Bond over Boondi, a Ladoo mixing ceremony hosted by Oakwood Premier Prestige Bangalore, flagged off Diwali celebrations in the city. The high-spirited event had a limited gathering with individuals wearing face masks and observing other safety measures given the prevailing pandemic situation.
The culinary team, led by Executive Chef Altamsh Patel, gathered the beautiful guests to join in making their own box of motichoor ladoos with pumpkin seeds, cardamom seeds, and assorted dry fruits – a signature sweet for Diwali, at the property’s in-house restaurant SoulCity. The venue decked up in the traditional yellow and orange marigold and lit up with Diyas gave the place a true festive look and feel. The enthusiastic participants fully armed with disposable gloves, chef caps and aprons were excited to try their hand in learning the art of an age-old technique of laddu making. Long-stay guests, staff and chefs of Oakwood Premier Prestige Bangalore, too joined to add to the fervour. The event was followed by hi-tea.
On this occasion, Wajeed Bagwan, General Manager at Oakwood Premier Prestige Bangalore said, “The past few months have been really tough for the hospitality sector. And it’s time we spring back and deal with the situation gracefully maintaining all the safety protocols. Diwali is the most celebrated festival in India and a perfect reason to connect with our patrons and bring back the cheer on people’s faces. This small gathering of close brand advocates felt like a big step towards a fresh start taking baby steps.”
The event was also designed to boost morale of the staff at the hotel, bring in the festive cheer in style for long-stay in-house guests while introducing the newly appointed chef to everybody.
