Restaurants & Food

8 New Restaurants In Bengaluru For Michelin-Recommended Thai Food, Cosy Bars & Japanese Fare

Published

5 days ago

July 29, 2025

If there’s any city that lives, breathes and passionately doom scrolls the newest food experiences, that’s got to be Bengaluru. Take it from a fellow Bengalurean! If you’re not checking up on the newest spots to hit this weekend, then what are you even doing? This August, we’ve curated a list of 8 new restaurants in Bengaluru you must visit. Our curated guided features a Michelin-recommended Thai spot, cosy bars with laid back vibes, and exquisite Japanese restaurants.

8 New Restaurants In Bengaluru To Check Out This August

1. Kalpaney

Image Courtesy: Supplied

South Bengaluru’s love affair with elevated vegetarian food continues! This time, Kalpaney, meaning ‘imagination’ in Kannada, has made its way to JP Nagar. A restaurant that takes your breath away with its restrained grandeur, nostalgic flavours presented in innovative fashion lingers with you long after the gastronomical experience. On the menu, you’ll find Dal Dhokli Reimagined (dhoklis are turned into tagliatelle), Nadru Seekh (seekh kebab made of lotus stem) and Feta Meets Dahi Bhalla.

Where: Shop 07, Phase 5, Marenahalli Road, JP Nagar, Bangalore
When: 12 pm to 4 pm and 7 pm to 11 pm
Cost: ₹1600 for two approx.

2. Gladia Brewery & Kitchen

Bringing ancient Roman grandeur to modern Bengaluru, Gladia Brewery & Kitchen promises theatrical cocktails, a menu spanning Italian classics, South Indian flavours and a setting that takes you out of Bengaluru and into Rome. A 15-foot gladiator guards the arena while a Tree of Wisdom rises proudly. It’s a whimsical and narrative-driven space for those craving edgy dinners over deeply comforting food.

Where: Sarjapur Main Rd, opposite Keerthi Regalia, Kaikondrahalli, Bengaluru, Karnataka 560035
When: 12 pm to 1 am
Cost: ₹1500 for two approx.

3. Katana

Image Courtesy: Supplied

Indiranagar has just got an exclusive 45-seater sake and shochu cocktail bar that bridges Japanese tradition with Bengaluru’s modern palate. Katana is inspired by traditional izakayas that boast state-of-the-art Japanese fare, a warm atmosphere and dishes that push the envelope. It’s the kind of space you sink into, while finding comfort in shokupan toast and spicy salmon rice. The endlessly inviting space lets you unwind over sake and mellow beats.

Where: Ground Floor, No. 3168, Indiranagar Double Road, HAL 2nd Stage, Bengaluru, Karnataka – 560008
When: 6 pm to 11 pm
Cost: ₹4,000 for two approx.

4. Hunaaan

After having served Bengalureans pan-Asian delights for 18 years, Hunaaan has now opened its second outpost in Indiranagar. The new chapter includes a 40-seater space, a dazzling new menu of Korean, Thai and Japanese flavours, going beyond their Chinese signatures. At Hunaaan, there’s a range of small plates to choose from like Hunaaan Baby Potato, Thai Lemon Basil Tofu, and mains like Guangdong Chicken and Tianjin Lamb.

Where: 2nd Floor, #3162, 60 feet, 12th Cross Rd, HAL 2nd Stage, Defence Colony, Indira Nagar, Bengaluru, Karnataka 560008
When: 12 to 3:30 pm and 6:30 pm to 12 am
Cost: ₹1,800 for two approx.

5. DYN

Image Courtesy: Supplied

DYN is Hilton Bangalore Embassy GolfLinks’s new all-day dining destination. So, whether it’s a working lunch, a quiet dinner or a lively brunch, DYN’s kitchen, a living canvas, has got you covered. Dim sums folded to perfection, slow-grilled Middle Eastern veggies, and even a simmering Kerala fish curry will leave you polishing your plates. DYN has a tap bar where cocktails are curated from Indian botanicals and craft beers complement the refined plates.

