Sat 24 Oct

Symphony Supper -Monsoons of Karnataka

When

Sat 24 Oct, 7 pm – 9 pm IST

Where

villa 06, Jakkur · BDS Layout, Sri Balaji Krupa Layout, RK Hegde Nagar, Bengaluru, Karnataka 560077, India Open in Google Maps

Price

• From: ₹1,299

Booking

Book on Urbanaut

Who

• Organised by Symphony supper (Organiser)

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​When the Bugle Calls…the Night Unfolds ​An Intimate Supper Through the Monsoons of Karnataka, hosted by Chef Anish ( Author of Taste of tradition- exploring Karnataka cuisine ) ​– ​Join the waitlist: https://forms.gle/WpBqWPVGXiK9dyheA ​There is an old story of Bengaluru where the sound of a bugle from Kempe Gowda’s Bugle Rock and Lalbagh Fort was used to send signals across the city. ​Inspired by that historic tradition, When the Bugle Calls is an evening where the sound of the bugle becomes the rhythm of the night. ​The first call signals that it is time to take your seat. ​Another brings the first course. ​Another might bring music, conversation, a story from the chef, or something entirely unexpected. ​And as the evening unfolds, so does a culinary journey through the monsoons of Karnataka. Travelling from Bengaluru to Ramanagara, Sakleshpur, Coorg, the coast and beyond, with each course drawing from a different place, memory and flavour. ​Eleven guests. One table. Six courses. And a night guided by the sounding of the bugle. ​— ​What is Symphony Supper? ​A great evening isn't just about what is on the table. ​It's about everything that happens between the courses. ​The conversation between two strangers. The pause between songs. The anticipation before the next plate arrives. The rhythm between one note and the next. ​Symphony Supper is built around that idea, bringing together food, music, storytelling, and community to create intimate dining experiences, where the evening itself becomes part of the meal. ​Each supper takes its own musical cue. ​Our first is When the Bugle Calls. ​There will be other evenings, other sounds, other journeys, perhaps the next supper happens when the dhol strikes, or another instrument sets the rhythm. ​But the idea remains the same: ​Food is the melody. Music sets the rhythm. And everything in between is where the evening comes alive. ​What to Expect ​This isn't a dinner where you simply arrive, eat and leave. ​There will be 11 guests around the table, live music and throughout the evening, the bugle will signal what happens next. ​One call might bring a course to the table. ​Another might open up a conversation between guests around a particular theme. ​Another might invite the chef to share the story behind what you're eating. ​And sometimes, the next call simply means it's time to see what happens. ​The evening is designed to feel intimate, spontaneous and communal, with enough structure to guide the night, and enough space for the people around the table to make it their own. ​– ​The Menu ​For this edition, Chef Anish takes us through the monsoons of Karnataka, translating the character of different regions into a six-course journey. ​From an opening inspired by Bengaluru and Ramanagara, through the forests and plantations of Sakleshpur and Coorg, onwards to Udupi, Kundapura and Mangaluru, the menu moves across the state through ingredients, techniques and memories. ​Expect local staples reimagined through the chef's lens. ​The six courses are designed as chapters in a journey rather than a conventional menu. ​Vegetarian and non-vegetarian menus will be available. ​— ​Chef Anish ​Head Chef, SUBKO | Formerly Hilton, ITC & Taj ​Anish is a decorated Bengaluru-based chef, avid biker and culinary explorer with a deep curiosity for the food cultures of India. ​His love for food extends beyond the kitchen. He often takes to the open road, riding across different regions in search of authentic flavours, local traditions and the stories behind them. Along the way, he meets home cooks, local communities and fellow food enthusiasts, learning the techniques and traditions that make each region unique. ​His professional journey includes stints at some of India's most respected hospitality properties, including Taj, ITC and Hilton, where he developed his expertise across Indian and global cuisines. Today, he is the Head Chef at Subko ​But it is regional food and lesser-known culinary traditions that