From time to time we reminisce our North India trip, which was predominately reigned by the series of Dhabas that followed us everywhere. Keeping the Dhaba culture on, the vastly gapped mountainous villages of Northern India are the best eateries to taste the authenticity of its culinary heritage. It’s almost impossible to find the same energy and warmth elsewhere! Therefore, when we first heard about Marriott’s Highway Brunch in Indore, we were spontaneously thrilled by the very idea of getting to relive the whole Dhaba culture once again. That too with organic ingredients, and in the comfort of luxe interiors.
But, to our surprise, Indore Marriott highway brunch was far more dreamy than we had imagined. From bangle stalls to brightly colored umbrellas, every nook of Indore Kitchen was decorated with, the simon-pure essence of North India. Evincing the ethos of a destination brunch, Marriott Indore had seamlessly transformed into a luxury Dhaba of its kind. Every step we took inside the restaurant was accompanied, by a touch of vivid-decor, inverted Chhatris, pushcart food stalls, and other ‘rich’ elements.
In India, Chhatris illustrate pride and honor of Rajput and Maratha heritage. Wherein, today it represented Marriott’s passion to revive the lost culinary legacy, by presenting India’s best comfort food with a creative twist. We also had the pleasure to meet Cuisine De Chef Amandeep Singh, the curator of Highway Brunch. To dig deeper, into the life-cycle of food festivals, we asked Chef Singh about how he turns Marriott Indore into a foodies-paradise every Sunday.
In a candid conversation, Chef Singh revealed his culinary education that unfurled in the kitchens of Oberoi Agra. After which he continued to excel with ITC, Holiday Inn, Radisson Hotels, and Raintree Chennai. To add to Chef Singh’s accolades, he has won national level IHM Gold in 2009, Best associate with Radisson in 2012, and 1 Gold and 1 Silver at SICA 2016. However, winning ‘Times food guide and nightlife award’ for best north-Indian cuisine was Chef Singh’s most significant achievement of 2017. Post which, Chef Singh moved to Indore Marriott to swirl the magic of his gastronomy creativity.
Over the delicious highway brunch, we also learned that the first time Chef Singh organized a food festival was that of a Dum Pukth cuisine at ITC, with Chef Imtiaz Qureshi. Subsequently, his themed food festivals started taking the shape of his childhood memories, regional food culture, and comfort food sleeved in multifarious-layers of richness. When we asked Chef Singh, “why cooking?” he responded warmly “it’s notch something about cooking that soothes mind, soul, and body.
Also, it is the most beautiful way to connect with people, cultures, nature, and Universe on the whole. Chef Singh added that Thomas Keller, Massimo Bottura, and Gagan Anand inspire him the most with their creativity and innovation.
All through our conversation, we savored the mouth slurping paranthas, Dal-Baati-Churma, freshly prepared Tawa-Sabji and refreshing summer coolers served in Matki’s. Occasionally, admiring the puppets, colorful kettles, and Rajasthani decorative horses from the corner of our eyes. Indeed, a remarkable experience, and we can’t wait to attend another themed festival by Marriott!