New Delhi: DoubleTree by Hilton Gurugram Baani Square is thrilled to announce the return of the dining concept, ‘Chefs of Hilton’ – a culinary journey that brings to life the long-lost recipe that evokes nostalgia. This celebration of regional dishes has been created to transport guests through the country’s most iconic culinary heritage.
Themed “Curated with Care, Timeless Flavours Rediscovered,” the concept features 18 specially created dishes, plated and presented in a thali format. From the bustling streets of Kolkata to the royal kitchens of Rajasthan, Chefs of Hilton brings together India’s most beloved regional dishes.
Executive Chef Bishan Negi leads this initiative with passion and creativity, drawing on his extensive experience with global hospitality brands. Under his guidance, chefs of DoubleTree By Hilton Baani Square are presenting dishes that are native, original and flavourful.
“At DoubleTree by Hilton Gurugram Baani Square, we see our kitchen as more than a space for cooking, it is an arena of artistry, where our chefs are not just culinarians but creators too. Chefs of Hilton is a concept designed to celebrate our culinary artists and give our guests a chance to experience Indian culture through cuisine,” said Chef Bishan Negi.
Some of the vegetarians delicacies being offered include Dalma with Masala Puri – a wholesome lentil-vegetable stew from Odisha, elevated by the golden magic of masala puris; Ghugni with Luchi – a Kolkata street-side classic – spicy yellow peas bubbling with flavour, paired with soft, puffed luchis that melt in your mouth; Besan ke Gatte with Khoba Roti – Rajasthan’s gram flour dumplings in tangy curry, served with hand-pinched Khoba roti that looks as royal as it tastes and Bombay Tawa Pulao with Kheera Pudina Raita – spiced rice seared on a hot tawa, cooled down with a chilled cucumber-mint raita that’s pure refreshment.
Non vegetarians can relish Bihar’s best-kept secret – Champaran Mutton with Moti Roti (slow-cooked mutton sealed with mustard oil and spice, paired with thick roti to scoop up every last drop of that magic); Katla Macher Jhol with Garam Bhaat (a homely Bengali fish curry where big river fish meets mustard and magic and served with hot steamed rice) and Andhra Royyala Vepudu with Malabar Parantha (bold, spiced prawns stir-fried served with flaky charm of a South Indian paratha).
The thalis have been thoughtfully priced with vegetarian offerings as well.
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