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By Manu Vardhan Kannan
Published on October 9, 2026
Beanlore, the city's neighbourhood café brand, has opened its fourth outlet in Koramangala, moving into a neighbourhood widely considered the heartbeat of Bengaluru's café and start-up culture. Set inside an old Bangalore bungalow surrounded by mature greenery, the new café is also Beanlore's first outlet spread across two floors, with each floor offering a distinct experience.
The Koramangala café carries forward what regulars know Beanlore for, including coffee roasted in-house from Chikkamagaluru beans, bread freshly baked each morning for its sandwiches, and sauces, cold brew and soft serve made from scratch in its own kitchen.
What sets this outlet apart is its layout. The entire ground floor, which opens out into the garden and outdoor seating, has been kept completely laptop and work-free, creating a space focused on food, coffee and conversation. The first floor, meanwhile, serves as a dedicated work-friendly zone for guests who want to settle in with a laptop.
The outlet also introduces a brand-new soft serve counter, launching exclusively at Koramangala, with flavours that change through the week. It is offered alongside Beanlore's full coffee, bakery and bowl menu.
"This Beanlore is a little different from the ones that came before it. As our first café spread across two floors, the old home gave us a chance to rethink not just how the café looked, but how different parts of it could be experienced. We wanted the ground floor to stay simple and focused on food, coffee and conversation, and let the first floor become its own space for work," said Prasanna Kumar, Co-Founder, Beanlore.
Across its four cafés, Beanlore follows the same approach, with bread, sauces, cold brew and soft serve made in-house, bowls tossed with seasonal ingredients and made to order, and a menu where both food and beverages receive equal attention. This approach has carried the brand from its first café in HSR Layout to Indiranagar, Jayanagar and now Koramangala.
"Koramangala is only one part of what's ahead for us. We're already working on our fifth café, which we expect to open within the next three months, and beyond that, we're building toward 25 cafés across Bengaluru over the coming years. Our approach has always been to grow one neighbourhood at a time, with the same standard in every kitchen," added Prasanna Kumar.
Beanlore Koramangala is built around an old Bangalore home, with the café's indoor areas spread across the existing ground and first floors rather than following a conventional commercial layout.
The ground floor opens directly into the garden and outdoor seating, surrounded by the property's mature greenery. It is kept entirely work-free and designed as a space for food, coffee and conversation.
The first floor offers a different experience, becoming Beanlore's dedicated work zone. It includes private meeting pods for calls and small catch-ups, along with quiet seating for guests looking to work. The space also offers views of the old house, its greenery and the activity below.
The café counter sits within the interiors, while the rest of the space remains open and easy to move through. This allows the outlet to work equally well for a quick coffee, a long outdoor lunch or a full afternoon of work upstairs.
Beanlore's kitchen at Koramangala follows the same approach as its other cafés, with sandwiches built on fresh breads, bowls made with seasonal ingredients and a bakery case restocked every morning.
The Harissa Grilled Chicken Sandwich leads the sandwich selection, featuring a sourdough sandwich layered with harissa-spiced chicken and melted cheese, finished buttery and grilled. The Italian Pesto Ciabatta combines fresh Italian pesto, crisp vegetables and a choice of tender smoked chicken, while the Smoked Chicken Baguette features smoky chicken, fresh greens and flavourful condiments.
Among the bowls, the Bahn Mi Rice Bowl brings a Vietnamese-inspired combination of jasmine rice, pickled vegetables, fresh herbs and a choice of protein. The Asian Rice Bowl combines black sesame chicken, soft-boiled eggs, broccoli and jasmine rice.
For a lighter start to the day, the Mixed Berry Smoothie Bowl is blended with fresh berries and topped with granola, chia seeds and seasonal fruit. The bakery case includes the Almond Croissant, filled with almond cream and finished with toasted almonds.
