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Parakram Dutta

@parakramd

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FoodHunter - @culinarycultureco
Capstone California Wine Level 1 certified
Founder @bangalore_rave_community

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@odetterestaurant a 3 Michelin star icon from Singapore exhibiting French Culinary artistry. Odette brought to Bangalore one of those absolute rare meals where no matter how much you strain yourself, you simply can't pick a fav. But at certain points during the dinner it did feel like time paused.

Inteligently plotted snacks takes you on a journey from cruncy tacos, sweet savoury onion tart to creamy cheese doughnuts with a hint of acidity. The snacks course itself is a journey across the stratosphere of textures, distinct inimitable flavours.

Notice the Consomme as it gently escapes the neck of the pot. A soft blush of crimson in a liquid that sets the benchmark of clarity and best consomme I've ever had. Clinical precision.

Is it possible or was I dreaming that Earth's rotation slowed as @chef_julien poured the sauce on the jowl, cheek proscuitto dish? Suspended in an infinite loop of time and space, momentarily.

The pre-dessert is called 'Late Harvest' and it is unlike any I've ever had. Not your average run of the mill sorbet with flower or popsicles with fruits. Unbelievable execution of flavours, textures and 3 different grapes from Julien's hometown cooked in Sauternes.

What stood out consistently across courses was how each element in every dish was seasoned. Across each course i was left flabbergasted deciphering the science behind seasoning. Dining and eating food at places like these is educational too.

A note of thanks to @elemental.inc and @digantachakraborty 's team, to @chefnirvaan and his Team at @theoberoibengaluru for rolling out the red carpet to the 25th Best Restaurant in the World and 7th Best in Asia. by @parakramd

71

13

a year ago

🍴 ᴀ ᴍɪᴄʜᴇʟɪɴ ᴅɪɴɴᴇʀ ᴇxᴘᴇʀɪᴇɴᴄᴇ 🍽️

Dining at a Michelin Starred restaurant seemed oh so elusive, but when news broke that 2 Michelin starred @restaurant_suhring from Bangkok is hosting 2 dinners at @ritzcarlton.bangalore , I had my heart in my mouth. There was no thinking, in a jiffy I toggled to the phone screen and dialled the reservation desk's digits frantically as my palms grew sweatier. 𝟒𝟓 𝐦𝐢𝐧𝐮𝐭𝐞𝐬 𝐚𝐧𝐝 𝟏 𝐞𝐦𝐚𝐢𝐥 𝐥𝐚𝐭𝐞𝐫, 𝐲𝐞𝐬 𝐭𝐡𝐚𝐭'𝐬 𝐫𝐢𝐠𝐡𝐭 𝐭𝐡𝐞 𝐭𝐞𝐥𝐞𝐩𝐡𝐨𝐧𝐞 𝐥𝐢𝐧𝐞 𝐚𝐭 𝐓𝐡𝐞 𝐑𝐢𝐭𝐳 𝐞𝐱𝐩𝐥𝐨𝐝𝐞𝐝, I had spoken and secured the details to make the booking. Phew! The last time I was this nervous about the uncertainty of an event was when I awaited results of my 10th std, or 12th or grads' 😂 passing scores.

This dinner lasted for just over 4hrs, yes that is correct. I verified the info of the first and last photos in my gallery from the dinner. But I spent an addl 60 mins thereafter hobnobbing with culinary geniuses from India and abroad.

The whole dinner was an experience, each item deserved gallantry awards of the highest order for display and execution of techniques one only has heard before, not experienced. The highlight for me was the Cod fish & Blue Lobster with Ossietra Imperial Caviar and a dumpling stuffed with smoked mussel meat. The harmonious marriage of all 4 elements on the plate, sweet lobster meat, smoky mussel, salty caviar and creamy cod won my heart. It was paired with @penfolds Koonunga Hill Shiraz Cabernet and it just shone through each bite of the dish.

