From February 6th to 15th, 2026, Four Seasons Hotel Bengaluru invites guests to ascend into a world of “stillness as strength” with Trail of the Mountains. This exclusive ten-day culinary residency at CUR8 is a sensory expedition across India’s majestic Himalayan belt, celebrating the soulful, time-honoured cuisines of Kashmir, Himachal Pradesh, and Uttarakhand.
The Hearth of the Hills
Trail of the Mountains is more than a culinary pop-up; it is a tribute to the “Hearth of the Hills,” where altitude, ancient traditions, and the rhythm of nature dictate every flavour. The philosophy of the mountain kitchen is one of restraint and deep respect for the land – a “subtractive” art that removes the noise of modern excess to let the integrity of indigenous grains and forest produce shine.
“At Four Seasons, we are particular about the authenticity of the experiences we curate,” says Vivek Kalia, Executive Chef. “This trail reflects food that is honest, nourishing, and deeply restorative—bringing the quiet wisdom of the mountains to the heart of Bengaluru.”
The Custodian of the Valley: Chef Tariq Ahmed
Central to this Himalayan odyssey is the presence of Chef Tariq Ahmed, a master of Kashmiri culinary arts and a direct descendant of the legendary Waza lineage. With over 25 years of experience, Chef Tariq serves as the custodian of the Wazwan – Kashmir’s celebrated ceremonial feast.
Born and raised in Srinagar, Chef Tariq’s craft is rooted in ancestral techniques passed down through generations. From the precision of hand-pounding meat for silken textures to the careful sourcing of sun-dried Kashmiri chillies, cockscomb flowers, and Grade-A saffron, his presence ensures that the “Valley of Aromas” is presented in its most authentic, uncompromised form.
A Regional Odyssey
The menu serves as a masterclass in Himalayan craftsmanship, utilizing techniques like slow-braising, sun-drying, and natural fermentation. From Kashmir, under Chef Tariq’s guidance, guests will experience the velvety texture of Gushtaba (pounded meatballs in yogurt gravy) and Rista (spiced meatballs in red gravy). The repertoire also features the iconic Tabakh Maaz (crisped lamb ribs) and the fragrant, golden warmth of Modur Pulao, representing the legacy of the Wazas.
The journey continues to Himachal Pradesh with a rustic, comforting celebration of the agrarian lifestyle. Highlights include the yogurt-infused Chana Madra and Siddu – a traditional walnut-stuffed bread served with a generous drizzle of ghee, capturing the hearth of the hills.
From Uttarakhand, the sacred highlands bring wholesome and “Sattvic” dishes at heart, drawing from high-altitude temple traditions. Guests can discover the depth of ancient grains with Mandua Roti (finger millet) and the creamy, nutrient-rich Bhatt ki Churkani (black soybean).
An Immersive Sanctuary
During this residency, CUR8 transforms into a mountain sanctuary. The aesthetic is defined by earth-toned plating – featuring slate, handcrafted copper, and clay – while the atmosphere reflects the intimacy of a luxury mountain lodge. Guests can also enjoy the ritual of Kahwa (spiced green tea), as Chef Tariq and the team provide story-led service, sharing the “mountain wisdom” and provenance behind every rare ingredient.
The hotel invites guests to slow down, rediscover the power of stillness, and savour a culinary journey that is at once comforting and profoundly refined. The event runs from February 6th to February 15th, 2026, at CUR8, Four Seasons Hotel Bengaluru. The buffet dinner is priced at INR 3400++, and reservations can be made by contacting +91 76191 46004.
