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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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If it weren’t for Parakram inviting me as his plus one, I would never have discovered one of the best supper clubs of Bangalore. God is kind for bringing Chef to Indiranagar from Yelahanka. Sorry folks! I can’t tell what was more amazing — the sumptuous flavors which were at once decadent and ethereal, a wonderful catch up session with my buddy, or the discovery of a charming and irreverent soul like, Arpita. Oh, did I forget to tell you she’s a banger of a designer and has contributed to creating the warmest and most magical space in off-white cream heaven?

Chef Clive is a master of flavor, not just technique. Apparently, his guests say — I’ve finished the non-veg course, I’m ready for the veg- course. Uh! Lady? Sir? That ain’t the way courses work!! 😂 But only with Clive. You’ll walk away learning, it’s not always about living upto a classic, but just simply being unforgettable.

@oxalisfinedining @fernandes_clive @arpitaarchives @parakramd

Special shout out to Diva! IYKYN! 🥂

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“It takes a Community to raise a Wine Culture!”
Wine Community Blr, what once started to learn and taste wines efficiently has grown up to contribute to the growing wine culture in India.
This is a shoutout to everyone who believed in us despite the odds! Thank you so much.
Thank you @rumasi.wine for this feature. You’ve been a true guide and mentor to us!

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Is this the end!!!
Chapter 0..
DEFINITELY NOT!!!

Kanna...edu trailer!!

@winecommunityblr I don't have enough words to thank you guys for how wonderful and accommodating you've all been.
Every chapter, every sip & every single person I met have added so much to my learning journey of wine.

Fervor & passion you guys have is palpable & contagious & I am very happy to catch it.
I am sure you'll all be back soon & when you do I will be waiting to raise a toast.

@ms_ghale
@prashanthsaldanha
@futuresayswine
@tinusthomas93
@whisky_curatorr

& all the people I met here & the lessons I have learnt from them are priceless.

Thank you for always having a seat for me at your table.

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LA MAISON DE SAISONS
The Leela Palace Bengaluru. Gormei
June 2026

A LA SUNDARBANS
Cornish Scampi . Carrot and Orange . Black Garlic
@priyamchatterjeeofficial 🎖️⭐️⭐️⭐️

#michelinguide #asia50bestrestaurant

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LA MAISON DE SAISONS
The Leela Palace Bengaluru .Gormei
June 2026

Third Course
THE BENGAL GOURMET
Sweet shrimps. Young almonds. Mangrove crab aspic . Tomato rasam dashi crème .
🧠 @priyamchatterjeeofficial ⭐️⭐️⭐️🎖️

#michelin #asia50bestrestaurant

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The Grape Take: The Chenin Blanc Edition 🍷

For Drink Chenin Day, we asked the wine community why they keep returning to Chenin Blanc. The responses were simply un-pour-gettable!
#wine #drinkcheninday #grapetake #cheninday #wineexperiences

[Grape Take, Drink Chenin Day, Chenin Blanc, SDU Winery, Indian Wine, Wine Community Bangalore, Wine Lovers India, Indian Wine Culture, Wine Enthusiasts]

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Keep swiping to enjoy the complete tasting menu and learn why it’s named Pincode.

@chefkunal’s @pincode.bengaluru at 1 MG is a great new addition to the Bengaluru food scene.

The bar license is not there but I still got a kick from the Filter Coffee Fizz made of cold brew filter coffee, jaggery and soda and topped with fresh orange. Ten on Ten start.

The Kathal Galauti melts before you decide to chew. The Dakkahni Mushroom carries the slow, dark warmth of a Hyderabadi kitchen. The Peri Peri Tikka has the kind of char that tells you the marinade wasn’t rushed. The Idli chaat is the kind of localization you expect from a restaurant meant for greatness.

The mains had a difficult afternoon — LPG ran out, induction stepped in, the pressure cooker chicken paid the price.

But to end a lunch with moong dal halwa tucked into a pocket and a cheesecake built on 70% Callebaut? That’s a good afternoon by any measure.

Solid 8.5. Coming back on a full gas day.

#foodiekismet #bangalorefoodblogger #lordofgoodfood #pincode #bangalorefood

[Chef Kunal Kapur, Pincode, Indian food, Idli Chaat, Jhol Momos]

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Fireside told us the pork was grain-fed, 20% fat, from a farm.

