Onam feasts @ Coracle, Tijouri, and NoBa

It is that time of the year again when we feast in honour of King Mahabali. We begin the line-up of Onam offerings with Chef Tresa Francis’ curated sadya. She will present a 23-dish sadya that begins with salt and cheru pazham and winds its way through tangy pickles, crisp fried bites, slow-cooked vegetable curries, hot red rice, and ends with sweet, indulgent payasams.

Highlights include pineapple pachadi, kaalan, mezhukkupuratti, avial, olan, erissery, and a range of payasams. There is also a non-vegetarian version with chicken fry, beef ullarthiyathu, fish fry, and prawn fry.

The vegetarian sadya is priced at ₹1,900, the non-vegetarian sadya at ₹2,600, and the kids’ meal is at ₹900. On August 26, 29, and 30. Lunch only: 12 pm, 1.15 pm, and 2.30 pm. At Bangalore International Centre Terrace, Indiranagar. For reservations, call 96116 52064.

At Tijouri, the traditional Onam sadya will be prepared by Hari Krishna and Lincy Stanley, the duo behind the Malabari Mashup food truck, who specialise in Malabar-style Kerala cuisine. Alongside the classic vegetarian version, their non-vegetarian sadya features meen porichathu (spicy fried fish), kozhi roast (dry, spicy chicken roast), koonthal roast (spicy squid roast), and chemeen chammanthi (shrimp and coconut chutney).

Savour these alongside beetroot pachadi, cabbage thoran, mathanga erissery, kootu curry, katti parippu, sambar, moru curry, rasam, and payasams.

On August 23 at 12.30 pm. ₹2,000+ taxes, per person. At Tijouri, Radisson Blu Atria. For reservations, call 07338686086

At Noba in North Bengaluru, a 28-dish Onam Sadya is being planned in collaboration with Chef Tia Anasuya. A Michelin-trained chef and author of Adukkala, Tia is all set to whip up ulli theeyal, erissery, avial, beans thoran, cabbage thoran, sharkara upperi, semiya payasam, ada pradhaman, and more.

*₹999+ taxes, per person. On August 29, 12 pm to 3 pm. At 714, 5th A Cross Rd, HRBR Layout 1st Block, Kalyan Nagar. *

Tea time in Yangon @ Burma Burma

This August, Burma Burma is paying ode to Burma’s much-loved tea shops where locals savour a range of breads and savoury offerings over fragrant cups of tea. Their new, limited-edition menu titled PaukSe & Palata: Windows to Burma puts the spotlight on paukse (steamed buns) and the palata (flaky flatbread).

Highlights include the tofu and scallion twist seasoned with fragrant Burmese spices; the PaukSe Burger with a crisp corn patty in a soft steamed bun topped with poppy seeds and served with spicy sweet potato fries; and spicy curry buns. The palata selection includes tea break palata with lentil curry, brown onions, mint and green chillies; Sunday curry palata; soya keema tacos with seasoned plant-based mince.

Other dishes on the menu include the palata sando with an edamame and water chestnut patty; tea shop cream puff; and a nutty banana sundae. To wash things down, there are Burmese pulled teas in flavours such as pistachio-saffron and cinnamon spice; and house-made colas.

Until August 31 at outlets across the country

Bottoms Up @ Copitas

The monsoon is finally here, and this new, limited-edition martini menu is a great way to celebrate the showers.

Blending innovative botanicals with modern mixology, the ‘Shaken & Stirred: Martini Menu’ features ‘five distinct expressions that bridge timeless, mid-century elegance with vibrant, unexpected botanicals’. Highlights include the Classic Martini featuring crisp juniper notes meeting dry vermouth and a twist of lemon zest; Purple Mischief with jasmine and elderflower with black tea; Pik-Me-Tini that blends ripe mango sweetness with layers of fresh cucumber and jalapeño brine; Makrut-Tini with makrut lime-infused gin, sweet vanilla syrup, and Australian grapes; and The Dirty Secret with fresh basil and coriander.

