In this episode of Triple Take, we take you behind the scenes of what might be Bangalore’s closest brush with a Michelin-star dining experience.

Chef Mirko Febbrile—former Head Chef at a Michelin-starred Italian restaurant and now the man behind Somma in Singapore—hosted a six-course pop-up at the Ritz-Carlton, Bangalore, and we had exclusive access to everything. From prep to plating to the chaos in the kitchen.

Chapters:
Intro 0:00 - 1:12
About the pop-up 1:13 - 2:29
Adil talks to Chef Mirko 2:30 - 3:58
Course 1 Pumpkin Broth 4:12 - 5:49
Course 2 Coste - Burnt Wheat - EVOO 5:50 - 7:42
Course 3 King Crab - Wild Garlic - Koji - Quadretti 7:43 - 9:23
Course 4 Red Carrot - Caviar - Black Mint 9:24 - 11:39
Course 5 Milk Fed Lamb - Myrtle - Cherries - Peasant Salad 11:40 - 14:21
Outro 14:22 - 15:31

This wasn’t just a fine-dine meal. It was a culinary homage to Puglia (chef's hometown) with Asian influences stitched in every bite.

Here's what we tried:
Pumpkin Broth
Coste - Burnt Wheat - EVOO
Red Carrot - Caviar - Black Mint
King Crab - Wild Garlic - Koji - Quadretti
Milk Fed Lamb - Myrtle - Cherries - Peasant Salad
...paired with some exquisite wines

This is the episode where chaos meets calm, fine-dining meets behind-the-scenes, and Michelin-level food meets two guys who probably didn’t belong in a kitchen that fancy.
📍 Featured Spot: The Market, Ritz-Carlton Bangalore
🎥 Shot in Bangalore | S01E08 of Triple Take

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