Chef Ashish Bhasin
An IHM Pusa graduate with over 16 years of experience in western cuisine, Chef Ashish Bhasin has worked with The Oberoi Group, opening Threesixty° at The Oberoi New Delhi. His global culinary exploration, from Bangkok to Michelin-starred restaurants in Hong Kong, enriched his expertise. Chef Bhasin has led kitchens at Trident Udaipur, The Oberoi Rajvilas Jaipur, and The Oberoi Sahl Hasheesh Egypt. Since June 2018, he has been the Executive Chef at The Leela, Gurugram. An avid team player, Chef Bhasin loves experimenting with new recipes at home with his daughter and researching lost cuisines and indigenous ingredients.
Raw Mango - Sanjay Garg
Sanjay Garg draws from the colours, philosophies and cultures of India to create unique new conversations in textile through a range of saris and garments. Through his brand, Raw Mango, he has created a visual vocabulary that is dynamic, constantly evolving and which constantly engages with established rubrics to imagine new possibilities.
Cuisine & Couture: A Floral Palette
9th November 2024 : 5:30 - 11 p.m.
Drawing from the rich history of cuisine and textile with the all-pervasive influence flowers have on Indian culture, two masters come together to create an unforgettable evening of fashion and food. Chef Ashish Bhasin reinterprets the food of India, serving up a feast with flavours that are familiar, yet unexpected. Meanwhile, at Raw Mango, designer Sanjay Garg draws from the colours, philosophies and cultures of India to create a unique voice, questioning place and perspectives through design.
Hong Kong Jockey Club Hall & Lippo Amphitheater, Asia Society Hong Kong Center
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