Where: DYN, Hilton Bangalore Embassy GolfLinks
When: 7 am to 11 pm
Cost: ₹2800 for two onwards

Also Read: CT Exclusive: Chef Chalee Kader Of Bangkok’s Michelin-Starred Wana Yook Talks To Us

6. Baan Phadthai

Bangkok-based Baan Phadthai, which has been in the Michelin guide for five consecutive years, has now made its debut in Bengaluru! We’re not excited, you are!!! The 50-year-old, Michelin-recognised restaurant is the ‘house of Pad Thai’. Bengalureans, you don’t have to book a flight for a plate of Michelin-worthy Pad Thai, just drive down to Indiranagar, make a reservation for one of its two-hour slots and nosh on their Prawn Phad Thai, made with their special 18-ingredient sauce, Pandan Toast with Coconut Ice Cream and more.

Where: 12th Main Rd, Doopanahalli, Indiranagar, Bengaluru, Karnataka 560008
When: 7 to 12 am
Cost: ₹2000 for two approx.

7. Tommy’s

Giving old-school vibes is Tommy’s, a no-frills neighbourhood bar in Bengaluru, that sits on the same site that nested a watering hole since 1966. Tommy’s pays homage to its storied past, particularly, the legendary HAL Bar where it now stands on. A vibe mistakenly Bangalore, strong drinks and food without fuss is what’s on the cards here. The 120-seater everyday bar has cassette-tiled walls, old-music posters and even a handcrafted Rock-Ola jukebox. Here, nostalgia is celebrated in every decor, every brew and every bite.

Where: 1st floor, No. 89, AM Plaza, HAL Old Airport Rd, Murugeshpalya, Konena Agrahara, Bengaluru, Karnataka 560017
When: 6 pm to 12: 3o am
Cost: ₹1400 for two onwards

Also Read: 8 New Restaurants In Bengaluru For Peruvian Bites, American-Style Burgers & Eclectic Cocktails

8. EDO

Image Courtesy: Supplied

ITC Gardenia’s EDO Restaurant & Bar has opened doors with a dynamic concept and refreshed look. Bringing the popular Japanese izakaya culture to Namma Bengaluru, at EDO, small plates offering a deeper, textural cuisine reign supreme. There’s Yaki Nasu( charred eggplant with miso), sweet potato tempura, and a robust Japanese curry, served in a relaxed setting. Let the food, music and art converge and transport you to the buzzing streets of Tokyo!

Where: 1, Residency Rd, Ashok Nagar, Bengaluru, Karnataka 560025
When: 12:30 pm to 2:30 pm and 6:30 pm and 11:30 pm
Cost: ₹4500 for two onwards

Bengalureans, which of these cool new restaurants in Bengaluru will you visit first this August?

Cover Image Courtesy: Supplied/ Gladia Brewery & Instagram/baanphadthai

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First Published: July 29, 2025 5:16 PM

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Restaurants & Food

FSSAI mandates QR codes at restaurants for easy complaints

Published

8 hours ago

August 3, 2025

India Today Information Desk

The Food Safety and Standards Authority of India (FSSAI) has issued a fresh directive for all food business operators (FBOs) across the country, including restaurants, cafs, dhabas, and street-side eateries, to visibly display their FSSAI licence or registration certificate along with a QR code that links to the Food Safety Connect App. This move, according to the authority, is aimed at empowering consumers and making it easier for them to file complaints about food safety, hygiene, and misleading product labels.

The QR code, which is now a mandatory part of the FSSAI licence, must be placed in areas easily visible to customers, such as entrances, billing counters, or dining sections. Customers can simply scan the QR code using their smartphones and be redirected to the app, where they can submit complaints or view key information about the outlet’s registration status.

Once a complaint is submitted through the app, it is automatically routed to the correct jurisdictional authority for faster resolution. This direct reparation mechanism is expected to save time, cut through bureaucratic delays, and improve accountability within the food sector.

In a statement, the FSSAI said that this initiative is part of a broader strategy to ensure that food safety remains a priority for businesses and consumers alike. “This measure is aimed at empowering consumers by providing them with a direct and user-friendly platform for grievance reparation,” the authority noted.

The app not only allows users to report hygiene and safety violations but also helps them check if a food outlet is officially registered or licensed. Users can also stay updated on FSSAI’s latest food safety alerts and initiatives.

Additionally, FSSAI has asked all FBOs to integrate the QR code across their digital platforms, including websites and food delivery apps, wherever applicable. This would allow consumers to verify details or report complaints even while ordering food online.

The new rule comes shortly after FSSAI issued warnings to e-commerce platforms to comply with food safety norms. These platforms are now also required to display their FSSAI licence or registration numbers clearly on all receipts, invoices, and cash memos issued to customers.

