Ask anyone in Bengaluru about a night out, and you will often hear the same story: table bookings, long bills and a cab ride home. Koko Samba wants to change that feeling. Its idea is simple. What if going out felt like walking into a place where you belong?

Koko Samba is now open on Brookefield Main Road in Bengaluru. It is a 42,000 sq. ft. restaurant and bar with space for 750 covers, so it works for big get-togethers, lively evenings and slow, easy catch-ups. It is not built around a theme. It has its own people, its own language and its own rituals.

Step in, and the world changes

The moment you walk through the door, the lights go low, a fire is lit, drinks are poured and food lands in the middle of the table. Some nights have drums, dance and live performances. Other nights are calmer, where the warmth of the fire and the little details around you do the talking.

Koko Samba sits somewhere between a loud brewery and a quiet cocktail bar. It is warm and alive, but it still leaves room for a proper chat. As the night goes on, the mood moves from music and performance to slower moments of eating, drinking and finding something new. Guests who keep coming back start to feel like familiar faces, and slowly become a community with the team and with each other.

What is in the name?

Koko means cacao earth. Samba is a dance that has travelled across oceans. Put together, they stand for ground and rhythm, where you stand and how you move. Koko Samba is also what the people of this world are called. Instead of borrowing a culture and using it as decoration, the place has built its own words, characters and rituals.

Food and drinks at the centre

Food and drinks are not just items on a menu here. They set the pace of the evening. Plates are made for sharing and are meant to sit in the middle of the table, so everyone digs in together. The brewery on site makes seven beers.

A settlement, not a set

The architecture and interiors are designed by AR Abhigyan Neogi. They draw from tribal homes, tropical landscapes and local craftsmanship, seen through a modern hospitality eye. You will spot stone formations, bamboo, cane, thatch, natural wood, woven textures and tribal-inspired markings. Together, they make the space feel natural rather than built.

Water, fire, air and earth all find a place in the design. Large rock formations act as focal points, while a water body and a water-wheel bring movement. Dense tropical plants, bamboo structures, thatched shapes and handmade cane lighting add to the feel. The tribal touch is part of the walls, screens, columns, ceilings and furniture, and not just a layer on top.

The team imagined Koko Samba as a home to people who had lived there for generations, grown rich and slowly made the place their own. So instead of a raw or rough look, the space feels finished, full and richly decorated. Statues, wall art and some furniture were picked up during travels across the world. These pieces give the place a history of its own, and new details show up every time you visit.

Words from the founders

“Koko Samba was never meant to be a place you simply come to. We wanted to create a place that people feel they belong to. The fire, the food, the drinks, the music and every detail of the space are there to bring people together and make them feel like they are part of something. You may walk in as a guest, but the idea is that you leave as one of us,” says Praneeth Duttuluri, Co Founder at Koko Samba.

“Koko Samba is built around the idea of creating more than just a restaurant and bar. We wanted to create a space with its own identity, where food, drinks, music and design come together to create an experience that feels natural, welcoming and memorable. At its heart, Koko Samba is about bringing people together and creating a place they want to return to,” says Mani Sankar Duttuluri, Co Founder at Koko Samba.

Why Brookefield?

The location matters to the idea. Brookefield is Bengaluru’s largest office district, with well-settled residential areas all around. People here work, live and spend most of their time near the IT corridor. Koko Samba is just a short walk from Kundalahalli Metro, and it is meant to feel far from the city’s rush without being cut off from it.

At its heart, Koko Samba brings back the little rituals that city life has made hard to find. Sitting around a fire, sharing a pour, eating from the middle of the table, listening to music together and staying a little longer than planned. Food, drinks, design, music and people are not separate parts here. They are all one idea.

About Koko Samba

Koko Samba is a 42,000 sq. ft. restaurant, bar and brewery located on ITPL Main Road, Brookefield, Bengaluru. Built around community and belonging, it brings together seven beers brewed on site, communal dining, music, performance and an immersive setting shaped by water, fire, air and earth. Designed as a place rather than a theme, Koko Samba creates its own culture, language and rituals, and invites guests to become part of its world.

