<p>The celebration of The Oberoi, Bengaluru’s 25th year of hospitality saw the team curating a menu inspired by the inaugural dinner served to the invitees of the opening soiree on August 15, 1992. </p>.<p>The present team headed by the executive chef Ajit Raman assisted by Chef Hitesh Pant and pastry chef Bhuvan Ravishankar gave a contemporary twist to the same menu.<br /><br />The amuse bouche included a pop rock candy inspired shot with predominant flavours of dehydrated berries, prunes, olives and macerated grapes with feta cheese.<br /><br />For appetisers, the dishes were ‘Avocado cremeaux and mozzarella balloons served with heirloom tomatoes’ and ‘ Avocado rocks and prawn floss’. For soup, it was ‘Golden corn and saffron soup’ and the entrees were ‘Cauliflower and chantrelles’, ‘25-hour slow cooked cauliflower with chantrelle – truffle gastrique’ and ‘25-hour slow cooked chicken with caramelised chantrelles and egg yolk caviar’. Dessert included ‘Frozen white chocolate-berry ice cream, dehydrated dark chocolate mousse, smoldering bitter chocolate cigar with edible ash’.<br /><br />The menu also included petit four like ‘Koi pond inspired aquariam deck with dark chocolate rocks and white chocolate-orange nougat’ and ‘Garden inspired dark chocolate- mint and raspberry – dark chocolate pops’.</p>
<p>The celebration of The Oberoi, Bengaluru’s 25th year of hospitality saw the team curating a menu inspired by the inaugural dinner served to the invitees of the opening soiree on August 15, 1992. </p>.<p>The present team headed by the executive chef Ajit Raman assisted by Chef Hitesh Pant and pastry chef Bhuvan Ravishankar gave a contemporary twist to the same menu.<br /><br />The amuse bouche included a pop rock candy inspired shot with predominant flavours of dehydrated berries, prunes, olives and macerated grapes with feta cheese.<br /><br />For appetisers, the dishes were ‘Avocado cremeaux and mozzarella balloons served with heirloom tomatoes’ and ‘ Avocado rocks and prawn floss’. For soup, it was ‘Golden corn and saffron soup’ and the entrees were ‘Cauliflower and chantrelles’, ‘25-hour slow cooked cauliflower with chantrelle – truffle gastrique’ and ‘25-hour slow cooked chicken with caramelised chantrelles and egg yolk caviar’. Dessert included ‘Frozen white chocolate-berry ice cream, dehydrated dark chocolate mousse, smoldering bitter chocolate cigar with edible ash’.<br /><br />The menu also included petit four like ‘Koi pond inspired aquariam deck with dark chocolate rocks and white chocolate-orange nougat’ and ‘Garden inspired dark chocolate- mint and raspberry – dark chocolate pops’.</p>
