Bengaluru’s October food guide: a Bar Find cocktail residency, Amar Khamar’s Bengali feast, and more
This article highlights new culinary experiences in Bengaluru for October, including a Lucknowi-inspired dining residency and a cocktail pop-up. It focuses on unique, non-traditional menus and chef-driven concepts in the city's food scene.
Why it matters
Provides cultural and lifestyle guidance for urban residents interested in the evolving gastronomic landscape of Bengaluru.
For Taiyaba Ali, a chef, food writer and researcher from Lucknow, the menu at her fairly-new 14-seater SEHN Dining Room has been designed “very intentionally”. There are three sections, and each has a different role in the experience.
The small plates are experimental and designed to immediately challenge some of the perceptions of what Lucknowi food can be, she says, of the section comprising vegetable kawabs, hot and cold chaats, dal gosht dumplings, and hari mirch hing achar and prawns.
Qalya Amba at Sehn | Photo Credit: Special Arrangement
The large plates of hearty pulaos and in-house breads are intentionally more traditional in their presentation to give diners a sense of a daawat (feast) at someone’s home in Lucknow. The desserts include sheer khurma ice cream; mukku baraf with fermented plum, cumin, black salt; and the Russel Market meetha paan.
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