Chancery Pavilion and celebrity chef Hari Nayak lend a new twist to the gastronomical offerings at Alchemy
Bengaluru, 26th June 2019: Chancery Pavilion delighted its patrons with an irresistible menu change at Alchemy; introducing refreshing flavors and tantalizing dishes that reflect global culinary trends with an Indian twist. Inspired by the fresh and local produce from various regions in India, globally acclaimed Chef Hari Nayak featured handpicked local ingredients in all its grandeur for the new menu. Showcasing over 20 unique dishes, chef Hari presented a unique mix of classic regional delicacies with acontemporary twist.
From lamb cafreal with chutney roti to chettiar chicken, nuts over coconut to textures of coffee, the new menu is bursting with plenty of choices for the gourmand. Those with a sweet tooth have a variety of dishes to choose from, including Mysore pak cheesecake. Alchemy’s most sought after dishes; chicken sukka bulgogi, konkan fish fillet, and gondhoraj lemon mousse can still be relished in the new menu. The highlight of the menu is not only its innovative use of fresh ingredients but also its cooking techniques. The new dishes are prepared by experienced chefs using modern and traditional techniques like flash freezing and slow cooking to enhance the flavors of the food. As a culinary veteran and travel enthusiast, Chef Hari has taken inspiration from his travel experiences across the country and has incorporated his favorite ingredients in this version of the menu.
Commenting about the launch, Chef Hari Nayak said, “The menu at Alchemy showcases an exceptional range of innovative, native delicacies in a contemporary way by dressing them in global culinary attire. While curating the cuisine, we aimed at transforming the ordinary to extraordinary. I have personally conducted an old fashioned research on the culinary options and handpicked a few preferred ingredients from various regions, like godhoraj lemons from Calcutta, fermented red chilies from Korea. Few of the dishes are conceptualized basis my childhood memories as well. One should definitely try the drool-worthy dishes like lamb cafreal, chettiar chicken and nuts over coconut.”
Speaking on this occasion, Mr. Simarjeet Singh, General Manager, The Chancery Pavilion, Bengaluru, said, “We have received a tremendous response from our patrons for the culinary experience offered by Alchemy since its launch. This year, we have notched up the game by creating appealing food choices that are inspired from popular regional delicacies. We endeavor to build more excitement, making Alchemy one of the most sought after gastronomical destinations in the city. We are extremely keen and look forward to witness the responses from the food enthusiasts of the city about the new innovations at Alchemy.”
Alchemy also stocks a very good selection of high-end beverages and has master bar staff that consistently and passionately churns out perfect drinks. Alchemy is open for drinks and dinner between 11:00 hrs. to 01:00 hrs. on all days.
The Chancery Pavilion, Bangalore’s new-age 5 star luxury business hotel of discerning choice. Inaugurated in March 2006 and set on an elevation amidst the heart of Bangalore’s central business district on Residency Road, The Chancery Pavilion is the perfect destination for business travelers, tourists, medical visits and even quick getaways. The Hotel offers an extremely competitive product to both business and leisure travelers. One of the USP of the hotel is the thoughtfully designed rooms for Long Staying Guests.
Hari Nayak – Chef, Restaurateur, Author
Hari Nayak is an internationally acclaimed figure in the Indian culinary scene with many successful ventures as a chef, restaurateur, author and a culinary consultant. New York based Indian chef Hari Nayak believes in deconstructing, innovating and recreating culinary experiences. His sheer commitment and signature style cooking has led him to be one of the most sought after chefs around the globe.
Hari Nayak started his culinary journey working in India and then travelled to North America and attained professional training at the Culinary Institute of America. With a strong inspiration from his Indian roots, he started his career at restaurants in New York, London, and Paris and created a sensation with his unique style of cooking. He worked towards popularizing Indian food in the West by showcasing simplistic and modern ways of cooking the cuisine. Hari managed to successfully dispel the misconceptions of Indian preparation style and provided a modern outlook on the Indian cuisine.
He is the author of 6 bestselling books like Modern Indian Cooking, The Café Spice Cookbook and My Indian Kitchen which feature the simple yet eclectic style of Hari’s dishes. Chef Hari is determined to transform Indian cooking through his books, latest being ‘Spice Trail’ that highlights 100 modern global recipes for home cooks.
Apart from his restaurant undertakings in New Jersey- Matt &Meera, Dosateria in California and Tandur in Tennesse, Hari Nayak added more ventures under his belt by establishing a few modern Indian restaurants in the Middle East like Bombay Bungalow, My Mosa and Masti. He will also be actively curating the menu at Alchemy, the rooftop fine dine restaurant at Chancery Pavillion, Bengaluru. He continues to spread the word about Indian cooking and endeavors to see it among the top three regional cuisines in the world.