Sheraton Whitefield celebrates Loy Krathong Festival
Sheraton Grand Bengaluru Whitefield Hotel & Convention Center welcomed guests to celebrate Loy Krathong, Thailand’s Festival of Lights in a truly remarkable way, with elegant floats, eco-friendly activities, and a specially curated à la carte menu by Thai Expat Chef Rungtiwa Sorlae. TheGlitz was invited to this enchanting evening, where authentic Thai flavours blended seamlessly with the magical spirit of Loy Krathong.
Discover the Tradition
Counted among Thailand’s most celebrated festivals, Loy Krathong falls on the first full moon of the 12th lunar month, which usually falls in November. The Thai phrase “Loy Krathong” translates to “to float a basket.” Thais create these ornate baskets from banana leaves and decorate them with flowers, candles, and incense sticks. The deeply rooted tradition of floating a krathong shows gratitude to the water deity Mae Khongkha. Thais believe that this ritual is a way to cleanse themselves of negative energy, seek forgiveness, and wish fortune, health, and happiness. It also provides an opportunity for families and communities to gather and celebrate a sense of solidarity and shared cultural heritage.
Sheraton’s Mesmerizing Float & Feast
The festivity ensemble at Sheraton Grand Convention Centre Whitefield was nothing less than a glamorous spectacle. As the celebrations unfolded, the full moon played hide and seek with clouds caressing the Bangalore sky. The pool area transformed into a mini pond and dazzled with festive decor, with exquisitely decorated krathongs lined on the festive table. The air was filled with the scent of exotic flowers, and the soft melody of traditional music created an ambience of sheer opulence. Amongst all the fanfare, delighted guests were delicately releasing the candle-lit krathongs into the shimmering water, casting a magical glow across the entire scene. A truly Instagram-worthy moment.
What followed next was not just a feast for the eyes but a gastronomic delight for the palate. The evening transformed into a culinary spectacle at InAzia, where authentic Pan Asian flavours reign supreme. Renowned Chef Rungtiwa Sorlae, in charge of the kitchen, infused her homeland’s culinary magic into the exclusive à la carte menu. Each dish, crafted with precision and passion, promised a journey through Thailand’s treasured recipes.
The feast unfolded with show-stopping creations, offering a perfect balance of vegetarian and non-vegetarian delights. For starters, the Crispy Peek-Gai Thord “Kluk Foon” presented deep-fried chicken wings paired with aromatic herb rice, while the delicate Goong Sarong featured pastry-wrapped tiger prawns accompanied by spicy jaew sauce. The Yam Thaw Phlu, a tantalising winged bean salad added a fresh note to the vegetarian palates.
The main course had its share of succulent Kai Phad Med Mamuang, combining chicken with cashews and chilli paste in perfect harmony. Seafood enthusiasts savoured the Phad Phung Kari, swimming in rich kari sauce, while the silken Tao-Hu Nung Se Eiw, steamed to perfection in soya sauce, offered a delicate vegetarian masterpiece. Overall, each dish stood as a testament to Thailand’s rich culinary heritage.