*Entry is priced at ₹2,000 per person inclusive of taxes, granting unlimited access to the featured Martini Day menu from 6 pm to 9 pm at Copitas, located on Level 21 of Four Seasons Hotel Bengaluru at Embassy ONE. For reservations and table bookings, guests can contact +91 80 4522 2222. *

**Ladakhi staples @ Nila **

The ingredient-forward restaurant helmed by Chef Rahul Sharma has recently launched Chapter 3, an ode to Ladakh’s high-altitude cold deserts. The 12-course tasting menu ‘draws inspiration from a landscape shaped by altitude, seasonality, and preservation’, and ingredients featured on the menu range from between 10,000 and 17,800 feet above sea level, where ‘shorter growing seasons, intense sunlight, glacial water, and dramatic shifts in temperature shape the character, flavour, and resilience of every crop’.

Highlights include rakstey karpo apricot that has apricot leather, apricot achar, and micro herbs; churpi broth with fresh herbs, radish, pepper, fermented Korean chilli, and preserved lemon; tsampa comprising watermill-ground tsampa porridge, puffed barley, and tomatillo salsa; juniper smoked trout with almond cream and tomatillo salsa; and chamomile tea with a tart of fresh cream and berries.

Another recent addition to Nila is Moonjar, a 28-seater cocktail bar that champions low-ABV spirits such as soju, wine, and vermouth. The bar is led by Sibasish Palai, who has returned to India after his time at Sketch in Mayfair, London. Inspired by the relationship between the moon and the ocean, the menu here ‘follows the eight phases of the moon, allowing each drink to mark a different point in the evening’.

The Ladakhi meal is priced at ₹4, 960 plus taxes. Open for dinner, by reservation only. At 9-1/2, Cambridge Road, Halasuru

Playing with flavour @ P.F. Chang’s

At this American pan-Asian restaurant, a new seasonal menu titled Chang’s Cravings organises the menu into five flavour-led profiles: sweet, spicy, savoury, umami, ‘swavory’.

In the spicy section, diners can indulge in Ring of Fire shrimp, Thai curries, and burnt chili Hakka noodles; the savoury section includes handmade dumplings and pepper steak; umami with chicken in black bean sauce, The Original dynamite shrimp and Chang’s chicken lettuce wraps; sweet profiles are seen in great wall of chocolate and Thai milk tea; and for a taste of ‘swavory’, there is the Mongolian tenderloin, chili smoked fried rice, and VIP duck.

Available until September. At Kempegowda International Airport, Terminal 2

Independence Day brunches @ UB City, Grand Mercure

This week, an Independence Day-themed brunch awaits diners at UB City. Offering an elaborate buffet, beverages, and live music, the brunch titled Flavours of Freedom ‘journeys across India’s diverse culinary landscape’.

Guests can look forward to dishes such as tiranga paneer tikka, murgh makhani, barfi, and an Independence fruit trifle.

The beverage experience includes fresh juices, regional sherbets, lassi variations, and traditional Indian beverages. Diners can also opt for the premium beverage package, featuring Indian-inspired cocktails, craft beverages, and signature brunch selections.

*On August 15, from 12.30 pm to 4 pm. At The Market at Marriott Executive Apartments Bengaluru, UB City *

At The Verandah in Koramangala, a special lunch to commemorate August 15 will ‘bring together flavours from across India in a spread inspired by the country’s diverse regional cuisines’.

Highlights include mulligatawny soup, murgh dhaniya ka shorba, papdi chaat, Amritsari fish tikka, aloo palak ki tikki, banjara murgh tikka. In the mains section, diners can look forward to dishes such as dum chicken biryani, rara gosht, ande ka curry, subz handi, and Hyderabadi vegetable biryani.

On August 15, from 12.30 pm to 3.30 pm. At Grand Mercure Bangalore

Published - August 12, 2026 02:57 pm IST