Handcrafted Pasta and Vegetarian Fine Dining in Bengaluru
Handmade pasta and fresh vegetarian plates are the focus of my kitchen. I approach every dish as a study in texture and flavor, bringing a restaurant-quality experience directly to your home.
The meditative process of making my signature "Agnolotti Tigre." Here, I'm piping the filling onto sheets of charcoal-striated pasta dough before shaping each pillow by hand.
The uncooked, handmade agnolotti, showcasing the striking black and yellow stripes from vegetable charcoal. Each one is a small piece of edible art.
The tools of the trade for pasta making. A rolling pin, pasta wheel, and fresh dough are all that's needed to begin the process of creating something special.
A classic Carbonara, perfectly executed with spaghetti, Pecorino Romano, and a generous amount of cracked Telicherry pepper. Simple, yet deeply satisfying.
A vibrant vegetarian main course of pearl couscous cooked with Indian spices, served with confit topinambur and a velvety tomato shorba.
A beautiful vegetarian pumpkin risotto, topped with toasted walnuts, seeds, and crumbled cheese for a variety of textures and flavors.
A delicate dish of what appears to be gnocchi or a similar dumpling, served in a light sauce and topped with crispy cured meat for the non-vegetarian version.
A pot of freshly cooked agnolotti, tossed in a creamy saffron butter sauce just before plating.
Another view of the agnolotti being finished in the pan, a key step to ensure the sauce perfectly coats every piece of pasta.
A close-up shot of the agnolotti in the pan, labeled to highlight this signature pasta dish.
About Handcrafted Pasta and Vegetarian Artistry
The difference is in the dough and the patience. My signature Agnolotti Tigre, for instance, uses charcoal-infused pasta sheets and precise hand-folding to ensure every bite is balanced. I apply this same focus to vegetarian plates, ensuring they stand alone as a complete, sophisticated meal rather than just a side dish.
Most menus treat vegetarian food as an afterthought. In my kitchen, I see it as a challenge to extract maximum flavor and complexity from seasonal produce. By using techniques like confit, smoking, and balancing unexpected ingredients—such as pearl couscous with Indian spices and a velvety tomato shorba—I ensure that my vegetarian courses carry the same weight and satisfaction as any meat-based dish.
My approach to pasta is equally methodical. Whether I am making a classic Carbonara with sharp Pecorino Romano and Tellicherry pepper or my signature striped Agnolotti, everything is made from scratch. This process includes hand-stretching the dough, selecting the flour, and hand-shaping every pillow to ensure the texture is correct.
I bring this entire process to your venue in Bengaluru, whether it is a milestone birthday, a quiet anniversary date night, or a small supper club. I handle everything from the kitchen setup to the service, meaning you get a true fine dining progression at your table. We do not just serve food; we manage the pacing, the plating, and the service flow so you can focus entirely on your guests.
Clive Fernandes
I am Chef Clive, and for me, the kitchen is where stories are shared. I transitioned from professional restaurant kitchens to private dining because I wanted to connect directly with the people I feed, ensuring every dish reflects a personal touch rather than a standard menu.
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