Bengaluru: There is a quiet revolution happening under the canopy of Garden City’s centenarian raintrees. The city, long celebrated as Indias pub capital, is pivoting toward a more intimate, curated, and soulful way of eating. While the Garden City has never lacked for high-end dining, the modern Bengalurean is increasingly seeking something beyond a standard menu. Enter the supper club—a format that strips away the clinical nature of commercial dining and replaces it with storytelling, community, and the thrill of the one-time-only experience.

The supper club trend in Bengaluru isn’t just about food; it’s about the democratization of the kitchen. It’s where the boundary between the chef and the diner dissolves. Traditionally, these gatherings lived in the corners of private villas or secret rooftops. However, the city’s luxury landscape is taking note. The transition of the supper club from a pop-up hobby to a refined hotel offering marks a significant shift in how we perceive luxury. It is no longer just about the price tag; it’s about the pedigree of the story being told on the plate.

Leading this charge is The Oberoi, Bengaluru, which has successfully bottled the lightning of the movement with its hit series: Decked Out at Lapis.

Innovation on the Al Fresco Deck

Located at the heart of the city, The Oberoi has always been a sanctuary from the M.G. Road bustle. But with Decked Out at Lapis, the hotel is doing something daring. Usually hosted on the last Friday of every month, this initiative transforms the al fresco deck at Lapis into a high-octane stage for culinary experimentation. It’s a supper club in the truest sense—limited seats, a focused theme, and an invitation to expect the unexpected.

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Following a wildly successful inaugural run last summer that explored everything from Basque tapas to Filipino flavors and black-ingredient Halloween plates, the series returns this spring for Season 2: Episode 1. This time, the stakes are higher, and the flavors are reaching toward the clouds—specifically, the high-altitude landscapes of Ladakh.

From Monastic Vows to Modern Plates: Chef Jigmet Mingurs Debut

The headline for this season’s opening is as poetic as the food itself. Making his Bengaluru debut is Chef Jigmet Mingur, a man whose journey is as compelling as his recipes. Having started his life as a monk, Chef Jigmet eventually renounced his vows—with the blessings of his teachers—to pursue a different kind of spiritual service: the art of the meal.

For the first time at The Oberoi, guests will experience A Taste of Ladakh, a menu that transcends the usual stereotypes. Chef Jigmet’s philosophy is rooted in the harsh, beautiful reality of the Leh and Nubra valleys, where geography and climate dictate the pantry. This isn’t just a meal; it is a narrative of survival, season, and sacred sharing.

A Himalayan Symphony in the Heart of Bengaluru

Running from April 24th to 26th, 2026, this three-night residency at The Oberoi promises to be the city’s most talked-about supper club event of the spring. The menu is a masterclass in foraged elegance and traditional technique.

Imagine sitting under the starlit Bengaluru sky, surrounded by the fragrance of perennial blooms, as you are served:

• Morel mushroom-stuffed Ladakhi dumplings paired with a tart apricot and walnut chutney.

• Mutton sausages prepared with tallow, dried fruits, and carrots.

• Charcoal-fired Ladakhi fermented bread slathered in wild chive butter.

• Traditional handmade pastas like Chutagi and Oskyu that carry the weight of Himalayan history.

Chef Jigmet has brought with him the soul of his land: sea buckthorn, black winter peas, alfalfa honey, and foraged herbs. These are flavors that haven’t been adjusted for the city palate; they are presented with a fun and fearless attitude that reflects the evolution of fine dining being championed at The Oberoi, Bengaluru.

The New Face of Luxury: Artistic and Authentic

One of the most refreshing aspects of Decked Out at Lapis is its commitment to being easy on the wallet without compromising on the Oberoi standard. With a minimum spend of INR 2,000 plus 18% GST (redeemable on food and beverages), the experience remains accessible to the adventurous foodie who values innovation over pretension.

Executive Chef Anirban Dasgupta notes that these evenings welcome culinary characters to experiment while upholding impeccable standards. It’s a move that aligns perfectly with the modern diner’s desire for responsibly sourced, artistic dishes that reflect a unique evolution in the city’s food scene.

Secure Your Seat at the Table

As with any exclusive supper club, the most important ingredient is the guest list. With seatings limited to only 20 guests per session at 7:00 pm and 9:00 pm, the intimacy of the evening is guaranteed.

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Whether you are a long-time fan of The Oberoi or a curious diner looking to understand why the supper club has become the definitive trend of 2026, this Aprils A Taste of Ladakh is an unmissable appointment. It’s a chance to see the Garden City’s culinary landscape through a different lens—one that is lit by candlelight and served with the timeless hospitality that defines Lapis.

Reservations: Advance bookings are strongly advised. Please call Adrija Ghosh on +91 891046 8009, Neeraj Dhaka on +91 83858 21539, or the reservation desk on 080 2558 5858.