Kapiʻolani CC and Halekūlani present cooking demo on Mughal cuisine

Featuring Taj Mahal Palaceʻs Grand Executive Chef Hemant Oberoi

Kapiʻolani Community College
Ron Takahashi, (808) 734-9485
Carol Khewhok, (808) 792-5502
Posted: Sep 26, 2014

Chef Hemant Oberoi
Chef Hemant Oberoi

HONOLULU – In anticipation and celebration of the opening of Shangri La’s newly renovated Mughal Suite, Shangri La, the University of Hawaiʻi’s Culinary Institute of the Pacific at Kapʻolani Community College and the Halekūlani have partnered to present a special public program highlighting Mughal cuisine.

Executive Chef Hemant Oberoi and two master chefs from the Mumbai-based Taj Hotel chain will present a Mughal themed cooking demonstration and tasting at Kapiʻolani Community College in the ‘Ōhi‘a Auditorium on Monday, October 6 at 2:30p.m. – 4:30p.m. Although the public is invited and admission is free, seating is limited and available on a first-come, first-served basis.  Please register with Kristy at 734-9499.

Chef Hemant Oberoi is Corporate Chef and Grand Executive Chef at the Taj Mahal Palace in Mumbai as well as the corporate chef for the entire Luxury division of the Taj Chain of hotels. As a multiple award winner, including the Executive Chef of the Year award by H & F S Hosts, Chef Oberoi brings over 30 years of culinary expertise to the Taj name. Credited with having introduced various niche cuisines to the Indian palate, Chef Oberoi has single-handedly brought Indian cuisine to world-class gourmet standards.

Currently, Chef Oberoi can most often be found in his private, hi-tech Chef Studio at The Taj Mahal Palace, hosting small dinner parties for visiting dignitaries and celebrities, from Margaret Thatcher to the Crown Prince of Japan to Brad Pitt and Angelina Jolie. When Chef Oberoi is not in his studio, he is competing in numerous global food festivals, accompanying the Prime Minister of India on his VIP tours, and catering events around the world. He is the only Indian chef to have been invited twice to demonstrate his cuisine at the World Gourmet Summit and the first Indian chef to be invited into the World Gourmet Club.