Shades of off-white and patina dominated the setup, with a floral setting of white wild flowers, hydrangeas, gypsophilia and eucalyptus leaves by La Fleur.

The stunning set-up featured accessories from Beruru, a new venture of The Purple Turtles, inspired by the green outdoors.

The collection showcases an eclectic range of plants, planters, accessories and furniture for indoor and al fresco spaces.

Take a peak at the scrumptious delicacies.

Photographs by Jimmy Davis. The menu is placed in an elegant setting.

The overview of the dining area is a treat for anyone who's fascinated with rich decor and lights

All smiles with the chefs of the supper club.

Pulled beef on a flat bread with labneh citron

The Purple Turtles hosted a scrumptious French repast crafted by chefs Kanishka Sharma and Pallavi Mithika Mehta in the Garden City

by Aneesha Bhadri Jul 29, 2019

Food, with its layered nuances and shifting flavours, reflects the narrative of human civilisation. It transmutes and evolves just as we do. This is what chef Kanishka Sharma’s Supper Club captures. The creative chef enjoys connecting with small, intimate groups of discerning diners who relish an epicurean experience. The most recent sit-down dinner was a collaboration between Kanishka and Bengaluru based decor brand The Purple Turtles—Patois—A decadently delectable meal charting the course of French history through nine different dishes.

The table setting, inspired by a tropical modern approach was done by The Purple Turtles’ in-house team led by Soraiya. It was inspired by French culture where meals are an elaborate and social affair. Shades of off-white and patina dominated the setup, with a floral setting of  white wild flowers, hydrangeas, gypsophilia and eucalyptus leaves by La Fleur. The stunning set-up featured accessories from Beruru, a new venture of The Purple Turtles, inspired by the green outdoors. The collection showcases an eclectic range of plants, planters, accessories and furniture for indoor and al fresco spaces.

Patois, referring to a new language created from various others, is synonymous with the mingling of cultures, particularly in the French colonies. At the dinner, we took a circuitous route from Paris (foie gras and charcuterie) to Marseille (bouillabaise), to North Africa (pulled beef, flat bread and labneh citron) to the Indian ocean (smoked mackerel and vindaye dressing) to Polynesia (poisson cru and sea water) to Canada (lamb terrine with beet salad) to Lousiana (chicken etouffee and corn bread) to the French Antilles (acras with mango achard), and back to France with the classic cheese platter and dainty desserts including macarons, financier and of course chocolat. It was an extravagant affair with warm lighting, gorgeous table decorations and smooth jazz enjoyed between succulent morsels.

When asked about Beruru, architecture and all things decor, lighting designer and proprietor of The Purple Turtles, Radeesh Shetty said, “In any given assignment, the design is ultimately decided by the clients brief as well as the geographical and situational needs of the project itself. When it comes to architecture, Geoffery Bawa is absolutely inspiring. He creates spaces that seem to naturally blend into their surroundings, enhancing their beauty rather than taking away from it. The outdoors hold a special place in my heart. Bengaluru is known as the Garden City and I want to highlight that. Green spaces are dwindling and there is an ever-increasing need for them. Beruru, which keeps in mind the spatial restrictions in urban areas, is about bring back the greenery.”


Photographs by Jimmy Davis. The menu is placed in an elegant setting.

The overview of the dining area is a treat for anyone who's fascinated with rich decor and lights

All smiles with the chefs of the supper club.

Pulled beef on a flat bread with labneh citron