India’s food scene is more dynamic than ever, re -defining Pak boundaries with new restaurants, innovative menu and bold fusion experiments. From installing global brands to homegron chefs, there has never been a better time to carry forward the boundaries of creativity. The diverse culinary traditions of our country develop with modern techniques combining the tastes of heritage. And what can be a better way to experience this development than food festivals? To bring a lineup of gastronomic events as March and April, prepare to feast on delicious everything! Ready to indulge? Let’s dive!
In March-April 2025, some food festivals in India should be obtained:
Delhi-NCR
Thai Pak Mahotsav Erwan, The Clarids arrives in New Delhi
Experience the vibrant roads of Thailand, Erwan from your seat, Clareds in New Delhi! Put on an epicurian trip, where the rich culinary heritage of the country is rebuilt through a special menu. This immersive experience catchs the artistry of time-e-respectable techniques, authentic tastes and innovation, bringing Thai roads to life. See street style mixed noodle soup, Me Gobal, Poa Piya Tod, Peak Gai Short Namn PLA and PAD in some highlights of the menu. Traditional bamboo cooking method is another star feature of this particular menu, which respects the creativity and resources of the technology promoters. Bamboo infects each dish with a subtle sweetness that combines the entire food together. To complement his food experience, Erwan selects Thai-inspired cocktails. Conservants can expect Thai chili margita, lyco highball, Thai Galgal mule, Kafir colins, etc.
When: 24 February 2025 to 14 March 2025
Where: 12, Dr. APJ Abdul Kalam RD, Tees January Road Area, Motilal Nehru Marg Area, New Delhi, Delhi 110011
Cho – Asian terrace and cocktail bar brings the Dragon Festival to the city
Cho -Asian Terrace and Cocktail Bar in New Delhi steps into the world of bold flavors and authentic cuisine, which unveils its exclusive Dragon Festival, a limited duration Chinese menu. Inspired by the bustling tastes of the chinatown, this careful curate menu is a gastronomic tribute to China’s rich culinary heritage, which offers an outstanding selection of the handicrafts dim zodiac, intimate broth, vok-toss specialty and decadent desserts. Start your journey with sophisticated selection of Dim even and small plates, which features dishes such as crystal shrimp dumplings and sechuan spicy chicken dumplings, providing a delicate balance of texture and taste from each bite. Experience is a will for timely Chinese culinary traditions, from deep and sour soup to nutritious double-covered herbal chicken soup with warming soup and broth. For the heartier fare, the features of Vok and rice promise an explosion with flavors-pinch street-style spicy noodles and a trick with golden fried rice, each dish was designed to satisfy the most intelligent palate. Elevate your food experience in Signature Mains such as crispy fried chicken fingers and grilled salmon fillets such as exo sauce, where premium content comes from specialist craftsmanship. And, for a sweet closing, a complete harmony of crunchy fried ice cream and bhogi banana toffee, a complete harmony of crunch and carmelized prosperity.
When: 21 February to 23 March, 2025
Where: 5/1, first floor, Ambavatta One Complex, LHS Calcadas Marg, Mehrali, New Delhi
Search the rich tastes of Northeast India in Tamra, Shangri-La Eros New Delhi
The Shangri-La Eros New Delhi, in collaboration with the Chef Pin, presents an incredible culinary experience celebrating indigenous tastes of Northeast India. The restaurant will serve an authentic selection of regional specialties prepared by Chef Mary Lalboi. This particular pop-up exposes the soul of Northeast India with a careful curer menu that has signatures dishes that complement the bold and soil tastes of the region. Guests can taste Kelsa, which is a mutton curry infected with foreign northeast herbs; Kanga, Manipuri a flavosomes with wild roots and leaves eupotetal; And Kolposola, a notable Assamese banana trunk curry. This experience continues with comfort such as Bai, a Mizo-style seasonal mixed curry. Sanpiau, a delicate northeast rice porridge, and Chow Satui, a soulful mutton noodle soup, completes this delightful journey. To eliminate the overall experience on a sweet note, a black rice pudding, rich and aromatic tasting, correctly finishes.
Where: Shangri-La Eros New Delhi
When: 6 to 8 March 2025
Kashmiri Wajwan is waiting for you in Crown Plaza Greater Noida
Crown Plaza Greater Noida is proud to present the Kashmiri Wajwan feast in Spice Art. This exclusive, week-long phenomenon invites food enthusiasts to immersed in the grandeur of Kashmiri cuisine, which provides a rare opportunity to experience mythological wazwan-a multi-curricist feast that is an identity of Kashmiri culture and hospitality.
The Crown Plaza Greater Noida has a careful curate menu in the Kashmiri Wajwan feast that exposes the rich flavors of Kashmiri dishes. The appetizer consists of Tabak Maj, Kokar Kanti and Kashmiri Paneer Tikka. For the main course, guests can enjoy rusation, a rich, aromatic gravy, and a delicious lamb curry cooked in the Resta, a mixture made of map made in a mixture of a fragrant spice. The food ends with Kong Firin, a traditional dessert made of milk, saffron and nuts, which finishes a sweet and silk. Each dish reflects slow-ripened techniques and aromatic spices that define Kashmiri recipes.
