Following the introductions, the potluck—curated and facilitated by the Food Research Lab team—offered a spectacular medley of flavors reflecting the diversity and global outlook of its operations. Guests enjoyed crispy chicken cutlets, fiery chicken 65, and vegetarian gobi 65 alongside Mughlai-style chicken biryani, egg masala, and prawn curry. Traditional accompaniments such as rasam, brinjal (katrikkai) curry, white rice, and a variety of Indian breads (chapati, parotta) catered to all dietary preferences.
The meal concluded with a selection of desserts, including classic gulab jamuns, saffron-infused kesari, rich homemade brownies, and the highlight—orange ice cream served inside real oranges, symbolizing a perfect blend of innovation and tradition that aligns with the Lab’s values.