India Inc celebrates innovation and flavour at ET Awards: A feast of culinary excellence and corporate triumph

Mumbai: In the growing forest of ambition, where the roots of success run deep, India Inc took a moment to nurture its hunger for innovation and disruption. The standout menu at ET Awards for Corporate Excellence, created by renowned chef Rahul Akerkar of Aditya Birla Dining, celebrated the best of local flavours and international gourmet selections.

Guests mingled in the reception area over a high tea that included an array of summer coolers, savoury finger foods and bite-sized desserts. Chilled kokum fizz and blueberry muddles offered respite from the Mumbai heat, while guests nibbled on marinated olives and bocconcini, mushroom and ricotta pate, and sweet potato, beetroot and okra crisps. A classic cheese selection never goes amiss, and the board was laden with tomme, robiola, cheddar and emmental cheeses, on a bed of berries and crackers.

The circulating starters were a brilliant showcase of Indian culinary innovation, featuring a vibrant summer melon chaat, Manipuri black rice arancini paired with a bold beetroot bhoot chili ketchup, and a wholesome idli podi served with roasted tomato thokku. For a sweet take, the forest honey and Gondhoraj lemon tea cake, accompanied by pickled Mahabaleshwar strawberries, were a delightful tribute to the finest Indian ingredients.


After the evening's captivating show, guests were ready to indulge in the spread on the NCPA lawns. A breezy summer's night greeted everyone as they got ready to savour a gala buffet dinner with seasonal specialities and haute cuisine. This included spanakopita with yoghurt pesto, water chestnut and edamame dumplings with ginger soy, tandoori jaithuni khumbh drizzled with pomegranate molasses.

Chefs added their own sense of fun and flair, with an Agra chaat counter, an Asian bowl station, as well as a sushi counter with a special truffle mushroom maki. The mains on the buffet included artichoke heart risotto with grilled fennel, Swiss chard and mascarpone, grilled dukkha cauliflower with cashew saffron puree, among other dishes. The star of the menu was the kathal (jackfruit) ki dum biryani with burhani raita.


The sprawling dessert station was an irresistible temptation for every sweet tooth in the house. It included nolen gur rossogolla, an indulgent shrikhand chocolate tart and for the health-conscious, a nachni carrot cake with gajar halva creameux, as well as sugar-free options such as fruit trifle, roasted apple and pecan crumble, and chocolate jalapeno mud cake.

The lavish feast offered the perfect finale to an evening filled with celebration, recognition and grandeur.