Where: Spice Art, Crown Plaza Greater Noida
When: 5 March – 11 March 2025
Photo: Crown Plaza Greater Noida
Mumbai:
South South: A time-educated seafood festival returns to Orchid Hotel
Get ready to travel on an extraordinary Pak trip, as its annual seafood festival is hosted in the south. It particularly pays homage to the best reward of the ocean, which has a captivating selection of seafood dishes prepared with authenticity and passion. Guests can miss an exclusive ALA cart menu with strong flavors of Andhra Pradesh, Telangana, Kerala, Karnataka, and Tamil Nadu, characterized by a variety of shrimp, fish, squid, crab, and lobster preparation. An attraction of the festival is Sit-Down fish buffet and sit-down seafood buffet, where guests can taste a wide spread which includes tentalizing starters such as Chepla Vepudu (spicy fried beauty), Meen Molie (delicate pomprate in coconut milk), and Nandu Masala (a spicy crib). The main recipes are traditional compatible to complement such such as appam, tomorrow dosa, pononi rice, and Mein Kozhambu and Malabar Mean Curry, choose rich, comfortable curry. To conclude the food, the guests can be involved in a variety of traditionally created pessim, each is designed with chronic dishes and fresh materials, which provides a sweet and satisfactory end to the culinary experience.
Photo: Orchid Hotel
For those who prefer Ala carte experience, the festival menu provides an enticing selection of dishes, from the festive menu furious Jengi Rao Fry and Signature Meen Polychathu to the fragrant crabs chestinad and the Indulest Golden Lobster Fry. Carefully designed dishes promise to transport dinner directly into the coastal kitchens of South India, where seafood is not just food, but a way of life.
When: 28 February to 9 March
Where: 70 -C, Nehru Road, Hotel near Mumbai Domestic Airport, Vile Parle (E), Mumbai – 400099
A Navroz feast at Gallops Restaurant
Photo Credit: Call
Galops restaurant located in the grounds of Race Course in Mumbai is a special Parsi Pak visit which is planned for this Navros. On 21 March, dinner can book his seats for a seat -down “Navroz Nu Bhonu” – a special dining experience with a set menu of traditional Parsi dishes. This Parsi New Year feast will begin with Chicken Faracha, Kolmi Na Kebab, and carrot Meva Nu Pickle. Scoop the rich mouthful of Jardalu Salli Margie with Ghoon Ni Rotali, and pair the fragrant mutton pulao with resting the paddy. The menu also includes the prestigious Patra Ni Macchi. There is a separate lineup for vegetarians, especially curate Parsi recipes such as Russian Kebab, Suran Na Kabab, Patra Na Paneer, Papaeta Ni songs, etc. Additionally, a La Carte menu dedicated to Parsi Delights will be available from 12 March to 23rd, 2025. In addition to the dishes selected from the Sit-Down Dinner Menu, guests also sent a kebab, sexy salley booty, pasteonji chutney potis, shear ni, dude, dude, dude, dude, dood, shear neck, dood, dude, dude, dude, dude,
Where: Gate No. 1, Keswarao Khadi Marg, Royal Western India Turf Club, Mahalakshmi, Mumbai inside Mahalaxmi Racecourse
Pune:
Explore the journey of Mediterranean Spice with Chef Alexandre Cerboz in JW Marriott
JW Marriott invites guests on a Pak visit in the Mediterranean with a special ten-day dining experience in the Spice Kitchen. This immersive dining experience is performed by Chef Alexandra Kerboz, an expert in the Mediterranean recipes, which brings the bold, rustic and intimate flavors of the region to life. Taste from Spain, France, Italy, Greece, Malta, Monaco, Albania and Cyprus, menu is a curated tapestry of rich traditions, authentic materials and time-eminent cooking techniques. For this special Epicurian Food Festival, Chef Alexandre presents a thought -designed menu, which combines the Mediterranean classics with its own signature touch. Guests can indulge in Pyare Pella and Aromatic Markesh Tagin, a Spanish saffron-enacted rice dish. The menu will also have a perfect selection of gyros, a Greek street food in which a vertical sputter was slowly roasted with marinated meat. Ratatoule, a vibrant promovencal dish that exposes the summer flavor with a slow-cooked brinjal, zucchini, bell chili, and fragrant herbs and infected tomatoes with olive oil, pleasing vegetarian foods.
Where: Senapati Bapat RD, Lakshmi Society, Model Colony, Shivajinagar, Pune, Maharashtra 411053
When: 21 to 30 March, 2025
Photo Credit: JW Marriott Pune
Bengaluru:
Michelin Star Chef Adam Gray Leela brings a global culinary experience to the Indian city of Bengaluru
Michelin star chef Adam Gray Leela brings a global culinary relationship for the Indian city of Bengaluru. The 6-coors menu added with selected wine at the chef gray restaurant celebrated globally will be cautiously cured. The menu claims the signature recipes of Chef Gray in the non-vegetarian section, which exposes fresh seafood and premium meat with items such as a tonic cucumber and dill salsa. The vegetarian segment celebrates saffron-ridden vegetables and butter squash with recipes such as seasonal produce and bold pairing. Each course is carefully paired with fine wine, increasing food experience.
When: March 19, 2025
Where: Leela Indian city Bengaluru, 6/2, Thanisandra Main Road, Bengaluru 560064
