From February 6th to 15th, 2026, Four Seasons Hotel Bengaluru invites guests to ascend into a world of “stillness as strength” with Trail of the Mountains. This exclusive ten-day culinary residency at CUR8 is a sensory expedition across India’s majestic Himalayan belt, celebrating the soulful, time-honoured cuisines of Kashmir, Himachal Pradesh, and Uttarakhand.
CUR8 at Four Seasons Hotel Bengaluru
The Hearth of the Hills
“Trail of the Mountains” is a tribute to the “Hearth of the Hills,” where altitude, ancient traditions, and the rhythm of nature dictate every flavour. Himalayan food traditions are built on seasonality, sustainability, and necessity. Mountain kitchens rely on sun-drying, fermentation, slow cooking, and the use of indigenous grains and forest produce. The cuisine is typically nutrient-dense, warming, and minimally processed — designed for harsh climates and high-altitude living.
Vivek Kalia, Executive Chef said, “This trail reflects food that is honest, nourishing, and deeply restorative—bringing the quiet wisdom of the mountains to the heart of Bengaluru.”
Chef Tariq Ahmed
The Custodian of the Valley: Chef Tariq Ahmed
The residency features Chef Tariq Ahmed, a Kashmiri culinary specialist from the traditional Waza lineage, with over 25 years of experience. He represents the culinary traditions of Wazwan, Kashmir’s ceremonial multi-course feast culture.
His approach reflects generational techniques including hand-pounding meat for texture and the use of region-specific ingredients such as sun-dried Kashmiri chillies, cockscomb flower, and saffron
A Regional Odyssey
The menu highlights core dishes from each region, using techniques such as slow braising, curing, and natural fermentation.
Kashmir | Wazwan Traditions
- Gushtaba — pounded meatballs in yogurt gravy
- Rista — spiced meatballs in red chilli gravy
- Tabakh Maaz — slow-cooked, crisped lamb ribs
- Modur Pulao — saffron-infused sweet rice
Himachal Pradesh | Agrarian Mountain Cuisine
- Chana Madra — chickpeas in yogurt-based gravy
- Siddu — steamed wheat bread, traditionally stuffed with walnuts and served with ghee
Uttarakhand | High-Altitude Temple and Rural Cuisine
- Mandua Roti — finger millet flatbread
- Bhatt ki Churkani — slow-cooked black soybean curry
An Immersive Sanctuary
During this residency, CUR8 transforms into a mountain sanctuary. The aesthetic is defined by earth-toned plating—featuring slate, handcrafted copper, and clay—while the atmosphere reflects the intimacy of a luxury mountain lodge. Guests can also enjoy the ritual of Kahwa (spiced green tea), as Chef Tariq and our team provide story-led service, sharing the “mountain wisdom” and provenance behind every rare ingredient.
Event Details
- Dates: February 6 – 15, 2026
- Venue: CUR8, Four Seasons Hotel Bengaluru
- Price: Buffet Dinner at INR 3400++
- Reservations: +91 76191 46004
