To usher in the spirit of the upcoming festival season an elaborate cake mixing ceremony was organized at Tuscany, Trident Hyderabad. The environment was charged with pre-Christmas cheers and songs playing in the background. Spreading the happiness and festivities, the event saw corporate guests, hotel associates, and expats along with senior management team actively participating in the cake mixing ceremony.
Mr. Sharad Puri, General Manager, Trident, Hyderabad along with Executive Chef- Arjun Yadav and the hotel staff led everyone to the mixing table as it is a tradition at the hotel to welcome the festival season with a fruit soaking ceremony ahead of Christmas. A large vessel was set with candied ginger strips lining the bottom along with huge trays filled with fruits were arranged. All guests participated with enthusiasm as they rolled up their sleeves, wore gloves and chef hats, and joined the chef in mixing fruits & nuts including raisins, black currants, prunes, glazed dates, red cherries and candid orange and lemon rind cashews, almond flakes and pistachios. Then came the part that everybody liked the best – pouring in generous quantities of wine, rum and whiskey, fresh juices, honey and lime. The mixture was tossed and patted till all the fruits and nuts were evenly coated.
The guests were entertained with lovely music and delicious food over High Tea. It is believed that the more number of people involved in stirring the mixture, the happier and bountiful the year ahead will be. Guests were seen enjoying the event and the place wore a vibrant ambiance, buzzing with laughter and excitement.
Mr. Sharad Puri, General Manager, Trident, Hyderabad along with Executive Chef- Arjun Yadav and the hotel staff led everyone to the mixing table as it is a tradition at the hotel to welcome the festival season with a fruit soaking ceremony ahead of Christmas. A large vessel was set with candied ginger strips lining the bottom along with huge trays filled with fruits were arranged. All guests participated with enthusiasm as they rolled up their sleeves, wore gloves and chef hats, and joined the chef in mixing fruits & nuts including raisins, black currants, prunes, glazed dates, red cherries and candid orange and lemon rind cashews, almond flakes and pistachios. Then came the part that everybody liked the best – pouring in generous quantities of wine, rum and whiskey, fresh juices, honey and lime. The mixture was tossed and patted till all the fruits and nuts were evenly coated.
The guests were entertained with lovely music and delicious food over High Tea. It is believed that the more number of people involved in stirring the mixture, the happier and bountiful the year ahead will be. Guests were seen enjoying the event and the place wore a vibrant ambiance, buzzing with laughter and excitement.
