Chef Rachit Kirteeman brings The Odisha Table, an immersive and experiential culinary offering which explores Odisha’s diverse terroir, its interesting coastal heritage and the cultures of its many indigenous communities. Exploring unique ingredients, cooking techniques and heritage recipes, the Odisha Table is Chef Rachit’s eye-opening showcase of what Odia food has to offer. Be prepared to be surprised and inspired by the cuisine of Odisha, India’s Best Kept Secret !

Menu Highlights

Kakharu Phula Bhaja Crispy Pumpkin Flowers coated in rice batter and fried

Chattu Patra poda Mushrooms wrapped in sal leaves and roasted to perfection

Bhaja Chena Tarkari Fried Chenna dumplings cooked in a gravy of onion and tomato.

Sagaw Muga Moringa leaves cooked with moong dal and grated coconut.

Chingudi Besara  River Prawns cooked in typical Odia mustard gravy.

Macha Patra Poda Marinated River Fish wrapped in sal leaves and roasted to perfection.

Boli Mangsa Tarkari Sacrificial Mutton curry cooked with no onion and garlic

Ambula Pagaw Granita Spicy sun dried baby mangoes,flavoured with chillies chilled and served on a steamed poi leaf

Chenna Poda Chenna wrapped in sal leaves and slow cooked a dessert like no other

Curated Platters including a Cocktail of Choice

Vegetarian Rs 3500 plus taxes; Non Vegetarian Rs 4000 plus taxes

For reservations: 98313 05057

Chef Katherine Lim at Wykiki, Taj City Centre, New Town, Kolkata

Chef Katherine Lim brings her famed Progressive Global Hakka Chinese cuisine to New Town Kolkata for the first time ever. Quintessential dishes that the migrant Hakkas eat at home but are rarely served in restaurants, with contemporary touches and influences from China, Hong Kong, SE Asia and North America where her Hakka families and friends are scattered.

Multi-course Tasting Menus, paired with free flowing house craft brews. Vegetarian Rs 2500 plus taxes. Non vegetarian Rs 3000 plus taxes.

Sep 20-22 at Wykiki, Taj City Centre, New Town. 7 pm to 11 pm.

For reservations: +91 99750 91494 or +91 62922 88563

MENU HIGHLIGHTS:

Non Veg: Roast Crackling Pork, Salt Baked Chicken, Typhoon Shelter Prawns, Xinjiang Spice Mutton

Veg: Yuxiang Eggplant, Garlic King Oyster Mushrooms, Liang Pi Noodles with Chinkiang Vinegar and Chilli Oil, Yam Abacus Beads

Multi-course Tasting Menus, paired with free flowing house craft brews. Vegetarian Rs 2500 plus taxes. Non vegetarian Rs 3000 plus taxes.

Sep 20-22 at Wykiki, Taj City Centre, New Town. 7 pm to 11 pm.

For reservations: +91 99750 91494 or +91 62922 88563

Gormei presents Lebanese Chef Ammar Molki, for the first time in Kolkata.

Chef Ammar Molki brings 25+ years of Culinary experience from Lebanon, and runs Maffei Kitchen in Bengaluru, easily the finest Lebanese restaurant in India, and is known for his pop-up events at leading hotels across the country.

For his first event in Kolkata, Chef Ammar offers an array of dishes, sourcing the finest fresh produce and seasonally acquired ingredients to create an unforgettable culinary experience .

The beautifully marinated olives, feta cheese, the aroma of Lebanese spices, sumac, and fresh rosemary with the fragrant olive oil and chef’s special pita, will take you on a food journey you will remember forever!

His food is a tribute to the warm mediterranean lands, with delicious Lebanese, Moroccan and Greek flavours.

Multi course Set Menu with Hot & Cold Mezze, Soup, Salad, Grills and Tagine, Desserts.

Paired with alcoholic and non-alcoholic beverages.

Rs 4000 plus taxes ( Veg ) and Rs 4500 plus taxes ( non-veg)

Dinner only. 7 pm onwards.

Souk, Taj Bengal, Kolkata

For bookings whatsapp +91 7044800150

5 cities , 6 bar takeovers.

Gormei is bringing to India Hong Kong's Queen of Mixology Beckaly Franks, recently voted THE ALTOS BARTENDERS BARTENDER in Asia's 50 BestBars 2023. 

Champion of diversity and slinger of awesome drinks, the Hawaii born, US bred and Hong Kong honed Beckaly has burned her path to the top of the cocktail scene in Asia, and is co-founder of Pontiac which has featured in Asia's 50 BESTBARS list from 2016-2022, and much lauded bars Artifact and Call me Al

Known for pushing female empowerment and mentoring fellow drinks professionals,  Beckaly's style is described as EMPOWERMENT, ROCK N ROLL  AND BADASS. 

