Curated Events
At Pushpa’s Kitchen, food goes beyond catering. It becomes an experience, a memory, and a story shared at the table. Each of our curated events is thoughtfully designed to celebrate tradition, culture, and creativity, always rooted in homely warmth and crafted with care.
From intimate chef-led dinners to large-format cultural feasts, these events reflect our belief that food connects people in the most meaningful way.
India’s Culinary Odyssey
Jan 2024 - Hanu’s Table, Hanu Reddy Raghava Farms
Curated by Chef Regi Mathew Powered by Pushpa’s Kitchen
India’s Culinary Odyssey was an extraordinary culinary experience that brought together some of India’s most talented chefs to honour the soul of Indian cuisine and Mothers, the true chefs, in an innovative 10-course meal. Curated by Chef Regi Mathew, the event unfolded as a refined symphony that celebrated Indian culinary heritage through modern technique and thoughtful storytelling.
Hosted at the iconic 156-ft Hanu’s Table, set amidst a 70-year-old mango orchard, the evening blended cultural legacy with contemporary finesse. 104 guests dined under the stars, immersed in an atmosphere of generosity, nostalgia, and quiet elegance.
Powered by Pushpa’s Kitchen, the experience stood as a heartfelt tribute to Indian kitchens, mothers, and the traditions that continue to shape our food culture.
Mango Virundhu
June 2025 - Hanu Reddy Residences, Poes Garden
Curated by Annam by Shabnam Powered by Pushpa’s Kitchen
Mango Virundhu is Pushpa’s Kitchen’s signature celebration of the mango season, Curated by Annam by Shabnam and a cherished prelude to the Hanu Reddy Mango Festival. Held on Mother’s Day, the event became a heartfelt gathering of families coming together to honour mothers through food, flavour, and shared memories.
At Hanu Reddy Residences, guests enjoyed a leisurely afternoon celebrating mangoes in every form. From the first sip of Mambazha Panagam to the final dessert, the experience unfolded as a journey through comfort, nostalgia, and joy.
The menu showcased mango-inspired favourites such as Mango Bobbatlu with ghee, Mango Thokku Cocktail Idli, Manga Sadham, Murungakai Kathrikai Maanga Sambar, and Curd Rice with Mambazha Kottai, bringing together playful flavours and comforting South Indian classics in a soulful banana-leaf meal.
Served on banana leaves, Mango Virundhu was a soulful South Indian feast that reflected Pushpa’s Kitchen’s philosophy of food rooted in tradition, memory, and warmth, made special with tree-ripened mangoes sourced from our own orchards.
Mango Morphosis
July 2025 - Hanu Reddy Residences, Poes Garden
Conceptualised by Chef Goku Hosted and Powered by Pushpa’s Kitchen
Mango Morphosis was an intimate, chef-curated dining experience that challenged perceptions of the king of fruits. Designed as a prelude to the Hanu Reddy Mango Festival 2025, the evening welcomed just 30 guests for a bold exploration of mango through technique, culture, and creativity.
Led by Chef Goku, a graduate of the Culinary Institute of America with experience in Michelin-starred kitchens in New York, the dinner unfolded as a multi-course, globally inspired tasting menu that reimagined mango beyond tradition.
Across 10 thoughtfully crafted courses, mango appeared in unexpected forms, from the umami depth of Ogbono – The African Dreams to the smoky intensity of Jerk on the Mango Wood, and the delicate balance of Italian Nights with mezzalune and mango jus.
The journey concluded with inventive desserts such as Thai’s Best Kept Secret, with each course artfully plated to spark curiosity and conversation, turning the table into a canvas where global cuisine met the soul of the mango.
Set in the serene ambience of Hanu Reddy Residences, Mango Morphosis was immersive and thought-provoking. Powered by Pushpa’s Kitchen, it stood as a reminder that food can be both art and conversation.
A Culinary Kutcheri
December 2025 - Hanu Reddy Residences, Poes Garden
Conceptualised by Chef Goku Hosted and Powered by Pushpa’s Kitchen
Margazhi Season Story: A Culinary Kutcheri by Chef Goku was a soulful tribute to Chennai’s iconic Sabha Saapaadu and the cultural rhythm of the Margazhi season. Inspired by the agraharams of West Mambalam, this experience translated memory, ritual, and flavour onto the banana leaf.
Chef Goku brought his personal Margazhi story to the table, serving a traditional South Indian leaf lunch in classic Sabha order. The menu followed classic Sabha order, featuring Paruppu with Nei, Arachuvitta Sambar, Lemon Rasam, Keerai Masiyal, Avial, and Thalicha Thayir Sadam, with traditional accompaniments like Appalam, Vazhaikkai Chips, Maangai Pickle, and Paruppu Thuvaiyal.
The meal ended on a sweet note with Paruppu Payasam and Pineapple Kesari, served with the warmth and precision of a traditional Brahmin household feast.
The event celebrated food as culture, music as memory, and the joy of shared traditions. Powered by Pushpa’s Kitchen, it became a deeply nostalgic December experience.
