Galle Face Hotel, The Leela Palace Bengaluru & ‘Dean With Us’  bring “Heritage Crossroads”: A Historic Culinary Collaboration

The Galle Face Hotel is delighted to announce an unprecedented collaboration with The Leela Palace Bengaluru, along with Dean With Us (Rupali Dean and Akanksha Dean), marking a historic first between two world-renowned hospitality giants. This unique event, aptly named “Heritage Crossroads,” will feature a series of three-day showcases at each hotel, celebrating the rich culinary traditions of Sri Lanka and India.

Highlighting this gastronomic celebration, The Leela Palace Bengaluru’s esteemed chefs, led by Chef Jashbeer Singh, with 18 years of culinary experience, will bring exquisite Indian cuisine from their award-winning restaurant ‘Jamavar,’ named after Kashmir brocades, embodying ‘Atithi Devo Bhava’—where guests are revered like gods, to the Galle Face Hotel’s 1864 Limited Edition restaurant from August 9th to 11th.

Guests will experience an authentic journey through the tastes and aromas that define Indian cuisine, presented by culinary masters from one of India’s most iconic hotels.

Guests at 1864 Limited Edition can look forward to a curated menu that blends traditional techniques with contemporary flair, offering a unique dining experience that captures the essence of Indian cuisines. Anticipate indulging in royal delicacies like Meen Moilee, Murg Saagwala, and Khumb Ki Galawat, to name a few, as you celebrate Indian culinary grandeur. In addition to the culinary showcase, the event will also feature opportunities for guests to interact with the chefs.

Heritage Crossroads aims to highlight the unique flavors and traditions of Sri Lankan and Indian cuisines, fostering cultural exchange and enhancing the gastronomic experiences of guests at both esteemed hotels. This collaboration offers a rare opportunity for guests to experience the best of both culinary worlds, celebrating the deep cultural ties between Sri Lanka and India.

Heritage Crossroads goes beyond simply showcasing the culinary expertise of both countries; it is a celebration of the profound cultural bonds between Sri Lanka and India. Through this event, the Galle Face Hotel seeks to introduce the rich culinary heritage of Sri Lanka to the Indian market and reciprocally promote Indian flavors to Sri Lankans. This initiative seeks to foster a mutual appreciation for each other’s traditions and culinary delights.

The culmination of this collaboration will see Galle Face Hotel’s culinary team, led by Chef Rukmal Samarasekera (Rukie), heading to The Leela Palace Bengaluru for their showcase in India on September 6th, 7th, and 8th. The team will present contemporary cuisine at the prestigious Le Cirque Restaurant, offering guests in Bengaluru a taste of Sri Lanka’s culinary prowess.

This gastronomic celebration is curated by Dean With Us; Akanksha Dean, a distinguished Food & Travel writer, Independent Chef, and Events Specialist trained under the renowned Massimo Bottura in Modena. Recipient of the ‘F&B Concept Curator of The Year,’ her travels shaped her unique culinary innovation and cultural insights alongside Rupali Dean, an accomplished Journalist, Food & Travel Photographer, and Events Specialist. Recognized for innovative culinary experiences, notably awarded ‘Best Food Writer’ and ‘Culinary Event Curator of the Year,’ their expertise and vision have been instrumental in bringing this collaboration to life, ensuring a truly memorable experience for all attendees.

This one-of-a-kind collaboration underscores the commitment of Galle Face Hotel and The Leela Palace Bengaluru to providing exceptional hospitality experiences. It also reflects a shared vision of promoting cultural understanding and appreciation through the universal language of food.

The real clincher: The Hotels will be hosting the dinners on both their home turfs, showcasing their respective culinary masterpieces to a new audience.

For more information about Heritage Crossroads and to make reservations, please call 074 260 1641.

About Jamavar and 1864 Limited Edition

Jamavar

Intricate traditional paintings of pure gold leaf, rich Jamavar shawls, opulent silver table settings, hand-carved screens, and urlis brimming with flowers. This stunning ambiance is just the beginning of the exquisite experience that awaits you at Jamavar.

Named after the intricate brocades of Kashmir, Jamavar is a heartfelt reflection of our ideology of ‘Atithi Devo Bhava,’ where the guest truly is God. Feel the essence of the Maharajas and Nawabs as you feast on delicacies fit for royalty at this award-winning restaurant. Revel in flavorful Indian specialties that span the sub-continent, like the Raan-e-Jamavar, the Gosht Nalli Ka Salan, the Dal Jamavar, and the Lobster Neeruli.

Experience the unparalleled regality, authenticity, and vibrancy of Indian cuisine at Jamavar.

1864 Limited Edition

An epitome of fine dining, 1864 Limited Edition at the Galle Face Hotel offers a luxurious experience where culinary excellence meets a timeless atmosphere. Named after the year the hotel was established, 1864 presents a unique blend of history and contemporary cuisine.

Indulge in meticulously crafted dishes that pay homage to the rich culinary heritage of Sri Lanka, infused with modern flavors. The restaurant boasts an elegant setting that invites guests to enjoy not just a meal but a memorable dining journey. Let 1864 Limited Edition be your gateway to an unforgettable culinary adventure, where tradition and innovation harmoniously coexist.

THE CURATORS- DEAN WITH US

AKANKSHA DEAN: Food & Travel writer and culinary researcher, Independent Chef & Events Specialist

https://www.instagram.com/deanakanksha/

Akanksha Dean, a trained hospitality professional hailing from the Institute of Hotel Management Aurangabad, holds the unique distinction of being the first and sole Indian chef to undergo training under the esteemed Massimo Bottura at Modena, Italy. Bottura, renowned for his three Michelin-starred Osteria Francescana, continues to be celebrated as the world’s premier chef. Through her extensive travels, which focused on local cuisine and cultural experiences, Akanksha has cultivated a distinctive perspective that reflects her appreciation for innovation and forward-thinking approaches. Notably, Akanksha was honoured with the coveted Magicka Award for her remarkable achievement as the ‘F & B Concept Curator Of The Year’, with the ‘Shefs At The Leela’ project standing out as a notable accomplishment. Furthermore, she also received the prestigious ‘Culinary Event Curator of the Year Award’ from Food Food recently.

 About Rupali Dean: An award winning Journalist; Food & Travel Photographer; A Catalyst and an Events specialist. https://www.instagram.com/rupalidean/

Awarded as the ‘Best food writer in the country’ by the Indian culinary forum, WACS and the ministry of Tourism, Rupali Dean is a familiar name in Travel & Food writing. With an ardent devotion to her craft, she embarks on captivating journeys within India and abroad, leaving an indelible mark on discerning readers through her published works in esteemed newspapers and magazines. Notably, Rupali has been the recipient of the coveted Magicka Award for ‘Top Food Influencer of The Year’. Furthermore, her unparalleled creativity and innovation in conceptualizing extraordinary gastronomic experiences led her to clinch the highly esteemed ‘Culinary Event Curator of the Year Award’ by Food Food in recent times.