Kolkata March 30, Pune April 3, Mumbai April 4, Goa April 5

India Immersion for aspiring chef-students of the world’s premier culinary school.

An educational tour of Kochi and Goa covering the cuisine, culinary traditions and techniques of the states of Kerala and Goa. Includes

~ Masterclasses with local chefs

~ Exploration of markets

~ Spice trails

~ Hands-on cooking sessions at a leading culinary school

~ Hands-on cooking sessions at leading hotel kitchens

~ Chat sessions with experts on significant topics like sustainability, ayurvedic principles

~ Meals at iconic restaurants representative of local cuisine

Gormei presents Chef Piyush Menon at DLF Golf & Country Club, Gurgaon

Chef Piyush Menon is a passionate exponent of coastal and southern regional cuisines of India. Named by Conde Nast as one of the “ 40 under 40: India’s most exciting young chefs “, Piyush runs the celebrated pop-up culinary brand Coastal Macha in Kolkata.

From classic Goan Fish Curry, Crab Xec Xec and Pork Vindaloo to Mangalorean Ghee Roast and Prawn Curry to 'Toddy Shop Touchings’ and Moplah Mutton and Pothichoru meals from Kerala, Kormas from Andhra and Chettinad Crabs, and Biryanis of the South - Dindigul, Thalassery, Ambur …

Chef Piyush’s repertoire spans a broad spectrum and connects the dots of flavour across India’s southern and south-western coastline

Gormei presents Chef Sima Ahmed at DLF Camellias, Gurgaon, Delhi

Tracing her culinary roots to medieval Yemen, Masterchef India 2023 Top 12 Chef Sima Ahmed recreates the cuisine of ancient Awadh. Heirloom recipes and secret spice blends make her repertoire a treasure trove of long forgotten dishes, with a refinement and delicacy rarely savoured nowadays.

Sima’s menu traipses through the Silk Route, Persia, Ottoman empire and even ancient Babylon for inspiration and influences, complementing the traditional home recipes of her native Faizabad. Avoiding the cliches of commercially available Awadhi food , Sima unveils a range fragrant pulaos, slow cooked Niharis and Harissas, kababs and meats with dhungar, and an array of spectacular vegetarian dishes with secret spices.

Her great run on Masterchef india 2023 culminated in the incredible moment when the legendary chef-judge Marco Pierre White was left licking his fingers at her Mutton Nihari and decklared “ for me, you are the winner”

Gormei Presents a 10 Day Naga food pop-up at Honk, Pullman Aerocity, New Delhi

Chef Joel celebrates the cuisine of Nagaland , a region richly endowed in terms of agriculture resources, practices and biodiversity, and a melting pot of numerous indigenous cultures and traditional cuisines.

Joel’s cooking not only shows the creativity and the rich food heritage of Nagaland, but also the distinct culinary habits and resources of the 17 major tribes and sub tribes, who have retained most of their traditional ingredients and culinary habits.

Hailed as one of India’s “Top 30 Food Superstars” Chef Joel Basumatari has been championing modern Naga cuisine and the food of the NE states for long. Founder of Slow Food Nagaland, Winner of North-East Food Show Chef Wars 2019, and Judge at various competitions, Joel has worked professionally in India, UK and New Zealand.

Celebrating the Chinese New Year of the Dragon at AMPM, in association with Patrón Tequila.

Chef Katherine Lim brings her Hakka Chinese heritage to the bar table with creative, global spins on traditional lunar new year recipes. An exciting array of bar bites and the coolest Tequila, Gin and Vodka cocktails inspired by the Year of the Dragon. With a live band and dragon vibes at one of Kolkata’s coolest bars.

Feb 8-10

Evenings 7:30 pm onwards.

AMPM Kolkata

5th Floor, 24 Park Street, Park Center building at the Celica Park.

THE HIGH TABLE

Curated By Chef and Distinguished Culinary Historian Pritha Sen

CUISINE OF THE FIRST FAMILIES OF BENGAL. From the royal houses of Burdwan, Murshidabad, Coochbehar, princely states that turned gastronomy into an art form in the 19th century.

A signature menu recreating a rich, century-old culinary tradition:

⚜️Telai Kabab, Mutton Rib Chops ⚜️ Dilkhush Dolma, with nuts and lotus root, and ginger murabba

⚜️Hussaini Qalia, Kabab in a gravy ⚜️Vartakur Shirazi Bhorta, eggplant with paneer and eggs

⚜️Haansher Buter Qalia, duck with chickpeas ⚜️ Mangodi Tahiri with Baganey Chutney

⚜️ Nimona with winter fresh peas ⚜️ Badshahi Dal with Bandel Cheese

and other refined dishes crafted in the royal kitchens of Bengal, rarely seen today.

