Chef Tikka Singh Returns to Shangri-La Bengaluru: A Punjabi Culinary Story, August 8–16

(Bengaluru, 29 July 2025) - This August, Chef Tikka Manpreet Singh, better known to many as Tikka Singh returns to Shangri-La Bengaluru for a second edition of his signature Punjabi pop-up. From August 8 to 16, Ssaffron will once again transform into a lively tribute to undivided Punjab - through food, memory, and stories told over clay ovens.

A Chef With Stories in His Spice Box

Born and raised in Chandigarh, Chef Tikka Manpreet Singh is widely recognised for his devotion to traditional Punjabi cooking. With experience across global hotel brands Chef Manpreet Singh has built his reputation by reviving forgotten recipes and home-style techniques from across Majha, Malwa, Doaba and the once-unified Punjab region.

His belief in slow cooking, heirloom spices, and authenticity stands out in a landscape where Punjabi food is often over-simplified. He cooks with mustard oil, desi ghee, and handcrafted masalas refusing shortcuts, while ensuring each dish remains true to its roots.

Guests from his previous Bengaluru pop-up recall not just the food, but the feeling of being welcomed, heard, and offered something made dil se (from the heart).

Chef Singh’s food is driven by instinct and memory. “If I can’t remember the smell of a dish from childhood, I won’t serve it. Food has to come from somewhere real,” he says.

Timed to coincide with India’s Independence Week, the pop-up celebrates not just a cuisine, but a culinary heritage shaped by resilience, resourcefulness, and extraordinary warmth.

“At Shangri-La, we find meaningful ways to honour the spirit of India’s Independence Week,” says Andreas Streiber, General Manager of Shangri-La Bengaluru. “Punjabi cuisine is one of India’s most celebrated culinary gifts to the world. And in Chef Tikka Singh, we’ve found a voice that brings those traditions alive with honesty, charm and tremendous depth.”

The Pop-Up Menu: Where Every Dish Has a Past

The signature menu for this season is more expansive than ever, offering both vegetarians and meat lovers something unforgettable.

Starters & Grilled Plates

• Lawrence Road de Mutton Tikka – bold, rustic, cooked over open flame

• Bhatti di Tandoori Meat Chaamp – smoky mutton chops marinated for hours

• Laal Masale Walla Tandoori Jheenge – juicy prawns with red chilli masala

• Amritsari Wadi Stuffed Aloo Tikki – a hearty bite of texture and heat

Hearty Curries

• Chulley Walla Taridar Murgh – chicken simmered in iron pots, full of gravy and depth

• Karachi Walla Dal Meat – a Sindhi-Punjabi favourite

• Baingan Da Bartha – fire-roasted, mashed aubergine, earthy and humble

• Harra Moog te Palak Bathua da Saag – seasonal greens with moong lentils

• Mah Makhan di Dal – the queen of dals, finished with white butter

• Kadhi Pakora No – Chef’s own playful twist, served unconventionally

Accompaniments

• Meat Walle Chawal – fragrant rice slow-cooked with stock and spice

• Hand-thrown rotis, naans and missi breads

Desserts with Personality

• Khajoor Walli Kalakand – dates and milk, slow-reduced to a dense sweet bite

• Gound Kateera Flooda Kulfi – cooling, creamy and layered with texture and surprise

A Dining Experience Rooted in Legacy

At Shangri-La, we believe in celebrating culinary traditions that respect the land, the community, and the craft. This pop-up embodies that philosophy.

Chef Tikka Singh sources thoughtfully working closely with small producers, using seasonal ingredients, and championing techniques that honour time, not convenience. His pickles are sun-aged in traditional jars, his spices hand-blended. 

More than just food, this is a celebration of homegrown talent, of preserving heirloom recipes, and of sharing the kind of generosity that rural kitchens across Punjab are known for. The result is a dining experience that feels both grounded and timeless flavours that nourish, stories that connect, and a table that welcomes all. Guests can choose between a thoughtfully curated set menu experience or explore the pop-up à la carte, allowing the freedom to discover new favourites or return to old ones.

Chef Singh’s return to Shangri-La Bengaluru is more than a revisit. It’s a reaffirmation of what made his first pop-up so loved: food cooked dil se, served with sincerity and always seasoned with stories.

Pop-Up Details

Dates: August 8–16, 2025
Venue: Ssaffron, Level 18, Shangri-La Bengaluru
Experience: Full-course Punjabi tasting menu
Price: INR 3,500 per person + taxes
Reservations: +91 80 4512 6100 | bengaluru@shangri-la.com