Across from the next table @chef_nikhilnagpal decided the smoked rainbow trout was the highlight. Cannot argue with the mind that is the cradle to Avartana's Culinary prowess. I had a great time dining with him. And Avartana is the only other restaurant, hitherto, that gave me so much joy in dining other than this one at Sühring.

At the end, to value a meal spanning across 13 delicate courses one needs a Level 1 understanding of the efforts invested to bring to your doorstep a dinner like this. Hence, this meal stands invaluable until the next one that trumps it, whenever that may be or however long it may take.

#FoodiePD
#WhatYouLove by @parakramd

31

0

4 years ago

ᴘᴀꜱᴛᴀ ᴀʟ ᴘᴇꜱᴛᴏ ɪɴ ᴀʙꜱᴛʀᴀᴄᴛ
𝓣𝓱𝓮 𝓲𝓬𝓸𝓷𝓲𝓬 𝓛𝓲𝓰𝓾𝓻𝓲𝓪𝓷 𝓹𝓮𝓼𝓽𝓸 𝓲𝓼 𝓻𝓮𝓲𝓶𝓪𝓰𝓲𝓷𝓮𝓭 𝔀𝓲𝓽𝓱𝓸𝓾𝓽 𝓟𝓪𝓼𝓽𝓪 𝓽𝓸 𝓮𝓶𝓹𝓱𝓪𝓼𝓲𝓼𝓮 𝓽𝓱𝓮 𝓲𝓷𝓭𝓲𝓿𝓲𝓭𝓾𝓪𝓵 𝓲𝓷𝓰𝓻𝓮𝓭𝓲𝓮𝓷𝓽𝓼 𝓽𝓻𝓪𝓭𝓲𝓽𝓲𝓸𝓷𝓪𝓵𝓵𝔂 𝓾𝓼𝓮𝓻 𝓽𝓸 𝓶𝓪𝓴𝓮 𝓽𝓱𝓮 𝓹𝓮𝓼𝓽𝓸

ᴄᴀᴍᴏᴜꜰʟᴀɢᴇ ʀɪᴄᴇ
𝓐 𝓽𝓻𝓲𝓫𝓾𝓽𝓮 𝓽𝓸 𝓟𝓪𝓫𝓵𝓸 𝓟𝓲𝓬𝓪𝓼𝓼𝓸'𝓼 𝓲𝓷𝓿𝓮𝓷𝓽𝓲𝓸𝓷 𝓸𝓯 𝓬𝓾𝓫𝓲𝓼𝓶, 𝓽𝓱𝓲𝓼 𝓒𝓪𝓶𝓸𝓾𝓯𝓵𝓪𝓰𝓮 𝓻𝓲𝓼𝓸𝓽𝓽𝓸 𝓭𝓮𝓼𝓬𝓻𝓲𝓫𝓮𝓼 𝓽𝓱𝓮 𝓽𝓱𝓮 𝓭𝓲𝓿𝓮𝓻𝓼𝓮 𝓵𝓪𝓷𝓭𝓼𝓬𝓪𝓹𝓮 𝓸𝓯 𝓔𝓶𝓲𝓵𝓲𝓪 𝓡𝓸𝓶𝓪𝓰𝓷𝓪 𝔀𝓲𝓽𝓱 𝓫𝓵𝓪𝓬𝓴 𝓼𝓺𝓾𝓲𝓭 𝓲𝓷𝓴, 𝓸𝔂𝓼𝓽𝓮𝓻𝓼, 𝔀𝓲𝓷𝓽𝓮𝓻 𝓰𝓻𝓮𝓮𝓷𝓼, 𝓪𝓻𝓸𝓶𝓪𝓽𝓲𝓬 𝓱𝓮𝓻𝓫𝓼 𝓪𝓷𝓭 𝓹𝓸𝓻𝓬𝓲𝓷𝓲 𝓶𝓾𝓼𝓱𝓻𝓸𝓸𝓶𝓼

