JW Marriott: Vicky comes to town

  Executive Chef JW Marriott Naveen Handa with
Chef Vicky Ratnani

Cooking with spices is nothing short of alchemy, says chef Vicky Ratnani. You need to know the exact quantity to add for that perfect flavour, just a pinch can make all the difference. The synonym of alchemy is chemistry. It’s also magic and enchantment and that’s what the chef brings to his food. The tricity can savour a bit of it at 35 BREWHOUSE, JW Marriott, Chandigarh, where the chef is presenting A Curated Experience.

On the menu:  According to the chef, “The global gourmet menu which we will be serving through this curated dinner is an expression of mine and the hotel's global culinary prowess blended with our love for our roots.”  Diners can look forward to Lobster Mac and Cheese where the desi addition is Amul cheese and green chillies or then The Brew pani-puri which are golgappas filled with a potent mix of imli chutney and beer. There’s also the cheesy Wood fired Mini Cazlone, filled with the all-time favourite, yes, you guessed it: butter chicken. The green version has a filling of charred broccoli. There’s also Mera desi roast served with jeera potatoes and a sparkling pepper sauce. The Smoky Tandoori Bowl has vegetables served with a quinoa pilaf, creamed spinach and kachumbhar. It’s peppy progressive cuisine, hearty and hot from the hearth. 

About the hotel: “Since I like to keep a keen eye on the culinary landscape of our country, I have been aware of the amazing work being done by JW Marriott Chandigarh in the F&B space. From launching 35 BREWHOUSE to hosting culinary fares like Road to London or Flavours of Asia, the range is incredible,” says the chef.

Where and When: At 35 BREWHOUSE, the first microbrewery at a five-star property in the region.

On August 30 and 31, 7.30 pm onwards