Chefs' prescription for exotic food this festive season

From left: Chef Wayne Walkinshaw, executive chef at Radisson Blu Upperhill and Sanjit Gupta, Group Pastry Chef at Sarova Hotels. PHOTOS | FILE | POOL

It is the season of twinkling lights, joyous melodies and the unmistakable scent of pine in the air. A time of togetherness and joy brings with it a unique aura of magic.

Christmas is around the corner and the culinary landscape is set to dazzle with plenty of exotic flavours, transporting diners, hosts and also guests on a gastronomic adventure like never before.

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