On June 7, the all-day dining restaurant Melange at the Radisson Blu Bengaluru Outer Ring Road hosted a Mango Pickle Mixing Experience, introducing a traditional culinary practice to a hotel brunch environment. The exercise aimed to recreate a summertime ritual in Indian households by having participants make mango pickle, a traditional relish made by combining raw mangoes with spices, oil, and other traditional ingredients.

Guests would be able to engage in a hands-on way with regional culinary traditions, and the experience would also introduce newer generations to a long-standing family recipe.

“At Melange, we wanted our guests to participate in a tradition that many associate with home and family,” expressed Ravi Rai, General Manager of the Radisson Blu Bengaluru Outer Ring Road, in response to the initiative. Some members of Generation Z and Alpha who grew up in nuclear families may never have had the chance to participate in this tradition had it not been for this event.

The event is a part of the hotel’s initiative to develop non-traditional dining experiences. Such endeavours are part of Melange’s larger mission to highlight regional culinary traditions while immersing customers in authentic, culturally-grounded eating experiences.