On a pleasant Bengaluru evening, cuisine and canvas came together in a quietly compelling dialogue at “ARTHISTORY | Strokes of Taste and Tradition”, an immersive dining experience curated for members of the Chaîne.

Conceptualised and executed by the students of the Department of Hotel Management, Christ University, Bengaluru, under the guidance of Dr Kerwin Savio Nigli and his team, the evening unfolded as a thoughtful exploration of India’s artistic and culinary heritage.

“ARTHISTORY” was envisioned as more than a themed dinner. It was an experiential confluence where Indian folk and classical art traditions were interpreted through contemporary culinary expression. Each course was anchored in a specific regional art form, with flavours, textures, colours and techniques mirroring the visual language, symbolism and cultural context of the artwork that inspired it. The result was a cohesive narrative that moved seamlessly across regions, mediums and histories.

The culinary journey opened with an amuse-bouche inspired by Basohli art from Jammu and Kashmir, where a refined Bhadherwah rajma mousseline, accented with saffron khasta, khubani, yoghurt and nadru crisp, echoed the bold reds and strong visual contrasts of the miniature painting tradition.

The first course drew from Aipan art of Uttarakhand, expressed through a light salad of young chaulai, mandua sprouts and fresh pahadi kheer, bound by methi emulsion and sarson cress, reflecting the simplicity and earth-bound palette of the art form. An alternative interpretation of Madhubani art from Bihar paired poached ilish with haldi, tamarind pearls and edible charcoal, referencing the fish motif central to Mithila symbolism.

Soups explored indigenous storytelling and ecology. Jadopatia art from Jharkhand inspired a kachnar phool broth with kohar purée and roasted chironji, mirroring the ritual and seasonal narratives of Santhal scroll paintings. In contrast, Masan art of West Bengal was represented through a soup of locally foraged Ganga snails, bhakka and kasundi, highlighting regional resourcefulness.

The entrée course connected technique with tradition. Rogan art from Gujarat was translated into a layered undhiyu with kadhi foam and seasonal vegetables, reflecting the intricate folding technique of the textile art. Phad painting from Rajasthan inspired pit-roasted khargosh with rumali and lehsun chutney, echoing the grandeur of Rajasthan’s epic storytelling tradition.

A bael fruit and mahua sorbet, inspired by Bhil art of Madhya Pradesh, offered textural depth and rhythmic simplicity, akin to the repetitive dot patterns of the art form.

The main course showcased multiple regional narratives:
- Saura art from Odisha through bamboo shoot besara and kakharu phula;
- Chittara art from Karnataka via a precise rajamudi rice kedgeree;
- Warli art from Maharashtra with kokkare ghashi and thalipeeth;
- Kalamkari from Andhra Pradesh through sun-dried mamsa and chitti muthyalu risotto, mirroring its layered, labour-intensive process.

Dessert concluded the experience with Kerala mural art, interpreted as pazham kalathappam with vanilla and chocolate, and Tanjore art from Tamil Nadu, expressed through rich nei appam with coconut, jaggery and banana, both celebrating scale, opulence and tradition.

“ARTHISTORY” ultimately stood out as a celebration of scholarship, craftsmanship and collective effort. The depth of research, attention to detail and assured execution reflected the dedication of the students and the faculty.

The experience concluded with a spontaneous standing ovation from the members of the Chaîne. A rare and heartfelt acknowledgement that underscored the impact of the evening and the young team’s ability to translate India’s artistic legacy into a compelling and contemporary culinary narrative.

It was indeed a rather special evening. In fact, this dinner - conceived, cooked and executed entirely by the students and faculty at the university - struck me as something quite exceptional. In all my experience, I cannot readily think of another instance where a dinner of this calibre, depth of concept and execution has been delivered in such an academic setting. It may well be a one-of-a-kind dinner in that sense.

Aslam Gafoor
Chancelier