New restaurants and dessert spots to try in Bengaluru this March

Sattvic kunafa and more @ Sattvam

Vegetarians rejoice. City-based Sattvam — that has been around since 2013 — has now launched an à la carte menu. Created by Chef Aditya Fatepuria, the menu is available only for dinner and most of the dishes are his personal favourites. 

Sattvam
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Special Arrangement

Kickstart the meal with soups such as moringa elixir (a blend of green tomatoes, moringa, herbs and spices), smoked sweet corn essence; salads like poached pear salad with Roman lettuce, rocket leaves, cranberry reduction and blue pea tea, crispy chickpea munch with golden fried chickpeas dusted with sumac; Thai mango guava mélange with crushed peanuts, sweet chilli and noodle crisps. 

Small plates include zucchini wrapped ravioli, golden corn crisps, crackling spinach uramaki, and jhol dumplings. Street-side snacks feature bharule, a snack from Aligarh of spiced, batter-fried potatoes; singhada, golden fried water chestnuts; cheriya, mini appams with thoran and coconut relish; betel leaf tartare. For mains, savour pan-Asian and Indian offerings like mie goreng, butterfly rice bowl, dal Sattvam, golden paneer symphony, and more. For dessert, there is basant, a Sattvic take on the kunafa; Daulat ki kulfi, etc. 

At outlets across the city

Koshari at Rarus
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Egyptian meets Indian @ Rarus

Another all-vegetarian restaurant comes to Jayanagar with unique global offerings. Rarus, meaning ‘rare’ in Latin, is said to draw ‘inspiration from diverse culinary traditions from across the world’. Founded by entrepreneurs Vijay Mane, Shravan Kemtur, Prasad Patil and Prakash Baddi, their shared vision for the restaurant was to make every visit to Rarus a new one. Which is why, a majority of the menu features offbeat dishes and the menu is refreshed every six months.

Highlights include koshari, an Egyptian classic featuring layers of fragrant rice, lentils, and al dente macaroni; kofta Kundapuri; mahsuni baklava with a rich nut filling; Bombay press, a take on the city’s iconic sandwich; Vietnamese rizzler, a platter featuring a pan-roasted paneer steak served with herbed butter rice and garlic sauce; beet lahsuni palak; tangerine paneer; to name a few. The beverage section features Kokuto Splash infused with mint; Fresa Zapote Shake with chikoo with strawberries; Sunrosso Shake with strawberries and mangoes; warm Apple Toddi; and more. 

At 63/2, 1st Floor (Above Java City) 8th Main, 18th Cross Rd, Jayanagar 3rd Block

The Asian thali
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An Asian thali @ Yoichi by Shiro 

In the mood for a Southeast Asian thali? Head to this Asian establishment where the curated meal features ‘bold, street-inspired flavours from across the region’.

The non-vegetarian version of the meal includes a prawn Malay curry, a slow-cooked lamb rendang, and a wok-tossed kung pao chicken. All accompanied by steamed rice, stir-fry beans, and other accompaniments. The vegetarian selection features a vegetarian Malay curry, gajji bokkeum, kung pao potatoes, also served with rice, stir-fry beans, and crackers. Other accompaniments include Malay parata, scallion parata, chilli sambal, and a savoury peanut chutney. 

At Block U, 1st Floor, Manyata Tech Park – 1, MS Ramaiah North City, Nagavara

Tostada Camote at Comal
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Mexican specials @Comal

Later this month, this city-based Mexican restaurant will launch a new menu of 40 dishes and a new cocktail programme. With eight new categories — antojitos, frescos, chicos, del molino, grandes, tacos, postres, and bebidas — the menu is aimed at separating dishes by ‘feeling rather than portion size’. 

Highlights include ossobuco-style lamb barbacoa, pork ribs served with a chilli peanut and radish slaw, masa tortillas, tostada camote, costa citrica, Comal harvest, aguachile anaranjado, tinga asada, and bone marrow tartare. Desserts comprise carne asada, jackfruit flauta, and the classic churros. 

Comal’s new cerveza cocktail menu features Pickle Beer, a lager spiked with pickle juice and herb salt; Maracuya, an IPA brightened with passionfruit, orange and honey; and a Churro Float, with cinnamon syrup, cold brew and vanilla soft serve and chilled lager. 

At MG Road, Ashok Nagar

Glass Kitchen & Bar
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Coastal tales @ Glass Kitchen & Bar

At Holiday Inn Bengaluru Racecourse, its specialty restaurant has now got a refreshed menu themed on a new concept titled ‘A Coast Apart’. 

Inspired by the ‘diverse culinary heritage of India’s southern coastline’, the new menu features small plates, traditional roasts, tawa preparations, curries, biryanis, and desserts. Another addition to the restaurant is a cocktail programme Madya Mix that features coastal botanicals and tropical infusions.

Highlights include paniyaram chatti and jackfruit-based preparations, Tirupati-style vadas, and Andhra and Chettinad specialities. Also available are ghee roast, chukka and sukka, and Malabar-style roasts with accompaniments such as neer dosa, Mangalore buns, and parottas. The expanded menu also introduces tawa-fried specialities and a wider range of curries, including Kerala-style moilee, Mangalorean ghassi, Andhra-style iguru, Coorg-style curries, and salna, each defined by distinct regional spice blends.

There are also staples such as mutton donne biryani, Kongunadu chicken pulao, and the dessert range includes caramel ethakka appam, elaneer payasam, and Malabar-inspired sweets.

At 16/1, Seshadri Rd, Gandhi Nagar

Rose rabdi dream at Amara
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Frozen specials @ Amara 

The latest entrant to Bengaluru’s dessert scene is this brand that offers frozen treats. Amara has launched in the city with 10 satellite stores and its first physical store in Indiranagar that is designed to echo the feel of traditional Indian homes: think red oxide floors and rattan furniture.

The collection features meetha paan sundae; gadibadi, a modern interpretation of the Mangalore classic gudbud; Lonavala salted caramel chikki sundae; filter kaapi ice cream, gulkhand rose sundae, and desi tres leches.

At 472, HAL 3rd Stage, 80 Feet Road, Thippasandra