Bengaluru's Chef: Inventing Taste, Defying Trends

Chef Manu Chandra, with two decades of culinary expertise, orchestrates a dynamic kitchen at Bengaluru's Lupa. His journey, shaped by formative years in New York and a consistent drive for innovation, has honed his intuitive approach to fine dining. Chandra emphasizes experiential indulgence that is always grounded in deliciousness and exceptional craftsmanship, eschewing fleeting trends.

Bengaluru provided the canvas for Chandra's evolution, from early ventures like Monkey Bar to his current fine-dining establishment. Despite the city's evolving landscape and the challenges of maintaining loyalty in a competitive market, his bespoke catering and deli ventures also thrive. He actively engages with his team and ingredients, prioritizing his craft over superficial interactions.

Chandra notes Bengaluru's transformation, contrasting its past ease of conversation with today's "veneer of protectionism." He expresses a preference for the older city's intellectual and artistic exchanges. He also praises the booming brewery culture, seeing it as a vital, yet often overlooked, hub of vibrant social and culinary activity.