Bengaluru’s culinary landscape in 2024 was a blend of creativity, nostalgia, and innovation, offering a vast array of dining experiences that captivated both locals and visitors. From Italian dishes and smash burgers to plant-based meals and secret speakeasies, the city’s food scene had something for everyone. Classic favourites like biryani, dosas, and pizzas remained popular, while Japanese cuisine made a notable return, adding depth to the city’s diverse offerings.
The dining experience also evolved with trends like Omakase, wood-fired cooking, visiting chef pop-ups, and international bar takeovers, elevating Bengaluru’s status as a gastronomic hotspot.
Blending Tradition with Innovation
Rahul Lunawat, co-founder of Phurr, described the year as one where culinary innovation intertwined with tradition. At Phurr, classics like kofta were reimagined with a Banarsi pukthan curry, and naan was transformed with Middle Eastern zatar seasoning. Desserts like rasgulla were redefined as feni nests, offering fresh takes on familiar dishes. This fusion of old and new resonated across the city, with growing interest in Karnataka’s regional cuisine, such as Mangalore goli bajji and Madurai pepper mutton, reflecting a shift toward exploring local flavours.
Rediscovering Regional Snacks
Bengaluru diners showed increasing interest in regional snacks. Bharat Kaushik, CEO of Adukale, pointed out the popularity of dishes like kodubale, nippattu, and Congress kadlekayi, marking a trend where “regional is the new cool.” Quick commerce played a role, making it easier to satisfy cravings for authentic, local snacks with rapid delivery options.
Sustainability and Hyper-Local Dining
Sustainability was a key theme in Bengaluru’s food scene, with initiatives like Sheraton Grand Bangalore’s partnership with local farmers to create farm-fresh dishes. Vegan and organic options, such as coconut and jackfruit curry and quinoa bowls, showcased the city’s commitment to blending flavour with wellness.
A Blend of Small and Grandeur Venues
Bengaluru embraced a balance between intimate dining spots and grand establishments. AD Singh of Olive Group highlighted the rise of cozy spots like Naru Noodle Bar alongside larger venues like Bastian and expansive microbreweries. This duality extended to experiential dining, with hidden cocktail menus and inventive breakfasts such as Khao Man Gai and crab omelettes catering to adventurous palates.
Personalization and Craft Cocktails
The focus on personalization in 2024 was undeniable, with guests seeking unique dining experiences. Jatinder Pal Singh of Sheraton Grand Bengaluru noted a rise in tailored offerings, which were enhanced by smart technology for reservations and customer engagement. Additionally, agave spirits, such as Joven and Reposado tequila, gained popularity, with cocktail culture thriving on the back of mindful drinking trends like low-sugar and zero-ABV options.
Bengaluru’s food scene in 2024 demonstrated the city’s ability to blend tradition with innovation, creating a vibrant culinary landscape that continues to evolve with the tastes and preferences of its diverse diners.
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