Kickstart 2026 on a high with several new culinary offerings that have opened doors. A Southeast Asian hawker-inspired restaurant, a pub that draws from Bali’s tropical locales, and Ishaara’s second outlet in the city are just a few of the many experiences on offer.
NEW IN THE HOOD
In-house brews @ Tropika
The latest entrant to Marathahalli’s dining scene is Tropika, a tropical-inspired dining and craft brewery. Inspired by Baliesque interiors and island vibes, the outpost has been designed by city-based WDA Architecture and features “greenery, earthy textures, and breezy open areas”.
As for the culinary offerings, the menu features over 200 globally inspired dishes including international plates, as well as vegan and Jain options. Offerings include paneer jakhas bao, walnut cream cheese dumplings, jalapeño poppers, leaf-grilled lamb, among others. The highlight, however, is the in-house craft brewery, guided by the philosophy, “Good Beer Doesn’t Hurry.”
On offer are eight signature brews including Belgian wit, chocolate stout, tropical coconut cream ale, and sparkling strawberry cider that are complemented by premium spirits, cocktails, and mocktails.
At37/1, Outer Ring Road, Panathur, Marathahalli, Bengaluru – 560103
Sector 144
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Special Arrangement
Coastal meets continental @ Sector 144
The multi-cuisine pub’s second outlet offers diners a rooftop dining experience on the fourth floor with a terrace. An all-day dining venue by day and rooftop bar by night, it is designed in warm, earthy hues, Aztec-inspired design elements, and intimate seating pockets.
The menu features 120+ dishes spanning Karavalli coastal, Chinese, and continental cuisines. Highlights include truffle parmesan fries, Korean fried chicken, spiced cottage cheese skewers, lamb seekh kebabs, butter garlic prawns, and slow-cooked chicken mains, among others.
The beverage menu features cocktails and mocktails that draw inspiration from ‘birds, trains, card games, rock bands, global currencies, and cult characters’. Indulge in a whiskey sour, gin basil smash, vodka watermelon cooler, tropical rum punch, a virgin passion fruit mojito, etc.
At 4th Floor, Above Style Union, Santrupthi Nagar, JP Nagar 7th Phase
The Wine Studio has been curated by CUR8
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Wine Studio @ Four Seasons Hotel Bengaluru
Upping their cocktail game, the hotel’s newly launched The Wine Studio has been curated by CUR8. Aimed at offering a more immersive, elevated wine culture in the city, the studio offers a range of tactile experiences for diners. Guests can assemble their own cheese boards, discover boutique Indian labels, and more.
Highlights include Indian Chenin Blanc, Burgundys, and more. The studio also features a ‘rotating menu of curated journeys that bring regional wine traditions to life through thoughtful pairings and guided tastings’.
The Grand Tour de France, for instance, features wines, live baguette slicing and artisanal cheese carving from Bordeaux to Burgundy, the Italian Wine and Cheese Soirée covers the Alps, Tuscany, and Sicily with bold reds and hand-sliced Prosciutto di Parma.
At 8, Bellary Rd, Dena Bank Colony, Ganganagar
A cocktail at Ishaara
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Memory-led dining @ Ishaara
Bellona Hospitality has brought its ‘purpose-led’ diner to Church Street. Created on the philosophy of giving back, Ishaara is helmed by a team of hearing and speech-impaired service professionals.
With their food philosophy leaning towards familiarity, the menu is rooted in memory — ‘by the kitchens, lanes, and lived experiences that define Indian cooking, from the bylanes of Old Delhi to coastal homes and clay pots in Bihar;. Highlights include Dilli waale dahi bhalle, oyster moilee, tandoori broccoli, Chandni Chowk chicken kebab, kathal kakori, paneer palak shyam savera, Ishaara butter chicken, Champaran mutton, Kashmiri gucchi biryani, Sufiyani chicken biryani, Amritsari Halwa, and more.
At 1 Sobha, Church Street
Dishes at Yoichi
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Hawker-inspired @ Yoichi
The team behind Shiro and Hard Rock Café brings to the city a restaurant that draws from the food carts in the narrow alleys of Bangkok and Tokyo. Yoichi, meaning ‘street market’ in Japanese, is located in the heart of Manyata Tech Park and is a Southeast Asia-inspired culinary offering. Complete with stalls and carts, the restaurant features an Izakaya live section lined with bottles of sake and Japanese whiskey; a Tuk Tuk Bar; a Claypot Corner; Salad Cart; The Grill; and a Vegetable House. There are also live experiences like a dim sum counter, a parata ichiban stall, a satay cart, and a sushi station. The highlight is an Asian Thali that comprises a ‘mix of several Asian dishes with bites of South East Asian favourites’.
Top dishes include Thai glass noodles, Korean kimchi ramen, Cantonese hot pots, Japanese classics like hamachi carpaccio and tsukune, and Vietnamese hotpots, to name a few.
At Block U, 1st Floor, Manyata Tech Park – 1, MS Ramaiah North City, Nagavara, Bengaluru 560045
Khoya Mutter Makhana at Lohri
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FESTIVE EDIT
Harvest specials @ Lohri
Commermorating North India’s harvest festival, Lohri has launched a new menu to spotlight Punjab’s winter kitchens. It begins with festive drinks like the peeli phasal, a blend of ripe mango, sugarcane juice, roasted cumin, and fizzy soda; mirchi te ganna da ras, a mix of fresh sugarcane juice, ginger, lime, and red chilli.
As you move to mains, savour sarson da gosht, murgh lababdar, khoya mutter makhana with breads like palak aur lasun naan, beetroot and roasted jeera naan. Alongside are hearty soups such as makki da shorba and paya shorba. The breakfast section features a rabdi paratha, while the desserts include atte ka halwa and gajar ka halwa.
Until January 18 at Ground Floor, Trinity Circle
A dish from the millet menu
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Millet menu @ Radisson Blu
This harvest season, the hotel has collaborated with health food brand Bakahu to curate a millet menu. Coinciding with Makar Sankranti, the menu spotlights indigenous and seasonal produce, and is ‘rooted in mindful eating and the goodness of native grains’.
The menu features foxtail millet vegetable hakka noodles, ragi millet uttapams with veg sago, and a sorghum millet halwa. There is also a section for millet-based drinks that includes heritage highball with toasted bajra water; and bhoomi breeze with ragi water, among others.
Until January 14 at 90/4, Outer Ring Rd, Marathahalli Village, Marathahalli