From Korean pop-ups to new dessert menus

From Korean pop-ups to new dessert menus, Bengaluru has a packed dining calendar this May

New beginnings @ Mai Mai

The modern East Asian kitchen takes its storytelling-led dining experience to MG Road with Chapter Two. With 35 covers across indoor and outdoor seating, and an open kitchen that anchors the experience, the new outpost is aimed at bringing the team closer to diners.

Sizzling Oyako Donburi at Mai Mai | Photo Credit: Special Arrangement

The menu introduces a selection of new dishes alongside old favourites. Signatures include Korean bibimbap, egg-wrapped fried rice, Scotch-kissed mousse, steamed mala oil wontons, goguma karaage, char sui roast pork, ginger scallion steamed fish, and celery chicken stir fry. Also on offer are sizzling stone bowls, including the sizzling oyako donburi and char sui roast pork noodles, as well as the Phuket night market kale fried rice.

The beverage programme, curated by Ganga Gahle, features Mai Mai Picante, Golden Sakura Spritz, and Seoul Jasmine Iced Tea. There is also a zero-proof dry bar offering Picante, Yuzu Old Fashioned and Signature Salted Caramel Coffee.

At Craig Park Layout, Ashok Nagar

Dishes at Burma Burma | Photo Credit: Special Arrangement

Festive menu @ Burma Burma

Ring in Thingyan, the Burmese New Year with this limited-edition menu that draws from Myanmar’s bustling lunch houses that come alive during the festivities. Highlights from the menu include Thingyan rice bowls for two that feature rice paired with curries, stir-fries and crisp sides: choose from mohinga rice bowl, pickled roselle bowl, or the chilli-laced hawker’s rice bowl. Savour these alongside street-style small plates such as new year parcels, rice crêpes, palata sando, shiitake and radish salad, and a fritter platter.

Beverages include pandan tamarind fizz, hibiscus lemonade, mango picante, and ice plum soda whereas the dessert line-up includes banana bliss and mango bein mont, paan jelly, and a popsicle station with summer flavours of citrus, lemon curd with lemongrass, and more.

There is also a fruit-leather hawker offering handcrafted fruit leathers in combinations such as pineapple and coconut, muskmelon and mint, tamarind with chilli salt, and raw mango with kokum.

Until May 31 at outlets across the city

SOL55 | Photo Credit: Special Arrangement

Community spirit @ SOL55, Koramangala

Koramangala recently saw the launch of another fun bar called SOL55. Located on the busy 80 Feet Road, it is in an area saturated with bars and restaurants. The casual bar is aiming to be a laid-back neighbourhood spot. Their cocktails are themed after Bengaluru such as MG Road Mule, Cubbon Cooler and Silk Board Sunset. The food menu is a mix of bar bites and coastal specials. We recommend the coastal dishes such as the prawn ghee roast, and neer dosa. They also offer thalis, such as the coastal thali, that is seafood-forward, the Maratha Shivaji thali, with Maharashtrian dishes and the Goan Thali.

At Koramangala 4th block

A dessert at Ironhill India | Photo Credit: Special Arrangement

Beer meets chocolate @ Ironhill India

One of the country’s largest brewery chains has now partnered with city-based chocolatier Smoor to present a limited-edition dessert menu. Crafted by Ironhill’s culinary team, the offerings ‘bring together bold flavours and refined technique, with Smoor’s artisanal chocolates at the heart of each creation’.

Among the highlights is the chocolate marquise that is velvety and smooth with layers of deep chocolate notes with creamy elements. The blondie and more, on the other hand, offers a contrasting experience: soft, buttery and gently complex by combining cake, ice cream and chocolate.

At Marathahalli, Sarjapur Outer Ring Rd

Martaban ke chole at Continuum | Photo Credit: Special Arrangement

Vegetarian collab @ Continuum

Vegetarians rejoice, as JP Nagar gets a new outpost dedicated to flavourful veggie curations. Unlike regular menus, here, there is a 30-day Guest Collab Menu wherein Continuum features a selection of dishes created in collaboration with its guests, real diners contributing ideas, flavours, and inspirations.

The 90-day Seasonal Continuum is aimed at being Nature-led by featuring a selection of dishes shaped by seasonal produce, regional availability, and Ayurvedic principles. The Continuum Core is a permanent menu with globally and locally inspired vegetarian classics. The zero-proof cocktails include Picante Passion, Rose Paloma, and Alla Sangria.

