What is a Menu by India’s Top Chefs Like? Read About My Experience at The Ritz-Carlton, Bangalore

Masters of Marriott Bonvoy presents - The Power Play with Chefs Doma Wang, Mythrayie Iyer, Vanshika Bhatia, Pooja Dhingra, Nooresha Kably at The Ritz-Carlton Bangalore, in collaboration with Culinary Culture

The leading ladies of the culinary world took over the evening at The Ritz-Carlton, Bangalore, with their tastefully curated dishes that came together in a symphony of flavours. The five course, set menu showcased the expertise and talent that's made a mark with gourmands in the country, earning the talented women the recognition of being the Top Chefs of the country.

Each of the five courses had a brilliant note that all came together to make a wonderful tune. Served with both vegetarian and non-vegetarian options:

Course One: Chef Doma Wang's mutton momos served with a hot sauce and a salad coated in Churpi took me back to my beloved trip to Darjeeling. Churpi is a cheese that's found only in these parts of India and has a hard consistency but a unique flavour. While it appeared simple, this course warmed the heart with a comforting and nostalgic start to the evening for me.

Course Two: Chef Mythrayie Iyer's scallops with a crispy coating, a sauce made with Bydige chillies and a mini egg was a refreshing twist of Indian and global elements. This dish showcased a wonderful melody that blended Indian elements that are typically used in a conventional manner, with techniques that are loved by chefs around the world. It opened up diners' minds (and palates) to the idea that such traditional Indian ingredients can actually be turned into a dish fit for the global stage.

Course Three: Chef Vanshika Bhatia's Grilled King Prawns served in a bed of Mango Chilli sauce. It was hard to figure out which element was the winner - was it the perfectly cooked King Prawns that were soft, juicy and bursting with flavour with every bite? Or was it the Mango Chilli sauce that was subtle, smooth and so delicious? Everyone made sure they wiped every last drop off of their respective plates with the bread that was waiting to soak up all the flavours before it hit diners' palates to form a memory of a much loved dish.

Course four: Chef Nooresha Kably's Miso Ramen that was a hug in a slurpy bowl of goodness. These days it seems everyone's in the ramen-business. But when this dish was served, it had diners dive right into the bowl of wholesome goodness. The Umami flavours, the slurpy, light, soupy broth, the chunky pieces of chicken, the boiled egg that tied it all together - Chef Nooresha's dish definitely stood out from most ramens available in the country.

Course five: The 'Macaron Queen', Chef Pooja Dhingra created a beautiful Rose and Mixed Berries Tres Leches that was topped by her legendary macarons. The macarons and the dessert were light, airy and delicious. Bathed in milk, the soft sponge-y cake base went perfectly with the other elements, complementing the courses that came before. This dessert was the perfect way to end the evening!

Who are the 'culinary queens' of India?

Doma Wang - The Blue Poppy, Kolkata

A Tibetan chef from Kalimpong, Doma is the chef-owner of several restaurants in Kolkata. Touted as the “Momo Queen of Kolkata” for her mission to reclaim the momo and restore its Tibetan roots, her style of cooking is renowned for its authenticity.

Mythrayie Iyer - Farmlore, Bengaluru

A founding team member at Avartana, a groundbreaking modern Indian restaurant at ITC Grand Chola, Chennai, Mythrayie Iyer is now a part of the innovative team at Bengaluru’s Farmlore.

Vanshika Bhatia - Omo, Gurugram

Originally a pastry chef, her culinary journey has led her through some of the world’s top kitchens, placing her among a new generation of chefs who prioritise sustainability with waste-free kitchens.

Pooja Dhingra - Le15, Mumbai

Known as the “Macaron Queen of India,” she has revolutionised India’s pâtisserie scene by bringing fine pastries out of hotels and into the mainstream, inspiring a new wave of homegrown pâtissiers.

Nooresha Kably - Izumi, Goa

Chef-owner of Izumi, one of India’s most beloved modern Japanese restaurants, attracting diners seeking authentic flavours.

Why You Should Dine at The Ritz-Carlton, Bangalore

The Ritz-Carlton, Bangalore is an award winning restaurant that regularly hosts global culinary talent. The thoughtfully curated dinners, pop-ups and menus showcase the best the culinary world has to offer to hungry diners. The Ritz-Carlton, Bangalore serves as a brilliant backdrop for culinary experiences that bring the world to your plate in the city. The hotel has hosted celebrity chefs, lifestyle experiences and much more making it a great venue in the heart of Bangalore to enjoy a relaxing evening, a festive brunch or critically acclaimed dishes that are appreciated worldwide. The in-house team works tirelessly round-the-clock to create an excellent experience for guests. The in-house team of chefs led by Chef Anupam Gulati work their magic to skillfully bring meals like this to life so you can create memories over meals with loved ones.

Follow their page for announcements on pop-ups like Masters of Marriott Bonvoy's The Power Play to get yourself access to their sold-out menus.

For Reservations contact:

📧: Preethi.Kittur@ritzcarlton.com

📞: +91 9035416155 / +91 6364878820

Link to their website here.

This dinner was one of the many memorable meals I've had the pleasure to experience at The Ritz-Carlton, Bangalore. I'm grateful to the wonderful teams at The Ritz-Carlton, Bangalore, Criesse Communications and Culinary Culture for adding one more delicious memory to my collection from this year!

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