Signature Main Courses for Private Dining in Bangalore

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.