Page 45 - April-May 2023

SOME WINNING DISHES
Creativity at its best

percent of revenue for the group and therefore offers “WITH MORE THAN 50 HOTELS ACROSS
immense potential. With more than 50 hotels across India, INDIA, THE COMPETITION BROUGHT
the competition brought together culinary experts from
the subcontinent’s diverse regions, each with their own TOGETHER CULINARY EXPERTS FROM THE
unique specialties and cooking styles. We look forward to SUBCONTINENT’S DIVERSE REGIONS...
continuing to learn, adapt and improve our F&B offerings WE LOOK FORWARD TO CONTINUING TO
with Wyndham’s growing F&B Advisory Council to create
dining experiences for guests that make their stay LEARN, ADAPT AND IMPROVE OUR F&B
memorable.” OFFERINGS WITH WYNDHAM’S GROWING
Destination weddings are a hot topic again with couples F&B ADVISORY COUNCIL TO CREATE
searching for the perfect venue to say, “I do”. Wyndham DINING EXPERIENCES FOR GUESTS THAT
Hotels & Resorts have a range of options to choose from to
make your dream wedding a reality. There is something for MAKE THEIR STAY MEMORABLE.”
everyone across Wyndham’s portfolio of hotels and resorts
in the country in Udaipur, Cochin, Lucknow, Chennai, Nikhil Sharma, Market Managing Director, Eurasia,
Mohali, Ahmedabad, Chandigarh, Panipat and other cities. Wyndham Hotels & Resorts
The group selected three winners from the competition
who will become part of the Wyndham Hotels & Resorts brands including The Oberoi Group, IHG Hotels & Resorts,
Eurasia F&B Advisory Council for 18 months. Marriott, Hilton and Radisson. In second place, Chef
The competition’s winner, Yogendra Prasad has 15 years Rawat created a smoked ham and cream cheese on salmon
of culinary experience, working with renowned names toast with kafir lime leaves to start, followed by braised
such as ITC Gardenia, Taj Hotels, Hilton and Radisson in lamb morsels with jeera vegetables and khichdi
India and around the world. The competition’s winning parmigiano and for dessert, mewa kesar gujiya tart.
dishes, prepared by Chef Prasad included jamboo The third prize was awarded to Chef Akash Bhalla.
flavoured, horse gram, stuffed dumplings with stone Graduating from the Institute of Hotel Management
crackle vegetable consommé’ and mint, hemp chutney to Gurdaspur, Chef Bhalla holds a certification in industrial
start; homegrown mustard leaf vegetable, local black been training from Hilton, Janakpuri. He is a specialist in
curry, ragi millet bread and barnyard rice grain cake for curating Japanese cuisines and has a creative spark in
the main and barnyard grain kheer with a hint of hemp oil bringing new ways of presenting dishes. He prepared a
(sugar-free) to finish. wasabi potato patty with steamed tamarind to start,
Executive Chef Manoj Rawat brings 20 years of vegetable katsu curry for the main and halva baozi for
experience working with some of the finest global hotel dessert.

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www.hospitality-horizon.com APRIL-MAY 2023 hospitality horizon