Israeli Chef Ruthie Rousso Brings the Flavours of Israel to Bengaluru

Chef Ruthie Rousso’s Bengaluru visit beautifully illustrated how food can be a bridge between cultures. Her dual showcase—Mediterranean Soul Meets Bengaluru Terroir at Conrad Bengaluru and the farm-to-table experience at Aura Greens—captured both the sophistication of Israeli cuisine and its deep connection to the land.

Showcase Dinner at Conrad Bengaluru:
- Smoked cherry tomato & peach gazpacho
- Pani puri fish tartare (a playful Indo-Israeli twist)
- Fresh challah & za’atar pitas with mezze
- Live musabaha station (hand-crushed chickpeas with tahini, garlic, lemon)
- Plant-based Redefine Meat “steak” and slow-roasted lamb over freekeh maqluba
- Desserts blending Mediterranean warmth with Indian fragrance

Farm Experience at Aura Greens, Hosur:
- Tomato Gallery showcasing diverse varieties grown with Israeli greenhouse tech
- Harissa-glazed carrots, crisp salads, warm hummus
- Seasonal tropical fruits, highlighting minimal intervention and respect for produce

Innovation Meets Tradition
- Israeli agricultural technology demonstrated at Aura Greens shows how advanced irrigation and greenhouse systems can thrive in Indian soil.
- The initiative reflects a shared vision of sustainability, premium produce, and scalable farm models for India.

Diplomacy Through Food
- Chef Rousso emphasized food as a mirror of identity and community, noting how “real food” connects people across cultures.
- The collaboration between the Israeli Consulate in Bengaluru, IMOT, Aura Greens, and Vandey highlighted the growing cultural and economic partnership between Israel and India.
- Galit Hoffman (IMOT) positioned Israel as a global culinary hub, especially relevant for India given its strong plant-based traditions.

This wasn’t just about gastronomy—it was about storytelling through flavors, showing how Israel and India can find common ground in food, innovation, and shared values.