Bengaluru’s September food guide with new menus and dining experiences

Recipes and more @ Phurr

Vegetarians rejoice. With Now Copy, this restaurant is not just launching a new menu but also sharing recipes behind several of its most-loved dishes. Diners can now log onto nowcopythis.com and get recipes for some of the restaurant’s bestsellers. 

As for Phurr’s new menu, it features dedicated Chef’s Specials, alongside an extensive selection of vegan and Jain options. Begin the meal with a refreshing side of salads such as raw mango avocado salad and a citrus, water chestnut, and peanut salad, before moving to their selection of chaat. The latter includes guacamole tikki chaat with charred corn; masala puri shots with mango, salsa, and yoghurt; and a crispy-tangy palak patta chaat.

For starters, savour tender coconut fritters with fruit salsa, ghee roast and Tangra chilli; paneer cafreal gujiya, and more. On the side, the non-alcoholic beverage programme includes drinks such as Cane Canary, a blend of sugarcane, mint, ginger, and blue pea; Mint Macaw, with citrus and layers of mint and peppermint; Gongura Goose, with gongura and citrus; and a soothing Hot Toddy. 

From the grill, highlights include stuffed mushroom with pesto, teen mirch ka paneer tikka, tandoori broccoli with almond malai podi; Amritsari vegetable seekh; tandoori malai momos, and malai paneer tikka. 

Moving on to the mains, the layered preparations include poriyal kofta curry, aloor dom with kasundi, vegetable kofta with Banarsi pukhtan curry, and kaju masala. End the meal with the ja-moon cheesecake or the PHURRRRR 2.0 that blends airy Lucknow malaiyo with a khoya crumb.

The new menu is available at the Indira Nagar and Jayanagar outlets

All-day breakfast @ Beyond Bean Cafe

This cosy coffee spot on bustling Brigade Road might be known for its signature coffee offerings and real fruit ice cream, but there is a lot more brewing at the cafe. To complement their range of brews crafted with beans sourced from the founder’s estate in Coorg, Beyond Bean Cafe has now launched an all-day breakfast menu. 

The new drop (available from 8 am – 11:30 pm) is available all week. It comprises classic eggs done simply; signature plates like the Beyond rosti Benedict and chilli crab omelette; stuffed croissants such as the crosswich and pesto paneer; indulgent options like the Beyond Bean pancakes and honey butter toast; and an array of open sourdough toasts including the avo toast and edamame smash. Every classic egg dish is served with house-blend butter, sourdough toast, herbed potatoes, and a fresh salad.  

Pair these offerings with their coffee programme that spans classic hot and iced espresso drinks, cold brew and manual brew options (V60, Chemex), and a signature menu of specialty lattes including the S’mores Latte, Golden Eagle, Vietnamese, Candy Lane, Ube Coconut, and Vanilla Cloud. The café also offers matcha, ube, iced tea, fizzy quenchers, and hot chocolate,

Alongside the new menu, the café is also offering new flavours of its real fruit ice cream available in sugar-free options. Current flavours include custard apple, dragon fruit, pineapple, kokkaberry (a blend of strawberry, blueberry, and mulberry), mango, jackfruit, rhubarb, and strawberry.  

At The Monarch Hotel, 54, Brigade Rd, Shanthala Nagar, Ashok Nagar

Taste the sea @ Dakshin Soiree 

The upcoming chef’s table experience, led by Dr Darshan Gowda, is an ode to the sea. The dentist-turned-home chef is hosting his maiden Coastal Karnataka spread, open to 80 diners. 

Titled Communities of Karavali, the meal spotlights how food has always travelled between communities, homes and celebrations along the Karavali coast, home to Mangalorean Catholics, Bunts, Konkanis, Bearys and the communities of North Canara.

The “progressive coastal South Indian lunch” will feature dishes such as prawn ghee roast, chicken sukka, kori rotti, kadubu, Bhatkali biryani and boiled rice, alongside fish, crab, mussels and more. There will be a live fish-fry section too, and curated coastal cocktails, with Annavru playing in the background.

September 26 at Whitefield Union, ITPL Main Road, Mahadevapura. For tickets, visit @dakshinsoiree on Instagram

Slice of Italy @ Eatinn’ Love Trattoria

After launching Eating Love to bring sourdough pizza, fermentation, and kombucha to the city seven years ago, Niharika Peri entered a new chapter with the relatively new vegetarian Eatinn’ Love Trattoria in Jayanagar. 

After training in pizza-making with Chef Antonio in Puducherry and later studying sourdough with Daniel at Bread & Chocolate in Auroville, Niharika decided to take things up a notch to give Bengaluru a taste of Italy. More recently, she learnt the art of the Pala Romana from Chef Riccardo in Rome, which changed her restaurant’s trajectory from a Neapolitan pizzeria to a trattoria. Niharika went on to redo the interiors and import a pizza master oven and dough mixer from Italy. Today, she offers the Pala Romana, a Roman-style pizza with a long-fermented, high-hydration dough that gives it a crisp exterior and a light, airy interior. It is baked rectangular and served in square slices.

