A SLICE OF KARNATAKA AT HOME
Our signature five-course meal includes everything from seasonal beverages to starters, curries, anna (rice varieties), tangy chutneys, pickles, and pachadis. We finish with mosaranna (curd rice), traditional sweets, and a soothing cup of filter coffee, leaving you in a blissful food kanasu (dream).
The moment you arrive, you’ll be greeted by the warm sight of a vibrant yellow home, a beautiful rangoli at the entrance, and a red door with a bell ready to be rung.
Step inside to find a cozy setting with upcycled furniture, traditional artefacts, and the sweet fragrance of sambrani (incense), making you feel like you’ve entered a true Kannadiga home.
Beyond our in-house dining, we take pride in sharing Karnataka’s culinary diversity through catering services, brunch pop-ups, and collaborative events beyond Bengaluru.
We’ve proudly presented Karnataka-centric meals at high-profile events, including the recent G20 in Hampi, as well as pop-ups at Magazine Street Kitchen and The Bombay Canteen, to name a few.
When you dine with us, we introduce you to Karnataka’s culinary history.
We proudly use traditional names for every dish on our blackboard menus. Each dish is explained in detail; its regional roots, key ingredients, and any special family stories connected to it.
This is how we spread the love and knowledge of Karnataka’s diverse cuisines. Through this, we hope to deepen your appreciation for our state’s diverse and vibrant food culture.
LOCAL & HEIRLOOM RECIPES WITH INGREDIENT-DRIVEN MENUS
Each menu is a labour of love, inspired by family recipes passed down through generations – conversations with grandmothers, ajja-ajji (grandparents), and aunts lead to dishes that tell stories of the past.
Our kitchen is ingredient-driven. The team visits local markets every morning to handpick fresh, seasonal produce. This ensures that every meal is rooted in freshness, with no dependency on preserved or frozen ingredients.
Plus, it helps us minimise waste and showcase what’s in season. We also believe in supporting the local community, working exclusively with vendor-partners who have run their family businesses for at least four generations, all within 3 kilometres of our kitchen.
We serve every meal on a baale ele (banana leaves), honouring both traditions with sustainability. The family-style dining setup, where dishes are served in large bowls for the entire table, helps conserve water and adds to the communal dining experience.