Immerse, engage, eat: The Gathering returns with artful dining experiences

How we eat out is no longer restricted to the four walls of a restaurant If taste thought and art intrigue you mark your calendar for The Gathering that combines fine dine creative experimentation and artistic immersive experiences After debuting in Delhi last year the second edition takes place at a city venue next weekendCharred BrieFounderdirector of the festival Sushmita Sarmah says ldquoThe Gathering is a little bit of everything like a big night out It can begin at a music gig or a concert and packs in meals and after party cocktails With so much to choose from guests can curate the flow of their outingrdquo says Sarmah adding that the creative festival creates room for chefs and artists the room to play with their craftAt its heart The Gathering pairs five chefs and expertsartistes to build popup restaurants that put out a themebased fivecourse meal experience We caught up with a few festival performers to find out whatrsquos in storePop up restaurantsThe Noodle FactoryChefs Doma Wang and Sachiko SethArchitect and designer Udit MittalSushmita SarmahChef Doma Wang grew up in a noodle factory which becomes backdrop for inspiration ldquoThe moments shared with my late most beloved father learning how to cook helping in the production of the noodles feeding people the vibrant local bazaars where we got fresh produce The love of food that my father imbibed in me are the most cherished memories of Kalimpong They make their way into this experiencerdquoDoma Wang and Sachiko SethFor Mittal the most crucial thing is to understand that one emotion mood and atmosphere the chef imagined her food to be in ldquoA takeaway word from the chef was warm We created a noodlelike meandering form which is there on the ceiling and also around the tables We have made seats from repurposed and wired cable drumsrdquo he saysConnective PerspectivesChefs Priyam Chatterjee and Rishabh SealArtiste Two Odd aka Akshita GarudThe team explores a sense of home and belonging ldquoRishabh and I both have spent years travelling living away from home and seeing food and culture through different lenses The space reflects that journey Guests experience the table from their own perspective much like travelrdquo says ChatterjeeAkshita GarudAll of the experiences and dishes at the table are built around memory rather than a recipe ldquoOne plate is inspired by memories of long train journeys approached through abstract modernismrdquo he addsPriyam Chatterjee and Rishabh SealThe design sojourn matches ldquoIn the lives we live right now home is no longer tethered to a single geographical context but is a feeling assembled from the equal balance of people memories spaces and oneself The design holds this together by inviting an introspection of these four forces My intention is to diversify the meaning of home using the seating as an intersection where these elements coexistrdquo explains Two Odd aka Akshita GarudThe Parisian FoldChef Ralph PrazeresArtiste Ankon MitraPrazeresrsquo cooking is influenced by European cuisine and Goa ldquoMitra took a look at the menu we put together mdash which marries my Goan heritage with my European training mdash and came up with a stunning bistro concept A dish that encapsulates our theme is the Charred Brie served with Bimbli Chutney and Sourdough Therersquos nothing more French than brie cheese and wersquove paired it with a chutney made out of a local Goan fruit called bimblirdquo says PrazeresRalph PrazeresFrom January 16 to 18At Mukesh Mills Azad Nagar ColabaLog on to districtinEntry Rs 2000 onwardsTalks sessions and food stationsThe immersive experience expands to The Salon for talks and panel discussions The Workshop for handson sessions led by chefs artists and thinkers and The Arena will host live performances The Mills houses an exclusive speakeasy cocktail bar The Interlude a seaside lounge inspired by the spirit of Bombay and The Shop and The Studio will offer food stationsChef Prateek Sadhu with guests during an earlier editionThe panel discussions include Food and Changing Neighbourhoods in Bandra by Naresh Fernandes Gresham Fernandes and Sunday midday columnist Meher Marfatia The Parsis amp Their Cuisine Adaptability Over Adversity by Dr Kurush F Dalal Katyrsquos Kitchen and Seafood and Sustainability by Ganesh Nakhawa and Dr Aaron Savio LoboFounder of Dhoop magazine Rini Singhi writer Sharanya Deepak and author Meher Mirza come together for a session on Eating Remembering and Writing India what writing does