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 

Kerala calling @ Nila

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’.

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

Thursday Tasting Lab Vol. 4 @ Circa 11

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’.

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.

After hours @ No Shop Talk

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

Crazy about eggs @ Benedict’s 

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. 

For dessert, there are pancakes and French toasts: matcha French toast layered with coconut cream and toasted flakes, red velvet pancakes topped with strawberry compote and whipped mascarpone, and the popcorn pancake finished with caramel popcorn and smoked caramel drizzle.

The beverage programme features classic coffees, specialty brews, cold brews, matcha-based drinks, bubble teas and cocktails. 

At Ground Floor, 19th Main Street, 2nd Phase, JP Nagar

Father’s Day Brunch: Circa 11 X The LooRoo Club 

Ring in Father’s Day with a brunch that doubles as an immersive afternoon for parents and children. Themed on the blockbuster film, Finding Nemo, the dining room at Circa 11 is all set to transform into an underwater world, with coral reef-building, painting, and ocean-inspired sensory experiences woven through the meal. 

The food is designed not as a ‘kid’s menu’ but as thoughtfully constructed, themed dishes with ocean-inspired presentation. Available in vegetarian and non-vegetarian formats, the three-course meal includes a coral reef snack box with sweet potato chips, lotus root chips, cheese-stuffed croquettes and tortilla shards with smoked cheddar, roasted tomato lava dip, basil sea foam, whipped feta and herb oil; Mr Ray’s sea shell pasta with giant spinach and ricotta conchiglioni with garlic crumb coral, herb oil and hidden tomato sauce; the lost pearl: mango mille-feuille with mango diplomat, toasted vanilla-coconut sand and mango ice cream.

The non-vegetarian meal includes Nemo’s lost and found with crispy fish goujons and reef fries with sea foam tartar, lemon dust and nori salt, Crush’s current sliders with fried chicken sliders with honey butter glaze, mild hot sauce, cheddar and cabbage slaw; and Bruce’s chocolate reef cake with sea salt caramel sauce, brownie rubble, and vanilla bean ice cream. 

The entry price of ₹4,000 covers one father and one child; additional guests can be added at ₹2,750 per person. On June 21, Sunday, from 11 am – 1 pm at 12th Main Road, Indiranagar

Food meets gaming @ Pixi

This new restaurant has opened inside the renovated sports and gaming arcade, Amoeba. Led by Chef Kartikeya Ratan, the restaurant aims to be a coffee spot in the day, and a cocktail lounge in the evening, with an all-day dining menu to match. Spanning 13,500 square feet, it is ideal for large groups and parties. 

From the menu the starters stand out. The Thai curry dumplings are served on top of the curry, which is delicious. The Balinese satay, sticky shrooms and pathar ke kebab were the highlights. Their cocktail pitchers are pretty and also pack in quite a punch. 

At Church Street

Drink – o – clock @ Hype 

Capturing the essence of the city’s golden hour is this newly-launched beverage experience at Shangri-La Bengaluru. ‘Drawing from global influences and contemporary cocktail artistry’, the selection includes flower garden, where jasmine-infused vodka meets lime, honey and passion fruit foam; the welcome ritual with jasmine, lychee and mint foam; and Sodeshi reverie, blending gin, yuzu and peach with delicate floral notes; among others.

For guests who prefer bolder profiles, Purana legacy and common ground offer layered, spirit-forward expressions, while Ruby fizz, Jimmy saved the queen and the alcohol-free salto-politan bring lighter citrus and botanical notes to the experience.

On all days, from 5 pm to 6 pm at Hype

Himalayan sojourn @ Tijouri 

This weekend, Radisson Blu Atria Hotel will host a Himalayan supper club by ma:mo, a Bengaluru-based supper club helmed by husband-and-wife duo Bidisha Banik and Gaurav Saini. Known for creating flavours inspired by the Eastern Himalayan region, the duo draw inspiration from quaint momo joints and home kitchens across the hills of Sikkim, Nepal, Bhutan, and Kalimpong: regions they grew up in. 

The specially curated menu will feature classics such as steamed momos with fiery achar; Druk Taipo, steamed taipo with potato-cheese-mushroom or chicken-cheese filling; sherpa’s khao suey; Boudha Bazaar keema noodles with chicken or mushroom keema; and sikarni and biscotti, a traditional Himalayan yoghurt dish paired with biscotti, for dessert.

All dishes will be available in both vegetarian and non-vegetarian versions.

