Hyatt Centric Chandigarh along with Dean With US is thrilled to welcome Chef Amninder Sandhu and her all-women-led restaurant, Palaash, for an exclusive two-day pop-up at Corby’s on March 28th & 29th.

Committed to delivering innovative and immersive experiences, Hyatt Centric Chandigarh curates unique collaborations that celebrate exceptional talent, culinary craftsmanship, and cultural storytelling. In line with this philosophy, this special event offers a rare opportunity to indulge in the inventive and sustainable cuisine of acclaimed Chef Amninder Sandhu. Palaash is more than just a restaurant—it is a beacon of responsible dining, empowering local women and fostering a deep connection between guests and the local community. Blending tradition with modernity, this pop-up promises an unforgettable gastronomic journey that extends beyond the plate.

Nestled in the pristine Tipeshwar forest, Tipai by Wildlife Luxuries offers an unparalleled blend of luxury and nature, founded by Keyur Joshi, Co-Founder of Make My Trip. Sprawling across 34 eco-conscious acres, Tipai champions sustainability and local artistry, redefining responsible hospitality. It’s fine-dining restaurant, Palaash, led by renowned Chef Amninder Sandhu, celebrates hyper-local, sustainable Indian cuisine. With open-fire cooking and organic, locally-sourced ingredients, Chef Amninder’s menu draws inspiration from her roots, travels, and regional heritage. Staffed by local women, Palaash transforms traditional recipes with modern flair, empowering communities and honouring tradition through heartfelt culinary innovation.

This partnership of culinary experts is a brain child of yet another celebrated foodie duo from India, Akanksha & Rupali Dean of Dean With Us, well-known for their rich experience of food and culture, culinary genius and their passion to curate exceptional experiences.

This two-day culinary collaboration will be a gastronomical escapade set against the backdrop of the award-winning Corby’s, renowned for its exquisite array of local and international delicacies, skilfully crafted to satisfy even the most discerning palates. Guests will embark on a culinary journey through
regional India’s vibrant flavours with the Degustation Menu, designed to highlight the season’s finest ingredients with a distinctive and innovative twist. Embark on a journey through regional India’s vibrant flavours with the Degustation Menu, beginning with a tantalizing medley of Ambaadi, Chinch, and other delicacies. Guests can indulge in bold choices like Slow-cooked Raan or Arbi with bhakri and lal thecha, relish the fiery Saoji Bater or Saoji Vange with Paratha, and refresh their palate with Gendaphool sorbet. The experience culminates with Bamboo-smoked pork or phanas, followed by Mahua Kala Jamun and a selection of dreamy desserts, perfectly complemented by a Spiced Digestif.

Giving his heartfelt welcome to Chef Amninder Sandhu and the Palaash Team to Chandigarh, Mr. Sohaib Kidwai, General Manager, Hyatt Centric  Chandigarh says, “at Hyatt Centric Chandigarh, we are dedicated to curating unique and enriching experiences for our guests. Hosting Chef Amninder
Sandhu and her team is an exciting opportunity to showcase culinary excellence that seamlessly blends tradition with innovation. We look forward to delighting our guests with this extraordinary gastronomic journey”

“We are excited to introduce the distinctive flavours and philosophy of Palaash in Chandigarh"; remarks Chef Amninder Sandhu. “This collaboration offers a wonderful chance to share our passion for reinventing tradition with modern flair, empowering communities through innovative and heartfelt culinary creation, with a new audience.”

Explore the chance to savour the unique and thoughtfully crafted cuisine of Palaash Restaurant at an exclusive limited-time pop-up event on March 28th & 29th. This event takes place at Corby’s at The Hyatt Centric Chandigarh. Book your experience now and embark on an unforgettable and thoughtful culinary journey that reconnects one with nature.

Event Details
Venue: Corby’s - Hyatt Centric Sector-17 Chandigarh
Date: 28th & 29th March
Menu: 7-Course meal paired with wines
Time: Two Seatings - 7 pm and 9 m

For more information and reservations, please contact: Hyatt Centric Chandigarh Vaishali Bali +918699088123

ABOUT HYATT CENTRIC
Hyatt Centric is a brand of full-service lifestyle hotels located in prime destinations. Created to connect guests to the heart of the action, Hyatt Centric hotels are thoughtfully designed to enable exploration and discovery, so they never miss a moment of adventure. Each hotel offers social spaces to connect with others in the lobby, meanwhile the bar and restaurant are local hot spots where great conversations, locally inspired food and signature cocktails can be enjoyed.

Streamlined modern rooms focus on delivering everything guests want and nothing they don’t. A passionately engaged team is there to provide local expertise on the best food, nightlife and activities the destination has to offer. For more information, please visit hyattcentric.com. Follow @HyattCentric on Facebook and Instagram, and tag photos with #HyattCentric.

