Hyatt Regency Phnom Penh is hosting a special week-long celebration of Indian cuisine from August 12-18, featuring dishes curated by two of India’s top chefs from North and South India.

Indian ambassador to Cambodia Dr Devyani Khobragade inaugurated “Indian Week” at the opening night on August 12, with Chef Anil Kumar and Chef Nagaraj as special guests, showcasing their expertise in northern and southern Indian specialties.

A Culinary Showcase of Northern and Southern Delicacies

Market Café Restaurant & Lounge has been transformed into a vibrant hub of Indian gastronomy, offering a tantalising array of dishes that capture the essence of both Northern and Southern Indian culinary traditions.

Guests can indulge in a specially curated breakfast menu featuring light and flavourful vegetarian options from the south, alongside the robust curries and aromatic kebabs that define Northern Indian cuisine.

Throughout the week, the celebration will present a variety of culinary experiences to suit every palate and preference. Visitors can enjoy a convenient and flavourful lunch with a set menu featuring classic Indian favourites.

Additionally, a bountiful seafood buffet with an Indian twist will be available on Friday, Saturday and Sunday, showcasing fresh catch prepared with aromatic spices and traditional techniques, and offering a wide array of Indian delicacies.

Expert Culinary Craftsmanship

Leading the culinary journey are Chef Anil Kumar and Chef Nagaraj, both celebrated for their expertise in crafting authentic and delectable Indian dishes. Chef Anil Kumar brings his mastery of Northern Indian cuisine, refined over years in some of India's most renowned kitchens. His passion for traditional flavours and techniques is evident in every dish he creates.

Chef Nagaraj, on the other hand, specialises in the vibrant flavours of the south, drawing inspiration from his rich culinary heritage. His dishes highlight the diversity and depth of Southern Indian cuisine, showcasing the region's distinctive blend of spices, aromas and cooking methods.