Woodside Inn Indiranagar has expanded its menu with a fresh set of dishes, developed in collaboration with Chef Gracian de Souza. Rooted in coastal Indian flavours and shaped by European techniques, the new additions stay true to the restaurant’s approach of serving familiar food with thoughtful detail.

The menu builds on a sense of comfort that feels familiar yet slightly reworked. Drawing inspiration from Goa’s coastal cuisine, the charm of old Irani cafés, and the style of European gastropubs, the dishes come together as a balanced mix of nostalgia and craft. The idea is simple, take known flavours and present them in a way that feels fresh without losing their original appeal.

Each dish reflects this approach in a subtle way. The Mackerel Escabeche, served on charred sourdough, reimagines bangda with a Spanish-style marinade that adds a light acidity. The Prawn Ajillo with Fermented Bombay XO combines garlic prawns with a house-fermented sauce, bringing in a deeper coastal flavour. The Irani Kheema Ghotala pairs spiced goat mince with soft-boiled egg, saffron garlic labneh, and warm pita, keeping the essence intact while adding a refined touch.

The menu also includes European-inspired plates with a local connection. The Tagliatelle Carbonara is served with cured egg yolk and pickled green peppercorns, adding more depth to a classic dish. The Chourico & Prawn Risotto brings together Goan chourico with a contemporary European style. The Club House Chicken à la Kiev takes inspiration from Bombay’s gymkhana dining culture, filled with garlic truffle butter for a richer finish.

Two new pizzas have been introduced as well. The So Mushroom Bianco features duxelles and caramelised onions, while the Goan Odyssey is topped with chourico ragù and ricotta. The Picklehouse Toastie, layered with multiple cheeses and a sweet-tart fruit compote, adds a playful touch to the menu.

These additions have been crafted with Chef Gracian de Souza, a Goa-born culinary consultant with over 23 years of experience across India and the UK. His background in modern European kitchens, along with his strong connection to Goan cuisine, is reflected across the menu. His work often brings together regional influences shaped by his time spent exploring Portuguese food traditions.

“The new menu items are a natural conversation between the coasts of Goa and the Iberian Peninsula. The techniques are European, but the soul is unmistakably Indian, and that's exactly where I feel most at home as a cook,” says Chef Gracian de Souza.

The menu has also been shaped keeping Bengaluru diners in mind. “Bangalore diners are incredibly well-travelled and open to experimentation, but they also appreciate comfort and familiarity. This sits right in that sweet spot,” says Aneesh Jog, Assistant General Manager, Neighbourhood Hospitality: Woodside Inn.

At Woodside Inn Indiranagar, food has always played a central role alongside its 14 taps and freezer door cocktails. With these new additions, the restaurant continues to build on that experience, offering dishes that feel both familiar and thoughtfully updated.