The Bailliage of India in Bengaluru concluded its 2025 calendar with a refined and meaningful dinner themed “Honouring the Heroes of the Anglo-Indian Communities”. Held at the DoubleTree by Hilton Bengaluru Whitefield, the event was hosted by General Manager Shyam Kumar, who is a Maître Hôtelier in the Chaîne.

The pre-Christmas gathering brought together members in a spirit of fellowship, reflection, and festive warmth. Held at the hotel’s elegant 1882 Alfresco venue, the evening opened with sparkling wine and an amuse-bouche of Moong Dal Philadelphia Sphere. Thus setting the tone for a menu that celebrated heritage through thoughtful culinary storytelling.

A menu inspired by legacy
Each course paid tribute to distinguished Anglo-Indian personalities whose contributions shaped India’s cultural and national narrative.

The soup course honoured James Achilles Kirkpatrick (Madras) with a classic Mulligatawny soup. A symbolic reflection of Indo-British culinary exchange, paired with Lindemans Premier Selection Brut Cuvée.

The starter celebrated Olympic pioneer Norman Gilbert Pritchard (Kolkata). Guests chose from dishes including Bubble and Squeak, Mutton pantheras, or Bagda prawn bhuna, complemented by Lindemans Premier Selection Chardonnay.

For the roast course, the life of billiards champion Wilson Jones (Maharashtra) inspired a Sambal Ijo baked aubergine steak, paired with Allegrini Valpolicella.

The main course turned to distinguished Air Force leaders. Air Marshal Malcolm Shirley Dundas Wollen (Bangalore) was represented through a choice of Anglo-Indian vegetable curry or Bangalore Military Hotel-style mutton chops. Whilst Air Marshal Maurice Barker (Mumbai) inspired a comforting Country Captain curry. Both were paired with E Guigal Côtes du Rhône.

A special tribute was also paid to parliamentarian Frank Anthony (Jabalpur) through a Duck dumpoke which reflected refinement and depth.

Dessert concluded the evening with a signature platter curated by Chef Kalil and the pastry team. It featured Coconut pudding, English Bakewell tart, and an Anglo-Indian rum sphere, accompanied by the hotel’s home-infused Ring of Spice tea and a liqueur-style pairing.

An evening of reflection and fellowship
Each course was introduced with a brief recounting of the hero it honoured which allowed members to engage with history through both narrative and gastronomy.

The evening seamlessly combined culinary excellence with cultural remembrance. The Chaîne’s values of tradition, conviviality, and appreciation of the art of the table were embodied to perfection.

The dinner stood as a testament to how cuisine can serve as a bridge: connecting past and present, memory and fellowship.

Vive la Chaîne!

Aslam Gafoor
Chancelier