Manu Chandra is back with his Culinary Magic; Launches European Restaurant 'Lupa' in Bengaluru

One of India’s most well-respected chef, Manu Chandra introduced many firsts to India’s F&B culture. He is credited for opening the first gastropub, bringing the open faced bao and trendy Asian dining and its many interpretations to the forefront, the revival of India’s romance with Gin, and celebrating India’s biodiversity by championing Indian produce in progressive ways. Not only a trendsetter, but he has also been a champion of ‘homegrown’ in many ways. And, yet again he is back with his own bold, sprawling new restaurant on MG Road, Bengaluru.

Weaving together classic European flavours with contemporary flair, an impressive repertoire of wines and inventive cocktails, LUPA (the first restaurant from Savaa Ser Pvt Ltd.), 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, LUPA is a tribute to the finest of European cuisine crafted with progressive thought combined with global and local inspiration.

The Space 

A beautiful interplay of a welcoming outdoor area, coupled with a rousing high-ceiling indoor dining area, the restaurant and bar seats two hundred and twenty covers.  

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. Descending from the outside deck through a narrow winding staircase is the country’s first and a one-of-its-kind below-ground Wine Cellar. The stone-clad cellar sits twelve feet below ground level, holding a curated list of nearly two thousand bottles of wine with an exclusive tasting zone, available only by prior appointment. 

The inside dining area is a mix of subtle splendour, which is both comfortable and stylish. From the furnishings to the light fixtures to the dynamic seating that allows for entertaining and celebrating or just enjoying a quiet meal on a weekday evening, LUPA is perfect for any occasion. 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 raised bar, perched at one corner of the restaurant, opens to an outside bar deck providing ample opportunity for guests to experience an exciting beverage program and interact with talented mixologists. The pure brass counter-top, the stained veneer and the vintage mirror bar facade mixed with soft, art-deco lighting and warm-hued furnishings on comfortable, cushioned swivel bar stools, add an aura of distinct charm to the space. 

The best vantage point of the restaurant is the private dining area on a mezzanine floor above the central dining room, flanked by two grand staircases. Seating twelve people on a large oval marble table atop beautifully handcrafted chequered stone flooring with gentle light washing the space and diners in softly textured hues, this truly makes a spectacular addition to the aura of LUPA. 

The interiors are designed by Bangalore-based architecture firm WDA led by Jatin Hukkeri and the branding identity has been conceptualised by the creative studio Holy Duck.

The Food 

While the menu is firmly rooted in a trans-European style it also celebrates sustainability, biodiversity, and a dynamic range of carefully honed culinary skills. 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 also delights in serving locally grown and raised ingredients in its contemporary take on Mediterranean fare.

The Bar

But the experience at LUPA is not just limited to contemporary European food indulgences! If you want to experience meticulous, masterful cocktails in a stirring atmosphere, LUPA’s bar is the perfect destination for drinks aficionados. The cocktail program is just as exemplary as the food - celebrating craft and demonstrating expertise in navigating complex flavour profiles including their own indigenous ingredients, science and a touch of dramatic flair saved for the glasses. With an eye on consistency, speed and flavour, several modern techniques are applied in the drink making to extract the maxima jam flavour from ingredients, as well as doing justice to the spirits used. Pre-Batching, Sous Vide and Fat-Washed are the newer methods, but LUPA’s bar will also continue to drive classic methods like shrubs and infusions. A program of international bartender residencies, and pop-ups will continually keep its bar one of the best counters to be at. The program will also fold in Chef Chandra’s affiliations with leading spirits companies, as well as a few surprise additions he has been instrumental in bringing to life. 

An esoteric ode to history, a glaring reimagination of the present, and a foreword to the future; juxtaposing itself in the adventurous and ever-learning dining landscape of India, Lupa is a confluence of all things unwitnessed yet unwittingly familiar.