ᴛʜᴇ ᴄʀᴜɴᴄʜʏ ᴘᴀʀᴛ ᴏꜰ ᴛʜᴇ ʟᴀꜱᴀɢɴᴀ
𝓜𝓪𝓼𝓼𝓲𝓶𝓸 𝓑𝓸𝓽𝓽𝓾𝓻𝓪 𝓶𝓲𝓼𝓬𝓱𝓲𝓮𝓿𝓸𝓾𝓼𝓵𝔂 𝓻𝓮-𝓲𝓷𝓿𝓮𝓷𝓽𝓭 𝓽𝓱𝓮 𝓬𝓵𝓪𝓼𝓼𝓲𝓬 𝓲𝓽𝓪𝓵𝓲𝓪𝓷 𝓻𝓮𝓬𝓲𝓹𝓮 𝔀𝓱𝓲𝓵𝓮 𝓻𝓮𝓶𝓪𝓲𝓷𝓲𝓷𝓰 𝓯𝓪𝓲𝓽𝓱𝓯𝓾𝓵 𝓽𝓸 𝓱𝓲𝓼 𝓬𝓱𝓲𝓵𝓭𝓱𝓸𝓸𝓭 𝓶𝓮𝓶𝓸𝓻𝔂 𝓸𝓯 𝓼𝓽𝓮𝓪𝓵𝓲𝓷𝓰 𝓽𝓱𝓮 𝓫𝓾𝓻𝓷𝓽 𝓬𝓸𝓻𝓷𝓮𝓻𝓼 𝓯𝓻𝓸𝓶 𝓱𝓲𝓼 𝓰𝓻𝓪𝓷𝓭𝓶𝓸𝓽𝓱𝓮𝓻'𝓼 𝓵𝓪𝓫𝓸𝓾𝓻 𝓸𝓯 𝓵𝓸𝓿𝓮

ʙᴇᴀᴜᴛɪꜰᴜʟ, ᴘꜱʏᴄʜᴇᴅᴇʟɪᴄ, ꜱᴘɪɴ ᴘᴀɪɴᴛᴇᴅ ᴄᴏᴅ, ᴄʜᴀʀᴄᴏᴀʟ ɢʀɪʟʟᴇᴅ ᴡɪᴛʜ ɢʟᴏʀɪᴏᴜꜱ ᴄᴏʟᴏᴜʀꜱ ᴀꜱ ᴘᴀɪɴᴛɪɴɢ
𝓐 𝓽𝓻𝓲𝓫𝓾𝓽𝓮 𝓽𝓸 𝓔𝓷𝓰𝓵𝓲𝓼𝓱 𝓪𝓻𝓽𝓲𝓼𝓽 𝓓𝓪𝓶𝓲𝓮𝓷 𝓗𝓲𝓻𝓼𝓽'𝓼 𝓼𝓹𝓲𝓷-𝓹𝓪𝓲𝓷𝓽𝓮𝓭 𝓬𝓪𝓷𝓿𝓪𝓼𝓮𝓼, 𝓽𝓱𝓲𝓼 𝓬𝓸𝓭 𝓽𝓪𝓴𝓮𝓼 𝓽𝓱𝓮 𝓣𝓾𝓼𝓬𝓪𝓷 𝓽𝓻𝓪𝓭𝓲𝓽𝓲𝓸𝓷 𝓸𝓯 𝓰𝓻𝓲𝓵𝓵𝓲𝓷𝓰 𝔀𝓲𝓽𝓱𝓸𝓾𝓽 𝓵𝓲𝓰𝓱𝓽𝓲𝓷𝓰 𝓪 𝓯𝓵𝓪𝓶𝓮

