Spice Terrace at JW Marriott Hotel Bengaluru spotlights the cuisine of Kerala’s Mappila (Moplah) community with a special dinner series running through July 13. Shaped by centuries of Arab trade along the Malabar coast, Moplah cooking blends local ingredients with West Asian influences to create dishes that are rich, spiced, and deeply rooted in cultural exchange. Curated by chef Anil K Varickattu Karunakaran, the menu includes Koon Ulli Thiyal (mushrooms and shallots in roasted coconut), Kanthari Prawn Curry (green chilli-coconut milk), and slow-cooked Mutton in Vanjanada style. Desserts include Pazham Pradhaman with jaggery and banana, and Ambalapuzha Payassam, a creamy rice pudding.
When: July 4-13; call 918884675454 to book
SAPA Bakery heads to Spirit Forward for brunch
SAPA
One of the season’s most anticipated brunch collaborations lands at Spirit Forward this July, as SAPA Bakery’s Dina Weber teams up with the Lavelle Road cocktail bar for a one-day-only menu rooted in German nostalgia and contemporary technique. Fresh from a culinary research trip to Germany, Weber brings back a spread of soulful brunch classics: challah French toast with cherry kulis, pretzel-lye croissants stuffed with camembert and house-cured ham, smoked fish bagels, and poached eggs with grilled peaches on slow-fermented English muffins. Highlights include the torn-and-caramelised Kaiserschmarren and a summer-forward Benedict with Serrano ham. The drinks menu is crafted by Spirit Forward’s award-winning team, pairing each course with cocktails that lean bright, herbal, and spirit-forward.
When: July 20; call 7795654575 to book
Chef Karan Upmanyu slings sandwiches at The Conservatory
This month, the kitchens of Bengaluru’s Conservatory are once again hosting chef Karan Upmanyu, who helms the recently opened PartTwo, a “no concept” ever-evolving restaurant in Lavelle Road that changes with the tides of the seasons, and also with the city’s tastes. Chef Karan frequently takes over the pass at The Conservatory, dishing out (insert alliteration) Tamil Tapas and 5 course chaos menus inspired by The Bear. This time, he’s slinging a lineup of stellar sandwiches. The menu serves as a prelude to his upcoming sandwich delivery shop, Knots & Crosses, set to open soon in Bengaluru. The lineup of sammies features flavour rich, stacked two-handers that intend to satisfy both vegetarian and non vegetarian pallettes. Vegetarians can wolf down the Mushroom Melt-a sando of sautéed king oyster and button mushrooms, cheddar, gruyere, emmenthal blend, truffle-leek cream and pistou in sourdough. There is also the Roasted Eggplant & Apricot with chermoula, panch phoran crisp, taini and chopped salad in focaccia, and the Cauliflower Satay with pickled chilli, satay BBQ, crispy potatoes and onions, and sesame-peanut granola in focaccia. For those that like their meat, try The Bear’s Italian Beef; a take on the Chicago staple with gruyere and cheddar cheese, giardiniera and beef jus in a hoagie roll. If you’re in the mood for something a little more regional, try the Lamb Curry-ish, a focaccia sandwich with coconut, lamb quarter’s yoghurt spread, cucumber and mint salad, and crispy onions. Apart from sandwiches, there are also sides to complement the sandos like Pomme Dauphine with a rouille sauce, Green Chili Chicken Nuggets, onion rings, and Salad of Apple, Fennel & Mustard. Dessert stays simple with a classic tiramisu.
When; July 12-13; book here
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