How a pop-up space is changing Bengaluru’s dining scene
₹2,000 per person and settle down around the ₹4,000 mark, they are routinely sold out. “The audience in Bengaluru is super-attentive, engaged and constantly surprises us," says Avinandan Kundu of Sienna, Kolkata, which has hosted one pop-up at The Conservatory earlier this year and will be doing one in July as well, bringing the “whole Sienna experience" with pottery, workshops and textiles from its Kolkata cafe.
“A pop-up for a chef is like an ice bath for someone who goes to the gym regularly. You are suddenly immersed in a new environment and experience, and it’s necessary to break away from the safety of what we do in our regular kitchens," says Gresham Fernandes, whose Mumbai restaurant Bandra Born did a pop-up at The Conservatory in May.
It is this risk-taking energy that was missing from the Bengaluru food scene for years, and places like The Conservatory, which toe a fine line between the commercial and the experimental, are leading this shift. “It doesn’t matter how much space you have.
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