&nbsp;<img title="Chinese New Year" src="https://images.mid-day.com/images/images/2018/feb/Chinese-New-Year.jpg" alt="Chinese New Year" />
Design collaborations seem to be the order of the day, with the restaurant industry joining in the trend race. Be it Masaba Gupta for the interiors of Pooja Dhingra's Le 15 Cafe or Anshu Arora Sen for Hello Guppy, the tie-ups definitely add a touch of je ne sais quoi to the vibe of a space.
<img title="Sketch" src="https://images.mid-day.com/images/images/2018/feb/Sketch.jpg" alt="Sketch" />
The newest to join the list is Nachiket Barve, who has created 688 Chinese New Year lanterns for Michelin-starred Chinese dim sum teahouse Yauatcha, for their Mumbai, Bengaluru and Kolkata outlets. "I have always believed my brand to occupy a wider canopy than just clothes, which means a design sense you can translate to bed linen or even a patisserie. The art of Chinese paper-cutting resonated with me because I have been working with the technique since my debut collection.
<img title="Nachiket Barve, Karyna Bajaj " src="https://images.mid-day.com/images/images/2018/feb/Designer-Nachiket.jpg" alt="Nachiket Barve, Karyna Bajaj" /> Nachiket Barve, Karyna Bajaj
The lanterns are made with red fabric keeping with tradition, and we have used embossed gold paper to add Indian festivity and opulence. The rose is a recurrent motif and also a signature of our label. It's personal yet resonates with the global theme," says Barve. The restaurant will also have a special New Year menu to bring good luck.
<img title="Haoyun lantern petit gateau dessert" src="https://images.mid-day.com/images/images/2018/feb/Haoyun-Lantern.jpg" alt="Haoyun lantern petit gateau dessert" /> Haoyun lantern petit gateau dessert
"Based on the lanterns, we have the haoyun lantern petit g&acirc;teau dessert with soy caramel and mandarin because eating citrus is believed to bring luck and haoyun translates as lucky. We also have spicy chicken dumpling with red beetroot skin, which is symbolic of good luck, prosperity and joy. And limited edition macaroons will also be available in flavours including vanilla orchid, as orchid is a lucky flower for 2018, and raspberry szechuan in vibrant red to reflect Chinese New Year celebrations," says Karyna Bajaj, executive director, KA Hospitality.
From: February 5 to March 4, 12 pm to 1 am At: Yauatcha, Raheja Tower, first floor, BKC Call: 9222222800
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Designer Nachiket Barve to add a special touch to the Chinese New Year celebrations at a city restaurant

Celebrate the Chinese New Year at this city restaurant

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Celebrate the Chinese New Year at this city restaurant

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