Renowned Israeli chef, author and culinary ambassador Ruthie Rousso brought the flavours of Israel
to Bengaluru during a curated week of culinary experiences initiated by the Israeli Consulate in
Bengaluru, in collaboration with the Israel Ministry of Tourism (IMOT), Aura Greens (Hosur) and
Vandey, an Israeli company operating in Bengaluru.

The program combined gastronomy, agricultural innovation and cross-cultural dialogue- highlighting
the freshness, diversity and creativity that define contemporary Israeli cuisine.

A judge on MasterChef Israel and one of the leading voices in Israel’s modern food scene, Chef
Rousso connects food with identity, land and community. In Bengaluru, that philosophy translated into
two distinct experiences- one elegant and urban, the other rooted in the soil.

Mediterranean Soul Meets Bengaluru Terroir

At the heart of the visit was an exclusive showcase dinner at Conrad Bengaluru, held in partnership
with the Israeli Consulate in Bengaluru and attended by senior representatives from the Israeli and
Indian ecosystems, including Consul General Orli Weitzman, alongside business leaders and policy
stakeholders.

Titled “Mediterranean Soul Meets Bengaluru Terroir,” the menu created a dialogue between Israeli
culinary tradition and locally sourced Indian ingredients. The evening opened with a smoked cherry
tomato and peach gazpacho, followed by an inventive pani puri fish tartare. Freshly baked challah
and za’atar pitas anchored a vibrant mezze spread, while a live musabaha station- warm, hand-
crushed chickpeas with tahini, garlic and lemon- became a highlight of the shared table.
Main courses balanced innovation and tradition, including a plant-based Redefine Meat “steak” and
slow-roasted lamb over freekeh maqluba, before desserts that combined Mediterranean warmth with
Indian fragrance.

From Greenhouse to Table: The Farm Experience

At Aura Greens in Hosur, Chef Rousso led a farm-based culinary experience built entirely around
produce grown on-site using advanced Israeli greenhouse and irrigation technologies.
A curated “Tomato Gallery” celebrated multiple varieties harvested from the farm, alongside crisp
garden salads, harissa-glazed local carrots and warm hand-crushed hummus. The meal concluded
with seasonal tropical fruits- underscoring a shared appreciation in both cultures for food grown in the
soil and served with minimal intervention.

The visit also demonstrated how Israeli agricultural technology is being successfully implemented on
Indian soil, producing premium, sustainable vegetables with a vision to scale similar farm models
nationwide.

Chef Ruthie Rousso said, “During my visit to India, I felt I was eating real food- ingredients grown in
the land and treated with respect. In Israel, we share that same instinct. I often say that food is a
mirror- it reflects the people around it. When you eat real food, you are usually surrounded by real
people, and that is why I immediately felt at home here.
If a picture is worth a thousand words, a dish is worth a thousand pictures. Through the plate, I
understood more deeply the special friendship between Israel and India- because it works on the
plate just as it works in the heart.”

Galit Hoffman, Consul- Tourism Affairs, India, Israel Ministry of Tourism (IMOT), said, “Israel today is
one of the most dynamic culinary arenas in the world- rich in flavours, shaped by global influences
and driven by constant creativity. Tel Aviv is widely regarded as a global capital of vegan cuisine,
making Israel especially relevant for Indian audiences who value plant-based food traditions.
Combined with cutting-edge agricultural innovation that continually transforms what we grow and how
we cook, Israel’s food scene is both surprising and inspiring. And of course, cuisine is just one of the
many vibrant experiences Israel offers to Indian travellers.”