ᴄᴀᴇꜱᴀʀ ꜱᴀʟᴀᴅ ɪɴ ʙʟᴏᴏᴍ
𝓣𝓱𝓮 𝓮𝓿𝓮𝓻𝓰𝓻𝓮𝓮𝓷 𝓪𝓷𝓭 𝓼𝓽𝓸𝓸𝓬 𝓒𝓪𝓮𝓼𝓪𝓻 𝓼𝓸𝓯𝓽𝓮𝓷𝓼 𝓲𝓷𝓽𝓸 𝓪𝓷 𝓸𝓻𝓷𝓪𝓶𝓮𝓷𝓽𝓪𝓵 𝓰𝓪𝓻𝓭𝓮𝓷 𝓸𝓯 𝓼𝓹𝓻𝓲𝓷𝓰 𝓯𝓻𝓪𝓰𝓻𝓪𝓷𝓬𝓮𝓼 𝓪𝓷𝓭 𝓬𝓸𝓵𝓸𝓾𝓻𝓼. 𝓒𝓱𝓻𝔂𝓼𝓪𝓷𝓽𝓱𝓮𝓶𝓾𝓶 𝓹𝓮𝓽𝓪𝓵𝓼, 𝓮𝓵𝓭𝓮𝓻𝓯𝓵𝓸𝔀𝓮𝓻 𝓿𝓲𝓷𝓮𝓰𝓪𝓻, 𝓭𝓻𝓲𝓮𝓭 𝓬𝓱𝓮𝓻𝓻𝓲𝓮𝓼 𝓪𝓷𝓭 𝓬𝓱𝓪𝓶𝓸𝓶𝓲𝓵𝓮-𝓱𝓸𝓷𝓮𝔂 𝓭𝓻𝓮𝓼𝓼𝓲𝓷𝓰 𝓻𝓮𝓶𝓲𝓷𝓭𝓼 𝓾𝓼 𝓸𝓯 𝓷𝓪𝓽𝓾𝓻𝓮'𝓼 𝓫𝓸𝓾𝓷𝓽𝔂

ᴏᴏᴘꜱ! ɪ ᴅʀᴏᴘᴘᴇᴅ ᴛʜᴇ ʟᴇᴍᴏɴ ᴛᴀʀᴛ
𝓣𝓱𝓲𝓼 𝓭𝓮𝓼𝓼𝓮𝓻𝓽𝓼 𝓬𝓪𝓵𝓵𝓼 𝓪𝓽𝓽𝓮𝓷𝓽𝓲𝓸𝓷 𝓽𝓸 𝓽𝓱𝓮 𝓹𝓸𝓮𝓽𝓻𝔂 𝓸𝓯 𝓲𝓶𝓹𝓮𝓻𝓯𝓮𝓬𝓽𝓲𝓸𝓷. 𝓛𝓮𝓶𝓸𝓷 𝓩𝓪𝓫𝓪𝓰𝓵𝓲𝓸𝓷𝓮, 𝓥𝓮𝓻𝓫𝓮𝓷𝓪 𝓢𝓸𝓻𝓫𝓮𝓽, 𝓪𝓷𝓭 𝓯𝓻𝓪𝓰𝓶𝓮𝓷𝓽𝓮𝓭 𝓹𝓲𝓮 𝓬𝓻𝓾𝓼𝓽 𝓶𝓮𝓮𝓽 𝓬𝓪𝓷𝓭𝓲𝓮𝓭 𝓫𝓮𝓻𝓰𝓪𝓶𝓸𝓽, 𝓼𝓪𝓿𝓸𝓾𝓻𝔂 𝓒𝓪𝓹𝓮𝓻𝓼, 𝓭𝓻𝓲𝓮𝓭 𝓸𝓻𝓮𝓰𝓪𝓷𝓸, 𝓪𝓷𝓭 𝓱𝓸𝓽 by @parakramd

72

2

a year ago

Is @avartana.chennai the Mecca of Progressive Indian Dining? >> 𝘼 𝙘𝙖𝙨𝙚 𝙞𝙣 𝙖𝙣 𝙞𝙢𝙥𝙧𝙚𝙜𝙣𝙖𝙗𝙡𝙚 𝙛𝙤𝙧𝙩𝙧𝙚𝙨𝙨 𝙙𝙚𝙛𝙚𝙣𝙙𝙚𝙙 𝙗𝙮 𝙢𝙚𝙩𝙞𝙘𝙪𝙡𝙤𝙪𝙨𝙡𝙮 𝙥𝙡𝙖𝙩𝙚𝙙 𝙗𝙤𝙞𝙨𝙩𝙚𝙧𝙤𝙪𝙨 𝙛𝙤𝙤𝙙.

