Kura, a new specialty coffee and all-day dining destination, has opened its first outlet on Double Road in Indiranagar, Bengaluru, bringing together an experimental coffee programme, an in-house bakery and pâtisserie, and a kitchen influenced by French technique and Japanese precision.

Spread across approximately 3,000 sq. ft., Kura is the first venture by entrepreneurs Kiran Vijayakumar and Prajwal Venugopal, who spent nearly two years learning coffee, travelling across coffee-growing regions, training behind the espresso bar and earning Specialty Coffee Association certifications before opening the café.

Operating from 8 AM to 11 PM, Kura is designed as an all-day destination where specialty coffee, fresh bakes and a full dining menu come together under one roof.

The name Kura comes from the Japanese word for a storehouse, reflecting the founders' philosophy of creating a space that carefully preserves and showcases what matters most. The concept extends this thinking to coffee, food and hospitality, with an emphasis on craft, precision and quality.

Kura's coffee programme begins in the Bababudangiri hills of Chikkamagaluru, one of India's historic coffee-growing regions. Its house blend combines Kent and SLN9 Arabica beans, naturally processed and medium roasted, with tasting notes of dark chocolate, jaggery and toasted nuts.

The manual brew bar expands the selection with coffees sourced from the Northeast, Himalayan foothills, Koraput, Araku and the Western Ghats, alongside beans from international roasters.

The beverage programme also explores techniques that are still relatively uncommon in Indian cafés. These include clarified milk for crystal-clear coffee drinks, alcohol-free syrups inspired by bourbon and rum, flavoured whipped creams and Frost, a smoother interpretation of cold brew.

The programme has been developed with inputs from World Barista Championship judges and coffee educators, reflecting Kura's focus on technical precision and experimentation.

One of Kura's distinctive offerings is its weekly Coffee Omakase, a fixed-course experience inspired by Japan's omakase tradition and adapted around coffee.

Guests are guided through a sequence beginning with a single espresso before moving through a Cold Foam Cloud, Frost blend and one of Kura's signature mocktails. Each course is prepared and served by the barista at the counter.

The beverage menu further explores coffee through drinks such as No. 8 Ember, Yuzu Mirage and Cafe Libra. Coffee-based mocktails use the café's alcohol-free bourbon and rum-style syrups, while creations such as Biscoff Cloud and Earl Grey Bloom bring dessert-inspired flavours into the coffee experience.

"Everything we loved in the cafés of Japan and Southeast Asia, we wanted to bring home, but built on Indian coffee, from the hills where it all began," said Prajwal Venugopal, Co-founder, Kura.

French Technique Meets Japanese Precision

Beyond coffee, Kura's kitchen follows an approach that combines French culinary techniques with Japanese precision. The in-house bakery produces fresh pastries every morning, while the kitchen operates throughout the day across breakfast, lunch and dinner.

The menu includes Turkish Eggs, Ricotta & Roasted Fig Toast, Spaghetti Arrabbiata with a burrata dollop, Buttered Baked Seabass and Grilled New Zealand Lamb Rack.

The pâtisserie counter adds another dimension, featuring French-style bakes and entremets designed to visually resemble the fruit or flavour they represent.

Kura's interiors follow a minimal and warm design philosophy rather than an overtly decorative approach. Cane-backed chairs, dark stone tabletops and custom-made crockery create a relaxed setting, while an interlocking pattern across the walls and packaging reflects the idea of individual elements coming together.

The café's design philosophy is described as "designed, not decorated," with each element intended to create a comfortable environment where guests can spend time beyond their meal or coffee.

Two Years Behind the Concept

The founders' journey began well before Kura opened. Vijayakumar and Venugopal spent nearly two years visiting coffee estates in Chikkamagaluru, learning roasting, training behind espresso bars and completing SCA certifications in barista skills, brewing, sensory analysis and roasting.

Their travels through Japan, Bali, Thailand and Singapore also influenced Kura's approach to café culture, hospitality and design.

"We didn't want to open a café and then learn coffee. We spent two years doing it the other way around; the estates, the roasting, the SCA certifications, working the bar ourselves. Kura is what we built once we felt we had earned it," said Kiran Vijayakumar, Co-founder, Kura.

As Bengaluru's specialty coffee culture continues to evolve, Kura enters the market with a proposition that brings coffee, food and pâtisserie together as a complete all-day experience. With its focus on in-house preparation, experimental beverages and a slower approach to café culture, the new Indiranagar destination aims to offer guests a space designed for everything from a quick espresso to an extended meal.

Restaurant Details:

Venue: Kura, Craig Park Layout, 26, Stage 3, Double Road, Indiranagar, Bengaluru
Timings: 8:00 AM – 11:00 PM, Monday–Sunday
Website: www.kuracafe.in
Instagram: @kuracafe.in

About Kura:

Kura is a specialty coffee and all-day dining destination in Bengaluru built around the belief that a café can hold itself to the same standards as a fine-dining kitchen. The café serves specialty coffee, fresh pastries, breakfast, pasta, grills and desserts throughout the day, creating a space designed for guests to stay, dine and connect.

