Hilton Bengaluru Presents Franco-South Indian Culinary Fusion Across Three Evenings

Bengaluru's discerning food enthusiasts are invited to experience a distinctive gastronomic journey at Hilton Bengaluru Embassy Manyata Business Park, where refined French cooking traditions blend with the distinctive flavours of South India.

The hotel's Neo Kitchen will host an exclusive culinary showcase spanning three evenings, with special tasting menus scheduled for Friday, 19 June and Friday, 26 June 2026. Executive Chef Owaize Khan and his team have designed a menu that applies classical French culinary methods to locally-inspired ingredients and regional specialities.

The curated tasting experience features an inventive progression of dishes that bridge both traditions. Diners will encounter creations such as a mini Mysore Gougère, Nori Khakhra paired with Avial Mousse, and Seabass Meunière complemented by Mangalore Gassi Emulsion. Chicken Ballotine arrives with Chettinad Duxelles, while the meal concludes with a delicate mini madeleine topped with saffron sugar.

For vegetarian guests, the menu showcases Charred Broccoli Steak accompanied by Malnad Forest Mushrooms and Asparagus with Coconut Hollandaise. The dessert course features an Opera Cake reimagined in Bengaluru style, providing a distinctly local conclusion to the evening.

Throughout the service, Chef Owaize will engage directly with guests, explaining the conceptual foundation and technique underlying each preparation. This interactive element transforms the dining experience into an educational exploration of culinary artistry alongside the appreciation of carefully balanced flavours.