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NIKHILESH MURTHY
Restobars serve a green shotThe city’s famed drinking places are bringing greenery to the interiors. Restobars are sprucing up décor with plant architecture like potte...- Bengaluru celebrates Christmas with a twist: 'Tis the season of reinvented eggnog, mulled wine and toddyThe city's pubs and bars are stirring up something different with the season's classics.
- Brownies make a comeback: Versatile, classic dessert finds favour among Bengaluru millennialsThey can be paired with coffee, stout beer and tea.
- How offbeat cuisines like Scandinavian, Taiwanese are taking over the culinary scene in BengaluruNovel cuisines keep diners excited.
- Ziro, Hornbill, Hampi fest: Bengalureans' new excuse to travel is musicDomestic music tourism is witnessing a 25-30% year-on-year growth in queries and bookings.
- Kolkata’s bhetki, Thailand's karee puff: Offbeat street food debuts on Bengaluru menusMoving on from routine chaat, dining menus are now dotted with evolved regional snacks.
- Times of vegetarianism: Bengaluru eateries are creating offbeat dishes with jackfruitExperts say that jackfruit is the next big thing as it mimics meat and is a natural sweetener.
- Coffee is passé: Tea becomes the hottest beverage amongst the millennialsIndia is the largest consumer of tea, accounting for nearly 30% of global tea output.
- Blast from the past: Bengaluru eateries revisit 1960s, pick old-world charm as the new themeDespite a world cuisine onslaught, restaurants opt to go back in time.
- Millet upma, paneer bhurji bao, ragi tacos with eggs - Bengaluru is giving a modern spin to breakfastBreakfast is now Brekkie in Bengaluru, and many offbeat cuisines are becoming part of the trend.
- Bengaluru dhabas get an urban revamp, move from highway to high-streetsThe move didn’t deter the rustic cuisine imported from the highways of Punjab and Agra.
- Green signal! Japan’s matcha is Bengaluru’s new cup of teaOther than making for gorgeous Instagram posts, matcha is also gaining popularity for its cancer-healing properties.
- Local is the new cool in the world of burgers, what with lentil-flavoured and jackfruit pattiesEateries are experimenting and diners are enjoying this new fusion of familiar flavours.
- From vanilla bourbon to crème caramel, boutique teas are stirring a new trend in BengaluruBengaluru is ahead of Delhi and Mumbai in alternative tea drinking, say experts.
- Restaurants in Bengaluru 'Make in India' their special spicesChefs say it's cheaper and vouch for the freshness it lends to the city's ever-evolving diner. q
- From charcoal appam to carbon sushi, black is the new colour of foodBlack cuisine is eliciting shock and awe from diners and has become fodder for social media.
- Whacky serve-ware: From tiffin box to hollowed hammers at upscale eateriesThin-stemmed crystal has been replaced by milk bottles, 'skulls' and bulbs to serve cocktails.
- In Bengaluru, tea emerges as a popular add-on in cocktailsJasmine, chamomile, oolong and green teas are steadily being stirred up with whisky , tequila, vodka and gin.
- Vegetarian fare becomes the latest hot offering in BengaluruThe explosion in vegetarian food has piqued the interest of otherwise non-veg diners.
- Saturday socialising returns to BengaluruFriday and Sunday had taken over the F&B segment in the last couple of years with party nights, brunches and sundowners.
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