Boy do I treat ITC Avartana as a 3 Michelin Star restaurant! Because I came to Chennai just to eat here. The same logic can also be applied to @culinarycultureco 5 Ultimate Stars that Avartana holds, making it worthy of having a trip planned just around it.

But few courses somehow leaves you an mm more inclined towards it and here are those from Avartana that had my vows renewed in this relationship:

The Rasam >
Here at Avartana the finesse and complexity of the Rasam, which still in its heart has the warmth of a rasam made at home is my most anticipated pour.

Lamb Brain 🧠 Fritter >
Bheja dose turned up in an Armani suit. The crunch of the micro dosa, the creaminess and total absence of any gamey brain matter and the acidity cutting through the gorgeous butter bamboozles me.

Lobster Dumpling >
This was foottappingly insane. How very silky was the skin of the dumpling, the sweetness, a veil of heat, like a mother's tight slap, but gentle & the herbaceous envelope on the most perfect lobster made it ever so magnanimous.

Crab Claw >
If it was on another table, I'd hear it's crunch. As I eat, holding the claw, I can't stop smiling, I can't contain the excitement. A dish I think is simple but executed with clinical precision. It is unfathomable, the effort to preserve and secure each delicate claw. Salute 🫡 to the hands behind.

Uthukuli Chicken >
The richness of the sauce, the magic trick the butter encapsulated in a thin beet leather does to your naive mind is pulsating. But it's the parotta that is the magician's trick. Crispiest, buttery and gobsmackingly flaky scale model of the best Malabar Parotta.

Lamb Rice >
Liquid nitrogen flash frozen okra and in a rich yoghurt is an unreal dream. One can guzzle this down like a pachy through it's trunk. The most humble rice and lamb, it's wafting aroma reaches out to your like a mother and you embrace it's unctuous flavours of meat and rice that my vocab falls short if expectations. taken in ITC Grand Chola, Chennai by @parakramd

40

2

a month ago

A far European city where people do not have time to go home, cook dinner and eat, people stop by a bistro on the way back home eat dinner, maybe open a bottle of their house wine too, and go sleep off the day's grime. @kaspers.bombay strongly feels one of those restaurants. The seating, the vibe, crockeries, hand-written specials board longer than some restaurant's menu add to the overall case being said.

It feels like @waghajanian has brought Europe's recipes and techniques to Bombay and made the best iterations from his memories with what produce India has to offer to reignite those memories. Service remains very homely, intimate and food served is boisterous and hearty portions. Its a distant shot from structured and finer dining rituals and thrives as your neighborhood go-to spot for everyday meals.

It would be difficult to choose a fav dish for two reasons, a) I barely scratched the menu, and b) weren't all that I ordered blew my mind in more than one ways? Yet i dare contradict myself to add a few mentions.

I cannot stop thinking of the Mud crab and Lamb brain gratin, thats ever so voluptuous. A bengali dijonnaise that cuts through the creamy setting in a backdrop of dweet mud crab meat neatly picked and glorified.

I bent my knee to the Veal Chop the moment I saw it on the board. My excitement was only amplified when I saw it land on my table. The balance of flavours was impeccable. The acidity in the brown stock cutting through the richness of Cordon Bleu and fattiness of the meat had me bang spoons on the table like a moron with no manners.

Menu didn't say the Orzo was cooked in squid ink. So when it landed on my table I was genuinely surprised and extremely excited. Its so difficult finding ⚫️ beauties and that too cooked in a way that sweeps you over your feet.

Unfortunately dessert was a singular portion of what can only be described as the lightest and tastiest vodka spiked cream on crumbles sable ever.

If i had it my way, I'd eat at Kaspers everyday and never cook dinners at home.

