The Leela Palace Bengaluru is delighted to announce an unprecedented collaboration with The Galle Face Hotel, along with Dean with Us (Rupali Dean and Akanksha Dean), marking a historic first between two world-renowned hospitality giants. This unique event, aptly named "Heritage Crossroads," will feature a series of three-day showcase at each hotel, celebrating the rich culinary traditions of Sri Lanka and India.
Heritage Crossroads aims to highlight the unique flavors and traditions of Sri Lankan and Indian cuisines, fostering cultural exchange and enhancing the gastronomic experiences of guests. This collaboration offers a rare opportunity for guests to experience the best of both culinary worlds, celebrating the deep cultural ties between Sri Lanka and India.
‘Heritage Crossroads’ goes beyond simply showcasing the culinary expertise of both countries; it is a celebration of the profound cultural bonds between Sri Lanka and India. Through this event, the Galle Face Hotel seeks to introduce the rich culinary heritage of Sri Lanka to the Indian market. Galle Face Hotel has reciprocally promoted Indian flavors to Sri Lankans earlier in August. This initiative seeks to foster a mutual appreciation for each other's traditions and culinary delights.
The culmination of this collaboration will see Galle Face Hotel's culinary team, led by Chef Rukmal (Rukie) Samarasekera, heading to The Leela Palace Bengaluru for their showcase in India on September 6th, 7th, and 8th. The team will present contemporary cuisine at the prestigious Le Cirque Signature, offering guests in Bengaluru a taste of Sri Lanka's culinary prowess.
This gastronomic celebration is curated by Dean With Us; Akanksha Dean, a distinguished Food & Travel writer, Independent Chef, and Events Specialist trained under the renowned Massimo Bottura in Modena. Recipient of the ‘F&B Concept Curator of The Year,’ her travels shaped her unique culinary innovation and cultural insights alongside Rupali Dean, an accomplished Journalist, Food & Travel Photographer, and Events Specialist. Recognized for innovative culinary experiences, notably awarded ‘Best Food Writer’ and ‘Culinary Event Curator of the Year,’ their expertise and vision have been instrumental in bringing this collaboration to life, ensuring a truly memorable experience for all attendees.
This one-of-a-kind collaboration underscores the commitment of The Leela Palace Bengaluru to providing exceptional hospitality experiences to diners in the city. Through this collaboration, it also reflects a shared vision of promoting cultural understanding and appreciation through the universal language of food.
Le Cirque Signature
A step into Le Cirque Signature will take your breath away. The award winning restaurant sports light tones of beige, ebony, and ochre which reflect off the grand Murano chandelier, creating a backdrop of sophistication that pairs perfectly with the eclectic Franco-Italian delicacies the restaurant is renowned for. Savour the subtle flavours of French cuisine or indulge in hearty Italian fare as their attentive staff cater to one’s every need. There is also al fresco seating that offers stunning views of well-manicured flora amid astounding architectural splendor, or one can even opt for Private Dining for a more intimate experience.
For info contact: Prachi Tandon, Director of Marketing & Communications, The Leela Palace Bengaluru E. Prachi.tandon@theleela.com M. 9606018235
Where- Le Cirque Signature, The Leela Palace Bengaluru, Old Airport Road
When- 6th to 8th September
Time- 7 PM
Price: - Rs. 6,500 plus taxes
1864 Limited Edition
An epitome of fine dining, 1864 Limited Edition at the Galle Face Hotel offers a luxurious experience where culinary excellence meets a timeless atmosphere. Named after the year the hotel was established, 1864 presents a unique blend of history and contemporary cuisine.
Indulge in meticulously crafted dishes that pay homage to the rich culinary heritage of Sri Lanka, infused with modern flavors. The restaurant boasts an elegant setting that invites guests to enjoy not just a meal but a memorable dining journey. Let 1864 Limited Edition be your gateway to an unforgettable culinary adventure, where tradition and innovation harmoniously coexist.
THE CURATORS- DEAN WITH US
AKANKSHA DEAN
Food & Travel writer and culinary researcher, Independent Chef & Events Specialist
https://www.instagram.com/
Akanksha Dean, a trained hospitality professional hailing from the Institute of Hotel Management Aurangabad, holds the unique distinction of being the first and sole Indian chef to undergo training under the esteemed Massimo Bottura at Modena, Italy. Bottura, renowned for his three Michelin-starred Osteria Francescana, continues to be celebrated as the world’s premier chef. Through her extensive travels, which focused on local cuisine and cultural experiences, Akanksha has cultivated a distinctive perspective that reflects her appreciation for innovation and forward-thinking approaches. Notably, Akanksha was honoured with the coveted Magicka Award for her remarkable achievement as the ‘F & B Concept Curator Of The Year’, with the ‘Shefs At The Leela’ project standing out as a notable accomplishment. Furthermore, she also received the prestigious ‘Culinary Event Curator of the Year Award’ from Food Food recently.
RUPALI DEAN
Award winning Journalist; Food & Travel Photographer; A Catalyst and an Events specialist.
https://www.instagram.com/
Awarded as the ‘Best food writer in the country’ by the Indian culinary forum, WACS and the ministry of Tourism, Rupali Dean is a familiar name in Travel & Food writing. With an ardent devotion to her craft, she embarks on captivating journeys within India and abroad, leaving an indelible mark on discerning readers through her published works in esteemed newspapers and magazines. Notably, Rupali has been the recipient of the coveted Magicka Award for ‘Top Food Influencer of The Year’. Furthermore, her unparalleled creativity and innovation in conceptualizing extraordinary gastronomic experiences led her to clinch the highly esteemed ‘Culinary Event Curator of the Year Award’ by Food Food in recent times.
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