<p>Subtle lighting, elegant decor, white roses and candles welcomed the guests at The Oberoi at the farewell event held for the hotel’s vice-president and general manager, Huvida Marshall, recently. The new general manager, Anshul Kaul, was also welcomed with warmth by everyone. <br /><br /></p>.<p>The guests consisted of top corporate professionals, entrepreneurs, food critics, publishers from the hospitality industry, fine dining enthusiasts and prominent social figures. From fresh Cochin bay oysters to an array of sushi, the chefs prepared the finest canapes and appetisers. The mango sushi was an interesting snack with a tangy flavour to it. <br /><br />Everyone also enjoyed the fine charcurterie, freshly-baked breads, dips and fromagerie section. From mini ‘sannas’ and ‘pandi’ curry to prawn tempuras, duck ‘samosas’ and salmon tartare, every dish was mouth-watering. The prawn cocktail shooters, parma melon, watermelon and feta, and goat cheese mousse with lemon galette on crackers were some of the other delicious canapes on the table. The fest ended with a delicious range of mini desserts from delicate Tiramisu cups to macaroons, mini mango tarts to bite-sized eclairs and more.<br /><br /> The evening was special for Huvida Marshall, who has dedicated over 11 years of her career to the hotel, and the new general manager, Anshul Kaul, who came from The Oberoi, Rajvilas, Jaipur. A seasoned hotelier, Kaul was excited about coming to Bengaluru. “It gives me immense pleasure to take on from where Huvida had left. She was also my mentor at one point of time in my career and I hope I live up to everyone’s expectations,” he said. <br /><br />Some of the guests at the event were Paresh Lamba, Michelle Salins and Rubi Chakravarti. “Huvida is a good friend of mine and she has been an inspiration to many. It is sad that she is leaving and we are going to miss her dearly,” said Shahana, one of the guests. <br /><br /></p>
<p>Subtle lighting, elegant decor, white roses and candles welcomed the guests at The Oberoi at the farewell event held for the hotel’s vice-president and general manager, Huvida Marshall, recently. The new general manager, Anshul Kaul, was also welcomed with warmth by everyone. <br /><br /></p>.<p>The guests consisted of top corporate professionals, entrepreneurs, food critics, publishers from the hospitality industry, fine dining enthusiasts and prominent social figures. From fresh Cochin bay oysters to an array of sushi, the chefs prepared the finest canapes and appetisers. The mango sushi was an interesting snack with a tangy flavour to it. <br /><br />Everyone also enjoyed the fine charcurterie, freshly-baked breads, dips and fromagerie section. From mini ‘sannas’ and ‘pandi’ curry to prawn tempuras, duck ‘samosas’ and salmon tartare, every dish was mouth-watering. The prawn cocktail shooters, parma melon, watermelon and feta, and goat cheese mousse with lemon galette on crackers were some of the other delicious canapes on the table. The fest ended with a delicious range of mini desserts from delicate Tiramisu cups to macaroons, mini mango tarts to bite-sized eclairs and more.<br /><br /> The evening was special for Huvida Marshall, who has dedicated over 11 years of her career to the hotel, and the new general manager, Anshul Kaul, who came from The Oberoi, Rajvilas, Jaipur. A seasoned hotelier, Kaul was excited about coming to Bengaluru. “It gives me immense pleasure to take on from where Huvida had left. She was also my mentor at one point of time in my career and I hope I live up to everyone’s expectations,” he said. <br /><br />Some of the guests at the event were Paresh Lamba, Michelle Salins and Rubi Chakravarti. “Huvida is a good friend of mine and she has been an inspiration to many. It is sad that she is leaving and we are going to miss her dearly,” said Shahana, one of the guests. <br /><br /></p>