MORE ABOUT PALAASH AND THE CURATORS
ABOUT PALAASH

Palaash, the brainchild of Chef Amninder Sandhu and is not just a culinary venture—it’s a commitment to uplifting people from the neighbouring villages and creating a sustainable, modern Indian, hyper local dining experience. The menu is a marriage between the Chef’s cooking philosophy and Tipai’s ethos, rooted in a local, personalised experience. Built with the workforce hailing from the villages surrounding Tipeshwar, the fine-dine is constructed using sustainable materials, steering clear of environmental harm.

The culinary philosophy extends to ingredients, prioritizing organic, local and home-grown produce and natural ingredients such as date sugar, healthy fats like ghee, butter, cold-pressed coconut oil, and olive oil, among others. The processes are absorbed in practices that promote a sustainable approach with open fire, cooking, and ingredients are locally and organically grown in Tipai’s kitchen garden and some are sourced from nearby organic farms.

Chef Amninder’s cooking is a labour of love, done the traditional way with open-fire cooking. The menu is inspired by fresh, seasonal produce and the recipes are inspired by Chef Amninder Sandhu’s childhood in the north east of India, her travels all around India, her memories of interacting with royal families, her conversations with the women from local villages around Tipai. All of this has culminated in a menu at Palaash that truly elevates recipes from the interiors of Maharashtra, Madhya Pradesh and Andhra Pradesh while allowing the all-women staff at Palaash to discover modern plating of some very traditional recipes in signature Chef Amninder Sandhu style. Curated through eight months of dedication, from training women with no professional culinary background to understanding the region and natural resources and harnessing them without disturbing the balance. Her engagement with the local team goes beyond cooking; it delves into their personal stories and challenges. She brings their authentic experiences into the culinary realm, creating a menu that resonates with their roots. Palaash is a medium for these women to showcase their instinctive understanding of their cuisine, adding a personal touch to each dish that reflects their heritage and traditions.

CHEF AMNINDER SANDHU

Chef Amninder Sandhu, the visionary behind Goa and Mumbai’s Bawri, has long established her place in the culinary world. Once at the helm of the kitchen at the acclaimed yet now-closed Arth—hailed as India’s first and only gas-free fine dining restaurant when it debuted in 2017- Chef Sandhu has consistently pushed boundaries. From her early days at Taj Lands’ End to pioneering Arth, becoming the sole Indian contestant on Netflix’s ‘Final Table’, launching delivery brands Iktara and Ammu during the pandemic, opening Nora in Pune, and now also spearheading Tipai, her journey exemplifies expertise and innovation.

THE CURATORS – DEAN WITH US

AKANKSHA DEAN
Food & Travel writer and culinary researcher, Independent Chef & Events Specialist 
https://www.instagram.com/deanakanksha/  
Akanksha Dean, a trained hospitality professional hailing from the Institute of Hotel Management Aurangabad, holds the unique distinction of being the first and sole Indian chef to undergo training under the esteemed Massimo Bottura at Modena, Italy. Bottura, renowned for his three Michelin- starred Osteria Francescana, continues to be celebrated as the world’s premier chef. Through her extensive travels, which focused on local cuisine and cultural experiences, Akanksha has cultivated a distinctive perspective that reflects her appreciation for innovation and forward-thinking approaches. Notably, Akanksha was honoured with the coveted Magicka Award for her remarkable achievement as the ‘F&B Concept Curator of The Year’, with the ‘Shefs At The Leela’ project standing out as a notable accomplishment. Furthermore, she also received the prestigious ‘Culinary Event Curator of the Year Award’ from Food Food recently.

RUPALI DEAN
Award winning Journalist; Food & Travel Photographer; A Catalyst and an Events specialist.
Co Country Head in India for Tatler Best (Tatler Asia)
India Ambassador at Host Milano
Advisory Council LecordonBleu, Gurugram, India
https://www.instagram.com/rupalidean/
Awarded as the ‘Best food writer in the country’ by the Indian culinary forum, WACS and the ministry of Tourism, Rupali Dean is a familiar name in Travel & Food writing. With an ardent devotion to her craft, she embarks on captivating journeys within India and abroad, leaving an indelible mark on discerning readers through her published works in esteemed newspapers and magazines. Notably, Rupali has been the recipient of the coveted Magicka Award for ‘Top Food Influencer of The Year’. Furthermore, her unparalleled creativity and innovation in conceptualizing extraordinary gastronomic experiences led her to clinch the highly esteemed ‘Culinary Event Curator of the Year Award’ by Food Food in recent times.