Vlad Bunoan

Flavors of India take center stage at Seven Corners food fest

Article (news)

ABS-CBN Lifestyle

<div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1776330536478Indian Week Food Festival at Crowne Plaza Manila Galleria and Holiday Inn &amp; Suites Manila Galleria.png" style="width:960px" class="fr-fic fr-dib" width="960"/>Handout</div>MANILA — Crowne Plaza Manila Galleria and Holiday Inn &amp; Suites Manila Galleria are bringing the flavors of India to the capital with the “Saffron &amp; Spice: Indian Week Food Festival,” ongoing until April 20 at Seven Corners Restaurant.The dinner buffet, curated by cluster executive chef Luca Angioletti and executive chef David Chu, highlights a range of Indian dishes, from curries and naan to tandoori specialties and traditional desserts. The event aims to showcase regional flavors and time-honored cooking techniques.Angioletti oversees the culinary direction of Seven Corners, the hotel’s all-day dining restaurant, while Chu leads Xin Tian Di, known for its Chinese cuisine. Their collaboration reflects the hotels’ push to expand international dining offerings for guests and local patrons.Menu highlights include butter chicken, biryani, vegetarian curries and Indian sweets, alongside live stations demonstrating traditional preparation methods and spices.Seven Corners features seven interactive stations covering a range of cuisines, including pizza and pasta, Japanese, Indian, Western and Asian noodle dishes, along with salads and desserts. The restaurant also offers a selection of wines and beverages.The buffet is priced at P3,200 nett per person.A master class on North Indian cuisine will be held April 18, with a fee of P1,750 nett per person. On April 19, a “4 Chefs. 8 Hands” collaboration will feature Filipino, Italian, Indian and Chinese dishes, also priced at P3,200 nett per person.The festival runs during dinner service starting at 6 p.m. at Seven Corners Restaurant, located on the third level of Crowne Plaza Manila Galleria.

The dinner buffet, curated by cluster executive chef Luca Angioletti and executive chef David Chu, highlights a range of Indian dishes, from curries and naan to tandoori specialties and traditional desserts.

The dinner buffet, curated by cluster executive chef Luca Angioletti and executive chef David Chu, highlights a range of Indian dishes, from curries and naan to tandoori specialties and traditional desserts.