Travel + Leisure India & South Asia in association with Conrad Bengaluru conducted an exclusive culinary masterclass, ‘An Asian Affair,‘ at the exotic Asian restaurant, Mikusu. Scroll down for all the details. By Kumar Shree

As folks in Bengaluru prepared for a relaxing weekend on May 3, a few foodies and the who’s who of the city came together at Conrad Bengaluru to celebrate their love for Asian cuisine. The occasion was an exclusive culinary masterclass, ‘An Asian Affair’ conducted by Travel + Leisure India & South Asia in association with Conrad Bengaluru, and it witnessed some serious and innovative live cooking sessions by the chefs.

Masterclass At Conrad Bengaluru
Srijan Vadhera, General Manager of Conrad Bengaluru being handed over the masterclass certificate by Aindrila Mitra, Editor, Travel + Leisure India and South Asia

The General Manager of Conrad Bengaluru, Srijan Vadhera said, “This masterclass was a wonderful collaboration between Conrad Bengaluru and T+L India and South Asia. It presented an exciting opportunity for our chefs to innovate, experiment and come up with dishes that truly stand out. The participants also got to know and understand the ingredients, techniques and intricacies involved in preparing an exclusive dish. We really hope that everyone enjoyed their time at this masterclass here in Mikusu and we look forward to such collaborations again.”

Masterclass At Conrad Bengaluru
Guests at the masterclass

Praveen Shetty, the executive chef of Conrad Bengaluru cooked some exquisite dishes for the guests. And eventually, these dishes were replicated by the participants of the masterclass. At the end of the day, the primary highlights of this event were — scrumptious food, delectable drinks, soulful music and a lot of laughter and happy faces.  

Now, if you are wondering about the dishes, scroll down further because we have listed below the exclusive recipes straight from the chef’s diary. You are welcome!

Masterclass At Conrad Bengaluru
Praveen Shetty, executive chef at Conrad Bengaluru

Mikusu Signature – Chicken and Leeks Yakitori


Chicken thigh – 2 pieces
Soy – ½ cup
Sake – ½ cup
Mirin – ½ cup
Ginger – 1 tsp
Garlic – 1 tsp
Sugar – ½ cup
Leeks – 1 tbsp
Onions – 1
Cornstarch – 1 tsp


  1. Boil sake and sugar; remove alcohol from the sake by boiling it
  2. Add soy, mirin, ginger, garlic and onion to the sake sugar mixture
  3. Simmer for few minutes, thicken with cornstarch
  4. Cut chicken thigh into small cubes (1 inch), skewer it with leeks and grill it on heated pan or griddle, dip it in sauce and grill again till it gives caramel flavour

Cantonese Steamed Red Snapper


Red snapper (fillet and sliced)
10 slices scallions
2 fresh ginger
2 tablespoons julienned
Small bunch of cilantro – 1
Soy sauce – 1 ½ tbsp
Salt – 1 tsp
Sugar – 2 tsp
Water – 2 tbsp
Oil – 2 tbsp


  1. Julienne the scallion, ginger and set aside. Give the cilantro a rough chop and set that aside as well
  2. Combine the scallion, ginger, cilantro, soy sauce, salt, sugar and water into a small bowl and mix well. Set that aside
  3. Carefully lay your fish out onto a heatproof plate, arrange scallion ginger mixture pouring sauce on top
  4. Fill your wok or saucepan with about an inch of water, cover and bring it to a boil. Carefully place your plate with the fish on the rack. Cover and steam for about 10 minutes. You can check it if it’s done by using a butter knife. If it easily cuts through to the bottom of the plate.
  5. Pour hot oil on top (mix sesame oil and refined oil)

‘Chef’s Signature’ Mango Pudding


Mango puree – 3 cups
Castor sugar – 1 cup
Milk – 1 cup
Ice cubes – 8
Water – 1 cup
Gelatin sheets – 5 sheets
Mint leaves


  1. Mix mango puree and milk together
  2. Dissolve gelatin and water together
  3. Mix both mixtures and strain with a fine strainer
  4. Give ice bath using ice cubes and half a liter of water
  5. Cool and refrigerate
  6. Serve garnished with mint leaves

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