Featuring a fusion of traditional French cooking techniques with South Indian ingredients, Neo Kitchen at the Hilton Bengaluru Embassy Manyata Business Park will be the site of a three-night gourmet display. The private dinners, hosted by the hotel’s executive chef Owaize Khan and his staff, are set to take place on June 19 and 26, 2026. With the use of local ingredients and aromas from Southern India, the expertly crafted tasting menu seeks to reimagine French cooking traditions.

Seabass Meunière with Mangalore Gassi Emulsion, Chicken Ballotine with Chettinad Duxelles, Mini Mysore Gougère, and Nori Khakhra with Avial Mousse are some of the delicacies that will be available. Charred Broccoli Steak with Malnad Forest Mushrooms and Asparagus & Coconut Hollandaise are two vegetarian options.

Opera Cake Bengaluru Style, a dessert course infused with regional flavours, will round out the dinner.

At various points during the evening, diners will also get the chance to chat with Chef Khan. To give guests a better sense of what went into making the menu, the chef will explain the thought process and methods used to prepare each dish.

As part of its continuing endeavours to provide tailored dining experiences that blend world culinary skills with regional Indian inspirations, the Hilton Bengaluru Embassy Manyata Business Park is hosting the showcase.