#blahvsfood: How Bangalore Became India’s Hottest F and B Destination
I moved to Bangalore almost seven years ago and found myself in a culinary wasteland. Moving from a city with Masque and The Table, Americano and Bombay Canteen… I found myself in bleak landscape of generic microbrewery food, dosas, and local biryani/thali joints. Yes, some of the local restaurants showcased amazing regional food. And the dosas were and are the best in the world. But this was food cooked and served the way it has always been. There was zero application of thought or imagination. After the burst of creativity in the first half of the decade that gave birth to Monkey Bar and Permit Room and Bengalooru Oota Company and Toast and Tonic, Bangalore’s food scene had atrophied. There was one restaurant, Smoke by Gautam Krishnakutty, that did serve progressive food. And Kanishka Sharma’s Supper Club was single handedly trying to expand people’s horizons. But on the whole, the food of Bangalore was defined by comfort and familiarity. No new faces. No new ideas. No ...
