Signature Main Courses for Private Dining in Bangalore
Experience a fusion of classical French technique and modern innovation, where every plate tells a story through precise textures and bold flavors.
Magret of Duck, a classic French dish. The duck is cured in five spice and cooked a la rosé, served with sunchoke, wild mushrooms, and a rich Sauce Robert.
A close-up of a perfectly cooked fillet steak. The meat is tender and juicy, paired with a complex sauce and rehydrated tomatoes.
My Ballotine of Chicken, a deboned heritage chicken filled with a mousseline of its own meat and mushrooms, served with panisse and a port wine reduction.
A beautiful piece of pan-seared salmon with crispy skin, served in a creamy sauce with tobiko for a pop of texture.
Caille En Sarcophage, or "Quail in a Coffin." A pan-roasted quail is presented in a vol-au-vent, a classic dish that is both dramatic and delicious.
A modern plate of veal with confit potato, morels, shiitake mushrooms, and a vibrant watercress puree.
My take on a classic Carbonara. Perfectly cooked spaghetti with guanciale, Pecorino Romano, Parmesan, and freshly cracked Tellicherry pepper.
The glistening, crispy skin of a whole roasted duck, scored to render the fat perfectly. This is the first step to a magnificent duck course.
Slices of fillet steak, showcasing the perfect medium-rare temperature. Quality of ingredients and precision in cooking are paramount.
The top of a Pâté En Croute before slicing. This intricate meat pie is a labor of love, featuring lamb, poultry, and pork with Armagnac-soaked prunes.
About Signature Main Courses
I approach every main course, such as my Magret of Duck, with strict attention to temperature and timing. Curing the meat in five-spice and cooking it 'a la rosé' allows the fat to render completely while keeping the center tender. This precise balance of technique and flavor is the standard for every dish I serve, ensuring the plate delivers both visual impact and depth of taste.
My approach to main courses draws heavily from classical European training, adapted for an intimate dining setting in Bangalore. Whether it is a traditional Caille En Sarcophage or a more contemporary Veal preparation, the objective is to highlight the quality of the primary ingredient.
Take, for instance, my Ballotine of Chicken. It requires careful deboning and trussing into a roulade, filled with a mousseline of forced meat and mushrooms, then paired with a port wine reduction. This complexity is not just for show; it creates a depth of flavor that a standard roast cannot achieve.
Similarly, when I prepare Fillet Steak, the focus shifts to the accompanying elements, such as squid ink aioli or mushroom ketchup, which add layers of umami to the meat. My Pâté En Croute—a labor-intensive pie featuring lamb, poultry, and pork wrapped in duck fat pastry—exemplifies the time and traditional skill involved in my kitchen. Each main course is designed to be the centerpiece of the evening, serving as a point of conversation between you and your guests.
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