We invited guests to a customer event at MAAYA under the motto “Tropical Summer” and presented new food concepts for the coming summer season. Finger food and food stations transformed the reception into an experience where 200 guests could directly feel inspiration and enjoyment.
The avocado tartlet made a clear statement right from the start. Creamy avocado met delicate acidity, crispy crust met fresh herbal notes, bringing lightness together with a precise bite. A signature bite that made summer immediately tangible. The start was complemented by Bombay Leaves with raita, mint, red chicory, and Bombay Crunch. The starter station featured fruity compositions such as Salade Soleil with grapefruit, avocado, raisins, and almonds, kakigori made from mango, mint, and herbs, and Mighty Guaca with freshly mashed guacamole, lime, pickled red onions, and crispy tortilla. Kohlrabi with mushrooms and plums provided aromatic accents as a vegan option.
The main courses combined textures and flavors with precision. Crispy Indian puff pastry in the Roti Margherita with passion fruit tomato sauce, buffalo mozzarella, roasted coriander seeds, and basil was served in flying service, while jambalaya with fried shrimp and tender chicken thigh in jambalaya broth, sugar snap peas, and puffed rice dominated the food station.
The sweet finale was provided by the Nitro Pavlova with pineapple ragout, freeze-dried mango, and salted coconut, frozen live in nitrogen, which brought the evening to a spectacular close.
We would like to thank Maaya for their partnership and collaboration. An evening like this shows how creative concepts, summery lightness, and urban food design can merge into an inspiring experience.
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