The Koramangala menu also features the Crispy Chickpea with Burrata & Harra, one of Beanlore's signature plates, alongside the brand-new soft serve counter exclusive to the outlet, rounding out a menu built with everything made from scratch.
Coffee remains at the heart of the Beanlore experience, with beans sourced in Chikkamagaluru, roasted in-house and served through classic espresso drinks and a selection of signatures.
The Salted Pistachio Matcha, Popcorn Latte is the outlet's indulgent pour, combining espresso and creamy milk with the buttery flavour of caramelised popcorn. The Spanish Latte offers a sweeter, condensed-milk-forward take on the classic.
The counter also carries Beanlore favourites from its other cafés, including the Lotus Latte and Banana Latte, all prepared fresh at Koramangala's open barista bar.
Beanlore Koramangala is designed around an old Bangalore home, with the existing property and its outdoors becoming an important part of the café.
Outdoor seating is woven around the property's mature greenery, creating spaces to sit and gather through different parts of the day while retaining the relaxed feel of an old home's garden.
The existing structure of the house shapes the café's two floors. The counter is placed indoors, leaving the rest of the space open and easy to walk through, helping connect the indoor and outdoor areas.
The material language remains recognisably Beanlore, with the brand's trademark green and beige textured walls, terrazzo flooring and a raw, earthy material palette running through both floors. The textures and greenery are allowed to take centre stage.
Upstairs, the first-floor work zone adds another character to the same house, offering a quieter, elevated view over the garden and ground floor below. The result brings together a visual language associated with Beanlore while retaining the character of the old Koramangala home.
Beanlore was born from Co-Founder Prasanna Kumar's & Co-Founder Rajaram Gupta's return to another long-standing passion: specialty coffee, bakes and gourmet food.
Having already built BLR Brewing Co. from a single brewpub in Electronic City into a citywide brand, Kumar turned his attention to Bengaluru's evolving café culture. Beanlore was built around carefully sourced beans, in-house roasting and thoughtful food served in spaces designed to become a regular's place.
The brand opened its first café in HSR Layout before expanding into Indiranagar and Jayanagar, with each outlet carrying forward Beanlore's in-house roasted coffee sourced from Chikkamagaluru, the birthplace of Indian coffee.
For Kumar, beer and coffee may occupy different worlds, but both share a common language in craft, built on patience, quality ingredients and a willingness to experiment. This philosophy now carries Beanlore into its fourth outlet in Koramangala.
Every Beanlore café follows the same five commitments: everything is made in-house, bread is baked fresh each morning as the foundation of the menu, bowls are built with seasonal and fresh ingredients, coffee and food receive equal attention on the menu, and the kitchen explores bold, global flavours, from the Harissa Grilled Chicken Sandwich to the Bahn Mi Rice Bowl.
This consistency across HSR Layout, Indiranagar, Jayanagar and Koramangala has built a brand that guests return to for both the kitchen and the counter.
With a fifth café expected within the next three months and a long-term plan to grow to 25 cafés across Bengaluru, Beanlore continues to scale the same standard, one neighbourhood at a time, while keeping the fresh and authentic character that built the brand.
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Published on October 29, 2026
Lemon Tree Hotel Whitefield, Bengaluru, has introduced a signature Indian thali menu exclusively for lunch at Citrus Café, offering vegetable, chicken, mutton and seafood selections under the culinary leadership of Executive Chef Thirumal Mohan.
The new offering celebrates the diversity of Indian cuisine through the traditional thali format, bringing together familiar flavours and varied meal options for the hotel's midday dining service.
The lunch-only menu features four thali selections designed to cater to vegetarian and non-vegetarian preferences. The format offers diners a complete meal experience while retaining the familiarity and appeal of traditional Indian dining.
Under the guidance of Executive Chef Thirumal Mohan, the new menu highlights the continued relevance of Indian thalis in contemporary hospitality. The format brings together variety and convenience, allowing guests to explore different food preferences within a single meal.
