24 - Mar

The Mighty Lunch @ Shangri La Hotel, Vasanth Nagar

No.56-6B, Palace Road, Bengaluru, Karnataka
12:30 pm - 04:30 pm    (Repeats every Sunday until Apr 24, 2016)

INTRODUCING THE MIGHTY SUNDAY LUNCH On 14 February 2016, we mark the launch of the Mighty Sunday Lunch at b Café. An introduction to the larger-than-life celebrations where families and friends can come together to experience something more than just another brunch. The Mighty Sunday Lunch at b Café extends the culinary spread to exhibit special delicacies showcased on theme counters like Arabic Shawarma, chat on the cart, Taka Tak Tawa, Sushi and Sashimi, roast of the day, live tandoor grills, Mexican specialities, a variety of cheeses and cold cuts, and the freshest seafood on display. Led by Executive Chef Antonio Tardi and Chef de Cuisine Rounak Kinger, the Mighty Sunday Lunch at b Cafe champions a new ‘freshness redefined’ concept in which professional chefs take centre stage in one of Bengaluru’s largest open kitchens to serve up a menu of quality dishes from around the globe. Focused on promoting the local produce with a number of premium meats and vegetables, the upgraded buffet offers Slow-Roasted Ribs and other roasted meats cooked to perfection at flame grill; authentic Asian delicacies and piping-hot dim sum at the live Noodle Station; and an extensive range of grilled and renowned local dishes, such as Chilli Crab and Sizzling Prawns alongside a large selection of shellfish, scallops and fresh fish at the Seafood Station. The open kitchen creates interaction between the guests and the chef because people can come to the kitchen and speak with the chef and order their choice of food that is then custom-made for them. To continue the celebration, guests may also indulge in a special grape-stomping activity with their friends and family. Organised by Grover Zampa Vineyards, this activity will surely bring more fun to the launch of this magnificent lunch in Bengaluru. As the focus remains to bring families together, there will be a special corner called “Little Hat, Big Hat” to let kids learn in a new, fun way. Children will don chef's hats for the first time to immerse in culinary activities, such as sandwich making, cookie decorating, smoothie making and more every week and graduate to a big Chef’s hat.


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