Restaurants say things like that. I usually nod and move on. Then the marbling showed up. And the bite confirmed it.

The chops were reverse seared. smoked first so the flavour lived inside the meat, not on the surface. Finished on the grill to caramelise the exterior and render the fat cap properly.

Served with a lactose hot honey butter that had no business being that good, a fermented blue grape, and an apple and dark chocolate dip that shouldn’t work but absolutely does.

Sweet heat. Smoke. Fat rendered exactly right.

This is what happens when the sourcing isn’t a story for the menu, it’s just the way things are done.

When did a restaurant last say something about their food that the food actually backed up?
.
.
.
#foodiekismet #bangalorefoodblogger #paidmyownbill #bangalorefood #honestfoodreview

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We opened Sauvage with Jean Claude’s Liver Pate (with Chef Priyam’s twist), and we need to spend a moment here.
The texture was silk. Not grainy. And then the gels. A sambar gel that brought fermented tang and spice without overwhelming the pate. Beetroot gel that added earth and gentle sweetness. Lemon Verbena that cut clean through the fat at exactly the right second. Each spoonful could be assembled differently. Each bite changed slightly. That’s design, not accident.
.
#lordofgoodfood #foodiekismet #liverpate #bangalorefoodblogger #fireside

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Swipe this one slowly. This wasn’t just another pop-up.

Saturday lunch at @fireside.in started at 12.30 & stretched to 4pm without anyone looking at their watch. Chefs Priyam, Rishabh & Rajat didn’t just send plates out. They built memories.

We opened with the best liver pate you could have in the country. not just any liver pate, Jean Claude’s Liver Pate recipe with Priyam’s twist. The gels - sambar, beetroot, lemon made it a pièce de résistance.

A charcuterie platter came next. Kohlapuri masala scotch egg with a molten centre, Lucknow sausages, a Sorpotel donut filled with a rich mousse (70% brain, 30% liver) under a crisp shell.

Rajat’s pork chops were smoked first & finished on the grill, served with lactose hot honey butter, a fermented blue grape dip & apple dark chocolate. Team fireside spoke about sourcing grain-fed pork with pride. You could taste it in the marbling.

Duck arrived blushing pink, resting in an Andalusian sauce with spicy apricot & miso black garlic. By now, nobody at the table was pretending to be polite. Plates were being wiped clean. And Chef was generous to get us extra sauce to satiate our souls.

The pomfret had swagger. Deep, confident char with an extraordinary sriracha hollandaise & a spice crumb that amplified everything. The best pomfret I have ever had.

The linguini with lamb yakhni was my kind of pasta. Pork carnitas were excellent but it was the aromatic yakhni that carried the dish. Pasta is always about the sauce. This one understood that rule.

Sicilian-style lamb meatballs over a Gujarati kharda emulsion is something only Priyam can pull off. Nutty, spiked, lifted by curry leaves.

Desserts didn’t slow us down. Blanc de blanc, a White Chocolate Blanc Manger with Strawberries, Basi & Vanilla Vinaigrette. Sauvage delivered the dessert of the year.

The Finale was worth the wait, Gateaux au crepe Praline Hazelnut with Ganache Monte. Hats off to @pri_alve for hand-churning that ganache to perfection.

Three hours later, the table was louder & it felt less like a pop-up & more like being invited into the chefs’ thought process for an afternoon.

Exactly how a Saturday lunch should unfold.

#lordofgoodfood #foodiekismet

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Danke Danke.. ಧನ್ಯವಾದ-ಅಭಿನಂದನೆ. Fantastic line up wines representing the different wine regions of Germany. The classic styles and the adoption of new world vinification techniques by certain millennial led wineries in Germany were showcased. Our palates were blessed with unexpected blends - the ever coveted Riesling Sparking & the Semi-Sec Kabinett & some native red grapes varieties such as Blaufränkisch, Blauer Portugieser. The star of the show was however a Silvaner with some hush-hush stories around the unique shape of the bottle.
It was ended on a very pepperminty note by a lovely apple & pear schnapps, which also stole away many hearts on the table.
All thanks to the lovely @winecommunityblr .

A great start to the new year.. Prost!! Cheers 🥂
Let the wine Gods bless us always. 🍷🍾

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What a way to end the year 2025! 🥰
December - you were wholesome♥️

#djlife #december #femaledj #bangalorediaries #girls

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