Citrus Café, the hotel's all-day dining restaurant, provides the setting for the dedicated lunch offering. The menu caters to hotel guests, working professionals, families and other diners seeking a traditional Indian meal in a contemporary dining environment.
With vegetable, chicken, mutton and seafood options, the selection accommodates a range of tastes while celebrating the diversity of Indian culinary traditions.
The introduction of the thali menu adds another Indian dining option to Lemon Tree Hotel Whitefield's food and beverage offering. It also reflects how traditional meal formats continue to find a place in modern hotel restaurants, connecting familiar culinary experiences with the expectations of today's diners.
The Scene, the all-day alfresco craft kitchen and bar in JP Nagar, Bengaluru, has partnered with Parisian-style patisserie and café Amaré to introduce a limited-edition Halloween menu featuring themed desserts, inventive cocktails, bold mains and spooky shooters. Available until 4 November 2026, the collaboration brings seasonal flavours and playful presentation to Bengaluru's dining scene.
The menu puts Halloween-inspired desserts and cocktails at the centre of the experience, combining creative names with layered textures, distinctive ingredients and dramatic presentation.
The The Scene x Amaré dessert collection features six creations. Creepy Banoffee combines banana sponge, dulce cream, white chocolate, banana compote and caramel glaze, while RIP brings together chocolate almond biscuit, compote and caramel mirror glaze.
Wicked Witch Finger is a chocolate éclair filled with milk chocolate crémeux. Vampire's Kiss layers dark chocolate mousse with peanut caramel fudge and chocolate cake, while Haunted Eyeball combines coconut crémeux, passion fruit bavarois, mango-passion jelly, coconut dacquoise and coconut sablé.
Completing the collection is Troika, a gluten-free dessert featuring hazelnut gianduja mousse, strawberry confit, soft caramel and caramel glaze.
The cocktail selection continues the Halloween theme with a mix of spirits, fruit, spice and theatrical elements. Aatma combines pumpkin whiskey with vegan foam, while Rahasaya blends rum, apple cider and cranberry with a touch of gold dust.
The Rose Villa brings together whiskey, red wine and pomegranate, while Kempu Visha combines gin, tomato, pepper and lime. U Turn mixes tequila, coconut and Black Magic Shrub, and 6-5-2 offers a richer combination of cream liqueur, vodka and vanilla ice cream, finished with dark chocolate.
The savoury menu features dishes with bold flavours and Halloween-inspired names. Halloween Prawns are wok-tossed in a chef-special Halloween Squash sauce, while Ghost Pepper Wings feature a fiery ghost chilli marinade.
Grilled Fish Chimichurri is served with tangy chimichurri sauce, while Bloody Mary Spaghetti comes in a tomato sauce with a choice of meatballs or corn-cheese croquettes.
For guests looking to extend the evening, the shooter menu includes Vampire's Brain and RIP, alongside four-shooter rounds named OOO Negative and Death Note.
Through the collaboration, The Scene and Amaré bring together patisserie, cocktails and a themed food menu for a seasonal dining experience that combines creative flavours with Halloween-inspired presentation.
Venue: The Scene, JP Nagar, Bengaluru
Collaboration: The Scene x Amaré
Menu Availability: Until 4 November 2026
Timings: 12:00 PM–1:00 AM
The International Institute of Culinary Arts (IICA), New Delhi, hosted a two-day Japanese Ramen Masterclass on October 22 and 23, 2026, bringing together culinary professionals, chefs and students to explore authentic ramen preparation and the role of Japanese soy sauce in professional kitchens.
Held at IICA's Hauz Khas campus, the masterclass was conducted by Yamasa Corporation, the Japanese soy sauce and seasoning manufacturer established in 1645. The initiative was supported by Origami Dripbag Pvt. Ltd., Hasora Organic India Pvt. Ltd. and Daily Needs.
