A Taste of Goa: Culinary Pop-ups in Bengaluru
We bring the soul of Goan kitchens to our glasshouse, featuring everything from sun-drenched poee sandwiches to modern tasting menus prepared by visiting chefs.
The poster for our pop-up with Petisco, Goa, featuring their signature Pickled Cashew Fruit & Tambdi Bhaji. This dish perfectly represents Chef Halton Dsouza's approach to reimagining classic Goan flavors.
The sizzle and smoke from the grill during our Petisco pop-up. Here, Galinha Skewers are being prepared, a dish that pairs the familiar taste of cafreal with a surprising guava and kokum salsa.
The non-vegetarian menu from the Petisco, Goa pop-up, showcasing inventive dishes like Crab Dangar (cutlets) with hot curry and Toddy Mussels in a ginger broth.
The vegetarian menu from the Petisco, Goa pop-up, featuring creative plates like Grilled Halloumi with a Solkadhi emulsion and Raw Banana & Breadfruit Fritters.
Meet Chef Halton Dsouza of Petisco, a culinary artist who is constantly pushing the boundaries of traditional Goan cuisine with unexpected textures and vibrant flavors.
Meet Dev Narvekar, the talented mixologist from Petisco, who crafted an exclusive menu of Goa-inspired cocktails using unique, locally foraged ingredients for the pop-up.
The poster for our Poee Sandwich Shop with Chef Rhea Aaron, featuring the irresistible Chorizo Melt Down. This event was a deep dive into one of Goa's most iconic breads.
A smashed poee sandwich with a side of slaw, served on custom-printed paper during our pop-up with Klaa Kitchen. It’s the small details that make these events special.
The Chorizo Melt Down from our Poee Sandwich Shop. We smashed and grilled spicy Goan pork chorizo with onions and cheese until molten, creating a perfect bite of comfort.
The OG Stuffed Poee, 'Gone Fishin'. A crispy fish cutlet with tangy slaw and spiced mayo tucked into a soft, airy poee bread, a highlight from our pop-up with Klaa Kitchen.
About A Taste of Goa
These Goan pop-ups at The Conservatory are limited-time residencies rather than permanent menus. Because we host guest chefs for specific dates, like our recent weekends with Petisco or the Poee Sandwich Shop, tables for these events sell out quickly. Check the dates for our next culinary takeover and book your spot early to ensure you do not miss these one-off menus.
Our glasshouse becomes a portal to Goa whenever we invite chefs to recreate the spirit of the coast in Bengaluru. This is not just about recreating dishes, it is about the theatre of the meal. Whether it is the soft, airy poee bread that acts as the lovechild of sourdough and pita, or the smoky, spicy depth of a Chorizo Melt Down, every pop-up is built on authentic narratives.
We have hosted chefs like Rhea Aaron of Klaa Kitchen to turn our space into a Poee Sandwich Shop, serving everything from the 'Gone Fishin' fish cutlet sandwich to the vegetarian-friendly Paneer Wala. On other weekends, partners like Petisco Goa bring their signature inventiveness to our open kitchen, serving Crab Dangar with hot curry or Toddy Mussels in ginger broth.
Each event is a departure from standard restaurant dining. You might find yourself watching a chef work through an a la carte menu, or settling in for a narrative-driven multi-course tasting experience where every plate tells a story of local foraging and traditional techniques.
Practicalities:
- Format: Most Goan events here are ticketed or require a redeemable cover charge.
- Reservation: Events are held on select weekends. Keep an eye on our event calendar to catch the next residency.
- The Vibe: Our climate-controlled glasshouse offers a unique perspective on the hustle of the kitchen pass, making it perfect for those who want to understand the craft behind the plate.
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