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!


People, Purpose, and Culinary Leadership

People, Purpose, and Culinary Leadership

Chef V. Bharathan

Published on February 1, 2026

In an exclusive featured interaction with Hospitality News, Executive Chef V. Bharathan offers rare insights into the values and discipline that have shaped his remarkable journey in hospitality. From beginning his career at the very entry level of Food & Beverage service to leading complex culinary operations at Bengaluru Airport’s Terminal 1, his story reflects resilience, consistency, and purpose-led leadership.

Now serving as Executive Chef at Avolta India, Chef Bharathan speaks candidly about the formative years that taught him patience, humility, and endurance, and the mentors who shaped his belief that leadership must be firm on standards yet humane in practice. He also reflects on balancing authenticity and innovation while cooking for fast-moving, diverse traveller audiences, ensuring comfort without compromising culinary identity.

The conversation further explores his pioneering work in fireless and knifeless kitchen systems, developed to enhance safety, efficiency, and team confidence in high-volume airport environments. Equally compelling are his thoughts on inclusive employment, where dignity, trust, and opportunity emerge as the true pillars of hospitality.

This thoughtful exchange goes beyond food, revealing a leader driven by character, discipline, and conscience. It is a meaningful conversation that captures the evolving essence of culinary leadership in India today.

Readers can explore the complete interview in the Hospitality News February Magazine, available on our website and in the physical print edition.


Shaping the Future of Indian Hospitality: A Conversation with FHRAI President Surendra Kumar Jaiswal

Shaping the Future of Indian Hospitality: A Conversation with FHRAI President Surendra Kumar Jaiswal

Surendra Kumar Jaiswal

Published on February 1, 2026

At a time when India’s hospitality and food services sector is entering a decisive phase of transformation, strong leadership and clear policy direction have never been more critical. In an exclusive and in-depth conversation, Hospitality News brings forward the perspectives of Mr. Surendra Kumar Jaiswal, President of the Federation of Hotel & Restaurant Associations of India (FHRAI), who is steering the industry through a period of opportunity, reform, and reinvention.

A second-generation hotelier and a respected industry voice, Mr. Jaiswal combines hands-on entrepreneurial experience with a deep understanding of policy, sustainability, and talent development. Leading a diverse hospitality portfolio across Uttar Pradesh and actively involved in philanthropic initiatives, his journey reflects both scale and sensitivity, qualities increasingly essential in today’s hospitality landscape.

In this featured interview, Mr. Jaiswal speaks candidly about FHRAI’s evolving role as a proactive policy partner, the structural changes needed to keep Indian hospitality globally competitive, and the urgent reforms required to unlock long-term, sustainable growth. He also sheds light on how hospitality-led development in Tier 2 and Tier 3 cities can reshape India’s tourism economy while creating inclusive regional opportunities.

Beyond policy and expansion, the conversation delves into the future, where sustainability, skilling, and digital transformation intersect. From responsible operations and workforce development to the growing influence of contactless guest management technologies, Mr. Jaiswal outlines how the industry can embrace innovation without losing its human essence.

What makes this interaction especially compelling is its balance of vision and pragmatism. Each response reflects not just ambition, but actionable pathways for hotels and restaurants of all sizes, making this discussion particularly relevant for industry leaders, investors, and emerging professionals alike.

The complete and unfiltered conversation with Mr. Surendra Kumar Jaiswal is featured in the Hospitality News February Magazine. Readers can explore the full interview on our website e-magazine or experience it in print by getting their physical copy of the February edition, a must-read for anyone invested in the future of Indian hospitality.


Hyatt’s Commitment to Responsible Hospitality

Hyatt’s Commitment to Responsible Hospitality

Ruban Das

Published on January 1, 2026

In a featured interaction with Guestvento Hospitality News, Ruban Das, a seasoned hospitality leader with over two decades of experience across Hyatt, Hilton, and Accor, shared measured insights on what it truly means to build responsible, future-ready hotels. Known for blending operational discipline with a strong people-first approach, Das has played a key role in embedding sustainability into hotel operations, most notably through Hyatt’s journey toward EarthCheck Silver certification.

During the conversation, Das spoke candidly about why sustainability today must go beyond intent and messaging. With increasing scrutiny from guests, partners, and global stakeholders, accountability and data-backed performance have become essential. He highlighted how benchmarking platforms like EarthCheck bring structure, transparency, and long-term thinking to sustainability efforts.

The discussion also explored how the definition of luxury is evolving. From shifting away from imported ingredients toward mindful local sourcing, to partnering with Indian producers and artisans, Das underlined how responsible choices can strengthen both sustainability and business resilience. Community partnerships, particularly those supporting rural livelihoods and circular practices, emerged as a meaningful part of this philosophy.

Importantly, Das shed light on the complex, behind-the-scenes efforts that define responsible hospitality from waste management and water recycling to reducing single-use plastics and strengthening procurement systems.

It was a thoughtful and insightful conversation that reinforces why responsible luxury is no longer optional but essential. The complete interview can be read in the Hospitality News January magazine, available on our website and in print.