XMAS BRUNCH THAT
HAD GONE THRU THE ROOF
Time is 10.30am. As many as 80 Chefs were present in the
shopfloor as well as in their respective
positions in the kitchen- Chefs from all the four restaurants and
banquets...they were all together to ensure that no stone is unturned in
today's XMAS Brunch... No wonder, the
Xmas brunch in Bengaluru's
ITC Gardenia had gone through the roof.
One meal period. Two restaurants. 131 foodies. Amazing
indeed. Isn’t it?
"Xmas brunch is an event of the culinary calendar;
we all have been looking forward to, with lots of hope. Planning started a
month back, preparations a week ago. The key word is "excel". Nothing
less than that. Many elements are involved in today's event; so much of
teamwork and synergized efforts from the Chef community" says Yogen Datta, Executive chef, ITC gardenia,
Bengaluru.
Today, two restaurants got geared up for the Xmas brunch.
Cubbon Pavilion and Lotus Pavilion. The former is named after the creator of
Bengaluru's renowned Cubbon Park and offers buffet as well as a la carte
options over breakfast, lunch and dinner. It lives up to its name with a green
living wall that extends to a skylight 14 meters high. While, the Lotus
Pavilion is located in the central courtyard and draws inspiration from Tipu
Sultan's Summer Palace. This beautiful outdoor F&B venue is the perfect
meeting place to raise a toast or indulge in the luxurious tea ritual.
Food is one part. Showmanship on the floor is another.
Third and most important is managing the guests. I was really surprised to see
the hi-decibel interaction of the Chef Community of this hotel
with the Bengaluru foodies as well as the in-house guests.
Chef Yogen Datta, who joined this hotel in January this
year, has worked in Bangkok, Thailand (Accor), and had donned the role of
Regional Executive Chef for Sarova Hotels & Resorts in Mombassa, Kenya. In
his three decades as a Chef, he has been with Oberoi to start with, worked as
Executive Chef of the Oberoi properties in Shimla, Bengaluru and Delhi. Joined ITC
Windsor last year January, before landing ITC Gardenia early this year.
Good job Chef Yogen Dattaji!!! Keep it up.
Text and pics: by
R KESAVA MALLIA in Bengaluru
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