We were in for a delightful treat for our November dinner. It invoked elements of fire, water, air and earth and a wonderful five-course Persian gastronomic dinner paired with iconic wines from New Zealand’s Cloudy Bay and champagne from Moët et Chandon.

Hosted by the Sheraton Grand Bangalore, noted for its Persian cuisine, the formal dinner saw guests enter the exclusively-created area around the Sheraton’s infinity pool via a decorated archway and down a long red carpet.

Champagne and champagne cocktails with a selection of hors d’oeuvres (falafel, makdous, kibbeh, joojeh-e-kebab and stuffed marinated olives) greeted us against a background of live music from a talented duo of singers.

Dazzling lights, sparkling fireworks and a belly dancer kept everyone entertained as the courses from the hotel’s new Persian menu were unveiled one by one. Warak inab (wild rice-stuffed grape leaf with parsley, goat cheese) was served with Moet et Chandon Rosé.

Following this came hummus, babaganoush, and burani spinach served with pita bread, meigoo kebab (prawns marinated in zesty saffron paste with sumac, onion and pomegranate salad) hot from the live shawarma station. The paired wine was Cloudy Bay Sauvignon.

A delicious platter of Arabic cheese preceded the main course of Fesanjan ba Ordak (roast duck with pomegranate and walnut sauce), kabab e Rastaye Goosfand (Persian-style grilled lamb chops), karajan e kebab (saffron-marinated lobster), Arabic-style cheese-filled sabzi kebab and kousa (pine nuts and wild rice-filled zucchini). All was served with tabbouleh and accompanied by Cloudy Bay Pinot Noir.

After the main courses, our host, Saurabh Bakshi, the Sheraton Grand’s General Manager, led us through to the Persian Terrace lawns, where sheeshas (traditional water pipes made of Bohemian crystal), Hennessy Cognac and an array of desserts awaited: fig and date tart, Om Ali, baklawa with saffron and pistachio ice cream along with Kahawa tea and home-made Turkish Delight.

A dazzlingly wonderful ambience which engaged all the senses, a repast fit for a pasha and entertainment which fitted perfectly, all contributed to making the evening an especially memorable one.

Ruma Singh
Vice-Chargée de Presse