Bengaluru’s culinary landscape welcomes a fresh perspective with ParTTwo, a newly launched eatery that ditches traditional themes in favor of an open-ended dining experience. Spearheaded by Karan Upmanyu, a maverick in the food industry, the restaurant embraces spontaneity with an eclectic menu that resists categorization.
Rather than adhering to a particular cuisine or philosophy, the menu revolves around bold, bite-sized dishes that encourage sharing and exploration. Upmanyu describes it as “sessionable,” borrowing terminology from beer culture, where small servings are meant to be relished over time. At present, the selections lean towards Asian-inspired flavors, reflecting his vast culinary journey.
One signature offering is the Pork Floss Toast, a decadent fusion dish. It layers kaffir lime and lemongrass-infused pork mince onto a crispy toast, reminiscent of the beloved prawn toast. The pièce de résistance is the house-made pork floss, an airy, cotton-like garnish that intensifies the texture and taste.
Upmanyu, a chef with over a decade of experience, has earned global recognition, including the Young Chefs’ Grant (2018) and the Fine Dining Lovers Food for Thought Award (2019). His expertise, shaped by diverse culinary influences, extensive research, and hands-on experience, manifests in ParTTwo’s audacious approach to dining.
With an emphasis on flavors, technique, and the sheer joy of eating out, ParTTwo offers an unpredictable yet unforgettable gastronomic adventure.
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