Hilton Bengaluru Embassy Manyata Business Park is set to present a special culinary showcase at Neo Kitchen, bringing together the elegance of classical French cuisine with the bold flavours of South India. Scheduled for June 19 and 26, 2026, the limited-period dining experience will be led by Executive Chef Owaize Khan along with the hotel's culinary team.
The curated tasting menu has been designed to reinterpret traditional French cooking techniques through the use of regional South Indian ingredients and flavour profiles. The initiative reflects a growing trend in contemporary dining, where global culinary traditions are being adapted to local tastes while preserving their technical foundations.
Guests can expect a selection of signature creations, including Mini Mysore Gougère, Nori Khakhra with Avial Mousse, Seabass Meunière with Mangalore Gassi Emulsion, and Chicken Ballotine with Chettinad Duxelles. Vegetarian dishes on the menu include Charred Broccoli Steak with Malnad Forest Mushrooms and Asparagus paired with Coconut Hollandaise, highlighting locally inspired ingredients through French culinary methods.
The experience will conclude with Opera Cake Bengaluru Style, a dessert that incorporates regional flavour influences into the classic French pastry.
Beyond the tasting menu, diners will have the opportunity to engage directly with Executive Chef Owaize Khan during the evening. Chef Khan will explain the inspiration, techniques, and ingredient choices behind each course, offering guests a deeper understanding of the creative process involved in developing the menu.
The showcase is part of Hilton Bengaluru Embassy Manyata Business Park's ongoing efforts to introduce immersive dining experiences that blend international culinary traditions with India's diverse regional cuisines, while offering guests an interactive and experience-led approach to fine dining.