Sanchez Retsaurante and Cantina at UB City hosted the Chaîne des Rôtisseurs dinner recently. Curated by Chef Vikas Seth, the four-course sit down dinner fashioned like a community table, transported guests to the heart of Mexico. Created as per the Mexican tradition of sharing plates with friends and family, the interactive dinner menu included 16 dishes with varied flavours, textures and surprise ingredients. Nopales or edible cactus leaves popular in Mexican cuisine, bread fruit, Zucchini blossom Gorditas, an Octopus salpicon Tacos, scallop ceviche and a sensory gastronomic experience were all a part of the evening designed for the esteemed Chaîne guests. The sensory experience involved the guests being blindfolded and then served a surprise amuse-bouche.