{"id":7941,"date":"2025-08-25T21:22:18","date_gmt":"2025-08-25T21:22:18","guid":{"rendered":"http:\/\/tezgyan.com\/index.php\/2025\/08\/25\/a-culinary-journey-through-forgotten-flavours-and-five-elements-in-bengaluru-food-news\/"},"modified":"2025-08-25T21:22:18","modified_gmt":"2025-08-25T21:22:18","slug":"a-culinary-journey-through-forgotten-flavours-and-five-elements-in-bengaluru-food-news","status":"publish","type":"post","link":"https:\/\/tezgyan.com\/index.php\/2025\/08\/25\/a-culinary-journey-through-forgotten-flavours-and-five-elements-in-bengaluru-food-news\/","title":{"rendered":"A Culinary Journey Through Forgotten Flavours And Five Elements In Bengaluru | Food News"},"content":{"rendered":"


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At JW Marriott’s Luxury Dining Series, food became philosophy. Over four days, chefs showed how dining transforms when stripped of excess and rooted deeply in story and memory.<\/h2>\n
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The experience focused on simplicity, resonance, and reviving nearly-lost tastes.<\/p>\n<\/figure>\n

The road to Prestige Golfshire rises in slow, curling bends, where the city begins to fall away and the hills take over. The air thins, light bends differently, and for a moment, Bengaluru<\/a> feels less like a metropolis and more like a memory of one. This was the chosen stage for JW Marriott\u2019s Luxury Dining Series \u2013 a four-day meditation on what dining can mean when stripped of ornament and anchored in story.<\/p>\n

Perched above the city, with Nandi Hills leaning into the horizon and a lake mirroring the sky, the setting felt cinematic yet contemplative. Guests arrived to an atmosphere of stillness, where fog clung to the water and hills. The sense was clear: this was a dinner not about excess, but presence.<\/p>\n

The Luxury Dining Series itself is a multi-city culinary journey across Asia-Pacific, each host property offering a unique interpretation of heritage, sustainability, and story. At Prestige Golfshire, the theme was \u201cForgotten Flavours” \u2013 an invitation to rediscover traditions through a contemporary lens, told over four evenings that unfolded like chapters.<\/p>\n

Here, the resort\u2019s chefs and collaborators shaped the narrative through five distinct experiences: \u2018Daawat-e-Aaleeshan,\u2019 a regal Awadhi feast carrying forward four generations of legacy; \u2018Garden Soir\u00e9e,\u2019 where ingredients from the JW Garden found playful expression under open skies; \u2018Brunch by the Lake,\u2019 expansive and cross-cultural; \u2018Shaken & Stirred,\u2019 a cocktail evening that stretched between Bengaluru and Ginza; and finally, the \u2018Five Elements Dinner,\u2019 a contemplative progression through earth, fire, wind, air, and space.<\/p>\n

At its helm were chefs Neeraj Rawoot, Riyaz Ahmed, Saiful Agam, Vu Van Thien, and Santosh Rawat \u2014 a collective of culinary voices whose combined expertise shaped the journey through forgotten flavours and elemental dining.<\/p>\n

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The Five Elements on a Plate<\/strong><\/p>\n

Across four days, meals unfolded as narratives rather than courses. The crescendo came with the Five Elements Dinner, where chefs interpreted Earth, Fire, Wind, Air, and Space as edible forms.<\/p>\n

Earth grounded the menu in roots and grains, honest and unembellished. Fire revealed itself in smoky meats and charred citrus. Wind and Air arrived in delicate foams, whisper-light textures, and fleeting aromas. While Space came in abstractions, delicate, ephemeral, leaving space for imagination.<\/p>\n

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The framework was simple but daring: to cook not just for appetite, but to translate philosophy onto the plate.<\/p>\n

A Dessert as Memory<\/strong><\/p>\n

The most resonant moment came in dessert. Chef Santosh Rawat placed before guests something that looked fragile, almost playful, a cloud of cotton candy veiling goat\u2019s milk and bayberries, tethered by salted crumble. But beneath the eccentricity was biography, a walk through memory lane.<\/p>\n

\u201cWhen I was a child in Uttarakhand, I tasted sheep\u2019s milk only once. And the bayberries grew wild there. Those flavours disappeared from my life,” he told me quietly. \u201cI wanted to bring them back, just for a moment.”<\/p>\n

His dish was not just a plate; it was intimate storytelling. The dessert unfolded like our sweet and sour memories: fleeting, anchored by a salt crumble that grounded nostalgia in the present. The plate dissolved quickly, as if by design. A reminder that some luxuries live not in permanence but in their vanishing.<\/p>\n

But Rawat was quick to point out that storytelling, rather than embellishment, is what lasts. \u201cA gilded plate may not always tell. A story is what attaches you to the guest. Luxury dining is about experiences, but you cannot overlook your cuisine. My philosophy is simple: do simple things well.”<\/p>\n

His dessert may have been plated for the guests, but it was, he admitted, also for himself. A taste retrieved from childhood, now refracted through the lens of fine dining.<\/p>\n

Cocktails in Counterpoint<\/strong><\/p>\n

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If the food traced memory, the cocktails created dialogue. Simone, flown in from Europe, treated each glass as a vignette. No theatrics, no smoke bombs \u2013 only restraint. A mezcal softened with elderflower became a meditation on fire, while a clarified milk punch mirrored air in its lightness.<\/p>\n

\u201cLuxury today isn\u2019t about abundance but about resonance,” Simone explained. \u201cIt\u2019s how long a sip lingers, how it calls something forgotten to mind.”<\/p>\n

His Indian counterpart, Kuldeep, described it as balance: \u201cThe drink must add, not compete. Too much sweetness or spectacle, and the story disappears. My role is to find the pause.”<\/p>\n

Together, they built cocktails that listened to the food, to the silence, to the cadence of the evening.<\/p>\n

Forgotten Flavours, Preserved<\/strong><\/p>\n

Threaded throughout the series was a revival of nearly-lost tastes: heirloom grains, forest herbs, and regional fruits. They arrived polished yet unmasked, offered as reminders of what modern dining often leaves behind.<\/p>\n

For Rawat, this was central to the series. \u201cInnovation matters,” he said, \u201cbut so does preservation. Bringing back forgotten flavours \u2013 that\u2019s its own form of luxury.”<\/p>\n

The Lingering Truth<\/strong><\/p>\n

In the end, what lingered was not spectacle but resonance: the silence after a bite, the recognition of something nearly forgotten, the sense that luxury lies less in grandeur than in memory\u2019s quiet return.<\/p>\n

As Simone put it, \u201cIt isn\u2019t about how much you consume, but how deeply it stays with you.”<\/p>\n

Perhaps that is the future of luxury dining \u2014 not louder gestures, but subtler ones. Flavours that vanish like breath yet refuse to leave.<\/p>\n

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