Hocco Ice Creams has partnered with Mirzapur: The Movie to bring one of the franchise's most recognisable symbols, the Bullet, to life in an unexpected new form — ice cream.

Ahead of the film's theatrical release, the collaboration introduces the Hocco × Mirzapur Bullet Ice Cream, a bullet-shaped ice cream that combines the pop-culture identity of the Mirzapur franchise with Hocco's approach to unconventional product formats.

The collaboration brings together two brands known for creating distinctive cultural experiences. While Mirzapur has developed a strong pop-culture following through its larger-than-life characters, memorable dialogues and recognisable visual identity, Hocco has continued to experiment with new formats and concepts in the ice cream category.

The Bullet Ice Cream offers a playful interpretation of one of the franchise's signature visual elements, translating it into a food product designed around entertainment and pop-culture engagement.

Commenting on the collaboration, Ankit Chona, Founder, Hocco Ice Creams, said, "At Hocco, we've always believed that the most exciting ice creams are the ones that make you stop, look twice and say, 'I need to try that.' Bullet takes that belief a step further by bringing together the cult world of Mirzapur and our obsession with creating unexpected ice cream experiences."

He added that the product reflects Hocco's interest in creating culture-led innovations that combine entertainment with unconventional ice cream experiences.

Vishal Ramchandani, CEO, Excel Entertainment, said, "Mirzapur has always had a distinct flavour of its own, and Hocco shares that same bold, irreverent spirit. This association is a fun way of taking the world of Mirzapur beyond the screen and bringing it into people's everyday lives."

The Bullet Ice Cream features chocolate ice cream covered with a chocolate coating. It is available in a pack of five at an MRP of ₹100 and will be sold through quick commerce platforms and general trade.

The product launch comes ahead of the theatrical release of Mirzapur: The Movie on September 4, 2026. Presented by Amazon MGM Studios and Excel Entertainment, the film is directed by Gurmmeet Singh and written by Puneet Krishna. It is produced by Ritesh Sidhwani and Farhan Akhtar under Excel Entertainment and co-produced by Kassim Jagmagia and Vishal Ramchandani.

The Bullet Ice Cream is positioned as an entertainment-led creative interpretation inspired by the fictional world of the Mirzapur franchise. Hocco has clarified that the product is not intended as an endorsement of violence and that the brand stands for non-violence.

About Hocco Ice Cream

HOCCO is a modern Indian ice cream brand created by the Chona family, combining legacy expertise with contemporary product innovation. The brand focuses on quality ingredients, inventive formats and a robust supply chain as it develops new ice cream experiences for Indian consumers.

GRB Dairy Foods has launched a new campaign that gives consumers a closer look at the science behind its GRB Ghee. The campaign highlights the advanced testing methods used to check the purity and composition of the product, with a focus on Gas Chromatography (GC) technology.

The multilingual campaign will be rolled out across digital and social media platforms in Tamil, Telugu, Kannada, Malayalam, Marathi, Hindi, Odia, and Bengali. Gas Chromatography is a high-precision laboratory technique used in food science to study the chemical composition of products. For ghee, the process creates a unique “molecular fingerprint”, helping authenticate its composition and check whether it meets GRB's quality standards.

Through a campaign film and digital content, GRB Dairy Foods aims to make this scientific process easier for consumers to understand. The campaign focuses on how technology and expertise work together to maintain the purity and consistency expected from the brand.

Balakarthik Balasubramaniam, Director, GRB Dairy Foods, who has worked in food processing and product innovation, said that much of the work that supports food quality happens behind the scenes. The new campaign is an effort to bring that process closer to consumers.

While taking about the new milestone, he said, "Food science has made remarkable advances over the years, but much of that knowledge remains confined to laboratories and manufacturing facilities. We saw an opportunity to bridge that gap by introducing consumers to Gas Chromatography which is an advanced analytical technique used globally to evaluate the purity and composition of ghee. While the science behind it is sophisticated, the objective is simple: helping consumers better understand the rigorous processes that support the products they bring into their homes. We believe that greater awareness leads to greater confidence, and this campaign is a step towards making the science of quality more accessible to consumers in India and across our international markets."

The company has also recently introduced an Inductively Coupled Plasma Mass Spectrometry (ICP-MS) instrument at its Central Laboratory in Hosur. The technology is used for food safety testing of metal contaminants and adds another layer to the company's quality testing process.

Together, the GC campaign and the ICP-MS investment reflect GRB Dairy Foods' focus on using science and technology as part of its quality and consumer trust efforts. After four decades of building its presence in the food industry, the company is now bringing more attention to the processes that support its products. Because at GRB, purity has never been a promise made lightly and now, consumers can see exactly why.