September arrived, bringing with it the excitement of Bangalore’s Christmas cake mixing season. Earlier than usual. TheGlitzMedia received invitations from seven properties across the city, and I decided to follow the tradition wherever it led.
DOUBLETREE BY HILTON WHITEFIELD
DoubleTree by Hilton Whitefield lit the torch (not literally) on September 25th, an evening affair that turned one side of the lobby into Christmas central. The lobby was filled with both sweet and savoury spreads. Wine and cocktails circulating. Gloves and aprons were distributed like party favours. Guests staying at the property wandered over, curious, then stayed to mix.
A singer hummed carols. The whole thing felt less corporate and more conspiratorial. General Manager Shyam Kumar extended the evening into dinner at 1882, with conversations flowing past midnight, the kind where you lose track of time because the company’s good and the topics better.
HILTON EMBASSY MANYATA BUSINESS PARK
Hilton Embassy Manyata marked exactly 75 days before Christmas on October 11th, transforming their lobby into a festive theatre. Afternoon light. Elf caps distributed. Blue gloves snapped on. Raisins, cherries, and aged spirits piled high. Wine flowed – spirited and non-alcoholic – alongside hot chocolate thick enough to coat a spoon. The spread was absurd in the best way: every Christmas sweet and savoury imaginable.
A live singer entertained. Gingerbread houses posed for photos. Stocked spirit bottles gleamed. Bavani Srinu, Cluster Marketing Director at Hilton and Hilton Garden Inn Bengaluru Embassy Manyata Business Park, welcomed everyone warmly and introduced me to Sujeet Kumar, the newly appointed Cluster General Manager at Hilton and Hilton Garden Inn Bengaluru Embassy Manyata Business Park, and we made plans for a follow-up. The Christmas cake mixing event melted into a refined lunch at NEO Kitchen, and every guest left with a voucher for one pound of the cake we’d mixed, ready by Christmas. Thoughtful doesn’t cover it.
MOXY BENGALURU
Moxy Bengaluru claimed Sunday, October 12th, poolside under the autumn sun and early winter breeze. Cake mixing followed by grape stomping. Sula wines were poured generously. Anuradha V, Chef Stanley, Ranjit, and the entire team radiated warmth – true Moxy energy. Their permanent food truck, decorated with Bangalore caricatures and poolside vibes, churned popcorn like confetti. The Christmas cake mixing itself was decadent: dark and white spirits drowning plump cherries, nuts, and raisins, with spices dusting everything. A DJ boomed a foot-tapping rhythm. Moxy’s iconic teddy mascot pranced, posed, and performed for Insta reels. Pure festive indulgence.
CONRAD BENGALURU
Conrad Bengaluru took Friday evening, October 31st, rooftop as the slow weekend mood settled in. Media, staff, and resident guests gathered around a massive mixing table. Cherries, nuts, and raisins disappeared under waves of rum and whisky. Spices were sprinkled last, releasing aromas that made you wonder what the cake would taste like come December. Spirited elves in Santa caps tapped to Christmas tunes. The whole setup felt less formal than festive, the kind of gathering where strangers become co-conspirators over sticky fruit and strong spirits.
SHERATON GRAND BANGALORE
Sheraton Grand went all out on November 2nd at noon, turning the lobby into a quiet spectacle of early Christmas cheer. General Manager Sushma Khichar and her team ran the show with practiced ease. A tall tree anchored the space, festive décor filled every corner, and for a moment I wondered if December had arrived early. The mixing table came alive with colour—tutti frutti, raisins, nuts, candied chips – while staff dusted spices by the plateful before guests stepped in. Warm mulled wine made its rounds. Lunch that followed was excellent, with service so attentive it felt almost intuitive. Calling it impressive feels like an understatement.
INDIAN CRAFT BREWERY
That same evening, Indian Craft Brewery surprised everyone. A brewery doing large scale Christmas cake mixing? Happens only in Bangalore. ICB sprawls across two acres, seats 1500, and offers nine beers on tap. They don’t just craft beer – they craft happiness, apparently. The long mixing table looked like a colourful garden; ICB’s name decorated center stage. Guests donned Santa caps and gloves and churned the mixture with genuine enthusiasm. Kids joined in. Music pumped. Drinks flowed alongside munchies. The whole thing promised something bigger to come in December – ICB’s Christmas party will be the place to be.
NICOBAR LOUNGE
Then came November 7th, and Nicobar Lounge at Bengaluru Airport’s T2 did something I’d never imagined: cake mixing at an airport lounge. ‘Extraordinary’ doesn’t cover it. George Kuruvilla, CEO of BASL and BIAL’s VP of Hospitality, orchestrated the whole affair with serious flair. Special permissions secured. Smooth pickup and drop-off arranged. Entry into the 080 International Lounge—one of seven distinct spaces at T2—felt effortless despite security protocols.
The decor? Opulent. The displays? Artful. The mood? Electric. On entering, the space resembled a Christmas dream, with nothing missing. I felt held. A swirl of joy, sparkle, and seasonal spirit suspended 30,000 feet worth of altitude without leaving the ground. Six weeks.
Seven properties. One tradition, told seven different ways. Bangalore takes its Christmas seriously, starting months early and ending who knows when. I’m not complaining.
