Last Friday was a magical evening. I had received an invite from the folks at The Ritz-Carlton to come for an intimate gathering to celebrate the 5th anniversary of the Ritz-Carlton in Bangalore. The invitation was a bit of a surprise, I really didn't know anyone from the Ritz, but the invitation sounded very interesting, and my Friday evening was free, so I thought why not?
Friday evening, all excited I arrived at the Ritz, and was promptly pointed to the RC Bar where the crowd was mixing. I was offered a cocktail, and soon I was in deep conversation with folks from the media industry. There were some people I didn't know, and some I did, but by the end of the evening we were all great friends - exchanging cards, contacts, and promises to keep in touch. It was that convivial an evening.
After everyone gathered at the bar, we slowly started to make our way to the main venue - a gorgeous table setting set up by the poolside on the fifth floor.
The conversation was scintillating, the conversation was sparkling, the wine and the food decadent.
Chef Bruno Cerdan designed this exclusive menu to showcase the hotel's global culinary pedigree. The menu combined the richness of local flavors paired with vintage aromas. Although the menu was a set one, the people at the Ritz-Carlton thoughtfully asked us for our food preferences before the event. I was vegetarian, there were some vegans at the table, and people with allergies - all our requirements were catered for beautifully, and without any awkward prompting from us.
For the ones with no preference, the starter was a Kerala lobster salad.
Because I am vegetarian, I got this excellent tomato salad topped with cheese.
The most delicious risotto I have ever had followed the salad.
All the dishes were paired with the finest vintage wines to complement them. Paired with the starter was a Sauvignon Blanc from New Zealand. The risotto was paired with a rich Pinot Noir from California. The last wine was the Rosso Merlot Cabernet from Italy. All three wines were excellent. I'm always partial to a white though, and so the Sauvignon Blanc was my favorite.
The third course I had was a crispy, flaky puff with asparagus.
Asparagus when it is just lightly steamed is quite my favorite vegetable, and I didn't leave any vegetables on my plate.
Dessert was raspberry croquant (French word meaning crispy or crunchy). It was quite a big plate, but once I had a spoon to taste, I was hooked. Surprisingly light and fluffy. The raspberries were also super-fresh and tasty.
Post-dessert, we all lazily lingered at the table. None of us in the mood to leave this fantasy and go back to our humdrum lives at home.
A sign of a truly successful and happy event is when there is no lunging for the best photos and camera angles. No trying for the best sound-bites. Just a simple evening of the finest indulgence and the richest taste!
Thank you Ritz-Carlton for a most magnificent evening. Wish you many more happy years in Bangalore.
