Burrp's Pre Xmas Dinner at Park Plaza Bengaluru with celebrity Chef Narendra

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In a race, there is just one winner; and then everyone else!”

With Christmas and New Year around the corner, the whole world is in festive mood these days. Burrp in association with Park Plaza Bengaluru hosted the Pre-Christmas Dinner for few good foodies yesterday.The special Xmas menu curated by Chef Narendra Singh was served to us.

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Burrp as most of us are aware ,is the pioneer in India for local food and restaurant recommendation engine since 2006.Recently it has been relaunched again with brand new look and app to cater to the needs of million of foodies who always look for answer – where and what to eat?

Park Plaza is a premier hotel destination in Bangalore and is situated on the Marathalli Outer Ring Road. Known for its luxurious amenities like spa , business center and global cuisine restaurants like The Steakhouse, Shao and Melange ,it aims at make stay both pleasant and memorable. Since it is located very close to the IT hubs, Park Plaza is a perfect staying option for professionals visiting the silicon city of India.

Melenge is a round the clock dining restaurant at Park Plaza Bengaluru that serves delightful assortment of authentic Indian and classic Continental culinary cuisines. It offers à la carte and buffet options with a live cooking station that will enthrall your dining experience.

Narender Singh has recently been appointed as the Executive Chef at Park Plaza Bengaluru. Winner of Indian Hoteleier Award 2015 for the “Chef of the Year- Mid Market to Upscale” awarded by prestigious, he started his career nearly 4 decades ago in 1978. He has worked with a numerous international hotel chains and cruise liners in the Middle East, India and the United States.

Chef Narendra has curated dinners for several international dignitaries in the past. And it was honor for us to have his special Menu.

Soup

Mushroom, Porcini cream soup with truffle foam with a dash of basil oil (Chicken or Veg)
Served with Leeks & Tarrgon bread

Starter

Salmon mousse with herbed garlic baguette
Panko crusted chicken strips
Asparagus and broccoli mousse with herbed garlic baguette (veg)
Leek & Stilton tart (veg)

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Maple glazed roast turkey & steamed broccoli with garlic ,water chestnuts & Parmesan
Scampi & Fettuchini marinara
Four cheese filled vegetables steak with pine apple & honey glazed sweet potato (veg)
Brussels sprout with sunflower seeds in garlic cream (veg)
Lemon leaf ,broccoli florets linguni marinara (veg)

Dessert

Plum pudding with cognac sauce ( served with american strawberries & Kiwi grand marnier compte)
Passion fruit & black cherry sorbet

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Known for their technological advancement in Indian Food discovery scene, Burrp has a vision of leading country in facets like brand, product, technology and business.

It has presence in 14 major cities in India and is planning to and its operations to 35 in the next two years. The Burrp officials told me that they are gunning not to occupy a vacant space in the market, but do what it’s best at, create a new one.

burrp With a new vision, a new story, a new logo and a new product: Yes, the Burrp is back and we wish them good luck for their future endeavors.