On June 13 and 14, for lunch, at Radisson Blu Atria Hotel

Punjabi trails @ Sheraton Grand Bengaluru

Chef Harjinder Singh brings to the city flavours of Punjab with a food festival that celebrates the State’s bounty. Fondly called Sweety Singh, his menu brings together recipes and flavours ‘that feel deeply nostalgic yet indulgent’. With this pop-up, the chef brings his signature style of slow-cooked, ghee-rich, spice-forward cooking that uses freshly ground spices, a generous use of ghee, and heirloom recipes.

Highlights from the menu include butter chicken, aloo wadiyan, Amritsari kulcha chole aur pyese ki chatni, dal makhni, bhatti ka chicken, butter chicken, hing wali kadi pakora, tandoori soya chaap, sarson da saag, makki ki roti, and more. 

Until June 14 for lunch and dinner, at Sheraton Grand Bengaluru Whitefield Hotel and Convention Center

Sakura blooms @ Katana

This month, the city’s sake-led izakaya in Domlur is celebrating Sakura, flowers of ornamental cherry trees, with a special menu. Titled Under The Blossom, the menu highlights Sakura-inspired cocktails and a range of culinary offerings. 

Highlights include mango asparagus maki, salmon chilli crab uramaki, shrimp sensation uramaki, and the savoury plates feature Japanese potato croquette, gyu yakiniku, and tomagoyaki chicken. For dessert aficionados, there is berry shortcake, matcha tres leches, and a limited-edition twice-baked chocolate cake.

The cocktail menu includes Yuzu imperial, midnight berry smash, Kyoto mango Zen, matcha stick lounge, mango togarashi, and more. 

Until June 15 at HAL 2nd Stage, Defence Colony, Domlur

New beginnings @ Mai Mai

The modern East Asian kitchen takes its storytelling-led dining experience to MG Road with Chapter Two. With 35 covers across indoor and outdoor seating, and an open kitchen that anchors the experience, the new outpost is aimed at bringing the team closer to diners. 

The menu introduces a selection of new dishes alongside old favourites. Signatures include Korean bibimbap, egg-wrapped fried rice, Scotch-kissed mousse, steamed mala oil wontons, goguma karaage, char sui roast pork, ginger scallion steamed fish, and celery chicken stir fry. Also on offer are sizzling stone bowls, including the sizzling oyako donburi and char sui roast pork noodles, as well as the Phuket night market kale fried rice. 

The beverage programme, curated by Ganga Gahle, features Mai Mai Picante, Golden Sakura Spritz, and Seoul Jasmine Iced Tea. There is also a zero-proof dry bar offering Picante, Yuzu Old Fashioned and Signature Salted Caramel Coffee.

At Craig Park Layout, Ashok Nagar

Festive menu @ Burma Burma

Ring in Thingyan, the Burmese New Year with this limited-edition menu that draws from Myanmar’s bustling lunch houses that come alive during the festivities. Highlights from the menu include Thingyan rice bowls for two that feature rice paired with curries, stir-fries and crisp sides: choose from mohinga rice bowl, pickled roselle bowl, or the chilli-laced hawker’s rice bowl. Savour these alongside street-style small plates such as new year parcels, rice crêpes, palata sando, shiitake and radish salad, and a fritter platter.

Beverages include pandan tamarind fizz, hibiscus lemonade, mango picante, and ice plum soda whereas the dessert line-up includes banana bliss and mango bein mont, paan jelly, and a popsicle station with summer flavours of citrus, lemon curd with lemongrass, and more. 

There is also a fruit-leather hawker offering handcrafted fruit leathers in combinations such as pineapple and coconut, muskmelon and mint, tamarind with chilli salt, and raw mango with kokum.

Until May 31 at outlets across the city

Community spirit @ SOL55, Koramangala

Koramangala recently saw the launch of another fun bar called SOL55. Located on the busy 80 Feet Road, it is in an area saturated with bars and restaurants. The casual bar is aiming to be a laid-back neighbourhood spot. Their cocktails are themed after Bengaluru such as MG Road Mule, Cubbon Cooler and Silk Board Sunset. The food menu is a mix of bar bites and coastal specials. We recommend the coastal dishes such as the prawn ghee roast, and neer dosa. They also offer thalis, such as the coastal thali, that is seafood-forward, the Maratha Shivaji thali, with Maharashtrian dishes and the Goan Thali. 

At Koramangala 4th block

Beer meets chocolate @ Ironhill India

One of the country’s largest brewery chains has now partnered with city-based chocolatier Smoor to present a limited-edition dessert menu. Crafted by Ironhill’s culinary team, the offerings ‘bring together bold flavours and refined technique, with Smoor’s artisanal chocolates at the heart of each creation’. 

