Manu Chandra is to Bangalore what Massimo Bottura is to Modena. A classically trained European chef, Chandra worked in New York before returning to India to become chef at the Mumbai Olive. The Olive group sent him to Bangalore where he revolutionised the dining scene, opening several restaurants and becoming a cult figure in the city. He has now walked away from the restaurants that made him famous and is in the process of starting something new.
Chicken Liver Parfait
Moroccan Harira Lamb, Pear-Blue Cheese Salad
Seared Fillet Mignon
Spinach and Goat Cheese Pizza
Three Little Pigs