Presenting creativity in cuisine, Culinary Stories at ITC Hotels with Chef Prateek Sadhu is a celebration of forgotten ingredients
August 26, 2021: Always at the forefront of presenting well-researched cuisine concepts, ITC Hotels now presents ‘Culinary Stories’- aimed at bringing the finest cuisine experiences to India. In line with the ethos of presenting the culture and the spirit of the destination through a culinary definition, this concept showcases ‘Good Food’ as a universal language, which has been articulated by chefs exhibiting their creations in distinctive ways.
The passion for gastronomy and using seasonal and local produce is what unites chefs all across the world, despite coming from diverse geographical regions. Balancing the harmony between taste and visual intricacies, and elevating them to a perfectly balanced sensory dining experience highlights ‘Culinary Stories’ at ITC Hotels.
ITC Hotels has partnered with Chef Prateek Sadhu, after hosting a series of collaborative dinners with Chef Andoni Luis Aduriz of the 2 Michelin star restaurant Mugaritz from Basque Country in Spain and with Chef Gaggan Anand of the 2 Michelin starred restaurant Gaggan, which was also ranked 4th on The World’s 50 Best Restaurants list.
Barramundi, Clam Rogan, Goan Sausage Puri
Chef Sadhu was awarded the most innovative Chef of the year by Western Culinary Association of India in 2016, and he has also spent time in some of the world’s finest kitchens including The French Laundry, Alinea, Boubon Steak, Noma and Le Bernadin. Foraging for lost ingredients, sourcing within the region and placing local ingredients at the fore make up his food philosophy.
Kabuli Channa Ice Cream, Banana Honey, Gondhoraj Granita
On the culinary tour with ITC Hotels, he would be presenting this special menu at ITC Grand Chola, Chennai (August 27-28), and ITC Royal Bengal, Kolkata (September 3-4).