The Park Bangalore is thrilled to announce its upcoming 10-day food festival, “Kayasth Virasat,” starting from 28th April to 7th May. This festival celebrates the rich culinary heritage of the Kayasth community, with a delicious blend of flavors and cooking techniques that have evolved over time, reflecting the community’s diverse cultural influences.
The Park Bangalore is India’s premier contemporary boutique hotel, renowned for its exceptional style and carefully curated atmosphere that caters to both discerning business and leisure travelers. Nestled in the heart of the city on M G Road, this urban retreat features 109 luxurious rooms and is renowned for its vibrant nightlife, highlighted by the city’s first lounge bar, i-bar.
The hotel also boasts an open-air poolside dining area where guests can indulge in innovative and delicious dishes while sipping on a wide range of cocktails. Monsoon, the hotel’s 24-hour restaurant, offers global cuisine and buffet options for breakfast, dinner, and special events.
Kayasth cuisine is a reflection of the diverse cultural heritage of the community, with influences ranging from Muslim roots to British and regional flavors. The use of slow-cooking techniques like dum, bhuna, and dhungar, combined with a blend of signature spices, give each dish a distinct flavor and aroma that is simply irresistible. From vegetarian to meat-based dishes, Kayasth cuisine offers an array of options to satisfy every palate.
To bring this authentic cuisine to life, The Park Bangalore has collaborated with Chef Venu Mathur, a culinary expert in Kayastha cuisine.
Chef Venu Mathur is from Delhi and runs a small home kitchen. She strongly believes in the mantra of “when the going gets tough, the tough get going.” This mindset inspired her to launch Bageechi Kitchen, her culinary venture, with the unwavering support of her family. Since its inception in 2020, she has earned a loyal following of foodies who appreciate her commitment to quality and authenticity.
Chef Venu Mathur’s menu features a mouthwatering selection of signature dishes, including Badam Parsinde, Mutton Biryani, Dal Meat, Bakharkhani Roti, Mastane Kofte, Saag Gosht, Kathal Kayastiyana, Bhowali Chicken and much more.
Speaking on the launch of the food festival, Arvind Kumar, the Executive Chef at The Park Bangalore said, “We are thrilled to promote Indian micro cuisine and make it popular, with a particular focus on promoting Kayastha cuisine this time. Chef Kumar emphasized that Kayastha cuisine is a unique and wholesome culinary experience that provides a delightful experience for food lovers. We also ensure that our dishes have an authentic taste and flavor by using only locally sourced ingredients.”
Chef Venu Mathur, said, “I aim to introduce the distinct taste and character of Kayastha cuisine to a wider audience. Our festival is a testament to the unique culinary journey of this community, a fusion of various regional and cultural influences. It’s an opportunity for food lovers to experience the richness and diversity of Indian cuisine.”
