Newsroom, December 08, 2025: Luxury chains like Taj and Leela are tapping in-house chefs to revive regional flavors through monthly popups.
At Taj Palace in New Delhi, Chef M Rajendran from Chennai's Southern Spice brought Andhra heat with royyala iguru prawns in coconut-cashew gravy laced with fiery spices and kozhi melagu curry, a pepper-fennel chicken blaze.
These events source hometown staples, like Punjab's 150 liters of water for sarson da saag at Leela Bengaluru, to nail true tastes. Upcoming January lineups eye Hyderabad's biryanis and Coorg's greens, swapping guest-star chefs for internal talent swaps.
