Share
Culinary art of every form should be celebrated and times when the when we celebrate some of the best and the most talented names in the industry. As “Shefs at The Leela” laid the table for the 2nd edition, Rupali Dean and Akanksha Dean left no room for complains as the most appreciated names created their magic on the table.
Held at The Leela Ambience Gurugram Hotel and Residences, this edition saw names like Shreeya Adka, Hanisha Singh and Sneha Singhi Upadhaya, all three globally much renowned chefs who joined hands to curate an unique dining experience of sorts. The four-course menu showcased a menu that featured their signature dishes with a global spin. Madhav Sehgal. General Manager at Leela Palaces Hotels and Resorts who was very excited to play the host for this event added saying “ it’s great Leela Gurugram is played host to this unique and innovative concept that celebrates craft and skill. It’s a great platform that is supporting all the talented female chefs and their achievements in hospitality world”. Spread across 2 days, there was a Masterclass and a sit-down dinner on curated by Shef’s in action.
The evening started with Hanisha’s spiced grilled Butternut squash, where it laid on the bed of Labenah, olive greens chilli shaata with some rockets and nuts for that extra crunch and texture. This was a perfect example of Middle Eastern flavours on a plate. Having picked the selections carefully so that I get to try all three culinary gems creations I headed for the chicken and coconut rasam created by Shreeya Adka. This dish saw mildly flavoured chicken broth with tender chicken salsa, coconut chips and coconut ash. The play of coconut ash in the broth added an interesting taste facelift to the dish.
While the large plates saw beetroot, black garlic and tomato jus by Hanisha Singh while Sneha played her favourite Bhetki from Kolkata and Shreeya plated her childhood memory on the plate with kori roti and chicken gassi which saw the regional Bydagi chilli. While I settled for pan roasted Bhetki with kasundi hollandaise along with some winter greens.
The perfectly done pan smeared Bhetki was all things that comfort could have meant to me and the kasundi hollandaise, an interesting take just acted like magic.
And if you are wondering what was there for desserts, ready to get surprised as it was not just 3 creations that was laid on the table but the menu read “Walk into a room for desserts” which was pretty literally take as we all walked to a room that was all things sweet things are made of. Sneha played with the exotic Nolen Gur while Shreeya worked with the Tuticorin macaroons and Pavlov.
A celebration of gastronomic traditions, the three amazingly talented chefs curated an unique dining experience that showcased a menu that featured their signature dishes with a global spin.
