As a seasoned foodie always on the hunt for the next delicious adventure, I was delighted to go to LUPA, the newest haven for an exemplary gourmet experience in the heart of Bengaluru. Chef Chandra was inspired by his travels to Italy, and the restaurant’s name is a nod to the mythological she-wolf who raised Romulus and Remus, the founders of Rome. The food, drinks, and furnishings of Lupa reflect this appreciation of all things Italian, Mediterranean, and European.
Upon entering the fine dining restaurant, I walked into a courtyard with a fountain in the centre that immediately evoked the Tuscan villa feel amidst the bustling city on MG Road. With its tall plants, wrought iron doors, and curved terracotta roof, Lupa is truly a work of art. The metro train whizzing by the overarching view only added to the unique charm of the restaurant, capturing the essence of Bengaluru while also reminding me of a slice of Tuscany. "I was absolutely clear that I wanted a courtyard and the sound of water. It's so peaceful and drowns out some of the traffic on MG Road," says Manu Chandra.
Along came the mains and the long-awaited Pappardelle Oxtail Ragu. The slow-braised oxtail ragu was a rich and hearty sauce simmered to perfection, packed with flavour and tender meat. The thin and delicate ribbons of pappardelle were a feat of pasta-making technique, allowing every strand to absorb the delicious flavours of the ragu. The pecorino adds a salty tang, while the grated cured egg yolk, as the final touch, added a creamy and rich flavour that I felt made this Pappardelle Oxtail Ragu a real crowd-pleaser.
Having been seated at a table for six, I could taste a bit of the twice-cooked pork belly too, which was a decadent delight. The meat that was rendered down to tender perfection was the star of the dish, with its juicy, succulent meat taking centre stage. The smashed baby potatoes provided a creamy, comforting chorus, while the smoked miso added a smoky, salty depth, and the chilli and caramelized pork juice provided a fiery, sweet finale. All in all, it truly was a testament to the power of slow cooking. I would also like to mention the Tuscan-style preparation of the pressed half-brick chicken as a celebration of rustic, hearty cuisine where simple ingredients can come together to create a perfect balance of crunch and flavour that sets the stage for the juicy, succulent meat within paired with the bold and spicy pepper sauce.
I guess my eyes were bigger than my stomach because I glared at the 24-layer chocolate cake and the famous tiramisu with almost no room left for dessert. The 24-Layer Chocolate Cake was paired with gold dusting, a creamy vanilla bean gelato, and crunchy pine nut pralines, which added a nutty finale to this layered chocolate delight. And Tiramisu, the darling of Italian desserts, was given a touch of flair with its creamy layers of mascarpone and espresso-soaked ladyfingers. I took a spoonful of each to satisfy my curiosity and sweet tooth.
Oh, how can I forget about the strawberry gelato from the gelato lab? It was a real knockout! It was a smooth and creamy blend of strawberries and balsamic vinegar, with a light touch on the tongue. And the best part? It was eggless and made with both A2 cow's milk and buffalo milk, giving it a rich and delicious flavour. Trust me, it's one of the creamiest and most delightful gelato treats you'll ever sink your teeth into!
On that note, I called it a day for eating with an elaborate lunch. And I would like to leave you with this: Lupa offers a stunning escape from the mundane with its timeless space that blends the grandeur of pre-modern times with the charming allure of old-world Europe. So, whether you're a seasoned foodie or not, if you’re in the mood for a romantic night out or a gathering with friends, Lupa is sure to exceed your expectations.