In the heart of Bengaluru’s iconic MG Road, blooms a fresh new world of food and drink. Weaving together classic European flavours with contemporary flair, an impressive repertoire of wines and inventive cocktails, LUPA is the brainchild of critically acclaimed, chef-restaurateur Manu Chandra and hospitality veteran Chetan Rampal. Named after the mythological La Lupa, Italian for ‘the she-wolf’, who raised Romulus and Remus, the founders of the modern city of Rome, LUPA, unabashedly imbibes her untameable spirit. Rooted in the exploration of age-old artistry combined with modern ingenuity. Guests who visit this stunning locale are served in a warm, open, and meticulously detailed space offering a one-of-its-kind dining experience.
The ambience is a beautiful interplay of a welcoming outdoor area, coupled with a rousing high-ceiling indoor dining area. Meandering through, you find a two layered semi-private outdoor deck housing an interactive kitchen, pizzeria, and live grill reminiscent of a laid back, comfortable Tuscan country home.
The inside dining area is a mix of subtle splendour, which is both comfortable and stylish. The indoor space is complete with two signature open pantries - a mini Gelato Lab and a Salumeria cum Small Plates Bar serving decadent and fresh offerings, that have been carefully crafted, using a myriad of techniques and craftsmanship to bring to customers a wholly fresh experience in taste as well as concept.
The menu is crafted for different occasions and guests looking for a supremely exclusive experience. The idea of dining at LUPA is an engaging affair, a culmination of multiple sensory experiences with epicurean innovations at its helm. Led by Culinary Director, Chef Prashanth Puttaswamy, who brings his expertise developed over twenty years, the cuisine at LUPA honours European flavours but with a keen eye on inventiveness and innovation. LUPA’s menu is a showcase of European fare that has been creatively reinterpreted.
The talented team of chefs served up a specially curated meal for Team HELLO!. Beginning with Baron Philippe Pinot Noir wine that was accompanied by the delicious Begum Victoria Brie, comprising Fig Jam, Toasted Walnuts, Smoked Honey, Fresh Herbs, Garlic & Chilli Crumble with Toasted Sourdough Bread.
Our next course was Gambas Al Ajilo Fresh Jumbo Prawns steeped in Black Garlic Paste, Chilli Flakes, Parsley, Olive Oil, served with Parker House Roll. This was accompanied by Tuna Tataki Sashimi Grade Line Caught Yellowfin Tuna, Pickled Plum, Confit Garlic, Chilli Oil, Avocado Purée, Gondhoraj Lemon & Sesame Seed Sauce, Chive Oil with Crispy Black Rice. The yummy main course included Spaghetti Piccantina with Shrimp Fresh Chilli, Sun-Dried Tomatoes, Basil, Fresh Cream, finished with Parmesan Cheese.
There was also Shrimp and Mixed Mesclun Greens Shrimps, Mixed Mesclun, Fresh Herbs, Zucchini Ribbons, Snow Peas, Hazelnut Gremolata; Red Wine & Pickled Plum Dressing with Green Olives & Toasted Almonds. The Greek Mini Pies Greek Savoury Mini Pies with Charred Zucchini, Feta, Confit Garlic, Dill, Parsley, served with an Orange & Fennel Salad, Tahini & Lemon Dip with Schug were simply delish.
The innovative Fusilli in Vodka sauce Fusilli in a creamy Roma Tomato sauce with Vodka, topped with torn Baby Burrata & Shaved Parmesan was a divine offering. Chicken lovers revelled in the deliciousHarissa Chicken Roasted Tomato & Rose Harissa Marinated Chicken Thigh with Spicy Dip, Rose Petal, Garlic & Peanut Crumble, while the veggies savoured the 5 Mushroom Pizza Sautéed Wild Mushrooms, Truffle - Porcini Cream & Burrata.
All in all, this was a hearty meal, a feast that was worth every calorie savoured.
- Quick links
- LUPA
- restaurant
- Manu Chandra
