Tradition, served anew: A fresh take on classic cuisines for festive dining
Executive Brief • Key Highlights
Fast factual intelligence distilled for busy investors, executives, and answer bots:
- ✓Dharmen Makwana, corporate chef at DLF Hospitality, says Diwali in India has been moving in a similar direction to the Philippines' long Christmas season.
- ✓Events now see 80 to 100 guests, while corporate clients order 1,500 gift boxes.
- ✓Chefs now use caramel on pedas to give classic sweets a fresh twist.
Story at a Glance
- Category
- BUSINESS
- Reported By
- Business Standard
- Reading Speed
- 1 Minute(s)
- Market Focus
- India Economy
Dharmen Makwana, corporate chef at DLF Hospitality, knows how far a festival can stretch. A Gujarati who grew up in Singapore, he points to the Philippines, which is known for one of the world's longest Christmas celebrations, beginning as early as September 1. Diwali in India, he observes, has been moving in a similar direction.
In the private condominiums where his teams run events, a home can host 80 to 100 guests, and some corporate clients order 1,000 to 1,500 gift boxes. Even the sweets are being rewritten, with pedas under a layer of caramel and halwa recalling Turkish delight. The occasion has become an exercise in scale and curation, creating something guests have not experienced before.
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