7 course Dinner, with cocktails.; 11th and 12th Jan, 7:30 pm.

The Glenburn Penthouse Kolkata.

Rs 4000 per person including 18% GST

Whatsapp +917044800150 to book your seat.

Gormei brings Sake Samurai Elliot Faber to India.

6 cities, 6 events - Sake Tasting Sessions, Bar Takeovers, Pairing Dinners and Masterclasses with Sake, Bacardi Reserva Aged Rum, Japanese Whisky and more, at some of India’s best bars and leading hotels in Goa, Delhi, Pune, Mumbai, Kolkata, Bengaluru.

Hong Kong based Elliot Faber is one of the few non-Japanese to be awarded the title “ Sake Samurai” by the Sake Brewers Association of Japan. He is the Founder of Sunday’s , makers of artisanal Japanese Whisky, Sake and Shochu and the author of SAKE, the definitive book. Also a Japanese Whisky Expert, Whisky advisor to Zachys, Wine Judge at Decanter, Master Sommelier and WSET judge. Beverage consultant to Michelin Star restaurants and iconic bars in Hong Kong, Singapore, Canada and Europe, and event partner for fashion houses Prada and Louis Vuitton.

TOUR ITINERARY

Edge, Alila Diwa, Goa I Friday September 15th

Khi Khi, Delhi | Wednesday, September 20th

Cobbler & Crew, Pune | Thursday September 21st

Akina, Mumbai | Saturday, September 23rd

AMPM, Kolkata | Sunday, September 24th 

Izu, Ritz Carlton Bengaluru I Friday & Saturday, September 29th & 30th

Private Dinner by Chefs Sima Ahmed and Katherine Chung at a farmhouse in Delhi.

Two nights of bespoke Chefs Tables for a family celebration.

THE ODISHA TABLE . CHEF RACHIT KIRTEEMAN

Chef Rachit presents his contemporary rendition of Odisha’s tribal, coastal and river cuisines. Bringing the magnificent coastline, rich tribal traditions and Odisha’s haats to the modern table.

An eclectic 6 course Vegetarian and Non-Vegetarian Tasting Menu paired with cocktails.

HIGHLIGHTS

Grilled Rohu with Wild Cucumber / Dalma with coconut, red rice and ghee

Paddy field Prawns / Foraged Mushrooms on Rice Crackers

Wedding style Mutton / Birthday Feast Chenna Curry with Rice-Lentil Blinis.

Chicken Liver Pâté / Banana Stem Pâté steamed in Turmeric leaves

Wild Pumpkin Flowers stuffed with mud crab / Poi saag fritters

Red Ant Chutney 2 Ways / Dried Mango Chutney / Charred Tomato Chutney / Elephant Apple Dip

Chenna Dumplings with salted Ragi crumble

Served with bread, rice and pitha assortments.

Presented by Rachit Kirteeman, Chef-Culinary Explorer-Visual Storyteller, who works at the intersection of cuisine, culture and heritage.

6 course menu with cocktails. Rs 4000 per person including taxes. Whatsapp +917044800150 for bookings

Tracing her culinary roots to medieval Yemen, Chef Sima takes us on a journey across pre-Islamic Babylon, Mesopotamia, Central Asia and the Ottoman empire and the refined delicacies of her native Faizabad, the ancient capital of Awadh. 

Recreating long-forgotten recipes and the Awadhi nazakat of her ancestors, Sima presents a priceless feast fit for nobility and connoisseurs at the regal table of the brand new Platinum Dining by Zaranj.

Menu Highlights ( Non Vegetarian / Vegetarian )

Falsa Sharbat  with Babylonian Mersu and Keema Luqmeh / Meethe Aloo Luqmeh

Awadhi Khuroose- e-tursh ķebab  ( Saffron flavoured chicken kebab) / Shakarkand Bhutte ki Seekh ( Sweet potato and corn seekh kebabs )

Boti Din Raat  ( Mutton stuffed Egg White Pockets ) / Veg Galauti Kabab

Msemmen  ( Flatbread from the Maghreb )

Kufal Yakhni Pulao ( Mutton / Sabz ) from Azerbaijan and Awadh

Dhingri Dolma ( Stuffed Mushrooms with Char Magaz and Cashew Korma - old Awadhi recipe )

Jhalsi Balai Firni ( topped with Varq)

Paired Drinks ( alcoholic and non-alcoholic )

Rs 3150 ( incl tax) per person

Whatsapp +917044800150 to book your seat

Gormei and Hedonist brings Native, Singapore, one of the world’s best bars, to Pune and Mumbai.

Pune: Wednesday 26th July at Soycomosoy, Pune. Reservations: +91 9545652000

Mumbai: Friday 28th July at PCO Mumbai. Reservations +91 9920055588

Native’s philosophy is one that has guided them through the years: emphasising local and regional ingredients while finding the fine balance between the familiar and unknown. A curiosity for the rich lands of the region is what challenges the limits to the possibilities an ingredient can give, and fuels the synergy between food and drink.

