Bengaluru, February 2024 - In an evening dedicated to the art of mixology, cultures collide and cocktails come to life at Copitas on the 3rd of March in the capable hands of Millie Tang who is renowned as one of the top 100 most influential figures in the global bar scene. Copitas, recognised for its craft cocktails, sophisticated ambience, and exceptional Four Seasons service, is perched on the 21st floor of Four Seasons Hotel Bengaluru overlooking sweeping city views. It holds the #38 spot on Asia’s 50 Best Bars list, awarded Best Hotel Bar in India and is ranked #4 among the 30 Best Bars of India. As Tang takes over this exceptional bar, she brings her Asian and Australian influences to the forefront, transforming the bar into a playground of flavour and creativity.

Millie Tang's journey into the world of bartending is as spirited as the libations she creates. Hailing from the vibrant cocktail scene of Australia and armed with a keen palate and a thirst for knowledge, she embarked on a journey that would take her across continents and into the hearts of cocktail enthusiasts worldwide. When Tang is home in Brisbane, she can be found behind the bar at The Gresham - listed in 50 Best Discovery. What sets Millie Tang apart is her fearless approach to experimentation. From the spice-tinged ‘Early Retirement’ to the fruity tropical sweetness of ‘Sunny boy,’ Tang's creations are a celebration of diversity, inviting guests to embark on a sensory journey like no other. Millie Tang's takeover of Copitas marks a new chapter in the hotel's commitment to offering unparalleled experiences to its guests.

A trailblazer in the world of mixology, Tang's career is marked by a string of prestigious awards, including Bartender of the Year at the Australian Liquor Industry Awards in both 2019 and 2023. Additionally, she was part of the winning team in the global final of Licor 43's Bartenders and Baristas Challenge. Her influence extends far beyond her awards, as evidenced by her ranking as the 78th most influential figure in the Drinks International Bar World 100 list. With a passion for empowering female bartenders, her commitment to supporting fellow bartenders is reflected in her tireless efforts to elevate the voices and talents of women across the globe.

Director of Food and Beverage, Savio Fernandes says, “As Millie Tang visits us with an exciting menu, we look forward to an exceptional experience for our guests featuring visionary creations that combine innovative mixology with the unscripted service at Four Seasons Bengaluru." Guests will encounter the perfect blend between the timeless and chic atmosphere of Copitas, topped up with Tang’s energetic modern palate selection.

With cocktails that are as bold and vibrant as the city of Bengaluru itself, this takeover at Copitas promises to captivate enthusiasts, industry professionals, and trendsetters alike. Guests can anticipate an unforgettable evening crafted with precision and passion by Millie Tang herself.

Date: 3rd March 2024
Venue: Copitas, Four Seasons Hotel Bengaluru

These Home Chefs will showcase their culinary craft at Sunday Superlunch, the hotel’s glorious stage for culinary and beverage showmanship for brunch, each Sunday

Local artisans and craftspeople have always been co-creators for Four Seasons chefs and bartenders. The close collaboration with the local community is a quest to bring something unique for patrons and diners of Four Seasons, while also celebrating the heritage of certain dishes.

Inspired by the recent trend of ‘go local’, the chefs at Four Seasons Hotel Bengaluru have teamed with 3 Home Chefs in the city to craft a compelling program called Native Kitchens. These Home Chefs will showcase their culinary craft at Sunday Superlunch, the hotel’s glorious stage for culinary and beverage showmanship for brunch, each Sunday.

In April, Chef Rhea Aaron will showcase delicious culinary specials from Goa, redolent with memories from her favourite uncle’s home in Mapusa, Goa.

Spurred by a steadfast desire to showcase Goan culinary delights to the world, Rhea Aaron ditched the professional shackles of a branded kitchen to give full creative freedom to her craft. Having worked for a few years in the hotel industry with an international brand, Rhea says she’s happiest when she is able to whip up some adored childhood recipes for her guests.

The hero dishes she will showcase during brunch at Four Seasons are Chicken Bafat with a blend of fragrant spices and served with coconut rice and Prawn Balchao, a fiery, tastebud tingling dish with pickled curry sauce that is adored due to it Goan origins. Bebinca is a rich, layered cake from Goa, a veritable Indo-Portuguese lovechild. Rhea Aaron’s de-constructed Bebinca is something to look forward to.

In May, Chef Neetu Jalali, a proud Kashmiri, couturier and home chef, will whip up aromatic specialities from Kashmir.

Neetu Jalali is a home chef based in Bangalore and is one of the most passionate advocates of her native Kashmir, where she spent her beloved childhood years before moving to London thereafter. The force behind The Supper Club by Zafran in Bengaluru, Neetu is a veritable source of numerous products from Kashmir, the most adored of which are homemade plum and apricot ice teas and traditional kehwa. Neetu’s fragrant biryani is true blue Kashmiri …redolent with the sweetly scented aroma of nostalgia and longing.

In June, guests of Four Seasons can try some delightful dishes from the North East, specifically Nagaland, showcased by Chef Lichibeni Kikon

Home chef Lichibeni Kikon had a burning desire to bring her home flavours from Nagaland to Bangalore. Several years back, she started by hosting small groups at home for meals, pulling out lavish spreads of Naga fare spanning 8 to 9 courses. ‘Just like we do at home’ says she, on her style of warm, home-style hospitality. Naga cuisine is shrouded in mystery, though this is slowly being unpacked by intrepid gourmands and curious foodies. Their smoked meats, sun-dried leaves, bamboo shoots and the wicked ghost chilli pepper (bhut jolokia) is gaining popularity across tables and supper clubs with guests wanting more.

Some of the dishes Lichibeni is known for are Roast Pork in Sundried Bamboo Shoot, Beef with Black Sesame and Chicken With Fresh Bamboo Shoot.

"Diners at Four Seasons Hotel Bengaluru’s Sunday Superlunch are in for a treat for the next few months as we unfurl our Native Kitchens program. Home chefs from the various parts of India are ready to cook up storms and this will be a brilliant coming together of the community, to savour and showcase the rich gems of regional cuisine," said a spokesperson from Four Seasons Hotel Bengaluru.

Date: Sunday, 11th and 25th April 2021(Goan), 16th May & 30th May(Kashmiri), June (Naga)

Time: 12:30 pm onwards

Venue: CUR8

Prices: INR 2,950 all inclusive (Non-Alcoholic Package)
INR 4,900 all inclusive (Alcoholic Package)

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