Bengaluru’s culinary landscape is entering an exciting new chapter, with four distinctive destinations bringing fresh flavours, imaginative cocktails and striking spaces to the city. In North Bengaluru, NoBa pairs Mediterranean-inspired ambience with inventive drinks and globally influenced plates, while GNOME offers a garden-like escape in the heart of the technology corridor, combining greenery with playful cocktails and cuisine that crosses continents. At 1MG-Lido Mall, Chef Avinash Martins’ Janôt brings Goan roots and ingredient-first storytelling to Bengaluru, reimagining regional Indian flavours through a contemporary lens. Meanwhile, FOO Indiranagar, the brand’s largest Bengaluru outpost, turns up the energy with more than 100 Asian tapas, sushi and dim sum alongside Asian-inspired cocktails and the city debut of its signature Japanese rice beer, Foo Brew. Together, these four openings capture Bengaluru’s increasingly adventurous appetite for dining experiences that go far beyond the plate.
NoBa
North Bengaluru’s New Destination for Cocktails and Cuisine
North Bengaluru’s dining landscape continues to evolve, and one of its notable new additions is NoBa – Cocktail. Culture. Cuisine., a contemporary resto-bar in HRBR Layout, Kalyan Nagar. The name itself is derived from “North Bangalore”, reflecting the neighbourhood the restaurant has chosen as its home. Featured among Bengaluru’s new restaurant openings in July 2026, NoBa arrives with an ambitious combination of inventive cocktails, globally influenced food and a relaxed yet sophisticated setting.
Rather than positioning itself purely as a nightlife destination, the restaurant is designed to transition comfortably from leisurely afternoon meals to drinks and dinner after sunset. Located at 714, 5th A Cross Road, HRBR Layout 1st Block, the restaurant adds another premium dining option to a part of Bengaluru that has steadily developed its own vibrant food and nightlife scene.
Mediterranean Inspiration Meets Bengaluru
One of NoBa’s defining features is its spacious 120-seat setting. The interiors take inspiration from Mediterranean design, using a restrained neutral palette, natural wood and generous floor-to-ceiling windows to create an open, light-filled environment. An alfresco dining section extends that relaxed character outdoors, offering a setting suited to long lunches as well as evening drinks. The overall design avoids the dark, enclosed atmosphere traditionally associated with bars, opting instead for a brighter and more versatile dining experience.
The restaurant complements its indoor and outdoor seating with facilities including valet parking, bar and lounge seating, reservations and spaces suited to larger groups. Current restaurant listings also identify NoBa as offering cocktails, DJ entertainment and live sports screenings.
Cocktails Take Centre Stage
While NoBa has a substantial food programme, its cocktail menu is one of the strongest expressions of its identity. Among the signatures is Between The Lines, which brings together tequila and mezcal for a distinctly smoky profile. Honeydew Society takes a more unconventional direction, combining Cuban rum with melon and a salted feta cordial. Then there is the playfully named $5 Milkshake. Despite its seemingly innocent name, the drink is an adult interpretation of the familiar milkshake, incorporating Ballantine’s whisky and Aperol. Together, the signatures demonstrate a cocktail programme willing to experiment with contrasting flavours and unexpected ingredients.
A Menu That Travels Across Cultures
The food has been designed to keep pace with the bar rather than simply accompany it. NoBa’s menu moves across Modern Indian, Asian, Oriental and Continental influences, with bar snacks, flatbreads, dim sums, small plates, desserts and larger dishes providing plenty of variety. One particularly distinctive creation is the Pandhi Fry Tostada, which reinterprets the flavours of Coorg-style pork belly by serving the meat in a jackfruit tostada. It captures the restaurant’s broader approach: familiar regional flavours presented through an unexpected global format. Another highlight is the Mala Cream Dumplings, available with paneer or prawns. The dumplings are wrapped in crisp noodles and paired with a rich mala cream base, combining texture, spice and richness in a single plate. Alongside these signatures are flatbreads and globally inspired plates that make the menu flexible enough for both sharing over cocktails and a more conventional sit-down meal.
