Ushering in the festive season

Ushering in the festive season

traditional The guests and staff mixing the fruits.

“This is our way of ushering the festive season and it’s a special occasion as our chefs and our guests get together and put in an effort to mix the fruits,” said Vinod Valson, general manager of The Gateway Hotel.

When the liquor was poured into the fruits, the strong aroma brought back fond memories for a few of the guests who had assembled.

“I have been part of this tradition in this hotel for many years now. Though I am a teetotaller, I enjoy mixing the fruits, it’s so much fun,” said Priya, one of the guests. The entire process of mixing was not the only thing that many enjoyed that afternoon. In fact, the aroma of the fruit lingered on their hands. “The smell of the mixture of fresh fruits and liquor is so strong at first, but it leaves one with a lovely aroma,” explained another guest.   

The executive chef, Naren Thimmaiah explained that he has been following this tradition for almost 19 years and  that there was no better way of starting the festive season. “We keep the fruits soaked for almost a month or so. The hotel staff and the guests come together for the ceremony, which develops bonding,” he said.

“While mixing, we also throw in a coin. Once the cake is baked, whoever gets the coin is said to have a lucky year ahead,” he added.

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