Congratulations to the Kaspers Team, Chefs, all staff members for their 3 Ultimate Stars by @culinarycultureco #ultimaterestaurantrating 2026. taken in Kaspers by @parakramd

34

6

a month ago

@chefmorwani took to the stage to collect his plaque for achieving ⭐️⭐️⭐️ at the Ultimate Star Restaurant Ratings by @culinarycultureco for his team and the restaurant. But before that he effortlessly dished out close to 20 courses comprising almost 50% of the menu and a few Sake shots to support the pass to me and my friends.

I walked in to this restaurant not knowing it would become a 3 star restaurant in Bombay. I walked in with expectations of course, i walked out having expectations eclipsed by the food and service.

The food here isn't meant to reach a level authenticity like you would expect at a Yatai in Shibuya or at a home of a Japanese. The eponomity of @gaijinmumbai lies in the fact that you see Japanese food from eyes of a 'Gaijin', meaning an outsider, without fusion of cuisines but elevated to a level that is understood by those unfamiliar with the diversity of Japanese food, but familiar with ingredients that helps you draw a picture for yourself to understand.

Dishes that showed complexity of flavours, had multiple elements and displayed great techniques, all shone equally bright when stood beside those with minimum technique texture. We ate great produce, proteins, ingredients that are world class and sourced with care and pride.

After demloishing close to 50% of the menu, dishes that I think deserve a special mention are The Scallop, Aussie Lamb Ribs, Crab Temaki, Pork Tataki, not-a-b*#f-carpaccio, Crab Udon.

Thank you so very much Chef Morwani for the level of hospitality that extended beyond the peaks of many high peaks. Bangalore must have you kver soon to get an understanding of your restaurant. taken in Bangalore, India by @parakramd

47

7

2 months ago

Papa's is a unique offering in the Indian culinary scene. Not like any other restaurant with a tasting menu. Its different because it feels like an extension of Chef's personal kitchen space where you sit and eat at the extended countertop, whatever is cooked. And it is cooked in front of you, well some of it plus a lil bit more, but plating every course.

This is fundamentally not a restaurant and tries not to become one too. Because the way both Chef Hussain and Madhu run the pass, the show, explain the concepts and share fun bits, it is like we are being hosted at their home. And the limited number of seats only propel that image and culture. And the energy, the vibes they exude, it infects every diner such that guests become friends. Half way through the dinner no one was a stranger anymore, we knew each other's names, we chatted, laughed, joked, ordered shots for one another. You don't get this kind of atmosphere in any restaurant in India. The camaraderie in the dining room was transcending palpable energy and everyone was feeding off of it.

In terms of food, its smashing good, I mean it's Hussain Shahzaad ffs eh. Culinary Culture Food Superstar #1 Chef 2024, and Papa's is one of only four 5 star rated restaurants by @culinarycultureco . Also this year they entered the @asias50bestrestaurants at 66th position. So neither debate nor deliberation on food, because it is simply outstanding and flawless.

A definite spot on India's culinary map of destination dining spots. You could definitely make plans to go Bombay and once the fabled reservation is sorted, you can make Bombay plans after securing a spot. Or just for the thrill and adventure, fly in and fly out like I did. It is absolutely worth every trouble and muscle pain of walking kilometers from kerbside to airside at gargantuan airports like Del, Blr or Bom.

I seriously intend to come back soon and I'm not lying if I say I've already got a plan brewing. I have a crush on Papa's, and I'm blushing from confessing how mesmerized it left me from the meal.

Until next time Team Papa's, thank you. taken in Bombay by @parakramd

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12

5 months ago

When Chevalier Priyam & Rishabh cooks, my only wish is to be able to eat whatever they cook. Because everytime they feed, a vacant spot in my soul is filled with memories and love, that has the power to heal anything.

News of Priyam and Rishabh cooking at The Gathering hit prime time screen spot and I felt exalted. And very soon I had all my ducks in a row to go eat at The Gathering.

The Gathering - It was held at Mukesh Mills, Colaba. The location was bare and raw, a dystopian architecture that's caught in a time stamp reminding us of Bombay's rich architectural history. The venue presented a spectacular setting whereupon Art was celebrated. Top Chefs and Artists from around the country were invited to collaborate on weaving their magical and innate thoughts on a canvas of their dreams. There was as much Art in your surroundings as one could absorb and maybe more. There were talk shows and masterclasses, food stalls and stages for musical performances. Everything was unique about this festival.

