Cuisine from Bengal

Shared History, The Indian Experience, 3 - 24 September 2011, in South Africa
Southern Sun is one of the leading hotel groups in Africa, providing world-class accommodation across all markets and offering the widest distribution of hotels in Africa in major urban centres and key leisure destinations. Their collection of 90 hotels, with 14 112 rooms, combine local favourites with some of the world’s most respected hotel brands. With over 40 years of experience in servicing the local and international business and leisure traveler, Southern Sun is focused on building its portfolio of successful global brands and continues its expansion in Africa, the Indian Ocean and the Middle East. Tsogo Sun Holdings comprises Southern Sun and Tsogo Sun Gaming. It is one of South Africa’s most successful entertainment and hospitality groups.

Le Canard is a beautiful restaurant, situated in the Sandtonian heart of South Africa’s financial hub. Although Le Canard specializes in Franco international food, it is regarded as an outstanding example of contemporary culinary classicism. Modern, albeit refined appointments, elegant interiors, silver service, warm and professional staff, and food and wines which have received accolades from national and international dignitaries, celebrities, artists and politicians. Le Canard’s chef owner, Freda Appelbaum, has been made a member of the Chene Des Rotisseurs and is also one of the very few women in the world to have been awarded the status of: Disciple of Escoffier.

Just Mehfil, a unit of Excuisine Foods & Beverages Pvt. Ltd., serves authentic indulgent Indianfood. ExcuisineFoods&Beverages,anentrepreneurialventurestartedwiththe goal of offering fresh, healthy & affordable Indian & global cuisine experience to meet the rapidly changing gastronomical needs of the urban market.

The Chefs

Vikram Udaygiri is a young and well travelled entrepreneur & chef. He has specialized in French and regional Indian cuisines. Vikram’s expertise lies in creating food concepts for various formats, from Managed Kitchen Solutions & Industrial Kitchen Operations to Quick-Service Restaurants & Fine Dining Restaurants.

T.S.Nanaiah, a graduate in Hotel Management, started his career as a Chef with the Park Hotels, India. He went on to specialize in Costal Indian Cuisine and currently works as a Chef & Food Architect with Excuisine Food & Beverage Pvt Ltd. He designs menus for various brands of Just Mehfil & Orange Peel.

Shared History, The Indian Experience, 3 - 24 September 2011, in South Africa

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