|Address:||48/1 Ground Floor, The Estate, 121 Dickenson Road, Bangalore|
|Telephone:||+91 80 25594567 - 98451 77162|
Lunch: 12:30 PM-3:00 PM
Dinner: 7:30 PM-9:30 PM
In Hebrew, the words "caper berry" translate to "provocation of desire". The mysterious and exciting deep green berry reveals an extraordinary pink inside as it grows on a trailing shrub with beautiful white flowers.
Caperberry is a restaurant of the highest international quality that excites and provokes multiple senses of its guests. It has elements of undiscovered mystique and the ability to offer something new every time. Innovation, premium quality and attention to detail are the essential guiding principles of Caperberry.
Caperberry showcases Modern European Cuisine influenced by Italian and Spanish culinary flavours created by Chef Abhijit Saha and his team, where the pursuit for perfection is aided by the integration of culinary arts with culinary science and culinary artistry.
Located in the heart of downtown Bangalore, it is a destination with many different dimensions. The sophisticated design, fine tableware and linen, creative menus, detailed wine list, impeccable service and warm hospitality blend together to create a delightful sensory journey.
The menu has been created to delight every palate. Surprising combinations and inspired interpretations will keep you excited through the meal and much after. The vegetarian and non vegetarian Tasting Menus have been specially designed for guests to experience all the different textures and flavours that make Caperberry special. The À la carte menu on the other hand allows you to choose your own path of indulgence in the distinct cuisine of Caperberry.
Fine selections of international and Indian wines are also available with their brief tasting notes.
The Tapas Lounge at Caperberry:
The chic Spanish-influenced Tapas lounge at Caperberry is an intimate space for chilled out evenings and partying. Infused with some of the finest lounge music, it sets the mood for a relaxed, enjoyable evening over a exciting selection of sangrias, signature cocktails including cryo margarita, truffle martini and melon freeze, fine single malts and a good selection of wines..
The Tapas Menu brings forth authentic Spanish flavours. Fresh local ingredients are combined with artisan Spanish ingredients to create delectable short-eats like Catalonian style spinach, almond and raisin pies in filo; mushroom croquetas; minted red wine lamb chops and traditional gambas al ajillo. Accompanied with sherry cocktails and sangrias they are the perfect partners for a wonderful lounge evening.
Interactive personalized service makes the Caperberry lounge an ideal place to hang out with friends and have a great time Even when it becomes your favourite haunt, you will still discover something new with each visit.
- Best European Restaurant Award, Times Food Guide, 2010
- Gold Medal, Food and Wine Showcase, 2010
- Best European Restaurant Award, Times Food Guide, 2011
- Best European Restaurant Award, Food Lovers Food Guide, 2011
- India Today in its June 2011 issue rated Caperberry as one of the 10 finest restaurants in Bangalore
‘When Abhijit Saha setup Caperberry, it featured a cuisine very few people were familiar with, but with his passion and dedication he has brought the restaurant to the stage where we can safely call him a pioneer in Indian Food business,’ wrote Kripal Amanna, Publisher and Manager Editor of Food Lovers Magazine when DNA Newspaper honoured him as one of the ‘50 Most Influential Persons’ of Bangalore. He is the Founder, Director and Chef of Avant Garde Hospitality Pvt. Ltd, which owns and operates two critically acclaimed, premium restaurants in Bangalore.
Caperberry, the signature restaurant by Chef Saha provokes multiple senses and has won the ‘Best stand-alone Restaurant in India’ at the Time Out Food Awards, November 2011. Innovation, premium quality and attention to detail are the essential guiding principles of Caperberry, a world-class restaurant that showcases Modern European Cuisine with elements of molecular gastronomy.
His very popular second outlet Fava, is a chic Mediterranean restaurant with a lounge bar, private dining space and delicatessen, located at the uber-luxe arcade in UB City. Exuding an understated sophistication, the menu at Fava offers discerning diners an opportunity to truly experience the magnificent and varied cuisines of the Mediterranean region.
Farzana Behram Contractor, Editor of UpperCrust Magazine refers to him as a perfectionist, who is sincere and dedicated with a pleasing nature and focused approach. Karen Anand sees the way he cooks and innovates with food as a sign of Abhijit Saha’s legerdemain.
At just forty-three, Chef Saha is one of the youngest to feature in the coveted ‘Hall of Fame’ list of fifty most important people in the Food and Beverage business in India, published by the UpperCrust Magazine in June 2012.
He has won the Jury Special Chef of the year Award at the Hotelier India Awards in 2011. In the recent past Chef Saha has been awarded the prestigious Indian Federation of Culinary Association’s ‘Entrepreneur Chef of the Year’ and the South India Culinary Association’s ‘Golden Hat’ for outstanding contribution towards the profession. Rated amongst the top ten chefs in the country by several industry and mainstream publications, he is an expert in Classical and Modern European Cuisine as well as Regional Indian Cuisine.
When asked how he has grown to be such a powerhouse brand in the industry, he says, ‘My work speaks for itself. I have never made a conscious effort to market myself; rather I have tried to do my work with integrity and passion. My thirst for knowledge and willingness to experiment with new ideas is what has driven me forward.’
A natural orator, Chef Saha is a regular speaker at the The World of Flavour conference in the Culinary Institute of America, IFCA National Culinary Congress and Times of India Literary Festival, amongst a host of other prestigious events. In March 2012 he was invited by TED to be a speaker at Ted X, Coimbatore on the Future of Cooking and Molecular Gastronomy.
Abhijit Saha has studied Hotel Management in Pusa, New Delhi and Oenology at the Johnson and Wales University, USA. His keen interest in wines has taken him all over the world, including France, Italy, Spain, California and Australia. He has served as the President of The Bangalore Wine Club, and is a founding member of The Wine Society of India.
Before choosing to be an entrepreneur, Abhijit Saha worked as Director of Food and Services and Executive Chef with The Park Hotels; as Executive Chef with The Manor, New Delhi and with the Taj Group of Hotels, New Delhi, where he started his career as Kitchen Management Trainee in 1990. He is fond of art and design and enjoys F1 racing.