Here at The Gathering Priyam and Rishabh Teamed up with TWOODD who gave their food a stage. The dining room became Akshita's playground of thoughts and memories associated with Home, what reminds you of it and what it stands for. The elements and design immediately would not make sense, but you get to know the deeper sensible meaning of every elements that was intentionally placed on the table and in the room. From stainless steel cutlery and Vessels to life size seesaw and a giant mirror or even crayons.

As I mentioned before, I've been feeding my soul with Priyam and Rishabh's food. I've eaten at their pop-ups more than I have eaten in the last year at some local restaurants. Over 5 courses, plus bread and treats, I realised there is a shade of their cooking that was not explored yet. The reason why I love to eat what they cook is because seldom does a Chef puts a plate up for me that evoke sentiments. This time after first bite of both the brain Patè and the fish course I paused, put the cutlery down and reflected to assess what had just happened. Even Spock would find logic in Priyam and Rishabh's food. taken in Mukesh Mills Colaba by @parakramd

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9 months ago

A great addition to Bangalore's rapidly exploding culinary crown in 2024 was a Gem we know as Fireside. It continued to be a sparkly one in 2025 and I Bet it will ever be so.

A lil over a year ago I made my first of many reservations at Fireside after waiting 6 months since opening (yeah, my 6-month rule). I walked in with contained excitement and minimum expectations and fast-forward 365 days, they set new expectations and benchmarks, just to raise the bar higher for themselves.

Rajat and Priyanka (Power Siblings of Bangalore's Restaurant circuit) came a long way from where they started, and I believe that was tough. When I visited Fireside I found the food at a refined level, different style of cooking, out-of-the-ordinary dishes and cuts of meat for the heat. So to start at that level and climbing upwards is surely challenging and unlike some restaurants where the tension and stress is palpable and evident in service and plates, here it wasn't the case. Repeated visits in 2025 showed consistency over what was first had, because their chengdu lamb and leg of lamb were my standards orders. Every new dish introduced, whether for regular or specials menu, Fire and Smoke shone through the very fibre of each dish.

Rajat also has recently been featured in @culinarycultureco 's coveted list of India's Best Chefs.

They introduced their wine program, albeit small, a rather erudite one. Here at Fireside's wine menu you get to choose the style of your preferred wine from Production methods and soil types. It is not about Labels or Big brands. Through this menu Harish (Founder of Grape Juice) decanted a fresh concept of ditching labels and brands for Grape, Soil and Craft.

They extended this program beyond the ordinary by curating Wine Paired dinners. It is obvious the pendulum swung both ways, Fun and serious. A pairing collab with Clarendelle Wines capturing the finesse of Bordeaux and the rebellious fire. While most recently they brought out the fun side of Wine Pairing in association with Penfolds Wine, collaborated with Project Grape Juice (Bangalore's breakthrough in Wine and Frivolity).

Visited Fireside yet? taken in Fireside : Flame Craft Dining by @parakramd

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9 months ago

𝐓𝐡𝐞 𝐁𝐞𝐬𝐭 𝐄𝐱𝐩𝐞𝐫𝐢𝐞𝐧𝐜𝐞 𝐨𝐟 𝟐𝟎𝟐𝟓. 𝟏 𝐝𝐞𝐬𝐭𝐢𝐧𝐚𝐭𝐢𝐨𝐧. 𝟏 𝐞𝐯𝐞𝐧𝐭. 𝟑 𝐃𝐢𝐧𝐧𝐞𝐫𝐬. 𝟏 𝐁𝐫𝐮𝐧𝐜𝐡.

