Executive Chef Aditya Kulkarni, Four Seasons Hotel Mumbai
The Indian monsoon season is unique from the regular rainy weather in other parts of the world. Here, among other things, it triggers gustatory cravings. The new Executive Chef Aditya Kulkarni at Four Seasons Hotel Mumbai has curated the Mumbai Monsoon High Tea, with all the beloved dishes albeit with a twist of global flavours. This is hosted at Opus, the hotel’s all-day dining restaurant.
Chef Aditya Kulkarni, a Mumbai boy whose culinary journey has taken him across the UK, Middle East and Southeast Asia, is known for his love of cooking local cuisine with a fresh perspective. Guests can look forward to monsoon favourites with unexpected twists like the Gulab Jamun Éclairs, Lychee Rabdi, and Gulkand Rose Mille-feuille, alongside the other monsoon staples. Don’t be alarmed to find corn chaat dressed in new flavours like peri peri, cheese and BBQ. Savouries range from vada pav sliders, Bombay sandwiches, BBQ chicken buns, kheema pav and Thai-style prawn cakes.
Monsoon High Tea at Four Seasons Hotel Mumbai
“This menu reflects not just the flavours of Mumbai, but the memories and moods that come with them. It’s a celebration of the season, seen through the eyes of a chef who’s been all around the globe with the memories of Mumbai monsoons always close,” says Nitesh Gandhi, General Manager.
This high tea invites guests to unwind with comforting food, warm memories, good company and the rain just outside the window.
