Sakura specials, gourmet fast food, and egg-centric dining: Bengaluru’s newest food experiences

Subscribed with another email? Logout and Login with that one. Account subscription benefits alongside Premium Stories, Editorials, Opinions and more. Unlock these with Subscription Dishes at Benedict’s | Photo Credit: Special Arrangement Chef Rahul Sharma’s newly-launched tasting restaurant has returned with its second chapter that focusses on the South, the backwaters of Kerala to be precise. The 12-course menu is said to move through the ecology of the region: rice paddies, toddy vinegar, toddy-tapped-at-dawn acidity, Kuttiattoor mango shifting between pickle and dessert, and coconut in near-constant presence. Aimed at offering a new way to experience regional Indian ingredients, the menu features ‘small compositions, shared elements, and more substantial mains’. Alleppy pepper pork sausage | Photo Credit: Special Arrangement The meal opens with snack-led introductions, such as the textures of coconut with curry leaf and fresh herbs. Navara, Gandhakasala, and Kalipad rice anchor the middle courses, each bringing its own terroir to the table. In the latter half, karimeen, pork, and duck are layered with pepper and fermented elements, finished with coconut husk smoke and Travancore jaggery. The meal also shifts into a shared format, where breads, broths, and condiments come together at the table alongside chutneys, pickles, podis, and preserves. ₹4,820++ per person , 7 pm onwards at 9-1/2, Cambridge Road, Halasuru PB&J Latte at Circa 11 | Photo Credit: Special Arrangement This all-day dining room’s monthly behind-the-scenes tasting series is all set to take on gourmet fast food for its fourth edition. Thursday Tasting Lab is known for offering guests a behind-the-scenes look into the restaurant’s evolving kitchen, coffee, and bar programmes, and June is all about ‘the world of gourmet fast food, diner culture, soda fountains, street food nostalgia, and late-night comfort eating’. Bockwurst Hotdog | Photo Credit: Special Arrangement Titled Grease Trap Gourmet, the fourth edition will have diners experience fast food reinterpreted through the restaurant’s lens of technique and flavour development. Guests will move through different sections of the space, engaging directly with the kitchen, espresso bar, and bar teams. The menu features chicken fried quail sandwiches, smoked mushroom birria, bucatini mac and cheese, and pommes dauphine fries. The espresso bar offers a PB&J marshmallow fluff latte and a root beer espresso float; the cocktail programme takes its cues from diner beverages and soda fountain culture. On June 11, from 5 pm to 8 pm at 12th Main Road, Indiranagar,. Limited Seats available. A snapshot of No Shop Talk | Photo Credit: Special Arrangement This new cocktail bar in Bellandur is built around a single premise: life after office hours. No Shop Talk is founded by entrepreneurs Nikhil Wahi, Kapil Dua, and Raja Mukherjee, while the bar programme — created by Countertop and led by mixologists Kiran Kuberan and Vardhan — revolves around a concept called Life & Afterlife. Here, ingredients are explored alongside their transformed counterparts and signature creations include Grape & Pomace, Coffee & Cascara, Coconut Water & Coconut Oil, and Cheese & Ricotta. The food menu leans into globally inspired comfort food with Asian, European, and Indian influences. Highlights include truffle burrata tart, Goan cutlet sliders, kimchi smash burger, Aslam style butter chicken, seaweed crisps, miso chilli churros, Korean spiced chicken, baked pasta shells and burrata. Desserts include a Kyoto matcha pudding and blood orange and passionfruit sandwich. At 13/1, Embassy Tech Square Main Road, Kadubeesanahalli, Varthur A dish at Benedict’s | Photo Credit: Special Arrangement The latest addition to South Bengaluru’s dining scene is an all-day diner where the menu is all about eggs. Offering an entire range of continental dishes and Mediterranean-influenced cooking, the menu includes the classic Benedict with hollandaise on brioche, Turkish eggs with garlic yogurt and chilli butter, and a no-egg Benedict with burrata and cashew mustard crème. Brunch staples include shakshouka, akuri, avocado toast, akuri eggs, loaded omelettes and customizable egg plates served with toasted breads, pesto-grilled tomatoes and hash browns. Larger plates include harissa chicken with saffron pilaf, seared salmon with chilli garlic lemon butter, and a range of burgers. There is also a savoury crepe section with The Lasagna Crepe filled with slow-cooked lamb ragu and brûléed cheese, The Cluck with creamy peri-peri shredded chicken, and The Verdure with spinach, mushrooms and melted cheese. Also on offer are breakfast platters (The Full English, The Turkish Table, The Desi Morning), and a salad bar. A dish at Benedict’s | Photo Credit: Special Arrangement For dessert, there are pancakes and French toasts: matcha French toast layered with coconut cream and toasted flakes, red velvet pancakes topped with strawberry compot

Sakura specials, gourmet fast food, and egg-centric dining: Bengaluru’s newest food experiences

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