GNOME
Bengaluru’s Garden Escape for Global Plates & Playful Cocktails
In the middle of Bengaluru’s busy technology corridor, GNOME brings together greenery, global cuisine and an imaginative cocktail culture. Located at Embassy Tech Square in Kadubeesanahalli, the restaurant positions itself as a “culinary garden and cocktail bar,” offering a relaxed alternative to the conventional corporate-district dining experience. With its expansive setting, lively atmosphere and diverse menu, GNOME works equally well for after-work gatherings, weekend dinners, celebrations and casual dates.
A Menu That Travels Across Cuisines
GNOME’s food menu moves comfortably across culinary borders. Current listings highlight Continental, Mediterranean, Indian and Oriental influences, creating a broad selection designed for groups with different tastes. The menu ranges from casual bar bites to more substantial dishes. Options include Sriracha Cashews, Rock Corn Tempura and Nati Chicken Popcorn, alongside appetisers such as Shanghai-style Lotus Stem, Hot Basil Chicken, Lamb Manchurian and Mezze Platters. Stuffed Chicken Wings glazed with soy and black miso further illustrate the kitchen’s fusion-driven approach. Rather than committing to one culinary identity, GNOME appears designed around variety—encouraging diners to order several dishes for the table and explore contrasting flavours.
Cocktails with a Sense of Mischief
Drinks form an important part of the GNOME experience. The restaurant’s own branding takes a deliberately playful approach to cocktails, ingredients and presentation. Signature creations include drinks such as The Tumbling Tango, featuring ginger and mango, and The Overflowing Joy, built around strawberry. Even the restaurant’s descriptions give ingredients personalities, reinforcing a whimsical identity that extends beyond the menu into the overall dining experience.
A Garden-Inspired Social Space
The setting is another major attraction. GNOME combines greenery with a spacious, multi-level layout and a mixture of open-air and more intimate dining areas. This flexibility helps the restaurant accommodate everything from couples and small groups to larger corporate gatherings. The location is particularly convenient for professionals working around Bengaluru’s Outer Ring Road technology belt, while the garden-inspired atmosphere helps create a sense of separation from the surrounding office environment. Guest feedback frequently highlights the ambience, cocktails and food, with reviewers also noting attentive service. Current dining-platform listings place the approximate cost at ₹2,000 for two, excluding alcohol.
Worth Knowing Before You Visit
The interiors take inspiration from Mediterranean design, using a restrained neutral palette, natural wood and generous floor-to-ceiling windows to create an open, light-filled environment.
GNOME is located at 13/1, Embassy Tech Square Main Road, Kadubeesanahalli, Bengaluru. Dining platforms currently list table-booking and promotional offers, which can vary by date and time, so checking availability before visiting is advisable. For diners looking for global flavours, greenery and cocktails in one destination, GNOME adds a distinctive, playful option to Bengaluru’s increasingly diverse premium-casual dining scene.
From Goa to Bengaluru
Janôt Brings Avinash Martins’ Ingredient-First Storytelling to the City
Bengaluru’s dining landscape has a new address with a distinctly Goan soul. Janôt by Chef Avinash Martins, which made its Bengaluru debut at 1MG-Lido Mall, marks the celebrated chef’s first expansion of the concept beyond Goa. Spread across approximately 5,500 sq. ft. with seating for 70 guests, the restaurant combines an elegant setting with sweeping views towards Ulsoor Lake. Yet despite its polished surroundings, Janôt has been conceived as a neighbourhood restaurant—a place for leisurely lunches, cocktails, conversations and unhurried dinners.
Ingredients Before Cuisine
Janôt deliberately avoids being confined to a single culinary category. Instead, Martins follows an ingredient-first philosophy, allowing seasonal produce, regional spices, cooking techniques, travel experiences and personal memories to determine where each dish goes. The approach reflects the restaurant’s name itself. “Janôt” comes from an old Portuguese expression associated with beauty and delight, a word Martins remembers hearing from his grandmother. His Goan roots remain clearly visible, but the Bengaluru menu travels extensively across India, bringing regional flavours into contemporary compositions.
