Daryaganj's Iconic Flavours To Take Centre Stage at Spice Terrace, JW Marriott Hotel Bengaluru

New Delhi's renowned culinary destination, Daryaganj, celebrated for its exquisite North Indian delicacies and the birthplace of the legendary Butter Chicken and Dal Makhani, is delighted to announce its first-ever pop-up at the prestigious JW Marriott Hotel Bengaluru. The pop-up, priced at 4500 plus taxes for two is set to take place at Spice Terrace, promises an unparalleled gastronomic experience from April 17th to April 21st, 2024, and is open to all for dinner.

“Daryaganj - By the Inventors of Butter Chicken and Dal Makhani” is the culinary brainchild of Raghav Jaggi and his childhood friend, restaurateur Amit Bagga to return to the roots, celebrating the culinary legacy of Kundan Lal Jaggi (Grandfather of Raghav Jaggi & The inventor of Butter Chicken & Dal Makhani) showcasing the resilience and innovation of the Punjabi refugees who migrated to Delhi after the partition of India. The concept behind Daryaganj is to blend age-old flavours and closely guarded recipes, creating an unparalleled dining experience reminiscent of a bygone era. The recipes have been reconstructed to be closest to the way Kundan Lal Jaggi served them in 1947, staying true to the Punjabi roots. The idea is to revoke the forgotten flavours on the palate, the unsung flavours of nostalgia.

Guests are invited to savour the rich heritage of North Indian cuisine through an enticing menu meticulously curated by Daryaganj's culinary experts at JW Marriott Hotel Bengaluru. The menu features an array of tantalizing dishes, including traditional favourites and signature creations, ensuring a memorable dining experience for patrons.

They can begin their culinary journey with soup followed by appetisers like the Bharwan Paneer Tikka, where paneer is lovingly stuffed with fragrant spices, or the creamy Dahi Kebab, offering a delightful contrast of textures and flavours.

As the feast progresses to the main course, patrons can relish the iconic flavours of The Original 1947 Dal Makhani, slow-cooked to perfection and brimming with robust spices, or succumb to the allure of The Original 1947 Butter Chicken, where tender chicken is enveloped in a velvety gravy that's nothing short of divine. Pair these with a selection of freshly baked bread- from the crispy Tandoori Roti to the indulgent Garlic Naan, each bite, a testament to culinary excellence.

No feast is complete without a sweet finale, and Daryaganj delivers with desserts like the indulgent Gulab Jamun and the creamy Kulfi, leaving guests with a feeling that's hard to forget.

With nearly 40 prestigious awards, including Best North Indian Cuisine, Best Dal Makhani, Best in Innovation, Best in Interior Design, and Best Packaging, along with the User's Choice Award for the Best Butter Chicken in Delhi and Noida, Daryaganj epitomises culinary mastery. Honoured as one of the top 50 restaurants in India by Food Food, Daryaganj's commitment to excellence is unwavering. Daryaganj takes pride in being the first-ever casual dining brand to have been featured and funded on Shark Tank India, marking a significant milestone.

Join JW Marriott Hotel Bengaluru and Daryaganj for this limited-time culinary extravaganza, where every dish tells a story of tradition, flavour, and culinary excellence.

Vishal Thakur joins JW Marriott Hotel Bengaluru as Chef de Cuisine

JW Marriott Hotel Bengaluru is delighted to appoint Vishal Thakur as the new Chef de Cuisine of the hotel. A dynamic and hard-working chef with a passion for food and a good eye for detail has a flourishing career of over 16 years. In his new role, he is responsible for taking care of the culinary operations at ALBA, as well as guiding his new team of enthusiastic chefs.

Chef Thakur is known to adopt innovative and unique approaches in the kitchen, which is among his most defining characteristics. He brings simple yet sophisticated, authentic Nouvelle European food to the table for not just the discerning set of connoisseurs, but also to satiate palates of all levels of experience.

He has had an incredible journey so far that has seen him curate some of the best European fairs under the guidance of established names in the culinary world. His passion for food and perseverance towards creating timeless experiences has allowed him to master the phenomenon of being a Chef of European cuisine, yet in possession of an Indian heart and edge.

Bringing with him pre-opening specialty restaurant experiences and efficient coordination with service and vendors will prove to be an invaluable addition to the culinary team at JW Marriott Hotel Bengaluru.

Thakur’s first pit stop was at The Grand Hotel in Delhi, where he was an Executive Trainee for 4 years before moving to The Oberoi New Delhi in March 2008 as a Commis at Three Sixty Kitchen. He later in the year 2008 November joined Atlantis, Palm Jumeirah, Dubai as a Commis at Ronda Locatelli that shaped his career with commendable exposure and experience.

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JW Marriott Hotel Bengaluru introduces UNO, The New Japanese Restaurant and Lounge Dec 04 2020

A dining hotspot and social haven, ‘UNO�� popularly known as Bar Uno earlier, has a new exciting identity with a fascinating twist to their overall offerings. UNO, brings an exquisite medley of Asian flavors under the craftsmanship of Chef Joel who aims to deliver more than just good food as he works with his artistic team to curate gastronomic experiences.

The new Japanese cuisine at UNO is an amalgamation of aesthetic interiors with lush green surroundings; the calm energy around the restaurant resonates through subtle colors, themes and lounge seating.

Chef Joel and his culinary team have carefully crafted a variety of Japanese offerings; the restaurant offers signature cocktails and beverages to go with the all-new Japanese menu.

UNO welcomes diners to indulge in decadent Japanese cuisine that creates authenticity with varied dishes mixed with warmth and friendliness. The menu is an ode to street style delicacies from Japan showcasing an array of Cold and Hot Appetizers, Soups, Tempura, Joel’s Makimuono, Sashimi/Nigiri, Sushi Platter, Sashimi Platter, Joel’s Platter and ending with desserts. Some of the must try dishes from the menu are Soft Tofu Carpaccio, Big Eye Tuna Pizza, Yasha Scallops, Edamame, Wasabi Prawn, Miso Black Cod, Yasai, Ebi Ae, Green California, Alexey Smirnov, Dyna Ebi Maki, Sake Salmon, Hotate Scallops, Tako, Sushi and Sashimi Platter and desserts like Matcha Green tea Mousse and Red Ruby.

Speaking on the occasion, Gaurav Sinha, Director of Operations, JW Marriott Hotel Bengaluru says, “We are excited to launch UNO as the new destination in the city for Japanese Cuisine. The new menu at UNO by Chef Joel celebrates various culinary forms from the land of the rising sun. Chef Joel along with his skilled team of mixologists features a diverse range of mouth-watering Japanese cuisine and thirst quenching beverages for diners to devour”.

Sharing his excitement, Chef Joel, Jr. Sous Chef, JW Marriott Hotel Bengaluru says, “The newly launched Japanese cuisine at UNO is inspired from the farm to plate concept with ingredients that are plated to showcase cuisine’s culinary creativity at its best. UNO is not just about creating an unforgettable dining experience but an ode to street-style food from Japan which has brilliant aromas, flavors and unique technique of cooking, celebrating connections and unity”.