Standing at the crossroads of cuisines from various continents, Mauritian cuisine is a treasure trove that draws its riches from its diversity. Royal Palm Beachcomber Luxury has a strong Indian inspiration and it was only natural to partner with a leading institution to enhance this legacy. The Leela Palaces, Hotels and Resorts are regarded as the epitome of fine Indian cuisine with iconic settings in fantastic locations in Bengaluru, Delhi, Jodhpur and Udaipur.
Royal Palm Beachcomber Luxury will be hosted in India by Le Cirque Restaurant, The Leela Palace Delhi from 16 to 18 March and Le Cirque Restaurant, The Leela Palace Bangalore from 23 to 25 March. It will subsequently welcome the teams from The Leela Palace, the reference for fine cuisine and luxury in India, at the iconic gourmet restaurant of Mauritius,La Goélette, from 6 to 8 April.
The menu will feature an array of flavours curated by Royal Palm’s Executive Chef, William Girard, with new culinary signatures blending contemporary French cuisine with fresh, delicate notes from the Mauritian terroir: Coconut heart nigiri with pickled lemon and smoked marlin, and Madagascar caviar; Crab meat and vegetables with ginger, and sweet-and-sour daikon radish; Roasted cauliflower with Indian spices, turmeric, Greek yogurt and coriander. For his part, Chef Purushotham Naidu from The Leela Palace is considered a legend not only for his cooking style but also for his encyclopedic knowledge of South Indian cuisines. He will prepare dishes like a selection of vegetarian and non-vegetarian kebabs; Cottage cheese simmered with spinach and garlic; Chicken tikka simmered in tomato sauce; and Lamb slowly braised with spices.