Coming up: A Sizzling Teppanyaki Affair at TALES, Hilton Gurugram Baani City Centre

Gurugram, India: Hilton Gurugram Baani City Centre has announced a limited-time teppanyaki pop-up titled “A Sizzling Teppanyaki Affair”, to be hosted at its in-house dining venue TALES, in collaboration with HAKS (Hospitality & Kitchen Solutions) on January 15-18. The pop-up will offer a curated 7-course dining experience, featuring live teppanyaki cooking and a structured menu format designed around precision techniques and fire-led preparation.

The experience has been created by Chef Vaibhav Soni, with two distinct tasting journeys planned for guests—one focused on meat and seafood, and another on a vegetarian teppanyaki selection. The organisers have positioned the format as a “land to sea journey” for non-vegetarian diners and a “vegetarian journey” for guests seeking a plant-forward alternative.

According to the menu details released ahead of the pop-up, the 7-course meat and seafood teppanyaki experience opens with an amuse-bouche featuring crispy lotus root paired with avocado yuzu purée and sake-flame. This is followed by a sushi course featuring prawn tempura and charred salmon maki brushed with sweet soy glaze and finished with yuzu pearls.

The next course highlights spicy chicken and scallion rice rolls with crispy chilli and a light soy glaze. The soup course includes a tomato crab broth steeped with lemongrass, galangal and lime leaf, poured tableside from a cast teapot. A robatayaki feature follows with seared duck breast flambéed in orange-soy glaze, served with blueberry and sweet potato chips.

Event Snapshot:

Event: A Sizzling Teppanyaki Affair
Format: Limited-time Teppanyaki Pop-up | 7-course dining experience
Venue: TALES, Hilton Gurugram Baani City Centre
Collaboration Partner: HAKS (Hospitality & Kitchen Solutions)
Curated By: Chef Vaibhav Soni
Date: January 15-18, 2026

The main course includes robatayaki grilled lamb chops tossed in black pepper sauce, accompanied by hibachi vegetables and a choice of stir-fried udon noodles or edamame fried rice. Dessert is listed as “Tropical Fire,” featuring caramelised pineapple with coconut mochi ice cream, flambéed with rum.

The 7-course vegetarian teppanyaki experience also begins with the same amuse bouche of crispy lotus root with avocado yuzu purée and sake flame, followed by a sushi course of enoki truffle uramaki roll with passion fruit mayo. The dim sum course features assorted mushroom rice rolls with crispy chilli and light soy glaze. The soup course includes teppan-smoked tomato and lemongrass soup paired with shishito pepper.

What’s on the Menu

Two 7-course set journeys:
1) Meat & Seafood Teppanyaki – sushi, dim sum, soup, robatayaki duck, lamb chops, flambé dessert
2) Vegetarian Teppanyaki – uramaki, mushroom dim sum, teppan-smoked soup, eggplant teppan feature, veg & tofu teppan curry

A teppan feature of smoked eggplant in hot garlic sauce is paired with grilled, layered eggplant and zucchini in spicy black pepper sauce. The main course offers vegetables and tofu with teppan curry, described as a medley of assorted mushrooms, asparagus and zucchini in a turmeric-based sauce with Thai flavours, served with either udon noodles or guest choice fried rice. Dessert is listed as a hotel choice.

With Hilton Gurugram Baani City Centre, TALES and HAKS partnering for the concept, the pop-up aims to bring a structured teppanyaki dining format to Gurugram’s evolving premium food scene, offering guests a set-course experience that combines Japanese-style grill theatre with contemporary flavours and plated progression.