On a balmy August evening, the Bailliage of India came together at the magnificent The Leela Palace Bengaluru for its much-anticipated Annual Gala Induction Evening devoted to celebrating l’Art de la Table in quintessential Chaîne style. This year’s edition, aptly titled “Canvas and Cravings,” went beyond a traditional dinner. A spectacular journey was revealed where fine art and haute cuisine intertwined, turning the dining experience into a vibrant, living masterpiece.

The evening began with the Induction Ceremony in the regal Maharaja Ballroom. A lively reception followed, setting the stage for the Gala Dinner, hosted by Maître Hôtelier Madhav Sehgal, Senior Vice-President Operations South and Head of Sales at Leela Palaces Hotels & Resorts, and his exceptional culinary and service teams.

A menu inspired by the seven elements of art
The evening’s “pièce de resistance” was the creative menu envisioned by Executive Chef Simran Singh Thapar. Inspired by the seven elements of art, each course drew from an iconic masterpiece, reinterpreting its essence through innovative flavours, textures, and presentations. From the opening course, it was clear this was no ordinary dinner.

The meal was a poetic dialogue between culinary finesse and artistic interpretation; each plate unveiled like a gallery exhibit. The result was a gastronomic gallery, where every plate became a work of art. From the opening course, it was clear this was no ordinary dinner.

“Just as a painter’s brush strokes bring a canvas to life, our ingredients and techniques were woven together to create dishes that embody the essence of seven legendary works of art,” enthused Executive Chef Simran Singh Thapar.

Highlights from the "Canvas and Cravings” Menu

“A Divine Spark” - inspired by Michelangelo’s “The Creation of Adam”
Peruvian asparagus, stuffed morels, enoki crisp, and truffle crèmeux with macadamia nuts were paired with Bush Ballad Sauvignon Blanc, evoking the divine moment of connection between God and Adam.

“Surreal Slumber” - inspired by Henry Moore’s “The Reclining Figure”
Confit and caramelised butternut with leek and chèvre culurgiones [Ed: Sardinian ravioli], heirloom tomato, and ricotta fondue showcased the harmony of sculptural form and layered textures.

“Harmony” - inspired by Leonardo da Vinci’s “Vitruvian Man”
Guests chose between roasted duck breast or a duxelles-stuffed portobello, accented with carrot-cardamom purée and beet jus, symbolising balance and proportion.

“Celestial Dreams” - inspired by Van Gogh’s “The Starry Night”
A striking interlude of peach Bellini sorbet with raspberry coulis, a delicate coconut tuile “moon” and a touch of gold leaf brought the night sky to the table.

“Divine Calling” - inspired by Caravaggio’s “The Calling of Saint Matthew”
Options included roasted cauliflower schnitzel or tender milk-fed lamb spareribs, complemented by smoked eggplant purée and roasted carrot oil.

“Petite Ballerina” - inspired by Edgar Degas’ “The Little Fourteen-Year-Old Dancer”
A whimsical ode to chocolate in its many forms, from white to dark, celebrated movement, elegance, and playfulness.

“A Dinner to Remember” - inspired by da Vinci’s “The Last Supper”
The finale featured an array of petit fours, including sourdough with raspberry, dark chocolate truffles, caramelised hazelnuts, and rose macarons. A fitting close to a grand banquet.

A feast for the senses
The event masterfully combined visual artistry, culinary innovation, and impeccable service. Each course was introduced with its artistic inspiration, adding depth to the dining experience. Guests remarked on the thoughtful wine pairings and the seamless integration of storytelling into the meal, making it as much a cultural experience as a gastronomic one.

A true celebration of fellowship
Beyond its artistic brilliance, the evening was a testament to the Chaîne’s core values of camaraderie and culinary excellence. Guests were treated to flawless service, thoughtful wine pairings, and an atmosphere of warmth and connection.

Special thanks were extended to:
- Maître Hôtelier Madhav Sehgal - Senior Vice-President Operations South and Head of Sales at Leela Palaces Hotels & Resorts
- Executive Chef Simran Singh Thapar
- Chef Mir Zafar Ali
- Chef Nishad Sebastian
- Naval Kukreti - Director of Food & Beverage

Together with the entire culinary and service teams at The Leela Palace Bengaluru. Their dedication and creativity brought the evening to life, making it a milestone event for the Bailliage of India. With such a memorable evening setting the benchmark, anticipation is already building for upcoming Bailliage events.

“Food, like art, has the power to inspire. Tonight, we experienced both in their purest forms,” commented Chancelier Aslam Gafoor.

Aslam Gafoor
Chancelier

Photo above: (c) The Leela Palace Bengaluru