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[dropcap]P[/dropcap]ondicherry: Emulating the European tradition, The Promenade Hotel geared up to welcome the Christmas season with a Grand Cake Mixing Ceremony. The hotel brought alive the rich tradition and unveiled the spirit of the festive season on Monday 29th October 2018.
Dilip Kapur, President and Founder Hidesign at Cake mixing Ceremony at The Promenade
The traditional cake mixing ceremony, considered as the preface to Christmas was organized at the beautiful sea-facing façade of The Promenade Hotel.
Dilip Kapur, owner of The Promenade Hotel, instigated the Cake Mixing Ceremony at the venue. Hotel Chefs, Bloggers, media, guests along with Hidesign family joined in the ceremony with their special Christmas hats and aprons. All the guests present there together rolled up their sleeves and joined in by mixing raisins, candied apricots and cherry, orange peel, dates, prunes, cashew nuts, pistachios, pecans, pine-nuts, hazelnuts and almonds with liquor to make a perfect Christmas cake.
Over the years, “cake mixing” has become more of a ritual and is an occasion one looks forward to. The dry fruits and nuts will be soaked in liquor for 45-50 days before we begin using it to prepare plum cakes. People start soaking the dry fruits and nuts in liquor by end of October in order to preserve it for the cold Christmas season. The rich plum cake is prepared from this which provides the required calories to burn in the cold season,” said Peram Mohan Naidu, Executive Chef, The Promenade Hotel.