Baskin Robbins India has entered the waffle category with the launch of its New York Loaded Waffles, a new range of sandwich-style desserts combining loaded waffle bases, indulgent fillings and signature ice cream pairings.

The launch marks an expansion of the brand's portfolio beyond its core ice cream offering, tapping into demand for new dessert formats and indulgent snack options. The range features two waffle layers filled and topped with a combination of spreads, sauces and crunchy ingredients.

The waffle bases incorporate brownie, cheesecake and chocolate chip ingredients, while consumers can enjoy the creations on their own or pair them with Baskin Robbins ice creams and gelatos for an additional layer of indulgence.

Four Flavours, Four Combinations

The Blueberry 'N White Chocolate Waffle combines white chocolate spread with blueberry sauce and French biscuit flakes. It can be paired with Blueberry Cheesecake Gelato for a fruit-forward dessert with creamy and crunchy elements.

The Brownie 'N Nutella Choco Chip Waffle features a brownie-loaded base, creamy Nutella and chocolate chips. The suggested ice cream pairing is Chocolate & Roasted Hazelnut Gelato, adding further chocolate and nutty notes.

For those who enjoy caramelised flavours and contrasting textures, the Cheesecake & Lotus Biscoff Crumble Waffle combines a cheesecake-loaded base with Lotus Biscoff spread and crunchy crumble. The dessert can be paired with Biscoff Ice Cream.

Completing the range, the Chocolate Overload Waffle features a chocolate chip-loaded base with milk chocolate spread and additional chocolate chips. Bavarian Chocolate Ice Cream is the suggested pairing, extending the chocolate-led flavour profile.

Expanding Baskin Robbins' Dessert Portfolio

Commenting on the launch, Mohit Khattar, CEO, Graviss Foods Pvt. Ltd. (Baskin Robbins India), said, “At Baskin Robbins India, innovation is central to how we continue to delight consumers. The addition of New York Loaded Waffle sandwiches allows us to bring a fresh perspective to a familiar favourite. Our New York Loaded Waffles combine American flair and heritage with our understanding of Indian palates. They offer distinctive ways for consumers to enjoy their sweet treats and snacks. This launch reflects our continued focus on expanding our portfolio with exciting offerings that blend international taste, texture and choice.”

With its entry into waffles, Baskin Robbins is broadening its dessert offering through a format that combines familiar flavours with customisable ice cream pairings. The launch reflects the brand's efforts to explore new consumption occasions while building on its established presence in India's ice cream and dessert market.

Italian pasta is often celebrated for its simplicity, but the difference between a familiar favourite and a memorable dish lies in the details. At Allora Milano, Chef Amit Baidya brings this philosophy to three pasta preparations, balancing carefully handled ingredients, precise cooking techniques and distinctive finishing touches.

From the richness of truffle butter to the freshness of garlic, olive oil and chilli, and the delicate emulsion behind a traditional-style Carbonara, each dish demonstrates how technique can shape the final experience.

Truffle Mac and Cheese: A Comfort Classic with a Luxurious Finish

Mac and Cheese is a familiar comfort food, loved for its creamy texture and cheesy richness. At Allora Milano, the classic receives an indulgent upgrade through a four-cheese combination, a golden baked crust and a signature finish of house-made truffle butter.

The macaroni is cooked al dente so it retains its bite while finishing in the sauce and oven. A house-made béchamel, combined with fresh cream, creates the base, while garlic warmed in olive oil and dried oregano add fragrance.

Each cheese contributes a distinct quality. Cheddar brings colour and sharpness, processed cheese supports a smooth consistency, mozzarella provides melt and stretch, and Parmigiano adds nutty, savoury depth.

