What are the opening hours?

Monday 12pm - 3:30pm 7pm - 11:30pm Tuesday 12pm - 3:30pm 7pm - 11:30pm Wednesday 12pm - 3:30pm 7pm - 11:30pm Thursday 12pm - 3:30pm 7pm - 11:30pm Friday 12pm - 3:30pm 7pm - 11:30pm Saturday 8am - 11am 12pm - 3:30pm Sunday 8am - 11am 12pm - 3:30pm

Oota Bangalore

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Oota Bangalore

2 chefs, 2 writers & a video crew travelled 20,000 km in 100 days & 10 culinary circuits to discover the true taste of Karnataka. Presenting Oota!
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Oota Bangalore, the award-winning restaurant, is the result of a 20,000 km culinary journey across Karnataka. A celebration of regional cuisine, Oota was launched after a two year research project by a team of two chefs, two writers and a video crew who travelled 100 days in 10 culinary circuits to capture the real taste of Karnataka. Over 350 dishes were cooked and recipes collected from legendar

y restaurants, hole-in-the-wall eateries, temple kitchens, roadside shacks and homes of over 25 communities including Kodavas, Bunts, GSBs, Gowdas, Lingayats, Bearys and Saujis. The menu reflects the flavours culled from these travels, curated for an authentic fine-dine experience. From kashayas and tambulis (herbal coolers) to kismuri (salads), pajjis (chutneys), pudis (powders), starters and mains paired with staples like rice, ragi, jowar and wheat, to iconic desserts and signature cocktails, experience the culinary diversity and heritage of Karnataka at Oota.

15/07/2026

Mangalore Chicken Curry with Pundi Gatti

Along Karnataka’s rain-soaked coastline, rice and coconut-based gravies have long been a comforting part of monsoon cooking.

Pundi gatti - soft, steamed dumplings made with rice and rawa—are served immersed in a rich Mangalore-style chicken curry, prepared with freshly ground spices and coconut milk.

As the dumplings soak up the curry, they carry its warmth, spice and richness in every bite.

Part of Malegaala at Oota, our limited-time monsoon menu celebrates the flavours and traditions shaped by Karnataka’s seasonal rhythms, bringing to the table dishes that are deeply rooted in the region’s climate and culture.

For reservations, call 72590 41143.

08/07/2026

A cornerstone of Kodava cuisine, Kadambattu is crafted from steamed rice flour, hand-shaped into soft, pillowy dumplings.

Humble in its ingredients yet indispensable to the meal, its purpose is not to command attention, but to bring balance and harmony to the dishes it accompanies.

For generations, it has been paired with robust favourites such as Pandi Curry, where its gentle, comforting texture offsets the intensity of roasted spices and the distinctive tang of kachampuli.

Together, they form one of Kodagu's most enduring and beloved culinary combinations.

Simple, nourishing, and deeply rooted in tradition, Kadambattu is a reminder that the quietest dishes often hold a cuisine together.

Now serving at Oota Bangalore.

For reservations, call 72590 41143.

02/07/2026

Malegaala at Oota

Across Karnataka, the monsoon arrives in many ways.
Along the coast and in the Malenadu region, abundant rainfall has shaped kitchens around coconut-rich gravies, tangy flavours, and seasonal produce.

Further inland and in the northern parts of the state, the season brings comforting meals centred on hardy grains, pulses, and thoughtfully preserved staples.

Malegaala at Oota is a limited-time menu that celebrates these diverse monsoon traditions, bringing together dishes inspired by how different regions of Karnataka honour the season through their culinary practices and food heritage.

Join us for a taste of the season.
Available through July.

For reservations, call 72590 41143.

26/06/2026

Kane Rava Fry

Along the Karavali coast, fish is often simply prepared - lightly coated, quickly fried, and served while it is still fresh.

Kane (ladyfish) holds a cherished place in Mangalorean kitchens, admired for its delicate texture and clean, elegant flavour.

