There is a particular quality to an evening that has been thought about carefully. It announces itself in the details before the first course arrives: the candlelight at precisely the right height, the sprig of fresh basil that belongs there not as decoration but as provenance, the glass of sparkling wine that arrives with the ease of something that was always going to happen exactly this way.
On 30th May 2026, that evening takes place at Truffle and Co, the acclaimed dining venue at JW Marriott Bengaluru Prestige Golfshire Resort and Spa. The occasion is the Summer Solstice edition of the JW Garden Soiree, an intimate seven-course dinner with Chef Neeraj that takes the philosophy of garden-to-table dining and applies it with the kind of precision that the longest day of the year deserves.
The Concept
The Summer Solstice edition draws its organising principle from the season itself. The longest day of the year has always carried a particular symbolic weight: abundance, light, the moment when the natural world is at its most generously itself. At JW Marriott Golfshire, that symbolism is made literal. Guests are welcomed into a setting accented with candles and fresh sprigs of mint, pomelo, and basil harvested from the resort’s own JW garden, ingredients that have travelled no further than the grounds on which the dinner is being served.
The evening opens with a signature Bread and Butter Candle ritual, a distinctive introduction to the philosophy behind what follows. As the courses progress, Chef Neeraj moves through the room, sharing the thinking behind each dish and the seasonal ingredients that define it. It is the kind of interactivity that transforms a dinner from a transaction into a conversation, and that makes the food taste, in the best possible sense, like it was made for this exact evening.
The Menu
The seven-course menu is built around bright flavours, light presentations, and the regional nuances that distinguish serious contemporary Indian cooking from its more generic counterparts. The Summer Scallop Carpaccio arrives with mango and kokam sol kadhi, a pairing that understands the relationship between the coastal and the seasonal. Grilled Cod is served with fermented pakha rice. Duck Raviolo comes with a red wine reduction and fresh garden salad. The evening closes with a Mango Tres Leche and coconut gelato, a dessert that captures summer with the confidence of something that knows exactly what it is.
A plant-based menu mirrors the same intelligence and vibrancy, featuring Avocado Carpaccio, Grilled Eggplant, Ricotta and Artichoke Raviolo, and Charred Cottage Cheese among its courses. The parallel menu is not an afterthought. It is the same dinner, expressed in a different register, with the same quality of attention applied throughout.
Fine wines are paired across both menus. A live two-piece band playing a mellow blend of jazz, pop, and soft rock adds a gentle, unhurried rhythm to the evening without competing with the conversation or the food.
The Setting
JW Marriott Bengaluru Prestige Golfshire Resort and Spa sits in the serene landscape of Nandi Hills, twenty minutes from Bengaluru International Airport, with 301 rooms, suites, and villas looking out over the golf course and hills. Six dining venues, an award-winning spa, and over 100,000 square feet of event space make it one of the most comprehensively considered luxury addresses in the region. For an evening that is specifically about the relationship between landscape and plate, the setting is not incidental. It is the argument.
The Details
The JW Garden Dinner with Chef Neeraj is an intimate, reservations-only event. Seating is limited, and the exclusivity is genuine rather than performed.
Date: 30th May 2026
Time: 7:00 pm to 10:00 pm
Venue: Truffle and Co, JW Marriott Bengaluru Prestige Golfshire Resort and Spa
Price: INR 5,500++ per person
Reservations: +91 91728 75534
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