The lively brunch gave guests the opportunity to have a live interactive dining experience with the chefs
, New DelhiShruti Shende
On a cold afternoon in the capital, people from different walks of life honored the Taj Mahal hotel to celebrate their love of food and fashion at the third edition of Cooking-Up-A-Tale. Organized by the Machan restaurant and curator of the series, Ambreen Khan, the event had stylist Ravi Bajaj as chef and the director of culinary operations, Taj Mahal, New Delhi, Arun Sundararaj. While Bajaj was preparing the Tuscan dish, Pollo Alla Toscana, Sundararaj, they were preparing cheese soufflés for the guests.
The outdoor brunch offered guests the opportunity to have a live interactive dining experience with the chefs. Speaking about the essence of the event, Khan said: “It’s about diversity and bringing together people from different backgrounds. The only thing we have in common is a passion for food, and Ravi is someone who serves the best food at home. Whether it’s the presentation or the ingredients, he’s extremely talented. ”
The guest list included singer Shibani Kashyap and stylist Suneet Verma, among others. Speaking about his experience of the event, Kashyap said: “I love the whole Cooking-Up-A-Tale idea; it’s like living a fairytale culinary and culinary experience. ”
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