When Boardroom Meets become mundane and a commonplace thing, a high profile Gala dinner comprising of a 7 course meal is what you would certainly look forward to. And if the dinner menu happens to be conceptualised by none other than a world renowned chef, then that for sure is icing on the cake.
Hyatt Regency Delhi recently played host to a high profile lifestyle event – “The CEO Series Indian Edition 2016”. The event that took place at The Mansion of Hyatt Regency, Delhi was one of its kinds and saw the presence of top executives from multinational billion dollar organizations. Gracing this gala dinner was none other than Celebrity Chef & MasterChef Australia Judge, Gary Mehigan.
Another attraction of the evening was the seven course meal. Along with Ivan Chieregatti, Executive Chef, Hyatt Regency Delhi, Gary conceptualised and crafted an exclusive seven course menu for the top executive guests.
Taking inspiration from the “7 Wonders of the World”, the grand menu boasted of dishes from different regions of the world. From rich soft textured salmon with flavours of ceviche from Peru, Butter roasted cauliflower caramalized with spices from India, Brazilian Moqueca’ crustacean veloute, white chicken cooked in authentic Chinese sauces to Italian Concod’Oro’ Lemon curd & olive oil semi freddo, slow cooked lamb inspired from Middle East flavours and refreshing compressed watermelon from Jordon, the menu was commendably rich in variety.
It was not however just the variety, but the food also got noted for its delectability, as apprised by Aseem Kapoor, General Manager, Hyatt Regency, Delhi. He was also thankful to Chef Gary for having curated such an innovative menu and remarked that going by its tradition of serving its guests in the best possible manner, Hyatt Regency having organized such a dinner night had managed to bring all the executives together outside the boardrooms and make them interact amongst each other.
Earlier, at his arrival at the hotel, Gary Mehigan was accorded a warm welcome in Indian traditional style with aarti, tikka and garlands.
– Samrita Baruah / Anjali Sethi Joshi