Soul Company and The Four Seasons, Bangalore

It was a landmark birthday for my wife this week and it was also a moment to celebrate a new chapter in our lives, to give thanks for where we are today. 

So I connected with The Soul Company to craft something special. While they are best known for their special menu collaborations, the company is really about creating unforgettable, intimate experiences for small groups of people and for special occasions. 

Along with the Four Seasons in Bangalore, they created an evening that was really unforgettable. We use words like magical and unforgettable loosely but there are no other words to describe the evening. 

They set up the gazebo by the pool, and prepared a meal just for us. There was a kitchen and a team that was set up just for us, attentive but discreet, and it felt like we had been transported we had been transported into a world of our own where from time to time a genie would magically appear to replenish our food and drink, or even a shawl on a nippy Bangalore winter evening.

Toasted brioche with 64 degree egg yolk

A beautiful chicken veloute with wild mushrooms

The Four Seasons in Bangalore isn’t well known for European food but the meal that Chef Anirudh Amin prepared was flawless. If anything it reminded me of Le Cirque, a restaurant I miss tremendously and hadn’t found an alternative to before this week. From the warmth of the veloute to the crust on the lamb chops, everything was consistently excellent. 

We ate:

• Toasted brioche, 64 degree egg yolk, tobiko 
• Chicken veloute, glazed shimenji, truffle oil, fresh herbs served with a crusty baguette 
• 
  Beetroot, orange and candied walnut salad. With mesclun, goat cheese, honey vinaigrette, puffed amaranth 

• 

  Chicken Caesars Salad 
  
  

• Trio of Bruschetta. Tomato, mozzarella and basil. Mushroom and thyme. Avocado and Mediterranean vegetable 

• 

  • Lamb Arrancini

  
  

Wild mushroom chicken risotto with truffle oil and carnaroli rice 

The Herb crusted New Zealand lamb chops 

Dessert: 

• 
  
  Red velvet cheesecake with a cream cheese rocher, raspberry coulis and crumble 
• 
  
  Chocolate magnum with hazelnut crisp, white chocolate and almond daquoise