Pasta Club Vol. III at Chianti Indiranagar: A Five-Course Journey Through Italy
- Chi
- May 25
- 4 min read
9th May 2026 · Chianti Indiranagar · Hosted by The Gather Bangalore · Wine by Batches & Blends
Pasta Club Vol. III came to Chianti Indiranagar on the 9th of May, and if the first two editions set a standard, the third one quietly raised it.
Five courses. Five wine pairings. A room full of strangers who stopped feeling like strangers before the first plate arrived. This is what happened.
What Is Pasta Club at Chianti Bangalore?
Pasta Club is a recurring intimate dining experience at Chianti Ristorante & Wine Bar, hosted in collaboration with The Gather Bangalore. Each edition brings together a small group of guests for a curated evening of Italian food, regional storytelling, wine education, and genuine connection, all within the warm, unhurried setting of Chianti's Indiranagar restaurant.
Vol. III was the most layered edition yet: a themed journey through the regions of Italy, built around five pasta courses, thoughtfully paired wines from Batches & Blends, and a set of interactive elements that made the evening feel less like a dinner and more like a trip.
How the Evening Began: The Pasta Snap Game
Every Pasta Club evening opens with something that gets the room moving before the food arrives. Vol. III had Pasta Snap.
The Gather arrived with a reimagined deck of playing cards, each suit assigned a pasta from the night's menu: fusilli, penne, fettuccine, spaghetti, with matching pasta stickers on every card. Four gold-star wild cards added a moment of chaos to each round.
By the time it was over, every guest had said fusilli, penne, fettuccine and spaghetti out loud, laughed with the people beside them, and the room had real energy going in. The pasta names on the menu already felt familiar.
The Menu: Five Courses, Five Regions of Italy
This is what Pasta Club Vol. III at Chianti Indiranagar looked like on the plate.
Course | Dish | Wine Pairing |
|---|---|---|
1 | Mozzarella Fritti | What The Fox Sparkling Brut |
Palate Cleanser: Focaccia With Olive Oil & Balsamic | ||
2 | Pesto Fusilli (Veg) | Pesto Fusilli With Chicken (Non Veg) | Nederburg Sauvignon Blanc |
Palate Cleanser: Lime Granita | ||
3 | Linguine Arrabbiata (Veg) | Linguine Arrabbiata With Chicken (Non Veg) | Mateus Rosé |
Palate Cleanser: Caprese Skewer (Mozzarella, Cherry Tomato, Basil Leaf) | ||
4 | Pumpkin Capellacci In Burnt Butter Sauce (Veg) | Pumpkin Capellacci In Burnt Butter Sauce With Crumbled Sausage (Non Veg) | Golden Sparrow Chianti |
Palate Cleanser: Thinly Sliced Pear With Honey, Walnuts, And Feta | ||
5 | Vanilla Bean Panna Cotta With Fresh Mango | Reunite Moscato |
The Wine Pairings: Why Each One Was Chosen
The wines for the evening were co-curated with Batches & Blends, and each pairing had a specific logic behind it, not just convention, but flavour reasoning that Iciri and Adarshika from The Gather walked the room through as the courses arrived.
Mozzarella Fritti + What the Fox Sparkling Brut: High acidity and bubbles cut through the fried coating and melted cheese, cleansing the palate and keeping the opening light and lively. A clean, bright way to begin.
Palate cleanser: Focaccia with olive oil and balsamic. It neutralises the richness and prepares the palate for the herbaceous pesto course ahead.
Fusilli Pesto + Nederburg Sauvignon Blanc: A pairing built on flavour echo. The Sauvignon Blanc's herbaceous, citrus-forward character mirrors the basil in pesto, while the acidity balances the olive oil and garlic. Two things speaking the same language.
Palate cleanser: Lime granita. Sharp and bright, cutting through the oiliness of pesto and sharpening the palate before the heat of the Arrabbiata.
Linguine Arrabbiata + Mateus Rosé: The Rosé was chosen as a bridge. Light enough not to amplify the chilli, fruity enough to cool it, acidic enough to hold against the tomato base without the weight of a full red. It sat comfortably between two bolder courses.
Palate cleanser: Caprese skewer with mozzarella, cherry tomato, basil leaf. A clean, fresh reset before the richness of the pumpkin course.
Cappellacci di Zucca + Golden Sparrow Chianti: The wine's bright acidity and red fruit notes complement the sweetness of the pumpkin filling, while its structure balances the brown butter richness without overpowering the sage. A fitting pairing for the course that shares its name with this restaurant.
Palate cleanser: Thinly sliced pear with honey, walnuts, and feta. Subtle sweetness and a little salt that together prime the palate gently before the dessert course.
Vanilla Bean Panna Cotta with Fresh Mango + Reunite Moscato: Sweeter than the dessert, by design, as the key rule of dessert pairing goes. The floral, fruity notes of the Moscato enhance the delicate creaminess of the panna cotta without making it feel heavy. A gentle close to the evening.
More Than a Tasting Dinner in Bangalore
What makes Pasta Club different from a standard tasting menu or wine dinner in Bangalore is everything that happens around the food.
The games before each dish brought tables together in that particular way that only works when everyone is a little uncertain and happy to be wrong. Conversations moved easily between food, travel, work, and things with nothing to do with any of it.
The room, as it does these evenings, stopped feeling like a restaurant event and started feeling like a long dinner with people you would have liked to meet sooner.
Italian Food Events in Bangalore Worth Watching
Pasta Club Vol. III is the third in a growing series of intimate Italian food experiences at Chianti Bangalore, each one a little different from the last. Vol. I was a hands-on tortellini workshop. Vol. II and Vol. III were similar in format, with the former paired with domestic wines and the latter paired with international.
If you are looking for unique dining experiences in Bangalore, Italian food events, or wine pairing dinners that are genuinely intimate and worth your Friday evening, this is the series to follow.
What's Next
Pasta Club Vol. IV is coming. Dates will be announced on Chianti's What's New page and on The Gather Bangalore's Instagram. Tables are small and they fill up.
Reserve a table at Chianti Indiranagar.
Pasta Club is a collaboration between Chianti Ristorante & Wine Bar and The Gather Bangalore. Each edition is a small, curated evening of Italian food, wine pairing, and community.
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