Behind the Scenes, At the Heart of It All Featuring Julina Lepcha, Reservations Manager In a world where the spotlight often shines on what’s visible, there are those who work quietly orchestrating moments, smoothing edges, and ensuring that every first impression feels like home. Julina Lepcha , our ever-graceful Reservations Manager , is one such soul.
She may not always be seen, but she is always felt.
As the first point of contact for every guest , Julina is the invisible thread that ties anticipation to arrival. With an unwavering sense of calm, she bridges direct bookings, travel agent arrangements, flight details, airport transfer, room preferences, and inventory juggling — all with seamless precision. When systems falter, she steadies them. When choices feel complex, she simplifies with heart. Julina doesn’t just assign rooms, she sets the tone for a guest’s journey. She reads between lines, senses unspoken needs, and gently informs every department of guest preferences, down to the smallest detail. From Front Office, Food and Beverage, Spa, Housekeeping her quiet leadership ensures everyone is aligned in harmony. Her team calls her calm in the storm . Her colleagues call her the pillar beneath the roof . And guests? They know her as the warm voice that assures, arranges, and welcomes, often before they even arrive. A dedicated steward of the Shangri-La Circle , Julina is more than happy to assist with redemptions, upgrades , or simply a friendly word of advice. In her world, no detail is too small, no challenge too large. And with her, hospitality isn’t just a department — it’s a daily act of care.
Monsoon Whispers & Pakora Dreams : With Chef Digvijay Singh, Ssaffron As the skies turn slate-grey and the monsoon sweeps through Bengaluru, there’s something undeniably magical about the soft drumbeat of rain paired with the sizzle of something golden frying in the kitchen. July brings with it not just cooler breezes and cloud-kissed windows, but cravings — for comfort, warmth, and nostalgic indulgence.
A swift entrance is made by Pakoras - India’s favourite rainy-day snack.
Though deeply rooted in Indian kitchens, pakoras or bhajiyas, fritters, tempura are all cousins and have found their way into hearts across borders. From Morocco’s spicy “ maakouda ” to Japan’s “ tempura ”, the concept of batter-fried delights unites cultures in the most delicious way. Chef Digvijay Singh of Ssaffron shares a seasonal favourite: Palak & Paan Patta Pakoras , a leafy, earthy twist on the classic, wrapped in crunch and bursting with flavour.
Pouring Perfection at Caprese Where Wine Meets Culinary Art
Palak & Paan Pakoras Recipe
Method:
At Caprese, every plate tells a story and the finest stories deserve the perfect sip to accompany them. Our chefs and wine pairing experts have curated a thoughtful selection of Italian reds that not only elevate your dining experience but also honour the rich tradition of vineyard-to-table cuisine. Indulge in the velvety elegance of Barbaresco, made from the noble Nebbiolo grape . Medium-bodied with complex notes of dried cherry, rose, and spice, this wine is a natural companion to our signature Lamb Rack balancing its richness with graceful structure and finesse. For those who enjoy something softer yet seductively deep, the Scaia Corvina offers a beautifully round, fruit-forward profile with hints of wild berries and a whisper of spice. This red pairs exceptionally well with our succulent Pork Belly, enhancing every tender bite with its smooth, ripe character. These recommended pours are thoughtfully selected by our pairing specialists and are available at Caprese. Whether you’re celebrating a special evening or simply savouring a moment of indulgence, allow us to guide your glass to the perfect match.
Wash and pat dry the leaves. Slice large paan leaves if needed. In a bowl, mix the dry ingredients. Gradually add water to make a smooth, flowing batter, thick enough to coat but not runny. Dip the leaves into the batter and coat evenly. To fry: Heat oil in a deep pan, and fry until golden and crisp. To air-fry: Preheat the air fryer at 180°C. Brush each coated leaf with a little oil and air-fry for 8–10 minutes, turning once in between for even crispness. Fun Fact: Betel leaves bring a refreshing zing and surprising depth when fried. But this is just the beginning! Pakoras can be made with everything from onions, potatoes, raw bananas, paneer, hard boiled eggs, lotus stem, to even zucchini and cheese. The magic lies in getting the batter right and allowing your imagination to play. Pair them with a mint chutney, and you’ve got monsoon perfection on a plate. Let the rains fall. Your pakoras are ready.
Ingredients: • 6–8 tender spinach (palak) leaves • 4–5 betel (paan) leaves, destemmed • 1 cup besan (gram flour) • 2 tbsp rice flour (for extra crunch) • ½ tsp ajwain (carom seeds) • ½ tsp turmeric • 1 tsp red chilli powder • Salt to taste • Water (to form a smooth batter) • Oil (for deep frying or a brush of oil for air-frying)
Made with FlippingBook - Online magazine maker