Our Story
Business info
Where
29th Main, BTM 2nd Stage, Bengaluru 560076
Hours
- Sunday
- 9:00 am – 11:30 pm
- Monday
- 9:00 am – 11:30 pm
- Tuesday
- 9:00 am – 11:30 pm
- Wednesday
- 9:00 am – 11:30 pm
- Thursday
- 9:00 am – 11:30 pm
- Friday
- 9:00 am – 11:30 pm
- Saturday
- 9:00 am – 11:30 pm
Find us
29th Main, BTM 2nd Stage, Bengaluru 560076
Open in MapsSouth Indian and North Indian home-style cooking, made fresh to order — no steam tables, no reheating, everything cooked when you place the order. BTM's best-kept secret for a decade, run by a husband-and-wife team who still do the cooking themselves.
AT THE TABLE
“The Dal Makhani tastes like it's been simmering since morning — because it has. Joined the waitlist from the car and walked straight to a table.”
— Arvind Sethi
“Chef's Table was the best ₹1,499 I've spent on food. Six courses, and the owners explained every one.”
— Pooja Iyer
“Voice-ordered 'the usual plus two rotis' and it was at the door in 30 minutes. Fiery biryani, as promised.”
— Mohit Bansal
“Catered our office's 60-person lunch. Hot, on time, and the live counter was a hit.”
— Farida Khan
“Lunch pass is the best thing to happen to my weekdays. Skipping a day takes two taps.”
— Tarun Reddy
We keep the menu smaller than most restaurants on purpose — everything on it is something we've perfected over years, not padding to look impressive. Ask about the day's specials; they change with what looked best at the market that morning.
Private Dining & Catering
Catering for birthdays, office lunches, and small private events — same fresh-cooked approach, scaled up. We plan the menu with you a few days ahead and cook everything the morning of the event, delivered hot.
CATERING PACKAGES
Veg catering (per head)
Minimum 30 guests, full spread
₹450
Non-veg catering (per head)
Minimum 30 guests, full spread
₹650
Dessert & live counter
Add-on to either package
₹120
The Kitchen
Masalas are ground in-house every morning — coriander, cumin and dried red chilli from the same two suppliers for ten years. We buy vegetables from the K.R. Market at dawn and the menu bends around what's good that week.
Everything is cooked to order: gravies are built from scratch on a hot pass, not reheated from a bain-marie. That's why a Friday night can take 35 minutes — and why we run the waitlist instead of rushing the kitchen.