As the world unites to observe Earth Hour, a global movement inspiring individuals and communities to switch off and reflect on the planet. Suyash Mishra, an environmental consultant, joins Sheraton Grand Bangalore Hotel at Brigade Gateway to present a thoughtfully curated dining experience that extends the spirit of sustainability far beyond the hour.

Set at The Persian Terrace at Sheraton Grand Bangalore Hotel at Brigade Gateway, the evening invites guests into a serene, immersive ambience with enchanting views, designed to reflect the philosophy of mindful living. At its heart lies a zero-waste, plant-based culinary journey that celebrates conscious consumption and a deep respect for ingredients in their entirety.

The specially curated menu by Executive Sous Chef Sunil Rai and his culinary team showcases an inventive selection crafted from whole, sustainable ingredients. Guests can begin with pumpkin hummus paired with vegetable skin crisps and a millet falafel bite, followed by a trio of sustainable mezze—beetroot hummus, baba ganoush, and green pea labneh. Comforting courses such as a light spinach broth and Arabic lentil shorba lead into warm mezze, including vegetable sambousek and spinach fatayer.

The experience continues with creative cauliflower preparations and a rich, plant-based tofu au vin, before concluding on a sweet note with black rice pudding and a millet-based date-and-almond basbousa. Complementing the menu are innovative, sustainable cocktails such as the Carrot & Lemongrass Highball and the Earthy Garden Cocktail, crafted with fresh, in-house ingredients.

Environmental consultant Suyash Mishra, who has nearly two decades of experience in environmental health risk, remediation, and nature regeneration, will address guests and share insights on sustainability and environmental responsibility.

This Earth Hour, the hotel invites guests to embrace a more conscious, sustainable way of living—where every small, mindful choice contributes to a greater, more positive impact on the planet.