Our Creative Process: Behind the Scenes at Lupa

Inside the Cocktail Lab

Our bar program is where we get restless. We do not just mix drinks; we experiment with modern techniques like clarification, fermentation, and fat-washing to change the texture and profile of classic spirits. We view our menu as a living document. You might walk in and find a peanut butter-washed Tequila or a crystal-clear Piña Colada that defies expectations.

The Tableside Ritual

We brought Bengaluru’s first tableside Martini service to life because we believe the drink should be a performance. When we roll the trolley to your table, it is about precision—house-made vermouth, your choice of bitters, and a mid-drink glass swap to ensure your martini stays perfectly chilled until the last drop.

Beyond the Bar

Our creative obsession extends to our 12-seat underground cellar and our kitchen. We source Super Tuscans and Australian Shiraz for our ‘In Vino Veritas’ dinners, ensuring the temperature is perfect before the cork is pulled. In the kitchen, we are just as fussy. We cure our own 'Nduja sausage and ferment our dough, because we believe the quality of the base ingredients defines the entire meal. Whether it is a Pantone-inspired drink for Negroni Week or a seasonal autumn menu, we are always testing what comes next.