In Native’s cocktails, intelligent fermentation and flavour extraction techniques feature heavily in making the most of each ingredient, and creativity employed liberally to maximise output. It is also adamant about only using produce that are procured locally or regionally.

Native’s Food Menu contains a concise menu of dishes that bring back memories of comfort, with a fresh perspective, applying the same principles of using only local and regional ingredients, and evoking nostalgia without pretense.

Doorstep delivery of a delectable Hilsa Special menu by Chefs Bibi and Joyee Sarkar. Only on July 22-23.

MENU

Sada Bhaat

Shona Moong Daal

Pui Saag ar Illish er Matha diye chorchori

Illish Bhaja x 2 pieces

Illish Paturi x 2 pieces

Anarosh er Chutney

Kheer Kodom

Set for 2 persons. Price Indian Rs 3600 + 5% GST and Rs 200 delivery fee /

US$ 52.73 all inclusive

Whatsapp +917044800150 to order

NOT JUST NOODLES. Chef Katherine Chung 

InAzia, Sheraton Grand Bengaluru Whitefield, 30 June - 2nd July. Lunch and Dinner.

Set Menu and A La carte options. Call +91 95139 82067 for bookings.

Upholder of her nomadic Hakka heritage, Chef Katherine Chung serves up a unique menu at INAZIA at Sheraton Grand Bengaluru Whitefield, with her progressive twist on Global Hakka Chinese Cuisine that goes way beyond Hakka Noodles and Chilli Chicken.

A menu that dances between the traditional and the royal, combining  traditional Hakka Chinese dishes that are rarely seen outside Hakka homes  with Imperial Chinese Cuisine dishes from the grand royal courts of the Ming and Qing dynasties going back to the 14th century.

Chef Katherine presents hearty Hakka dishes that speak of the migration of the Hakka people from China and their settlements all over the world,  like Salt-Baked Chicken marinated in Chef’s own homemade rice wine and rubbed with the precious sand ginger,  Yang Tou Foo ( Tofu stuffed with shrimp and mushroom) ,  Yam Abacus Beads eaten during Chinese New Year to signify counting of wealth, Typhoon Shelter Prawn cooked by Hakka boatmen in the South China Sea, and Fried Chicken with Salted Egg Yolks cured in vodka and brine.

Along with Imperial Chinese dishes like the celebrated Pearl Meatballs, a favourite of empress dowager Cixi, and the Whole Steamed Fish with Rice Wine and Sichuan Peppercorns, served during banquets.

The specially crafted menu also includes signatures like the Fish Ball Soup and the Ma’La Beans with Sichuan Mustard Tubers. Chef Katherine uses  quintessential ingredients like the Goji Berry, recognised by the Chinese as a superfood long before the western world discovered it, Red Yeast Rice, Mustard Tubers, Sand Ginger, the chef’s own homemade Rice Wine, and serves them with condiments like her homemade Chilli Oil and Scallion Sauce. 

For Bookings please call +91 95139 82067

NOT JUST NOODLES  by Chef Katherine Chung at InAzia, Sheraton Grand Bengaluru Whitefield is presented by Gormei, a Hong Kong and India based Culinary Curator, focused on creating extraordinary dining experiences. @gormeihk

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Chef Alistair Lethorn from Nagaland at The Glenburn Penthouse. For the first time in Kolkata.

FRIDAY JUNE 9 SOLD OUT; FEW TABLES AVAILABLE FOR SAT JUNE 10

Chef Alistair brings his Naga and North-Eastern cuisine with Anglo Indian influences to the table with fire-grilled and smoked dishes paired with ice cold Hapusa Himalayan Dry Gin. Spicy, aromatic dishes using indigenous ingredients like smoked and dried meats and fish, Bastenga, Axone, Michinga, variety of chillies, special ginger , garlic and herbs, black sticky rice and more.

Sample dishes Non Veg: Fish Baked in Banana leaf with Michinga ( Naga pepper ), Smoked Pork with Dried Bamboo Shoot and Mustard Leaves, Naga Tenderloin Steak with Axone, Gahlo with crispy Bacon

Sample dishes Veg: Portobello mushrooms in Michinga, Bitter Brinjal with Fermented Bamboo shoot, Grilled Eggplant with chilli-mango, Gahlo with Gucchi mushrooms, Forbidden Black Rice Pudding, charred and smoked chutneys and more.

7 course Tasting Menu with Hapusa Gin and 4-5 cocktails. Rs 4000 per person.

Fri June 9 and Sat June 10, 7 pm onwards.

Whatsapp Argha at +917044800150 to book your seat.