LE MERIDIEN, GURGAON, DELHI-NCR HOSTS A SEVEN DAYS PUNJABI FOOD FESTIVAL WITH CHEF SWEETY BALUJA FROM JANUARY 24TH. 2025 TILL JANUARY 31ST. 2025; A Report By: Khatibah Rehmat.

REFT Today January 30, 2025January 30, 2025 0 Comments

Le Meridien Gurgaon, Delhi-NCR celebrates it’s Punjabi Food Festival with Senior Chef Sweety Baluja.

Le Meridien, Gurgaon (now Gurugram) has organised its Punjabi Food Festival named Pind Da Tadka from January 24th. 2025 till January 31st. 2025. Senior chef, Chef Sweety Baluja was invited to make that event a delicious one. Le Meridien, Gurgaon Delhi-NCR has re-opened it’s all day dining after few months so they did this Pop-up to inform their people that they are back. Their Executive Chef, Chef Birjesh Kumar was not present there but, in his absence their second commandant Executive Sous Chef, Chef Pankaj Singh Rawat took the charge and handled the kitchen and guests very well. He was so kind and humble, as soon as he heard that I have arrived in their hotel, he came for a while, greeted me and after clicking the picture with my request he went back. In the meantime the serving staff on the floor was looking after us very well and I saw that they were equally attending their regular guests, the hospitality of the Le Meridien Hotel in Gurgaon was at its top.

Executive Chef Birjesh Kumar (Left), Executive Sous Chef Pankaj Singh Rawat (Right).

While Chef Sweety was showing me the entire buffet dinner both of the hotel’s and his cooked meals, I saw a gentleman smiling with a joyes face and walking towards me. Within a fraction of time I recognised him and he personally came to greet me that we are meeting once again. It was very surprising to see him, he was the most loved Executive Chef of Marriott property in Chandigarh, Chef Sanjeev Ranjan. But, here he has joined as the F&B Manager, transforming from a white chef coat to a professional black blazer. As I’ve already said in my previous coverages that Chef Sanjeev Ranjan always comes up with great ideas which helps in the growth of a hotel’s overall business. Now I’m sure that Le Meridien, Gurgaon Delhi-NCR will see a drastic change soon. Well, let’s move upon the Punjabi food prepared by Chef Sweety and team. This is not the first time I’ve tasted his food, the aromatic cuisines drag me towards the different dining areas where Chef Sweety Baluja is doing a Pop-up. Many people ask me when this food festival finishes then where shall they taste his food. The answer is that Chef Sweety Baluja is running his own outlet in Gurgaon named Dilli-2, so people may go and eat over there.

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Picture 1: With Senior Chef Sweety Baluja (left), Senior Journalist Khatibah Rehmat-Senior (centre) and F&B Manager Chef Sanjeev Ranjan (right)

Picture 2: The serving staff dressed in traditional Punjabi clothes.

Now let’s talk about few of the Punjabi food which I tried. He prepared his famous murgh saaga, Machi Tari wala and paneer dry, they all smelled out of the world. I even tried their Mutton Bharra which was tossed in salt and pepper and directly came out of the hot tandoor. Though it is not possible to try his entire menu but, speaking about Paneer dry, it’s spices were proportionally balanced, as usually we used to eat at other joints. It was full of colours and nothing was artificially added to make it delicious. Praising Chef Sweety Baluja will never come to an end. I would just say to my readers and viewers that, keep on visiting Le Meridien, Gurgaon, Delhi-NCR, as you never know when they come up with something new, innovative and tantalising ideas. So, instead of missing that chance, kindly pay your visit here. Last but not the least, I would like to thank the Marcom team who was very supportive with the team of REFT Today, specially Ms. Chahat. We all thanks her from the bottom of our hearts.