By making it mandatory to display QR codes at physical locations and online, FSSAI aims to build greater trust among consumers and promote a culture of safety, transparency, and accountability in India’s vast food and hospitality sector.

– Ends

Published By:

Smarica Pant

Published On:

Aug 3, 2025

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Restaurants & Food

‘None of my restaurants worked the way I wanted’

Published

10 hours ago

August 3, 2025

Neeta Lal

For celebrity Chef Ranveer Brar, success has never been linear. The suave Lucknow-born culinary personality, whose face is as familiar on Indian television as it is in gourmet kitchens, is unafraid to call out his failures. “My biggest failures have come from restaurants,” Brar admits. “None of my restaurants worked the way I wanted them to. Many of my restaurants in India didn’t do well. Soul of India in the US is not doing well.”

It’s a startlingly honest admission in a market that often celebrates chefs as infallible lifestyle brands. But Brar, 46, is cut from a different cloth. Even as he juggles television shows, acting roles, and a growing literary profile, he sees himself primarily as a learner. “I’m now understanding how to be better at managing and running restaurants — how to cook, how to translate the simplest of emotions into good food,” he says.

Shift towards intimacy

Brar’s career has evolved well beyond the kitchen. He has authored three cookbooks, judged MasterChef India, and hosted multiple food travelogues that blend storytelling with culinary insight. But 2023 marked a pivotal moment. He launched Kashkan, a contemporary Indian restaurant whose name fuses Kashmir and Kanyakumari and symbolises a pan-Indian culinary journey, in Dubai.

In 2023, Ranveer Brar launched Kashkan, a contemporary Indian restaurant whose name fuses Kashmir and Kanyakumari, in Dubai.

“We’re encouraged by its response to launch the second Kashkan there, which will open soon,” he shares. Unlike past ventures that felt either too stretched or too market-driven, Kashkan feels closer to Brar’s evolving philosophy. “In times to come, my eventual goal will be to be at just one small restaurant — a 20-25 seater — where people will be treated like they’re being invited to your living/dining room. This is where I’m heading.”

Also read: How Hyderabad’s Manam is putting Indian craft chocolate on the world map

This shift toward intimacy — both in food and form — feels aligned with Brar’s larger arc. The public may know him as a celebrity chef, but in private, he’s also a poet, photographer, and publisher. “Not many people know that poetry has been my secret passion for years,” he shares. “Interestingly, I started writing poetry before I even started cooking. However, those were all secret poems. But lately, when I’ve started reading my poems out to people, they’ve appreciated it, which encouraged me to write this book.”

His first poetry book

Shikayatein (Complaints), his debut collection of poetry and his first foray into non-cookery writing, is set to be released through his own publishing house, Inkstain. “Photography and poetry — about people I’ve met on my travels — are my two biggest passions,” he adds. For Brar, storytelling isn’t just an artistic outlet. It’s an extension of how he experiences the world.

Shikayatein (Complaints), Ranveer Brar’s debut collection of poetry, is set to be released through his own publishing house, Inkstain, soon.

Much of that sensibility stems from Lucknow, the city that shaped him. “This interest in literature comes from my love for my city, Lucknow,” he says. “In fact, I’ve stood for Lucknow all my life — the city’s mushairas, kavi sammelans, and good literature. So poetry fits very well into my persona as a Lucknow boy.”

That cultural grounding also informs how he raises his son. “I’m constantly speaking to him about what he’s reading and where. I want him to read books — not online,” he says. This analog loyalty — to food, words, and human connection — is what keeps Brar relevant even as the media landscape changes around him.

Interestingly, his most surprising pivot has come not through food or writing, but acting. In 2022, Brar made his acting debut in Modern Love Mumbai, playing a character in a same-sex relationship — a bold move for someone long associated with traditional culinary programming. “I didn’t want to act. It happened,” he says. “But when I was offered my first role, I was hesitant because it was an LGBTQ role. “‘Log kya kahenge?’ (what will people say?) was playing on my mind.”

Also read: How Indore, India’s cleanest city, became an inventive street food hub

That hesitation, he says, echoed an earlier moment of self-doubt: “It took me back to the days when I was hesitant to be a professional chef also — again thinking ‘log kya kahenge.’” But Modern Love Mumbai was both a critical and personal breakthrough. “It emboldened me. It encouraged me that people are ready to accept me in a role that was very different to Chef Ranveer Brar,” he says.

