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    Few restaurants are as emotionally invested in their offerings (food or anything else) as Together at 12th. Chef Vanshika Bhatia heads the freestyle food menu, while Bar and Beverage Consultant, Nitin Tewari has a thriving section of beverages under his wing. As one of the spaces that continuously strive to bring something new to the table, literally and metaphorically, they have a pop-up almost every month, where they engage with the international food space — inviting chefs and restaurants to experiment with local produce and their cuisine of expertise in their Gurugram kitchen.


    This week they’re bringing the immensely popular Nadodi from Kuala Lumpur, Malaysia, to the city. The two restaurants will be narrating the story of how food travels through this immersive dining experience. Nadodi’s chef de cuisine Sricharan Venkatesh and Head of Beverage Programme Akshar Chalwadi will be serving a 9-course meal.

    Chefs world tourTogether at 12th serves European dishes with hints of Indian ingredients. Nadodi, on the other hand, draws inspiration from the South Indian fare prepared by Indians who settled in the Malay Peninsula and Singapore. Expect a platter full of unique and comfort-driven flavours curated by South Indians in the Southeast Asia. Nadodi promises a culinary journey keeping the essence of travel intact – it translates to ‘nomad’ in Tamil and ‘wanderer’ in Malayalam. Pair local produce with global culinary techniques at Together at 12th, and you are in for a delectable treat.

    All images: Courtesy Together at 12th

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    Nadodi x Together at 12th

    Nadodi, Kuala Lumpur, and Together at 12, Gurugram, collaborate for an innovative food pop-up.

    Address
    Together at 12th, Le Meridien, Sector 28, Gurugram
    Website
    Phone
    +91 73038 11277
    Start Date
    September 13, 2019
    End Date
    September 14, 2019
    Price
    Rs 4,500 to Rs 6,000, taxes extra
    Megha Uppal
    Associate Editor
    An innate love for travel and food has translated into many a trips since childhood for Megha; it also fed her curiosity to know about local cultures. When not writing, she is on the lookout for three things: A great dark chocolate dessert, a beautiful pool where she can practice her backstroke, and art that she can save up for.