Restaurants worth a reservation in Bengaluru (Bangalore). Recent opening highlights lead into our picks for distinctive cooking, critical recognition and a culinary point of view.
Restaurants worth a reservation in Bengaluru (Bangalore). Recent opening highlights lead into our picks for distinctive cooking, critical recognition and a culinary point of view.
places on the shortlist
9 recent openings
Taiyaba Ali’s 12-seat dining room explores the home cooking of Lucknow.
A September review spotlights the region beyond its better-known kebabs and biryanis.
A new Indian dining room in Indiranagar with kebabs, chaat, curries and biryani, led by a kitchen with a regional focus.
Go for the food: Condé Nast Traveller’s September review singled out dishes such as Gosht Beliram and kacche gosht biryani.
A small destination restaurant whose farm, seasonal produce and regional traditions shape the tasting menu.
A recent Time Out review highlights cooking rooted in local ingredients, with menus that change through the seasons.
Pallavi Mithika Menon and Kanishka Sharma’s intimate, ingredient-led restaurant.
Short seasonal menus with an individual point of view. Book at its current MG Road address.
Divya Prabhakar’s reservation-only meals explore Karnataka’s regional food traditions.
Seasonal, personally curated meals make this an intimate alternative to a standard restaurant menu.
Varun Pereira’s compact cantina puts Mexican cooking at the centre.
A focused choice for tacos and regional flavours.
Joonie Tan and David D’Souza recreate Malaysian kopitiam flavours.
A specialist for laksa, kopi and kaya toast.
Kavan Kuttappa’s small, highly focused ramen counter.
A specialist worth planning a reservation around.
A formal Indian dining room spanning slow-cooked meat dishes, dals and coastal cooking.
A longstanding choice for a celebratory Indian meal, with a menu that moves across regions.
Kerala home cooking and toddy-shop traditions guide the curries, seafood and regional accompaniments.
A focused regional kitchen for diners seeking Kerala dishes beyond the usual restaurant repertoire.
Jenny Clinta’s intimate dining room moves from savoury bites to desserts, drawing on her Andaman Islands childhood.
A distinctive tasting-menu choice for diners who want pastry to shape the whole meal.
Chef Rahul Sharma’s tasting restaurant explores regional Indian ingredients through changing seasonal menus.
A food-first counterpoint to the city’s general-purpose openings.
Mir Zafar Ali’s Latin American cooking with an agave-led bar.
A specific culinary direction and garden-grown herbs distinguish it from a general hotel restaurant.
Japanese and Korean plates meet a highball-focused bar.
Jason Hudanish’s kitchen and the bar programme make a focused dinner-and-drinks destination.
Bobby T. Recto’s kitchen combines Japanese technique with Peruvian flavours.
An identifiable chef and a focused Nikkei menu make this worth considering.
Chef Avinash Martins reworks Indian regional dishes, from Odisha-style crab to a Karnataka-inspired lamb meal.
Servd Bengaluru’s September visit highlights a clear chef-led point of view and an inventive cocktail programme.
A tasting-menu dining room at ITC Gardenia, with menus built around seasonal ingredients.
Choose among three structured menus in an intimate dining room.
A coffee focused café bringing Indian and international roasters to a manual brew bar, alongside French and Japanese influenced café food.
Its house Indian Arabica and changing manual brew choices make the coffee programme worth exploring beyond a regular espresso order.
Manu Chandra’s restaurant pairs European cooking with carefully sourced ingredients and an extensive wine programme.
A chef-led choice for a longer dinner, with a courtyard, dining room and dedicated bar.
An intimate room within Courtyard built around vinyl, careful acoustics and a beer focused drinks programme.
The listening format has its own identity, with food by chef Adithya Kidambi supporting a slower evening.
Slow fermented, wood fired sourdough pizza, panuozzo and fresh pasta, with the brand’s first wine bar in its Indiranagar outpost.
Come for the 72 hour dough and a focused pizza kitchen, with more room to linger over a glass of wine.
A café, micro roastery and sensory bar built around Indian coffee, with a choice of espresso and manual brewing methods.
The sensory bar offers V60, AeroPress, Chemex and other brewing methods, with roasting and coffee education in the same space.
