Reviving Culinary Memory: Inside Marriott International’s ‘Forgotten Flavors’ Series at JW Marriott Bengaluru Prestige Golfshire Resort & Spa

Forgotten Flavors: Inside Marriott’s Luxury Dining Series 2025

Against the misty backdrop of Nandi Hills, JW Marriott Bengaluru Prestige Golfshire Resort & Spa transformed into a living tribute to culinary heritage during Marriott International’s Luxury Dining Series 2025. Being held from July 31 to August 3, this year’s theme—“Forgotten Flavors”—wove together centuries-old techniques, regional storytelling, and modern innovation. Over four immersive days, guests can savor a world-class lineup of chef-curated experiences, from Awadhi feasts and whimsical garden dinners to Asian fusion brunches and progressive dining theatrics.

Chef Neeraj Rawoot

At the heart of this gastronomic revival was a shared vision: to reintroduce flavors lost to time. “They do more than nourish the body; they tell stories,” said Chef Neeraj Rawoot, Director of Culinary and Zoya’s Sustainable Chef of the Year 2024. For his JW Garden – Inspired Soirée, Rawoot relied on produce harvested directly from the resort’s own garden. “We honor the environment and offer our guests a dining experience that is both luxurious and mindful of our planet.”

Chef Riyaz Ahmed

The series opened with Daawat–e–Aaleeshan, a regal spread curated by Chef Riyaz Ahmed, who revived timeworn Awadhi techniques like dum pukht and galawat. “These methods, once favored by the Nawabs, are meticulously employed to craft dishes that honor the past while delighting the modern palate,” he explained. By using charcoal grilling, poppy seeds, and indigenous spices, Ahmed transformed dishes such as Khada Masala Gosht and Nalli Ka Qorma into living culinary heirlooms.

Chef Saiful Agam

A highlight of the event was the Lazy Lakeside Brunch at EAST—a collaborative “Four-Hands Dinner” between Chef Saiful Agam and Chef Vu Van Thien (Jackie) of The Ritz-Carlton Maldives. The duo presented dishes like Salmon on Fire and Yu-Shiang prawns using techniques rooted in Asian traditions and elevated by modern flair.

“Our approach fuses regional authenticity with innovation,” said Agam. “We’re using ingredients like kaffir lime leaves, shiso, young galangal—and even showcasing fermented black cod to highlight time-honored Asian preservation methods.”

Chef Vu Van Thien (Jackie)

For Chef Vu, the collaboration was a personal journey: “The element of Water guided my menu. It reflects my upbringing and my current home in the Maldives—a place I feel I truly belong.”

Chef Santosh Rawat

Desserts took an emotional turn under the direction of Chef Santosh Rawat, the resort’s Executive Pastry Chef. His creation, The Grazing Sheep, was inspired by his childhood in the hills of Uttarakhand. “Bayberries, sheep milk ice cream, and candy floss aren’t just ingredients—they’re memories,” he shared. Rawat’s use of millets in French techniques such as Pavé offered a compelling fusion of nutrition, nostalgia, and innovation. “I want guests to taste tradition through a contemporary lens.”

Beverage Manager Kuldeep Rawat

Beverage programming at the event was no less artful. Kuldeep Rawat, Restaurant Manager, emphasized that drink pairings served as narrative bridges between cultures and courses. “We focus on creating a seamless dialogue between the plate and the glass,” he said. Highlights included pairings during the Five Elements Dinner, where each course and its beverage mirrored one of the elements—Earth, Water, Fire, Air, and Space—offering guests a fully sensorial, progressive experience.

Bar Manager at Bvlgari Ginza Bar, Simone Ciambrone

Meanwhile, Simone Ciambrone of Bvlgari Bar Ginza brought a minimalist Tokyo ethos to Shaken & Stirred, the event’s marquee cocktail evening. “My goal is to elevate every aspect of a drink—from prep to presentation—without overcomplicating it,” he noted. His cocktails juxtaposed advanced redistillation techniques with flavor-driven, replicable creations. “Caring for the guest’s palate is a lost habit among bartenders. I’d like to bring that back.”

Marriott’s “Forgotten Flavors” wasn’t just a dining event—it was a cultural statement. Through evocative storytelling, sensory experiences, and the revival of ancestral methods, the chefs proved that the future of dining may lie in our past.

As Chef Vu summed it up: “A dish that is familiar yet forgotten in time—our senses are enlivened again with its appearance.”

In a world racing toward the new, “Forgotten Flavors” reminded us of the enduring power of memory on the plate.