Serious Slice on Cunningham Road is set to host a unique culinary collaboration on Sunday, 28 June 2026, bringing together two chefs known for their dedication to technique, flavour, and wood-fired cooking. For one afternoon only, Chef Harilal Kumal, Executive Chef at Keen Mustard Ventures and the driving force behind Serious Slice's kitchen, will join hands with guest chef Clive for an exclusive live Sunday lunch experience.

The special lunch will feature an à la carte menu prepared entirely in front of guests, offering diners a chance to watch the chefs at work. Unlike a tasting menu or ticketed event, the collaboration is designed as a relaxed Sunday lunch where guests can enjoy dishes created by two chefs who share a passion for honest food and traditional cooking methods.

Named the "Red Sauce Club" menu, the offering combines seasonal ingredients, Italian influences, and wood-fired cooking. Guests can begin with dishes such as Pomelo & Grapefruit Salad with toasted pine nuts and basil pannacotta, Tomato Tramezzini with stracciatella and tomato caramel, and Wood Fired King Oyster Mushroom Spiedini.

For the mains, the menu includes Egg Yolk Ravioli finished with black truffle and red vodka sauce, alongside Sea Bass alla Griglia served with white bean purée and caper raisin relish. The collaboration also shines a spotlight on Serious Slice's wood-fired oven through two signature pizzas.

The Patata Bianca features mascarpone, rosemary potatoes, lemon ricotta, and shaved parmesan, with an optional drizzle of house-made chilli honey. Meanwhile, the Pollo Nero brings together smoked mozzarella, wood-fired chicken, roasted leek, chilli honey, crispy chicken skin crumb, and sage ash for a rich and smoky flavour profile. Guests can end the meal with a light Olive Oil Cake paired with seasonal mango and lime curd.

Chef Harilal brings more than two decades of experience to the collaboration. Over the years, he has worked with some of India's notable restaurant brands, including The Fatty Bao and Cantan Chinese Bar House, where he worked under Chef Manu Chandra. He was also awarded a Gold Medal by the Indian Federation of Culinary Associations at the AAHAR Food Fair in 2011.

At Serious Slice, Chef Harilal's approach centres on long-fermented dough, hand-stretched bases, wood-fired cooking, and a focus on flavour without unnecessary additions. This philosophy forms the foundation of the upcoming collaboration.

"When two people who are truly serious about food get into a kitchen together, it's not about ego, it's about curiosity. What can we make this afternoon that we couldn't make alone? That's the only question we're trying to answer," says Chef Harilal Kumal, Executive Chef, Serious Slice.

"Cunningham Road has always felt like a place where the food does the talking. Coming in here to cook with Harilal, in front of people, live, on the pass is the kind of afternoon I look forward to. No safety net. Just the dough and the fire," says Chef Clive.

"Serious Slice has always been about the people who believe in honest food. When two chefs who share that belief get into our kitchen together, we want Bengaluru to be in the room for it. This is what Cunningham Road was built for  not just great pizza, but great moments around it," says Anirudh Kheny, Founder, Serious Slice.

The collaboration will take place during Sunday lunch service on 28 June 2026 at Serious Slice, 14 Cunningham Road, Vasanth Nagar, Bengaluru – 560052.