Feast at Sheraton Grand Bangalore: Sunday Brunch Celebrating Indian Heritage

As March unfolds, Sheraton Grand Bangalore Hotel at Brigade Gateway takes brunch to new heights with a region-centric culinary journey at its signature restaurant Feast. Anchored in India’s diverse food heritage and crafted by a talented culinary team, this specially curated brunch series spotlights authentic regional flavours, festive themes, and chef-driven experiences that promise to delight gourmands, families, and weekend explorers alike. Set in an inviting fine-dining atmosphere, the month-long celebration blends tradition and innovation, offering exceptional taste experiences every Sunday in March

Line-Up of Curated Themed March Brunches – Feast

Timeless Bengali Delights – March 1

Opening the series, Chef Pooja Dhara brings the soulful classics of Bengal to Feast. Highlights include live counters serving Luchi with Aloor Dom and Koraishutir Kochuri, followed by traditional mains such as Shorshe Maach, Bhapa Maach, and Bhapa Chingri Kosha. The brunch closes on signature sweets like Doi, Rosogolla and Sandesh an authentic Bengali culinary immersion.

 

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Festive Mathura Flavours – March 4

Curated by Chef Anoopa Prasad, this brunch taps into Mathura’s rich culinary celebrations with freshly fried Gujiya and Malpua at live counters, complemented by Pindi Chole, Paneer Butter Masala, and a dessert trio of classic and dry fruit gujiya.

Women’s Day Celebration Brunch – March 8

In tribute to women’s artistry and spirit, five women chefs helm this vibrant brunch. Featuring festive live mela counters like Chaat Bazaar and Pani Puri, comforting mains such as Chole Bhature, Dal Makhani, and Paneer Lababdar, as well as live-prepared Jalebi, Malpua, and Kulfi, the Women’s Day edition blends flavour, creativity, and festivity.

Flavours of Odisha – March 15

Mid-month, Chef Anismita Das presents the understated yet rich flavours of Odisha. Guests will savour Pakhala Rice, Santula, and the iconic Chhena Poda, offering a refined taste of the Eastern coast’s culinary traditions.

Karnataka Regional Specialties – March 22

Celebrating South Indian finesse, Chef Vani KS curates a brunch featuring Karnataka classics like Mysuru Masala Dosa with chutneys, Bisi Bele Bath with ghee and boondi, plus dessert favourites Mysuru Pak and Obbattu.

Mathura’s Satvik Traditions – March 29

Closing the month with another nod to Mathura, Chef Anoopa Prasad presents a Satvik menu featuring dishes without onion or garlic — including Dubki Wale Aloo – Mathura Style, Kadhi Pakora, and authentic Mathura Peda.