Bangalore Special: God's own pop up dinner
What is it?
An exclusive sit down dinner at Slurp Studio featuring a sumptuous spread carefully curated from the kitchens of Kerala.
This pop up dinner features a mouthwatering menu carefully curated by two budding young chefs, Visakh Sudheer & Nikhil Roy, from the extensive cuisine of God's Own Country, Kerala. You will be served a traditional Kerala plantain leaf meal with a variety of fish curries, kichadi, avial and more than twenty other dishes in an exclusive sit-down dinner for 30 guests.
Why we love this?
The Western concept of pop up dining is finding its way into the hearts (and stomachs) of Indians and more importantly to our very own Bangalore! The idea is to form a great story and experience for the diner. If you are tired of the regular restaurant fare and would like to try something new while breaking bread with someone new, join us for an experiential dining event a la popup style where you be served a lavish specially curated menu. You can expect a restaurant style sit down meal in a cozy, intimate culinary studio environment.
When it's offered?
Saturday - Mar 10th, 2017 | 7 to 10 pm
How long is it?
Approximately 3 hours
You will be joining an existing group that will have up to 30 people.
About your Hosts:
Located in the heart of Indiranagar, the Slurp Studio offers a beautiful Master Chef like kitchen equipped with state of the art facilities and adorned beautifully with unique up cycled finishing’s and quirky interior touches.
Chef Sarabjeet – Founder
Chef Sarabjeet Singh is a graduate in hotel management from the Christ College. After graduating from Christ College he started working at the Taj West end in Bangalore as a kitchen management trainee. He worked for a year at west end and got a chance to go to America and started working in Hayat Coconut Grove Miami for about 2 years. Sarabjeet also holds the position as the secretary of the Christ University hotel Management Alumni association.
Chef Faseeulla – Founder
Chef Faseeulla holds a degree from the Christ hotel management and College. He graduated top of his batch with a gold medal. He followed his dreams of being a chef from the age of thirteen. He trained to be a chef with the Moghul Sheraton Agra where he worked with renowned chef Mohammed Ali Qureshi of the famous Qureshi Chefs clan and learnt a great deal in traditionally cooking Mughal cuisine. He joined The Grand Ashok group as a kitchen Management trainee and worked for 2 years. Later he worked with the Orange Peel, Bangalore in September 2007 were he set up the entire restaurant menu, training and food designing. Faseeulla also holds the position as the Treasurer of the Christ University hotel Management Alumni association.
Where it's located
Slurp Studio: 1079 3rd floor, 12th main road, HAL 2nd stage, Indira Nagar, Bangalore 560038