His most valuable asset

That led to The Buckingham Murders (2024) opposite Kareena Kapoor Khan, and most recently, Maa Kasam, a family drama set to premiere on Amazon Prime later this year. “Acting gives me perspective. It gives me a greater listening capability that allows me to project myself better, encourages me to listen to others, which in turn makes me a better person,” he says.

To refine this new craft, Brar recently enrolled in a short course on camera art through Natyashastra at Auroville. “It helped me understand the nuances of performance better,” he notes, highlighting his hunger to learn and unlearn at every stage.

Despite his multifaceted career, Brar’s focus remains deeply human. Whether through a recipe, a line of verse, or a dramatic role, he’s ultimately trying to connect. “I want a space where people don’t just eat food, they feel it,” he says of his dream restaurant. “Where the act of dining is an exchange of emotions.”

That ethos is perhaps what sets Ranveer Brar apart from other celebrity chefs chasing scale and speed. He’s not just building a brand, but a legacy that’s rooted in emotion, guided by aesthetics, and tempered by honesty. In a culture of instant gratification, Brar’s slow-burning authenticity may just be his most valuable asset.

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Restaurants & Food

Focus on local food systems for better health

Published

1 day ago

August 2, 2025

the Editor

Governor Jishnu Dev Verma at the 55th convocation ceremony of Professor Jayashankar Telangana Agricultural University (PJTAU) in Hyderabad on Saturday.
| Photo Credit: SIDDHANT THAKUR

In a bid to achieve self-sufficiency in food, cultivation of rice and wheat have always gained prominence in our country. As a result, the local food systems were ignored, which not only impacted people’s health, but that of the climate, soil and water and biodiversity. This was one of the topics discussed at the 55th convocation ceremony of Professor Jayashankar Telangana Agricultural University (PJTAU) in the city on Saturday.

“To keep us healthy, we must bring back our local food systems,” said Secretary, Department of Agricultural Research and Education (DARE) and Director-General Indian Council of Agricultural Research (ICAR) Mangi Lal Jat.

While delivering his address, he called upon graduates to make a commitment to embrace agriculture not as a career choice, but as a mission to uplift farmers’ livelihoods, conserve agricultural heritage and secure India’s healthy local food systems.

He said that India, this year, has become the world’s largest producer of rice, besides horticulture, and is number two in wheat production. Doling out more numbers of annual grain production and achievements, Mr. Jat said that three factors contributed to the 11-year rapid growth: science, policy, and farmers.

“But the country’s goal must be to transform the agrifood systems from commodity-centric to systems-centric. From research prioritisation to data-driven systems and data inter-operability, to technology delivery system and institutional reforms, this can be achieved,” he said.

Gender and social inclusivity in agriculture research, system-focused research such as a combined approach of biophysical and socio-economic, and increased investment in agriculture research and development in the country, which is just 0.43% of the agri GDP now, must grow to at least 1%, compared to many countries with 2%, can make India a systems-centric agrifood system, he explained.

Digital agriculture

Governor and PJTAU Chancellor Jishnu Dev Varma said that the varsity, over the decades, has built a legacy of excellence through innovation, inclusivity and resilience, from rural argriculture experience programme conceived in 1979, which became a standard across the universities in the country, to the first in the country to establish a centre for digital agriculture, and Ag-Hub, an agri and food ecosystem and incubation centre now.

The university is in a transformative stage and is aspiring to secure a position in the top 10 agriculture universities in India, he added.

Vice-Chancellor Aldas Janaiah presented the report for 2021-22 convocation year, and said that 691 students did UG, and 153 got PG degrees and Ph.Ds.

The university currently has nine constituent colleges, 10 agri-polytechnic centres, 15 agri-research stations, 20 extension platforms and 29 ICAR network projects.

The report period is also a memorable one, Mr. Janaiah said, as the university facilitated the GI tag achievement for Tandur Redgram, besides producing 21 improved crop varieties and hybrids, 23 agro technologies, and two patents.

During the period, PJTAU signed 34 MoUs with technology and knowledge partners in India, and 19 MoUs with international universities, he said. 30 students got gold medals.

Published – August 02, 2025 07:49 pm IST

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