The Gathering returns with an immersive festival that blends fine dining, art, music and creative experimentation, offering curated pop-up culinary experiences by chefs and artistes. After debuting in Delhi last year, the second edition takes place at a city venue next weekend
A view of The Noodle Factory
How we eat out is no longer restricted to the four walls of a restaurant. If taste, thought and art intrigue you, mark your calendar for The Gathering that combines fine dine, creative experimentation and artistic immersive experiences. After debuting in Delhi last year, the second edition takes place at a city venue next weekend.
Charred Brie
Founder-director of the festival, Sushmita Sarmah, says, “The Gathering is a little bit of everything, like a big night out. It can begin at a music gig, or a concert, and packs in meals and after party cocktails. With so much to choose from, guests can curate the flow of their outing,” says Sarmah, adding that the creative festival creates room for chefs and artists the room to play with their craft.
At its heart, The Gathering pairs five chefs and experts/artistes to build pop-up restaurants that put out a theme-based five-course meal experience. We caught up with a few festival performers to find out what’s in store.
Pop up restaurants
The Noodle Factory
Chefs: Doma Wang and Sachiko Seth
Architect and designer: Udit Mittal
Sushmita Sarmah
Chef Doma Wang grew up in a noodle factory, which becomes backdrop for inspiration. “The moments shared with my late most beloved father, learning how to cook, helping in the production of the noodles, feeding people, the vibrant local bazaars where we got fresh produce. The love of food that my father imbibed in me are the most cherished memories of Kalimpong. They make their way into this experience.”
Doma Wang and Sachiko Seth
For Mittal, the most crucial thing is to understand that one emotion, mood, and atmosphere the chef imagined her food to be in. “A takeaway word from the chef was: warm. We created a noodle-like meandering form which is there on the ceiling and also around the tables. We have made seats from repurposed and wired cable drums,” he says.
Connective Perspectives
Chefs: Priyam Chatterjee and Rishabh Seal
Artiste: Two Odd aka Akshita Garud
The team explores a sense of home and belonging. “Rishabh and I, both, have spent years travelling, living away from home, and seeing food and culture through different lenses. The space reflects that journey. Guests experience the table from their own perspective, much like travel,” says Chatterjee.
Akshita Garud
All of the experiences and dishes at the table are built around memory rather than a recipe. “One plate is inspired by memories of long train journeys approached through abstract modernism,” he adds.
Priyam Chatterjee and Rishabh Seal
The design sojourn matches. “In the lives we live right now, home is no longer tethered to a single geographical context, but is a feeling assembled from the equal balance of people, memories, spaces, and oneself. The design holds this together by inviting an introspection of these four forces. My intention is to diversify the meaning of home, using the seating as an intersection where these elements coexist,” explains Two Odd aka Akshita Garud.
The Parisian Fold
Chef: Ralph Prazeres
Artiste: Ankon Mitra
Prazeres’ cooking is influenced by European cuisine and Goa. “Mitra took a look at the menu we put together — which marries my Goan heritage with my European training — and came up with a stunning bistro concept. A dish that encapsulates our theme is the Charred Brie served with Bimbli Chutney and Sourdough. There’s nothing more French than brie cheese, and we’ve paired it with a chutney made out of a local Goan fruit called bimbli,” says Prazeres.
Ralph Prazeres
From: January 16 to 18
At: Mukesh Mills, Azad Nagar, Colaba.
Log on to: district.in
Entry: Rs 2000 onwards
Talks, sessions and food stations
The immersive experience expands to The Salon for talks and panel discussions, The Workshop for hands-on sessions led by chefs, artists and thinkers, and The Arena will host live performances. The Mills houses an exclusive speakeasy cocktail bar; The Interlude, a seaside lounge inspired by the spirit of Bombay and The Shop and The Studio will offer food stations.
Chef Prateek Sadhu with guests during an earlier edition
The panel discussions include Food and Changing Neighbourhoods in Bandra by Naresh Fernandes, Gresham Fernandes and Sunday mid-day columnist Meher Marfatia; The Parsis & Their Cuisine: Adaptability Over Adversity by Dr Kurush F Dalal, Katy’s Kitchen and Seafood and Sustainability by Ganesh Nakhawa and Dr Aaron Savio Lobo.
Founder of Dhoop magazine Rini Singhi, writer Sharanya Deepak and author Meher Mirza come together for a session on Eating, Remembering and Writing: India what writing does.
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