Bollywood actor Sidharth Malhotra is a foodie. Ask him about the five places he remembers because of their food, and he can give you an entire list of memorable dishes he enjoyed, from lal maas and junglee mutton in Rajasthan to the "best" French toast at ABC Kitchen in New York to the freshest fish and excellent organic produce he sampled in Japan. Malhotra, currently shooting in Kerala, can't get over the delicious Vattayappam, a steamed rice cake filled with coconut and jaggery he tried during his stay in the Southern state.

　　When Outlook Traveller caught up with the actor at an intimate dinner with select guests at the Conrad Bengaluru as part of India's first Hilton Honors guest experience, Malhotra made no bones that he is a true connoisseur of food. "I look forward to food when I travel. When visiting new cities and places, I have to explore restaurants, meet chefs and try new cuisines," said Malhotra to OT.

　　An Ode To Indo-Japanese Fusion Flavours

　　Malhotra teamed up with the hotel's Executive Chef, Mohammed Eliyaz, for the Hilton Honours dinner at Conrad Bengaluru to curate an interesting Indo-Japanese menu inspired by the actor's food preferences.

　　"Great food and great company always make for the best experiences," said Malhotra. "Hilton Honors brought both together in a personal and effortless way. From curating a menu inspired by my travels to seeing it come to life, it was exciting to be part of something unique. Can't wait to see what's next!"

　　The elaborate six-course menu had delicacies like Moringa & Morels with Mutton Nihari, Chatpata Miso Black Cod, and a Mochi Shrikhand dessert.

　　"The inspiration for this menu came directly from a conversation with Sidharth on set during a Hilton shoot (Malhotra is a Hilton brand Ambassador). We were discussing some of our favourite restaurants from around the world and realised how much we both loved the balance and depth of Japanese and Indian cuisine. That became the foundation for this menu—bringing together the boldness of Indian flavours with the elegance and precision of Japanese techniques. It was a creative challenge but a deeply personal and enjoyable process that we have both been invested in," said Chef Eliyaz to OT.

　　"Sidharth was the inspiration behind the menu. He's a true food enthusiast, very particular about flavours, textures, and the overall experience. We consulted with him throughout the process to ensure the dishes reflected his style—fresh, vibrant, flavour-forward, but indulgent enough to suit a grand occasion. He was keen on ensuring the ingredients felt clean and of high quality and that the menu reflected the elegance of the evening. This wasn't a menu created by Conrad, which Sidharth put his name to; it was a true collaboration right from the start."

　　Fresh Produce, Innovative Concepts

　　The meal started with an Edamame Kachori, a traditional Indian kachori filled with edamame beans flavoured with black garlic and mint. Amritsar Tawa Nutri, the famous Amrisari street food reimagined with Shishito pepper and purple potato korokke (Japanese croquette), followed this fantastic fusion starter. Next was a mushroom and pea masala with Teriyaki mushrooms and snow peas enhanced by an Ichimi spiced masala. One could never have imagined that a fusion of Japanese and Indian flavours could throw up such pleasant surprises.

　　"It was an exciting opportunity to combine two culinary traditions deeply rooted in technique, heritage, and craftsmanship. The key was to respect the integrity of both cuisines while finding common threads—whether through umami depth, spice layering, or plating styles," said Chef Eliyaz.

　　One of the most interesting dishes on the menu was Moringa and Morels, where tender mutton nihari was paired with drumstick marrow and bright, fresh Daikon. The dish was redolent with Nihari flavours and a surprising twist of Daikon.

　　"The Moringa & Morels dish was probably the most intricate in terms of technique. Balancing the richness of mutton nihari with the delicate flavour of moringa dashi required a lot of refinement. We wanted to ensure it had depth, complexity, and visual appeal while remaining true to the theme," said Chef Eliyaz.

　　Another memorable dish on the menu was the Robata Palak Paneer, a wonderfully modern take on palak paneer served with a wasabi kulcha. The fun part was sprinkling the dehydrated vegetable powders and semi-dried tomatoes on a stencil to create a mandala. So it was a tad bittersweet to have the server pour palak sauce over my artistic efforts!

　　However, the menu's highlight was the Chatpata Miso Black Cod. The beautifully plated dish featured a succulent steak of black cod enhanced with flavourful yakhni and crunchy lotus root. It was served with Ikura (salmon roe), black carrot, and herb tanuki, a wonderful melange of Kashmiri and Japanese flavours.

　　"Exceptional produce is the foundation of any great menu. When you're bringing together two distinct cuisines, the quality of ingredients dictates the outcome. Whether it was sourcing fresh Ikura, high-quality Indian spices, or perfectly aged miso, every ingredient played a crucial role in ensuring the dishes were authentic, balanced, and of the highest standard," said Chef Eliyaz.

　　The meal ended on a sweet note with Mochi Shrikhand with red bean ice cream, saffron ganache and a crisp boondi cracker.

　　An Evening Of Laughter, Conversations And Memories

　　From eating dinner in a beautiful floral ambience with a warm and approachable Bollywood star to learning about Indo-Japanese fusion food from the knowledgeable Chef Eliyaz to bonding over food and handcrafted cocktails with strangers, the event was truly one to remember.

　　Hilton Honors allows members to earn Points through stays and purchases. These points can be redeemed for rewards like complimentary nights, premium merchandise, and experiences like this unique culinary adventure.