The sessions were led by Chef Hyodo, popularly known as The Ramen Guru and Principal of the Professional Ramen School. With experience conducting more than 100 ramen classes internationally, including in Japan, China, the Philippines and the United States, he guided participants through the techniques, ingredients and flavour profiles that define Japanese ramen.
The masterclass featured live demonstrations of five ramen varieties, including vegetarian and non-vegetarian preparations. Participants explored the methods behind Paitan and Miso Ramen soups, with a particular focus on Japanese soy sauce and its applications in professional food service.
Each demonstration was followed by a tasting session, allowing attendees to understand the ingredients, preparation methods and distinctive flavours of the dishes. IICA students also assisted with the demonstrations, gaining practical exposure to Japanese cooking techniques.
The programme was organised as part of IICA's Industry Support Initiative, which promotes culinary learning, industry engagement and cultural exchange through collaborations with international experts and food companies.
Commenting on the initiative, Chef Virender S. Datta, Founder and Chairman, IICA, said, “At IICA, we believe that culinary education goes beyond learning techniques; it is also about understanding the culture, traditions and philosophies behind different cuisines. This masterclass provided participants with an opportunity to learn from an expert like Chef Hyodo and experience the art of authentic Japanese ramen. Such international collaborations enrich the learning experience and broaden the culinary perspectives of aspiring chefs.”
The workshop brought together more than 60 hospitality professionals and chefs, including representatives from EBISU, Honda Kaihatsu India Hospitality Pvt. Ltd., JETRO and Radisson. Participants travelled from Delhi and other regions, including Uttar Pradesh, Punjab, Uttarakhand and Haryana.
The event was attended by Junzo Moriyama, Director, Yamasa Corporation; Abhay Uniyal and Saori Itakura, Directors, Origami Dripbag Pvt. Ltd.; and Asuka Hatta and Mai Hatta, Directors, Hasora Organic India Pvt. Ltd. Certificates of participation were presented to attendees, and the visiting dignitaries were felicitated.
Speaking about the masterclass, Chef Hyodo said, “Ramen is much more than a dish; it is a reflection of Japanese culinary traditions, craftsmanship and attention to detail. Through this masterclass, I was delighted to share the techniques and flavours behind authentic Japanese ramen with the participants at IICA. I hope the experience inspires aspiring chefs to explore Japanese cuisine, appreciate its traditions and bring their own creativity to the culinary world.”
Junzo Moriyama, Director, Yamasa Corporation, added, “It was a wonderful experience to conduct the Japanese Ramen Masterclass at IICA, New Delhi. The enthusiasm of the HoReCa community and the excellent hospitality extended by IICA made the event truly memorable. We look forward to strengthening our association and promoting Japanese culinary traditions in India.”
The collaboration highlights the growing role of international culinary exchanges in professional hospitality education, connecting traditional Japanese techniques with India's restaurant and hotel industry.
Yamasa Corporation is a Japanese soy sauce and seasoning manufacturer with a heritage dating back to 1645. The company emphasises traditional brewing craftsmanship and quality while bringing Japanese flavours to culinary professionals worldwide.
Founded in 2005, the International Institute of Culinary Arts has spent more than 21 years training aspiring culinary professionals, with over 4,000 graduates to date. Its programmes in Culinary and Patisserie Arts combine practical training with international culinary standards and India's diverse food traditions.
Under the leadership of Chef Virender S. Datta and Arjun S. Datta, IICA continues to develop its professional education offerings and international collaborations. The institute has affiliations with City & Guilds, UK; the World Association of Chefs' Societies (WACS), Paris; and BSI Learning Australia.
In 2025, IICA received the FICCI Higher Education Excellence Award for Excellence in Creating Employment & Entrepreneurship (Private) and was named Best Culinary Institute in India at the Food Connoisseurs India Awards. It has also signed an MoU with Japan's Kyoto Culinary Art College and Kyoto Pastry & Bakery Art College, operated by Taiwa Gakuen Educational Corporation, to promote international culinary education and cultural exchange
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