From Goan Memories to Bengaluru Favourites
Among the dishes attracting attention is Xec Xec Samudri Ghaas Furikake, a seafood broth incorporating seaweed, while Chenna Golle pairs cottage-cheese spheres with stracciatella, nuts and smoked tomato gravy. Goa makes another appearance through black rice pancakes filled with Goan chorizo and dark chocolate. Elsewhere, the menu travels north with dishes such as Udaipuri Laal Maas Galouti, demonstrating how freely Martins moves between regional traditions. For Bengaluru, the chef has also looked directly to the city for inspiration. The familiar motte puff, or egg puff, has been reworked with Manchego cheese and delicate filo pastry—a playful reinterpretation of one of Bengaluru’s everyday bakery favourites. Dessert follows the same philosophy. The Mysore Pak Sablé transforms the Karnataka classic with lime curd, using acidity to balance its characteristic sweetness.
Cocktails with a Regional Accent
Janôt’s bar mirrors the kitchen’s focus on ingredients and place. Cocktails draw on seasonal produce, Indian drinking traditions and regional flavours. The Kokum & Curry Leaf G&T brings two familiar coastal ingredients into a contemporary cocktail, while the Feni Colada gives Goa’s traditional spirit a tropical interpretation. Patoi and Marmalade further broaden the drinks programme.
A New Chapter for Chef Avinash Martins
Janôt arrives in Bengaluru not simply as another Goan restaurant, but as an extension of Martins’ culinary storytelling. Vegetarian selections are substantial, with Jain, vegan and gluten-free choices also available. Located on the 5th floor of 1MG-Lido Mall, Janôt is currently listed at approximately ₹2,500 for two, excluding alcohol. With its combination of Goan heritage, regional Indian flavours, inventive cocktails and ingredient-driven cooking, Janôt adds a distinctive new voice to Bengaluru’s evolving premium dining scene.
FOO Indiranagar
A New Pan-Asian Hotspot
Bengaluru’s ever-evolving restaurant scene has a vibrant new addition with FOO opening its third city outlet in Indiranagar. Launched on July 1, 2026, the restaurant is FOO’s largest Bengaluru location yet, bringing the brand’s contemporary Asian dining philosophy to one of the city’s busiest food and nightlife neighbourhoods. Spread across approximately 2,660 sq. ft., FOO Indiranagar immediately makes an impression with its deep-red tiled façade and striking cobalt-blue arched entrance. Inside, timber, stone, metallic finishes, custom furniture and curated artwork create a contemporary setting, while a dramatic fluted stone bar forms the social heart of the restaurant.
More Than 100 Asian Tapas
Food remains central to the FOO experience. The expansive menu features more than 100 Asian tapas and dishes designed around sharing, allowing diners to explore several flavours over the course of a meal. Sushi, dim sum, Nikkei-inspired creations and Asian small plates form the backbone of the menu. The wider selection extends across noodles, rice dishes, larger plates, soups, salads and desserts, while vegetarian, vegan and gluten-free choices add flexibility for different diners. For groups, the small-plate format makes FOO particularly suited to long lunches, evening catch-ups and celebratory dinners where dishes can be ordered progressively and shared around the table.
Foo Brew Arrives in Bengaluru
One of the biggest highlights of the Indiranagar launch is the Bengaluru debut of Foo Brew, FOO’s signature Japanese rice beer. Designed as a light and crisp accompaniment to Asian flavours, the beer has been positioned to pair naturally with everything from sushi and dim sum to richer small plates. The beverage programme goes considerably further. FOO has built its cocktail selection around Asian ingredients and flavour combinations, using elements such as yuzu, miso, sake and house infusions. Among the signatures is Foo King, combining vodka with plum liqueur, muskmelon, lemon and French vanilla. Pickled Picante delivers a sharper profile with tequila, pickled jalapeños, cilantro and lime, while Miso Sour brings together whisky, miso caramel, yuzu, shiso infusion and lime. A curated sake selection and non-alcoholic drinks complete the offering.
Designed for Indiranagar’s Social Energy
Founders Ryan Tham and Keenan Tham have positioned the restaurant as a space capable of moving easily from quick lunches to after-work drinks and extended evenings with friends. Located at Ground Floor, 608, 12th Main Road, 7th Cross, HAL 2nd Stage, FOO Indiranagar brings together expressive interiors, shareable Pan-Asian food and a beverage-led social experience. With its largest Bengaluru space and the city debut of Foo Brew, FOO is making a confident play for a place on Indiranagar’s crowded dining map.
