Oota Bangalore

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.

Early morning weekends in Bangalore, especially in this weather, call for a lighter breakfast.Cucumber akki rotti comes ...
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.

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

This April at Oota Bangalore, we bring the Flavours of Kodagu to the table. A month long special menu that looks beyond ...
02/04/2026

This April at Oota Bangalore, we bring the Flavours of Kodagu to the table. 

A month long special menu that looks beyond the region’s most familiar dishes, this curation is rooted in deep research into Kodava culinary traditions. It draws from a cuisine shaped not by temple or royal kitchens, but by home cooking and local food traditions passed down through generations.

One of the dishes on the menu is Chekke Barthadu, a spiced raw jackfruit preparation that brings out the savoury depth and texture of the ingredient beautifully through traditional technique.

Available as a special à la carte menu until April 30 at Oota Bangalore. 

For reservations, call 7259041143.

Start your weekend with breakfast at Oota Bangalore, where the menu brings together regional breakfasts from across Karn...
26/03/2026

Start your weekend with breakfast at Oota Bangalore, where the menu brings together regional breakfasts from across Karnataka.

The spread includes Oggarne Pundi, Mangaluru-style steamed rice dumplings finished with a tempering of mustard seeds, curry leaves, and red chillies, served with Batata Song, a Konkani potato dish cooked in a red chilli and tamarind masala.

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

Call 7259041143 for reservations.

19/03/2026

Celebrate Ugadi at Oota Bangalore with our festive spread, starting today.

Wishing you a warm and joyful Ugadi!

Call 7259041143 for reservations.

18/03/2026

Ugadi habba is celebrated through many tastes served side by side, symbolising the varied experiences the year ahead may bring.

At Oota Bangalore, we’re marking the occasion with a Ugadi Special Meal featuring 10 traditional dishes, including festive favourites like Hesarukalu Sabbakki Soppu Palya and Halasina Hannu Payasa, among others.

Available from March 19 to March 22.

For reservations, call 7259041143.

18/03/2026

Ugadi habba is celebrated through many tastes served side by side, symbolising the varied experiences the year ahead may bring.

At Oota Bangalore, we’re marking the occasion with a Ugadi Special Meal featuring 10 traditional dishes, including festive favourites like Hesarukalu Sabbakki Soppu Palya and Halasina Hannu Payasa, among others.

Available from March 19 to March 22.
For reservations, call 7259041143.

Ugadi is a celebration of new beginnings, expressed as much through food as through ritual. The festive meal brings toge...
17/03/2026

Ugadi is a celebration of new beginnings, expressed as much through food as through ritual.

The festive meal brings together sweet, sour, bitter, and spice, an intentional balance that mirrors the many flavours of the year ahead.

At Oota Bangalore, this philosophy takes shape as a thoughtfully curated Ugadi Special Meal, a traditional spread that captures the spirit of the season.

From the first sip of panaka to the final spoon of payasa, each dish comes together as part of a complete, harmonious experience.

Available from 19th to 22nd March.

Call 7259041143 for reservations.

Mamsa Saaru with Mudde is rooted in the culinary traditions of Old Mysore and Central Karnataka, where ragi has long bee...
13/03/2026

Mamsa Saaru with Mudde is rooted in the culinary traditions of Old Mysore and Central Karnataka, where ragi has long been a staple crop, well‑suited to the region’s low‑rainfall terrain.

Ragi mudde is prepared by stirring finger millet flour into boiling water until it thickens into a dense, cohesive mass. It is then shaped into firm portions meant to be dipped into hot gravy - simple, nourishing, and deeply tied to local foodways.

The accompanying mamsa saaru is made by slow‑cooking mutton in a gravy of onion, tomato, and coconut, seasoned with green chilli, cinnamon, cloves, and black pepper.

The result is a fluid, aromatic saaru designed to coat the mudde completely - coconut lending body and pepper adding a warm, lingering heat.

Reserve your table at 7899740309 to try this long‑standing regional combination.

Kempu Cola is built on barrel‑aged whiskey, layered with sweetness, citrus, and bitters for structure.The whiskey brings...
11/03/2026

Kempu Cola is built on barrel‑aged whiskey, layered with sweetness, citrus, and bitters for structure.

The whiskey brings warm oak and caramel notes from its time in wood. Ratafia adds a subtle fruit‑and‑nut richness, while bergamot honey contributes aromatic citrus oils.

Fresh citrus lifts the drink with acidity, keeping the profile bright and balanced. Aromatic bitters provide structure and lengthen the finish.

The cocktail is finally smoked over hickory wood, integrating beautifully with the whiskey’s barrel character and adding a gentle veil of smoke to the overall profile.

Call 7259041143 to reserve your table.

With International Women’s Day approaching, we present the Women’s Day Culinary Showcase - curated by the women of the T...
05/03/2026

With International Women’s Day approaching, we present the Women’s Day Culinary Showcase - curated by the women of the TEHPL culinary team. Each dish on the menu carries a personal story, rooted in regional memory and individual culinary influence. 

Chef Ancy’s Neimeen Pollichathu draws from her Kerala upbringing, where Pollichathu is traditionally prepared with both river and sea fish. She chooses seer fish for its firm texture and its ability to absorb masala beautifully without breaking apart. 

The fish is coated in a slow-cooked onion–tomato masala, wrapped in banana leaf, and gently cooked on a griddle, allowing the flavours to meld into a deeply aromatic, coastal preparation. 

Available at Windmills Craftworks, Whitefield and Oota Bangalore until March 15.

Reserve your table: 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

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