by the JW Gardens and then proceeded to a deck with views of the Nandi Hills. The experience took an enchanting turn as we enjoyed the third course in a shallow pool with our feet dangling in the water. The finale was served on the golf course under a star-sprangled sky. 

The next leg of the series will be held in Perth, Australia, and will feature a ‘East meets West’ dining event, bringing together two renowned chefs, Brian Cole of Perth's Hearth and Katsuhito Inoue of The Ritz-Carlton, Kyoto.