Chef Manu Chandra's Culinary Philosophy: Crafting Experiences Beyond Trends
The kitchen at Lupa is a symphony of sensory overload. Aromas of exotic spices permeate the air, steam billows from pots, blades clang with precision, and pans sizzle with culinary alchemy. At the center of this orchestrated chaos stands Manu Chandra, founder-partner and chef, dressed in his signature tee, jeans, and apron, with scruffy hair and an intensely focused demeanor. For over two decades, he has been a pivotal figure in India's evolving gastronomic landscape.
Foundations Forged in New York's Elite Kitchens
Manu Chandra's culinary journey began with rigorous training in some of New York City's most prestigious establishments. His formative years included stints at Restaurant Daniel, Le Bernardin, Gramercy Tavern, Café Centro, Jean-Georges, and Town. He also played a key role in the opening of the Mandarin Oriental Hotel in Manhattan. These experiences honed his intuition and instilled a deep respect for fundamentals, multitasking, and ownership—values he now imparts to his team.
"Many who have passed through my kitchens over 22 years now lead their own," Chandra notes, emphasizing Bengaluru's contribution to India's culinary expertise. His influence was recently showcased on a global stage when he presented Indian flavors at Davos 2026, highlighting the international appeal of his craft.
Building a Home-Grown Fine-Dining Empire
Today, Chandra's ventures—including Lupa, Single Thread catering, and Begum Victoria deli—are built on vision and conviction. Lupa boasts a remarkable 44 percent repeat customer ratio, a rarity in the fine-dining sector. Despite this success, Chandra remains grounded, preferring conversations with sous chefs, trainees, and even ingredients over interactions with diners.
"I've made a conscious effort not to fall prey to trends or opinions," he asserts. "If I've built a repertoire, patronage, and trust, it's because I play to my strengths and reinvent." His menu undergoes a complete transformation every four months, driven by innovation, freshness, and seasonality. "We are indulgent in experiential ways, not for the sake of it," he explains. "People know they'll get something delicious and exotic. We're not trying to be the best; we're focused on exceptional craft without competition."
Bengaluru: A Canvas for Culinary Innovation
Chandra arrived in Bengaluru at a pivotal moment. "I came here when there was an aversion to anything experimental in fine dining," he recalls. The city provided a blank canvas, from his early days at Olive Beach and Monkey Bar to Toast & Tonic and now Lupa. He faced initial challenges due to a preference for comfort food over innovation.
However, his creativity quickly drew crowds, from celebrities like Yuvraj Singh and Harbhajan Singh queuing outside Monkey Bar to today's date-night patrons. Leaving Olive Beach to start independently was daunting. "Expectations were astronomical," he admits. "Today, availability and choice are insane. Forgiveness doesn't come easy. Loyalties you bank on won't necessarily be there. You're only as good as your last meal." This reality forced him into damage control, resetting and rebuilding his approach.
Reflections on a Changing City and Industry
Chandra works tirelessly, maintaining what his team calls an "almost superhuman" rhythm from morning to night, seven days a week. "It's an old habit," he says simply. Yet, he observes shifts in Bengaluru's social fabric with concern. "I miss the old Bangalore filled with conversations," he laments, recalling effortless interactions with tech minds, actors, artists, and intellectuals.
He finds the new paradigm disconcerting, citing an incident where a customer told his staff, "You don't know who my dad is." "I thought, hello, Delhi has arrived," he laughs. "Bengaluru was never like that. Relationships were fluid and lovely. Now, experiences feel fleeting, with attention spans shorter than a goldfish's. It's killing the joy of presence." Despite this, he refuses to partake in the social media-driven culture, pledging to stay honest and champion meaningful experiences.
Embracing Bengaluru's Brewery Revolution
Chandra also praises the city's booming brewery scene. "This rise of brewery factories—vibes, entertainment, food, drinks, celebratory energy at a weekly-spend price point—it's brilliant. Genius, even," he enthuses. "Nobody talks about these hubs. There's a tendency to speak only in hallowed fine-dining silos. This is a different ballgame." This acknowledgment underscores his appreciation for diverse culinary expressions beyond traditional fine dining.
Through it all, Manu Chandra remains steadfast in his philosophy. "I'm a chef. I trust my team and don't detract from my essence," he concludes, embodying a commitment to authenticity that continues to shape Bengaluru's dining narrative.
