Bangalore’s Breakfast & Brunch Culture: A Feast for Every Foodie

Bangalore’s Breakfast & Brunch Culture: A Feast for Every Foodie

Manu Vardhan Kannan

Published on December 3, 2024

In an exclusive feature for Hospitality News, we dive into the vibrant breakfast and brunch culture of Bangalore, a city where mornings are a cherished ritual. From iconic South Indian staples to contemporary brunch menus, Bangalore is proving to be a food lover’s paradise.

Bangalore’s mornings begin with the aroma of steaming idlis, crispy dosas, and freshly brewed filter coffee. But it’s not just tradition on the menu anymore. With its cosmopolitan vibe, the city has embraced fusion flavors, catering to both health-conscious eaters and indulgent foodies.

As Prathik Shetty, Co-founder of The Reservoire, explains, "Bangalore’s breakfast scene is definitely growing. More people are looking for creative, healthy options and unique menus." At The Reservoire, standout Sunday breakfast offerings like the B.E.L.T. (bacon, egg, lettuce, and tomato on sourdough) and vegan Pitaya Mix Berry Smoothie Bowls aim to bring people together over good food and great company.

For those who sleep in, brunch is the perfect solution. Bangalore boasts an array of spots to indulge in everything from casual to high-end experiences. 2Moons, located in 1 MG Mall, offers a decadent spread, including Ricotta Hotcakes and Avocado Benedict paired with Smokey Maple Old Fashioned cocktails. Founder Thejus Shivarama captures the essence: "At 2 Moons, brunch is about savoring life’s little joys—great food, company, and vibes."

For a rooftop escape, Sozo Skyline provides panoramic city views with curated menus and cocktails. "Our brunches are crafted for those who appreciate a blend of culinary finesse and a breathtaking view," shares Prajwal Lokesh, Co-founder of Sozo.

Looking for luxury? JW Marriott Bengaluru offers a lavish multi-cuisine brunch featuring live barbecue and tandoor stations, Asian delicacies, and regional Indian favorites.

This thriving breakfast and brunch culture adds another layer to Bangalore’s culinary charm. Whether you're a local or visiting the city, start your day with a feast or unwind over a sumptuous weekend brunch.

Catch the full story and more insights in the Hospitality News December Magazine, available now on our website or DM us for the print!


The Sommeliers Association of India Is Crafting a New Narrative for Indian Wine

The Sommeliers Association of India Is Crafting a New Narrative for Indian Wine

Nishang Narayan

Published on June 2, 2025

The Sommeliers Association of India (SAI) isn’t just another wine club—it’s a movement. Founded in 2024 by Amrita Singh and world-renowned sommelier Mattia Antonio Cianca, SAI is India’s first national sommelier association aligned with the Association de la Sommellerie Internationale (ASI).

Their mission? To elevate Indian wine education, represent India at global sommelier contests, and create pathways for young professionals to thrive in the global hospitality space.

Inside the Article: The SAI Vision That’s Changing the Game

  • Why the absence of an Indian representative at the 2023 ASI Best Sommelier of the World contest led to the birth of SAI.
  • How international certifications like the ASI Diploma (now introduced in India) are setting new benchmarks for excellence.
  • The powerful impact of being affiliated with global platforms like JancisRobinson.com, GuildSomm, and ASI.

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  • Why pairing wine with Indian cuisine isn’t just possible—it’s revolutionary. Think regional curries, spice blends, and global wines in harmony.
  • How SAI membership is opening up access to mentorships, global internships, and exclusive wine training events across India.
  • What the future holds—positioning India as a major player in wine education, tourism, and fine-dining excellence on the global map.

The full article on SAI is out now in our June 2025 edition of Hospitality News!
Discover how this non-profit is shaking up India’s wine scene, nurturing sommelier talent, and making wine a celebration of both taste and tradition.


Shivam & Riddhi Bhagat: 200 Years of Bhagat Halwai, Served Fresh

Shivam & Riddhi Bhagat: 200 Years of Bhagat Halwai, Served Fresh

Nishang Narayan

Published on June 2, 2025

As Bhagat Halwai completes over 200 years of legacy, the iconic Agra-based sweet brand is finding its modern voice through two young, passionate leaders: Shivam Bhagat, Director, and Riddhi Bhagat, Strategic Director.

Stepping into the family business at just 19, Shivam has remained rooted in tradition while redefining how mithai connects with a new generation. Meanwhile, Riddhi brings her hospitality background and entrepreneurial drive into play—crafting mindful, wholesome offerings like “Binge on Baked,” a health-forward brand under the Bhagat Halwai umbrella. Together, they’re proving that legacy doesn’t have to mean outdated—it can mean dependable and dynamic.

Inside the Interview: How They’re Reimagining Mithai for Today’s India

In this heartwarming and forward-looking interview, Shivam and Riddhi share:

  • How a 1795 legacy brand stays fresh through seasonal specials, premium ingredients, and a blend of nostalgia and novelty.
  • Why health-conscious consumers are now at the center of product innovation—from sugar-free mithai to organic ingredients and locally sourced produce.
  • The big festive game plan—including how Bhagat Halwai scales operations, curates gifting options, and delivers joy at scale.
  • How Bhagat Halwai builds lifelong relationships, turning everyday customers into loyal patrons through flavour, service, and trust.
  • The role of creativity and strategy in taking heritage brands beyond sweets—into savouries, multi-cuisine offerings, and modern snacking.

The full interview with Shivam & Riddhi Bhagat is now out in our June 2025 issue of Hospitality News!

Don’t miss this inspiring story of two next-gen leaders keeping tradition alive—while boldly stepping into the future of food.

Read the full feature now at: https://hospitalitynews.in/e-magzines  


Flavours with Purpose: Chef Peter’s Pan-Asian Journey

Flavours with Purpose: Chef Peter’s Pan-Asian Journey

Chef Te Yuan Peter Tseng

Published on June 2, 2025

In this exclusive feature for Hospitalitynews, we had the pleasure of sitting down with Chef Te Yuan Peter Tseng, the visionary Culinary Director of Pricol Gourmet Pvt. Ltd., and the creative force behind the vibrant flavours at Soy Soi. Known to many as Chef Peter, he brings a deep sense of purpose and artistry to his cuisine, which reflects across every plate at Soy Soi and Little Soi.

In this engaging conversation, Chef Peter walks us through his culinary philosophy—one rooted in simplicity, tradition, and balance. His defining dish, Hainan Chicken Rice, reflects his belief that a humble plate, when done right, can speak volumes. As he puts it, a dish may appear minimal, but if it strikes harmony in taste and technique, it represents something much deeper.

Chef Peter also shares what makes Soy Soi stand apart in the competitive world of Pan-Asian dining. With a bold departure from the expected, the restaurant curates lesser-known regional street foods from across Southeast Asia, blending authenticity with innovation. It’s not just about flavour—it’s an experience woven together with ambience and hospitality.

The conversation dives deeper into his creative process, career-defining moments across cities like Chennai, Dubai, and Bangkok, and his vision for where Pan-Asian cuisine is headed in India. His take on “freestyle Asian” dining presents a promising outlook for evolving palates in the country.

What stands out is his thoughtful approach to leadership—where kitchen culture, mentorship, and staff well-being are prioritised as key ingredients to success.

This inspiring conversation with Chef Peter is more than a feature—it’s a masterclass in culinary creativity and team building.

To explore the full interview, grab your June Edition of Hospitalitynews or read it on our website today.