Among the highlights is the chocolate marquise that is velvety and smooth with layers of deep chocolate notes with creamy elements. The blondie and more, on the other hand, offers a contrasting experience: soft, buttery and gently complex by combining cake, ice cream and chocolate. 

At Marathahalli, Sarjapur Outer Ring Rd

Vegetarian collab @ Continuum

Vegetarians rejoice, as JP Nagar gets a new outpost dedicated to flavourful veggie curations. Unlike regular menus, here, there is a 30-day Guest Collab Menu wherein Continuum features a selection of dishes created in collaboration with its guests, real diners contributing ideas, flavours, and inspirations.

The 90-day Seasonal Continuum is aimed at being Nature-led by featuring a selection of dishes shaped by seasonal produce, regional availability, and Ayurvedic principles. The Continuum Core is a permanent menu with globally and locally inspired vegetarian classics. The zero-proof cocktails include Picante Passion, Rose Paloma, and Alla Sangria.

At 15th Cross Road, 1st Phase, JP Nagar

A taste of Brazil @ Boteco

Brazilian restaurant Boteco – Restaurante Brasileiro has now opened in Brookefield aiming to cater to the community of IT professionals and residents of Bellandur and its surrounding neighbourhoods. The kitchen is helmed by Chef Fernando, a Brazilian-origin chef who spotlights the cuisine that draws from Italian, Angolan, Spanish, and Japanese influences.

Highlights include pão de queijo, traditional Brazilian cheese breads; linguiça com mandioca, seasoned pork sausages with cassava fries; churrasqueira, the Brazilian-style barbecue comprising steaks, burgers, and mixed grills; a meat platter; feijoada, Brazil’s national dish of pork sausage, black beans, bacon, and pork tenderloin served with rice and spinach; and carne seca com mandioca, a house-made shredded dried beef served with cassava mash.

The new outpost also has Boteco Lunch Bowls, a curated selection of quick bowl meals. Also on offer are a selection of wines and wine-based cocktails. 

At Bagmane Solarium City, Brookefield

More than coffee @ Third Wave Coffee

Expanding from just coffee, this coffee house has launched Third Rush, a dessert-forward concept that blends nostalgic favourites in contemporary formats.

At its core is its version of the tres leches that features a Jim Jam–inspired version that taps into childhood nostalgia. Coffee lovers can opt for the Third Wave tres leches, infused with the brand’s signature cold brew. Beyond this, layered cakes reinterpret classics like chocolate and pineapple into log-style formats, alongside options such as chocolate pistachio, carrot and cream cheese, and passionfruit vanilla.

The menu extends into indulgent ‘stacks’ in flavours of banana custard, strawberry hazelnut, biscoff, and playful throwbacks like Parle-G and Bombay cassata, alongside a coffee-forward Third Wave Stack. There are also tarts and pies such as banoffee and lemon to matcha white chocolate and chocolate caramel, while mousses and cheesecakes include triple chocolate, basque and biscoff basque.

Launching in Bengaluru, Third Rush will expand across outlets nationwide.

Mango specials @ Chinita 

Celebrating the king of fruits, this Mexican joint has launched a series of mango-led specials that draw from ‘Mexico’s deep-rooted love for fresh, seasonal produce and bold flavour pairings’.

At the heart of the menu is the mango guacamole with ripe mango, creamy avocado with pico de gallo, green chilli, and lime; mango corn salsa with mango and roasted corn; mango margarita; and more. 

At outlets across the city

Mango maki @ Pangeo 

Getting on the mango bandwagon, their menu has a new range of dishes and cocktails that celebrate the King of Fruits. New launches include the royal mango challenger maki, mango salmon maki, mango wasabi prawns, grilled seabass with mango salsa, and more. The beverage selection includes Frozen Mango Margarita, Spicy Señorita, and a Mango Basil Twist. End the meal with a mango pull me up with layers of cake, cream, and mango.

At Forum Rex Walk, Brigade Road

Korean delights @ Tijouri 

The home chef-led restaurant is all set to welcome Mumbai-based supper club Zahvi this month for a two-day pop up in the city. Launched in January 2019 by Shruti Chadha, Zahvi spotlights Korean fare and its traditional cooking techniques.

Highlights from the menu include homemade silken tofu with garlic, chilli oil and spring onion; sweet and sour wakame salad with white onion and cucumber; soy garlic Korean fried chicken and fried tofu; lettuce wraps with pickled onion and sauces; doenjang Jjigae with rice; pork tenderloin; Korean twisted doughnut with chocolate sauce and ice cream; to name a few.

On May 16 and 17 at Radisson Blu Atria