The coated macaroni is topped with cheddar, mozzarella and Parmigiano, then baked until golden and lightly crisp. Just before serving, clarified butter infused with truffle oil is added, releasing an earthy aroma that complements the richness of the cheese.

On the plate: Creamy and indulgent, with a golden crust, a velvety centre and a fragrant truffle finish.

“Mac and Cheese is comfort food, and kids especially love it, but I wanted to give it something extra. We keep the pasta al dente so it doesn’t go soft in the oven, use four types of cheese for depth, and finish it with truffle butter so the aroma hits you the moment it reaches the table. It’s familiar, but a little more special,” says Chef Amit Baidya.

Spaghetti Aglio e Olio: A Simple Classic

Garlic, olive oil and chilli form the foundation of Spaghetti Aglio e Olio, a dish that leaves little room for error. At Allora Milano, the preparation focuses on fresh pasta, layered heat and the careful use of starchy cooking water.

The spaghetti is blanched fresh for every order, cooked for approximately nine minutes and cooled in ice water to stop the cooking process while preserving its bite. The reserved pasta water later helps bring the oil and other ingredients together.

Extra virgin olive oil forms the base, followed by chopped garlic, Thai chillies and chilli flakes. The fresh chillies provide an immediate kick, while lightly toasted flakes contribute a deeper warmth. Garlic is cooked just until fragrant to prevent bitterness.

Black olives, whole cherry tomatoes and pre-blanched sun-dried tomatoes add contrasting flavours, from savoury saltiness to concentrated sweetness and bursts of freshness. Pasta water helps emulsify the oil and juices into a light, glossy coating. Fresh basil, parsley, black pepper and Parmigiano complete the preparation.

On the plate: Light and aromatic, with lively chilli heat, juicy tomatoes and fresh herbs rather than a heavy sauce.

“Aglio e Olio has only a few ingredients, so every detail matters. We cook the pasta fresh for each order, toast the chilli flakes for a smoky note, and keep the cherry tomatoes whole so you get that burst of freshness. It’s a dish found everywhere, but the technique is what makes it ours,” says Chef Amit Baidya.

Fettuccine Carbonara: Technique Behind the Creaminess

Carbonara is one of Italy’s best-known pasta dishes, but its traditional preparation is often misunderstood. At Allora Milano, Chef Amit Baidya’s version uses handmade fettuccine and a sauce built around egg yolks and Pecorino Romano, without cream.

The fettuccine is prepared in-house using 00 flour, whole egg, salt and a little saffron water, which gives the pasta its golden hue. The dough is kneaded, rolled and cut before being refrigerated in small batches. Each portion is blanched fresh and finished directly in the sauce.

The sauce combines four egg yolks with an equal weight of finely grated Pecorino Romano. Garlic and parsley are warmed in olive oil, while starchy pasta water helps create an emulsion. The egg-and-cheese mixture is then incorporated over very low heat with constant whisking.

Temperature control is critical. Excessive heat can scramble the eggs or cause the cheese to separate, resulting in a grainy texture. When handled carefully, the ingredients form a glossy sauce that coats each ribbon of pasta.

The dish is served without meat as standard, with prawns, chicken or vegetables available on request. Each serving provides approximately 15 g of protein before additional toppings.

On the plate: Silky and savoury, with tender golden ribbons, a peppery finish and the distinctive bite of Pecorino Romano.

“Carbonara looks simple, but it’s one of the most technical dishes on our menu. The difference between a silky sauce and a scrambled one is a few seconds and a few degrees. We make the fettuccine fresh, add saffron for that golden colour, and build the sauce with nothing but yolks, Pecorino and pasta water. No cream, no shortcuts,” says Chef Amit Baidya.

Across these three preparations, Allora Milano presents different expressions of pasta, from indulgent comfort food to ingredient-led simplicity and technique-driven cooking. Each dish reflects how attention to texture, temperature and balance can give familiar recipes a distinctive identity.

Where: Allora Milano, Mumbai, Pune, Bengaluru and Ahmedabad