Coated in fine semolina and pan‑fried, it develops a light, golden crust that adds just the right touch of crispness, allowing the fish to remain at the centre of the experience.

This is coastal cooking at its most intuitive - uncomplicated, immediate, and deeply attuned to the rhythm of the sea.

Now serving at Oota, Bangalore.

Call 7259041143 to reserve your table.

19/06/2026

Pandi Curry

A defining dish from the Kodagu region, Pandi Curry brings together pork slow-cooked with dark-roasted karta masala and finished with kachampuli (garcinia vinegar). The result is a deep, layered sharpness that is unmistakably Coorgi - bold, earthy, and rich in character.

Traditionally paired with kadambattu, this dish offers an authentic glimpse into the culinary heritage of Coorg.

Now serving at Oota Bangalore.
Call 72590 41143 to reserve your table.

12/06/2026

With hyper-local cuisine, it’s never just about what’s on the plate - it’s about how it comes together.

Across Karnataka, Andhra Pradesh, and Telangana, familiar ingredients take on different expressions, shaped by place and people.

That balance is what makes it feel like home.

It’s what we hope you experience, every time you dine with us.

For reservations:
📍 Bangalore: 7259041143
📍 Hyderabad: 8712494508

08/06/2026

Mango Gassi

A seasonal preparation that returns each summer. Sakrekatti mangoes are gently simmered in a coconut‑based curry with ginger and tamarind, bringing together sweetness, tang, and warmth in quiet balance.

As the fruit softens into the gravy, it lends both body and depth.

Best paired with plain rice or neer dosa, Mango Gassi is part of our All Things Mango, This Summer menu—now extended through June at Oota Bangalore.

For reservations, please call 7259041143.

05/06/2026

Thatte Idly | Bidadi

A beloved breakfast classic from Karnataka, Thatte Idly is celebrated for its generous size and cloud-like softness. Steamed in traditional plates, it acquires its distinctive shape - broad, pillowy, and gently porous - perfect for soaking in every layer of flavour it is paired with.

At Oota Bangalore, this humble staple is reimagined in its most comforting form: served alongside a crisp lentil vada, fresh coconut chutney, and a fragrant sambar.

Breakfast at Oota is as much about rhythm as it is about taste - where every element comes together with quiet balance.
Served from 8 AM to 11 AM on Sundays.

For reservations, call 7259041143. for slow, unhurried mornings.

17/04/2026

Early morning weekends in Bangalore, especially in this weather, call for a lighter breakfast.

Cucumber akki rotti comes from the Old Mysore region, made with rice flour and shaped by hand on a hot griddle.

Grated cucumber is worked into the dough, keeping it soft as it cooks, with crisp edges and a light centre.

Breakfast is served from 8 AM to 11 AM on Saturdays and Sundays.

For reservations, call 7259041143.

16/04/2026

Gadbad ice cream is a layered sundae from coastal Karnataka, traced back to Udupi in the early 1970s.

It is said to have originated in a hotel where, with limited flavours on hand, different ice creams, fruits, and nuts were layered in a tall glass instead of serving a single scoop.

The name comes from the Kannada word “gadbad,” meaning a mix up or something done in a bit of a hurry, reflecting how the dessert came together.

A summer favourite at Oota Bangalore.

For reservations, call 7259041143.

Address

#331, Road #5B, EPIP Zone, Whitefield
Bangalore
560048

Opening Hours

Monday	12pm - 3:30pm
	7pm - 11:30pm
Tuesday	12pm - 3:30pm
	7pm - 11:30pm
Wednesday	12pm - 3:30pm
	7pm - 11:30pm
Thursday	12pm - 3:30pm
	7pm - 11:30pm
Friday	12pm - 3:30pm
	7pm - 11:30pm
Saturday	8am - 11am
	12pm - 3:30pm
Sunday	8am - 11am
	12pm - 3:30pm

Telephone

+918880233322

Website

https://oota.in/, https://rb.gy/hsz30

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