𝐓𝐡𝐞 𝐋𝐮𝐱𝐮𝐫𝐲 𝐃𝐢𝐧𝐢𝐧𝐠 𝐛𝐲 𝐌𝐚𝐫𝐫𝐢𝐨𝐭𝐭 𝐡𝐚𝐝 𝐦𝐞 𝐬𝐩𝐞𝐥𝐥𝐛𝐨𝐮𝐧𝐝. taken in JW Marriott Bengaluru Prestige Golfshire Resort & Spa by @parakramd

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0

10 months ago

You know the food is impeccable when you think every succeeding course is one notch up then its predecessor. And that's exactly what I had experienced, as if Chef Adwait was picking up speed and changing gears at every course.

There was no agenda in the Capital apart from this lunch. I had spaced out my incoming and outgoing flights to and from the capital deliberately 8hrs apart. It surely was worth the trouble and keeping it exclusive. INJA is a big splash in India's expansive culinary tapestry and it meets my criteria of destination dining.

Ever since INJA came into life, its concept had me glued to it like a prey on a spider's web. IN (dian) JA (panese) is a fusion restaurant blending Indian and Japanese culinary cultures like nobody else. It simply isn't about a maki roll with Chettinad chicken or a Ramen with Rasam. Chef Adwait may not appreciate my choice of words when I say fusion 🤣 but he blends philosophies, technique and logic of two of the world's most powerful and rich culinary ciltures.

Throughout the menu I could sense the needle of the flavour compass take me in innumerable directions, far from the conventional, yet remaining distinctly relative. Across the 11 courses of it's tasting menu I was exposed to a spectrum of flavours. From fruity, floral, sweet and sour to bitter, salt, smoke and caramel. And as the flavour compass pointed in a myriad directions, I darted across ingredients in the temperature quadrant in hot and cold to raw and cooked forms.

This menu had three courses that are simply water based and that speaks the creative bandwidth of Chef Adwait that you begin to understand and appreciate.

INJA is ranked 87 in World's 50Best Asia top 100

INJA has the coveted 4 Stars of Culinary Culture Ultimate Restaurant Rating.

@panchalimahendra
@chefadwait
@atelierhousehospitality
@culinarycultureco
@theworlds50best
@asias50bestrestaurants taken in INJA Restaurant by @parakramd

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4

10 months ago

ᴄʜᴇᴠᴀʟɪᴇʀ ᴘʀɪʏᴀᴍ ᴄʜᴀᴛᴛᴇʀʜᴇᴇ, ᴍᴇʀᴄɪ ʙᴇᴀᴜᴄᴏᴜᴘ.

As I was collating Rembrandt, Dali, Monalisa and Van Gogh represents across all of Chevalier Priyam Chatterjee's 3 bangalore pop-up menus, it turned out all are seafood.

From his Conosh popup at Hilton earlier this year, Ama ebi, Carrot flowers, and Orange Rasam (bottom left, 1st and 2nd slides). From his July pop-up, Butter poached Salmon on lemon basil sauce (top left) and a crudo of Scallop and Hamachi (top left). Lastly one from the most recent pop-up at the conservatory, steamed bhetki with smoked pancetta cream (bottom right).

Priyam brings infectious energy to the dining room and it is evident in his food. His flair and fare around seafood though is what has remained as a highlight throighout the 3 meals I've had this year.

At the Conservatory though Priyam held a week-long residency and he ensured the best produce was frequently sourced locally or flown to guarantee best results. Because what good is technique and execution if produce isn't right and treated right, right? The sweetness of Ama Ebi and the most perfect salmon found in bangalore, on par with Lupa and no one else, still had strong memories on my palate.

Priyam spent many years being a saucier in France and the sauces that have championed the precisely cooked proteins are phenomenal in terms of balance and play of flavours.

Dishes that have been immortalized are like the smoked Tartare, duck liver patè savoury Eclair, baby Mackerel escabeche, various renditions of crudo, every sauce in as many boats they came and were poured.

And obviously through Priyams thick and thin, through each mise en place and every plate of perfectly plated food flying off the pass, Rishabh Seal has been his Commander and Chief. These two together have been serving up French bistro style food infused with local dialects across the country this year. I wonder what tricks could these two magicians pull off if/when they have a turf they would call home.

Au revoir, monsieur. by @parakramd

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a year ago