The revamped menu offers Cacio e Pepe, a classic Roman pasta built around very few ingredients — pasta, Pecorino Romano and pepper; Carbonara with Pecorino Romano and red cheddar, with enoki mushrooms sans any cream; Stracciatella Romana, a traditional Roman soup made by introducing a mixture of stracciatella cheese and Parmesan into hot broth instead of eggs; and more. 

As for the Neapolitan sourdough pizzas, the Pomodoro comes with an Indian twist of roselle pesto made with gongura, and Niharika’s take on the harissa is also influenced by her Andhra roots and comprises sesame and red chilli chutney. 

For dessert, savour Cherry Land with creamy custard, fresh apple, cacao nibs, maraschino cherries, cinnamon and white chocolate; tiramisu served over vegan sugar-free chocolate ice cream; Orangish Pear, a baked pear with apricot preserve, cranberry and orange juice, served warm with vanilla ice cream. Wash it all down with Cherry Cola, Orange Coffee, or an Orange and Raspberry Spritzer.

At 1st Floor, 69, 9th Main Rd, 5th Block, Jayanagar

Wine menu and new outpost @ Serious Slice

After outposts at Cunningham Road and RR Nagar, Serious Slice has opened its third outpost in Indiranagar. The new 1,600 sq. ft. pizzeria brings the brand’s signature 72-hour fermented dough and its first-ever wine menu featuring a curated selection of wines and wine cocktails.

Highlights from the menu include arancini Napoletani with saffron-infused risotto balls served with basil pesto; bacon and honey speziato with a San Marzano sauce and mozzarella; truffle and mushroom pappardelle; and a shrimp and yuzu butter bucatini paired with shrimp. 

The new wine menu comprises Slice of Soul with soju, house-made elderflower, mint soda and fresh orange; Melon & Rosemary Rosé with muskmelon and house-made rosemary cordial; The Orchard with white wine, clarified green apple, and house-made thyme honey; and Sunroom, a blend of passion fruit, lychee, seasonal fruit and basil seeds. 

At 1st Floor, 598/1, 12th Main Rd, 7th Cross, HAL 2nd Stage, Indiranagar

Frozen yogurt soft serve @ Friyo

Over the last few years, the city has seen a dessert boom with several homegrown brands working out of cloud kitchens, standalone dessert bars, and even kerbside kiosks. The latest entrant to Bengaluru’s dessert scene is Friyo, launched by husband-wife duo Debasis Das and Subhasmita Panigrahi in July 2026. 

The soft-serve bar offers a different take on the standard smoothie bowl, featuring frozen Greek yogurt and açaí soft serves. The duo first had these on a trip to Australia and wanted to bring this format to the city. 

At Friyo, you can choose from ready soft serve or build your own flavour combinations with toppings. The menu includes Oops All Biscoff, Just Like Snickers, Glow Cup, and Cherry on Top, which are served alongside toppings like hot fudge, salted caramel, chocolate almond butter, fruit compotes, granola, and a range of house-made crunches.

At Ground Floor, No. 26, ESI Hospital Road, Pearl Crest, HAL 2nd Stage

Flavours of Shillong @ Woodside Inn

After making its mark on India’s 30 Best Bars list with its ingredient-driven cocktails from Northeast India, Shad Skye is all set to bring its signature cocktail programme to Bengaluru’s Woodside Inn for one evening.

For the takeover, head mixologist Rishot Laloo will be presenting cocktails from Ka Jingim, the bar’s latest menu. Meaning ‘life’ in Khasi, Ka Jingim ‘is a celebration of the ingredients, landscapes and seasons of Meghalaya, bringing indigenous produce and traditional spirits from the Northeast into contemporary cocktails’.

Highlights include Tuaite with Russian vodka, bamboo shoot, ginger, jasmine, citrus; Bitchi Sour with Bushmills Irish Whisky, bitchi, sohiong, citrus; Magic Velvet; Indian Summer with Haymans Gin, Yiad Krai, raw mango, basil, citrus; and the 793 Picante: with Pistola Reposado, bitchi, honey, chilli, jalapeño, coriander, citrus.

Alongside these cocktails from Ka Jingim, guests can also discover Tuoate, Shad Skye’s signature serve, a layered combination of Belenkaya Gold, bamboo shoot, ginger, jasmine syrup and Supasawa.

On September 11 at No 35, 80 Feet Rd, Hal, HAL 3rd Stage, New Thippasandra

Cocktail thrillers @ Copitas

While most beverages draw from hyperlocal ingredients or flavour profiles, this new cocktail menu is inspired by classic spy fiction. Curious? At Copitas, the cocktail bar perched on the 21st floor of Four Seasons Hotel Bengaluru at Embassy ONE, a new cocktail menu titled The Martini Dossier invites people to enjoy their cocktails with a side of intrigue. 

The collection — presented as a top-secret confidential file — comprises eight signature serves. Guests are invited to decode each creation before ordering, adding a theatrical element to the dining experience. Offerings include Licence to Thrill with pandan-infused dry gin, cacao, and hazelnut vermouth; Shaken / Stirred with house-curated dry gin and refined dry vermouth; Moneypenny, which combines gin with a house-crafted jasmine and elderflower black tea cordial; Golden Eye with tropical mango, cracked coriander, and jalapeño brine; among others. 

At Level 21, Four Seasons Hotel Bengaluru at Embassy ONE