A kitchen is more than just a place to cook. It is a reservoir of memories, an arena for artistry, and a vessel of culture and health. With this belief, Hilton Hotels has launched its global Chefs of Hilton initiative, now live at the DoubleTree Hilton, Baani Square, Gurugram.
Executive Chef Bishan Negi explained the concept: “The immersive food experience will present an array of traditional and heritage recipes handed down through ages—some that are lost and some still being cooked at home. These are dishes that tell stories, evoke nostalgia, and incorporate a touch of innovation to make them suited to our times.”
Thalis rooted in tradition
Every dish on this special menu is presented as a chef’s preferred thali, curated with an eye for detail and a heart for heritage. The offerings are designed to spark curiosity while evoking comfort, reimagining regional Indian classics with finesse and authenticity. Each plate is infused with the chef’s personal memories of flavour.
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Khoba roti from Rajasthan
For Chef Prateek Bhatt, the memory of his mother preparing Khoba roti with care remains vivid. She would serve it with the typical Rajasthani staple, Besan ki Gatte curry. He recalls the kitchen filled with the aroma of spices and freshly made roti, teaching him how simple ingredients can create unforgettable flavours.
The Khoba roti, an art now almost forgotten, was hand-shaped with pinched craters to hold warm desi ghee. Bhatt now rekindles those moments by recreating the dish, putting a taste of his home on every plate.
Dalma from Odisha
Chef Sagar Mohanty remembers family gatherings at relatives’ homes in Odisha, where warm Dalma—a vegetable stew—and crisp puris left an indelible impression. Those occasions, filled with laughter, taught him how food brings people closer, a belief he now honours with the plate he serves.
Champaran mutton from Bihar
Chef Satish was captivated by the story and taste of Champaran mutton from Bihar, a dish born of tradition, patience, and fire. The rustic technique of slow cooking over flame and the robust flavour from whole ingredients such as garlic bulbs captured his imagination. Today, it lingers on as one of the hotel’s signature dishes.
Dak Bungalow chicken
For Chef Prajwal, the name Dak Bungalow Chicken was as intriguing as its flavour. He discovered that it was first cooked as a comforting curry at old postal rest houses for visiting British officers. Today, he has revived the dish as a tribute to its timeless journey through Indian culinary heritage.
Coastal thali with prawns and paratha
The coastal flavours of tangy Gongura Masala Prawns from Andhra Pradesh and flaky Malabar Paratha stayed with Chef Rajendra long after his travels. These dishes inspired him to create a thali brimming with vibrant, indulgent flavours from across India’s coastal belt.
Bombay street nostalgia
Street foods also find their place on the menu. Chef Sharwan recalls the smoky taste of Bombay Tava Pulao from his college days, when carefree moments of laughter mingled with simple flavours. He now presents a thali pairing Tava Rice with Pudina Raita as a nod to that memory.
A journey back to your favourite flavour
Whether from a home kitchen or a bustling street, there is always one flavour that is unforgettable. The Chefs of Hilton initiative gives diners the chance to relive those memories through thoughtfully priced thalis, ranging from Rs 650 to Rs 750 each.
For anyone seeking a journey back to a cherished culinary memory, the tables at DoubleTree Hilton, Gurugram, are now set.
