This August, Table XII welcomes Chef Goku for Seoul to South - an immersive culinary journey shaped by Korean technique and rooted in the remarkable produce of India.
Drawing parallels between two cultures with a deep respect for fermentation, seasonality and culinary heritage, Chef Goku reimagines Korean cuisine through an distinctly Indian lens. Gongura becomes kimchi. Arunachali buckwheat finds its way into Korean-style noodles. Gochujang meets Naga chilli, Kandhari chutney and Guntur sannam, while native ingredients from Rameswaram to the Northeast are woven into a contemporary tasting menu.
The experience begins with an assortment of banchan before moving through inventive courses such as Indo-Korean Seaweed Salad, Mandu, Deulgireum Makguks and Kanji Guk. It concludes on a playful note with Tipsy Scoop and Chef Goku’s signature Korean Banana Milk Mousse.
Presented across only eight intimate seatings, with 12 guests at the table each time, Seoul to South is an exploration of what Korean cuisine could become when planted in Indian soil.
Event Details
Dates: 15 & 16 August 2026 Venue: Table XII, ROAST CCx, Banjara Hills Seatings each day: 12:00 PM, 2:00 PM, 7:00 PM & 9:00 PM Capacity: Only 12 guests per seating
Vegetarian Tasting Menu: ₹4,500 per guest Non-Vegetarian Tasting Menu: ₹5,000 per guest
Please select your preferred menu and seating time while booking.
What to Expect
An intimate, multi-course chef-led tasting experience
A contemporary interpretation of Korean cuisine using native Indian ingredients
