FOO has strengthened its presence in Bengaluru with the launch of its newest restaurant in Indiranagar, marking the brand's third outlet in the city and its largest Bengaluru opening to date.

Located in one of Bengaluru’s most vibrant dining and nightlife destinations, the new restaurant has been designed as a social dining space that combines contemporary Asian cuisine, signature beverages, and immersive interiors.

Spanning 2,660 sq. ft., FOO Indiranagar features a bold design palette with deep red tiles, a cobalt-blue entrance, warm timber finishes, natural stone, metallic accents, and curated artwork. At the heart of the restaurant is a fluted stone bar designed to encourage relaxed lunches, evening gatherings, and celebratory dining experiences.

The menu showcases FOO’s signature Pan-Asian offerings, featuring more than 100 varieties of Asian tapas inspired by culinary traditions from across the continent. Guests can enjoy handcrafted sushi, dim sum, Nikkei-inspired dishes, and a selection of small plates designed for sharing.

The beverage programme complements the menu with cocktails crafted using Asian ingredients such as yuzu, miso, sake, and house-infused spirits. Signature creations include the Foo King, Pickled Picante, and the popular Foo Queen, alongside a curated sake selection and non-alcoholic beverages.

The Indiranagar outlet also introduces Foo Brew to Bengaluru for the first time. The brand’s signature Japanese rice beer has been developed to pair with Asian flavours, offering guests a crisp and refreshing accompaniment to dishes ranging from sushi and dim sum to the restaurant’s signature tapas.

Speaking on the launch, Ryan Tham and Keenan Tham, Founders of Pebble Street Hospitality, said Indiranagar’s evolving food culture made it a natural choice for the brand’s next destination. They added that the restaurant has been designed as a neighbourhood space where guests can enjoy everything from quick meals to extended evenings with friends and family.

The new opening reflects FOO’s continued expansion in Bengaluru, reinforcing its focus on bringing together bold Asian flavours, design-led spaces, and hospitality experiences centred around community and shared dining.

Kinya Coffee has introduced a new weekend dining concept called “The Weekend Breakfast,” designed to celebrate a slower and more mindful morning culture in Bengaluru.

Held every Saturday and Sunday, the experience invites guests to pause their routine and enjoy a thoughtfully curated breakfast menu paired with specialty coffee and matcha offerings in a relaxed café setting.

The menu brings together globally inspired breakfast dishes including Eggs Benedict, Turkish Çılbır, Shakshuka, Japanese Tamago Sandwiches, pancakes, French toast, and breakfast boards. Each dish is crafted with a focus on familiar comfort and precise execution, served in a setting that encourages guests to take their time.

Alongside the food, Kinya Coffee’s beverage program plays a central role in the experience. The café offers a range of coffee and matcha preparations, including espresso, pour-over coffee, cold brew, and ceremonial-style matcha. The emphasis remains on craftsmanship and creating moments that encourage guests to linger longer.

The concept goes beyond dining, positioning itself as a weekend destination for Bengaluru’s evolving morning culture. It aims to bring together entrepreneurs, families, friends, and travellers who are looking for a slower start to the day and a shared space for conversation and connection.

Speaking through the concept positioning, Kinya Coffee highlights the idea that in a fast-paced world, mornings can become a luxury when slowed down and appreciated fully.

The Weekend Breakfast is available every Saturday and Sunday from 9 AM to 1 PM at Kinya Coffee, located on 12th Main Road, Indiranagar, Bengaluru.

Hyatt Centric Janakpuri has launched 'Summer at Centric', a seasonal culinary showcase that celebrates the fresh flavours of summer through a specially curated menu at Kitchen District, the hotel's all-day dining restaurant.

Inspired by some of the season's most-loved ingredients, including mango, jamun, lychee, kakdi, and phalsa, the menu presents a collection of dishes that combine vibrant flavours with contemporary cooking techniques.

Among the highlights is the Quinoa & Lychee Salad, featuring avocado, cucumber, feta cheese, and lychee, finished with a honey-orange dressing. Guests can also enjoy the Black Pepper Chicken Tikka with Jamun and Phalsa Compote, where the bold flavours of the chicken are balanced with the subtle tartness of seasonal fruits.

The seasonal menu also includes dishes such as Chicken Shawarma and Mango Thai Green Curry, each offering a fresh take on summer-inspired dining while showcasing the versatility of seasonal produce.

For dessert, the spotlight is on the Mango Tres Leches, a tribute to the king of fruits and one of the signature creations from the summer collection.

With 'Summer at Centric', Hyatt Centric Janakpuri invites guests to enjoy a seasonal dining experience that brings together fresh ingredients, colourful flavours, and thoughtfully crafted dishes, making the most of summer's finest produce at Kitchen District.