Yuki has introduced its Chef’s Pan Asian Selection Menu, a summer-forward offering that brings together bold Asian flavours, fresh ingredients, and comforting classics.

Designed to reflect a diverse culinary palette, the menu moves seamlessly from light appetisers to hearty mains and indulgent desserts, making it ideal for both casual dining and shared meals.

The experience begins with flavour-packed starters such as Mini Spring Rolls filled with vegetables and vermicelli, Miso Crab Dumplings served in a delicate broth, and Crispy Pomfret tossed in Sichuan chilli sauce. Seafood highlights continue with Thai Lime & Garlic Steamed Sea Bass, while Chicken in Black Pepper Sauce adds a bold, familiar note.

The main course focuses on wok-inspired dishes, including Stir-Fried Kailan with Garlic, General Tso’s Chicken with its signature sweet-spicy glaze, and Stir-Fry Shrimp paired with crisp vegetables in a light garlic sauce.

For rice and noodle lovers, the menu features Aromatic Bamboo Rice infused with bamboo shoots and star anise, alongside Seafood Hakka Noodles combining prawns, fish, egg, and vegetables for a wholesome finish.

Desserts bring a refreshing close to the meal, with options like Mango Sago, a smooth blend of mango and coconut cream with soft sago pearls—and Golden Sesame Balls offering a crisp exterior with a delicate sweet filling.

With this new menu, Yuki continues to highlight balanced, flavour-forward Pan Asian dining, positioning itself as a go-to destination for those seeking both comfort and variety in Bengaluru’s dining scene.

Details:

• Locations: Koramangala | JP Nagar | Indiranagar | Sarjapur | Whitefield
• Timings: 12:30 PM – 12:00 AM

Paan has long been woven into India’s social and cultural fabric, carrying a sense of nostalgia while continuing to evolve with changing tastes. Today, Banarasi paan stands at the intersection of tradition and innovation, offering both familiar flavours and contemporary twists that appeal across generations.

For those looking to explore this iconic indulgence, here are five types of Banarasi paan worth trying at least once:

Mango Paan

A refreshing seasonal variation, Mango Paan blends real mango pulp with traditional fillings like gulkand, coconut, and fennel. The result is a softer, juicier paan that balances sweetness with a light tang, making it ideal for summer. This modern take is popular at Mast Banarasi Paan.

Chocolate-Coated Paan Bites

Designed for those new to paan, these bite-sized creations offer a fusion twist. Coated in chocolate and often topped with nuts, they retain the core paan flavours inside while adding a familiar, dessert-like appeal. This variation highlights how paan is evolving for younger audiences, with options available at Mast Banarasi Paan.

Fire Paan

A viral sensation, Fire Paan delivers a theatrical experience where the paan is briefly lit before being served. Beyond the spectacle, it offers a subtle smoky warmth that adds a unique dimension to the flavour. It is widely available at outlets such as Odeon Gupta Paan Shop.

Classic Meetha Banarasi Paan

The foundation of paan culture, the classic meetha paan remains timeless. Filled with gulkand, fennel, coconut, and aromatic ingredients, it delivers a perfectly balanced flavour profile that defines the authentic Banarasi experience. Traditional versions are widely found in Varanasi, including Banarasi Paan House.

Rose Paan

Light, fragrant, and subtly sweet, Rose Paan focuses on floral notes through rose essence and gulkand. It offers a softer, dessert-like experience, ideal for those who prefer milder flavours. This variant is available at The Betel Leaf Co..

Paan continues to remain relevant by seamlessly blending heritage with innovation. Whether enjoyed for its traditional comfort or its contemporary reinventions, Banarasi paan reflects a culinary culture that is both rooted and evolving.

Maize & Malt is embracing the spirit of summer with a limited-edition mango cocktail menu, bringing a fresh and flavour-forward approach to seasonal mixology.

As temperatures rise, cocktail preferences are shifting towards lighter, fruit-driven and refreshing options, and mango naturally takes centre stage. Moving beyond traditional formats, the new menu explores the fruit across multiple flavour profiles—ripe, raw, tangy, and spiced—offering a well-rounded summer drinking experience.

The curated lineup features Cubbon Spark, a crisp mango highball with white rum; Un-Ripe Theory, blending raw mango and tequila with a salted edge; and Mango Glow, a smooth mix of gin and Aperol with a bittersweet finish. For those seeking delicate notes, Floral Mango combines clarified mango with gin and elderflower, while Mango Brine introduces a bold, savoury twist with raw mango pickle, vodka, and herbs.

Designed to balance refreshment with depth, the menu caters to a range of occasions, from relaxed daytime sipping to evening gatherings. The cocktails reflect a broader trend in urban dining, where seasonal ingredients and experimental flavours are shaping beverage experiences.

With its mango-forward offerings, Maize & Malt continues to position itself as a destination for innovative yet approachable cocktail experiences, capturing the essence of summer in every glass.

Details:

• Address: Vigneshwar Nagar, Kaveri Nagar, Krishnarajapuram, Bengaluru
• Timings: 12:30 PM – 1:00 AM
• Price: ₹1200 for 2 pax
• Reservations: 063648 32589