Dali & Gala, the immersive art-forward bar and kitchen, is launching a fresh and exciting dining initiative, “A Night at the Museum.” This monthly series invites guests to indulge in unique and experiential menus created by top chefs and renowned restaurants from across the country. The inaugural edition, on Wednesday, March 12th, will feature a one-night-only Sichuan Cuisine pop-up by Má Là Kitchen Supper Club, led by Chef Aditya Vikram Ramakrishnan.
Má Là Kitchen: An Authentic Sichuan Journey
Má Là Kitchen, founded by Chef Aditya Vikram Ramakrishnan, has become a cult favorite in Bengaluru’s food scene, renowned for its bold and authentic Sichuan flavors. The pop-up at Dali & Gala marks the first time the supper club steps out of its home kitchen, bringing its renowned dishes into an intimate, elevated setting. The supper club is known for blending art, music, and literature, celebrating the shared cultural history of India and China.
Chef Aditya’s menu showcases traditional Sichuan techniques and ingredients, influenced by his travels to Chengdu and his culinary training there. The dishes are designed to offer a rare, authentic experience of Sichuan’s deep-rooted culinary heritage.
Curated Sichuan Menu for the Evening
Chef Aditya and his team have carefully crafted a menu featuring Sichuan’s beloved dishes with both cold and hot plates that promise to excite the senses:
Wood Ear Mushroom Salad – A crunchy, sweet, and sour dish perfumed with toasted sesame oil.
Mung Bean Jelly Noodle (Liang Fen) – A popular Chengdu snack with a refreshing, hot-and-sour flavor profile.
Mouthwatering Chicken (Kou Shui Ji) – A spicy dish with a Sichuan red oil dressing.
Sweet & Sour Pork Ribs (Tangcu Paigu) – Caramelized and tangy, this dish brings a rich depth of flavor.
Zhong Dumplings – A street-food favorite, served with a garlic-forward, sweet-spicy chili-soy dressing.
Dan Dan Noodles – Made with fresh alkaline noodles and a bold mix of Sichuan preserved mustard, sesame, and chilli oil.
Sweet Corn Sticky Rice Cake – Paired with Ulo’s exclusive Goji Berry Sorbet for a delicate yet indulgent finish.
Cocktail Pairings to Elevate the Experience
Dali & Gala’s bar team, in collaboration with Diageo, has curated a selection of cocktails designed to complement the complex flavors of Sichuan cuisine. Highlights include:
Fat-Washed Tequila Cocktail – Don Julio Blanco infused with Málà-style aromatic chili oil, adding a warming spice.
Force-Carbonated Whiskey Cocktail – A refreshing drink that enhances the natural vanilla and spice notes of Johnnie Walker Blonde.
Toasted Sichuan Peppercorns Cocktail – A citrusy and numbing rim created with toasted Sichuan peppercorns and Maldon salt.
About ‘A Night at the Museum’
This Sichuan cuisine pop-up is the first in the “A Night at the Museum” series, which will feature different experimental chefs, immersive supper clubs, and renowned restaurants each month. Dali & Gala seeks to create a unique, personalized dining experience that brings new cuisines, techniques, and stories to the table in an artistic and indulgent setting.
Event Details
Date: Wednesday, March 12th, 2025
Location: Dali & Gala, Bengaluru
Seating Slots: Limited availability
Price: INR 3,000
Reservations: First come, first serve. Limited portions available.
Phone Number: 88842 44988
This exclusive one-night-only event is expected to sell out quickly. Make sure to book your seat now for an unforgettable evening where bold flavors meet artistic dining.
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