At 15th Cross Road, 1st Phase, JP Nagar

Dishes at Boteco | Photo Credit: Special Arrangement

A taste of Brazil @ Boteco

Brazilian restaurant Boteco – Restaurante Brasileiro has now opened in Brookefield aiming to cater to the community of IT professionals and residents of Bellandur and its surrounding neighbourhoods. The kitchen is helmed by Chef Fernando, a Brazilian-origin chef who spotlights the cuisine that draws from Italian, Angolan, Spanish, and Japanese influences.

Highlights include pão de queijo, traditional Brazilian cheese breads; linguiça com mandioca, seasoned pork sausages with cassava fries; churrasqueira, the Brazilian-style barbecue comprising steaks, burgers, and mixed grills; a meat platter; feijoada, Brazil’s national dish of pork sausage, black beans, bacon, and pork tenderloin served with rice and spinach; and carne seca com mandioca, a house-made shredded dried beef served with cassava mash.

The new outpost also has Boteco Lunch Bowls, a curated selection of quick bowl meals. Also on offer are a selection of wines and wine-based cocktails.

At Bagmane Solarium City, Brookefield

Tarts at Third Rush | Photo Credit: Special Arrangement

More than coffee @ Third Wave Coffee

Expanding from just coffee, this coffee house has launched Third Rush, a dessert-forward concept that blends nostalgic favourites in contemporary formats.

At its core is its version of the tres leches that features a Jim Jam–inspired version that taps into childhood nostalgia. Coffee lovers can opt for the Third Wave tres leches, infused with the brand’s signature cold brew. Beyond this, layered cakes reinterpret classics like chocolate and pineapple into log-style formats, alongside options such as chocolate pistachio, carrot and cream cheese, and passionfruit vanilla.

The menu extends into indulgent ‘stacks’ in flavours of banana custard, strawberry hazelnut, biscoff, and playful throwbacks like Parle-G and Bombay cassata, alongside a coffee-forward Third Wave Stack. There are also tarts and pies such as banoffee and lemon to matcha white chocolate and chocolate caramel, while mousses and cheesecakes include triple chocolate, basque and biscoff basque.

Launching in Bengaluru, Third Rush will expand across outlets nationwide.

Mango salsa and guacamole at Chinita | Photo Credit: Special Arrangement

Mango specials @ Chinita

Celebrating the king of fruits, this Mexican joint has launched a series of mango-led specials that draw from ‘Mexico’s deep-rooted love for fresh, seasonal produce and bold flavour pairings’.

At the heart of the menu is the mango guacamole with ripe mango, creamy avocado with pico de gallo, green chilli, and lime; mango corn salsa with mango and roasted corn; mango margarita; and more.

At outlets across the city

A dish at Pangeo | Photo Credit: Special Arrangement

Mango maki @ Pangeo

Getting on the mango bandwagon, their menu has a new range of dishes and cocktails that celebrate the King of Fruits. New launches include the royal mango challenger maki, mango salmon maki, mango wasabi prawns, grilled seabass with mango salsa, and more. The beverage selection includes Frozen Mango Margarita, Spicy Señorita, and a Mango Basil Twist. End the meal with a mango pull me up with layers of cake, cream, and mango.

At Forum Rex Walk, Brigade Road

A dish at Tijouri

Korean delights @ Tijouri

The home chef-led restaurant is all set to welcome Mumbai-based supper club Zahvi this month for a two-day pop up in the city. Launched in January 2019 by Shruti Chadha, Zahvi spotlights Korean fare and its traditional cooking techniques.

Highlights from the menu include homemade silken tofu with garlic, chilli oil and spring onion; sweet and sour wakame salad with white onion and cucumber; soy garlic Korean fried chicken and fried tofu; lettuce wraps with pickled onion and sauces; doenjang Jjigae with rice; pork tenderloin; Korean twisted doughnut with chocolate sauce and ice cream; to name a few.

On May 16 and 17 at Radisson Blu Atria

Published - May 14, 2026 07:35 am IST

The Hindu MetroPlus / Bengaluru / food and dining (general) / desserts / lifestyle and leisure / fast-food

Source: TheHindu
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