Druma Puts Produce at the Centre of Bengaluru’s Vegetarian Dining Market

Druma, a new 60-cover restaurant in Jayanagar, has entered the market with a menu built around vegetables, grains, legumes and other plant-based ingredients.

Spread across 2,100 sq. ft., Druma follows a “humble dining” approach, with the kitchen placing greater emphasis on produce and cooking techniques than elaborate presentation. The restaurant’s “produce first, always” philosophy means ingredients are selected based on quality, while dishes are developed around their flavour, texture and cooking potential.

The menu spans Indian, South Indian, Pan-Asian and international influences. It includes dishes such as Ghee Roast, Chettinad Paneer, Gongura Paneer Koora and Alleppey Mango Curry, alongside Mapo Tofu, Thai Curry, Tofu Katsu Curry and Mushroom Ricotta Ravioli.

Plant-based ingredients are also positioned as the main components of several dishes. The menu includes Corn Saag Quesadilla, Jackfruit BBQ Slider and Kathal Biryani, using corn, saag and jackfruit as the primary ingredients rather than as alternatives to meat-based dishes.

The restaurant’s 60-cover capacity represents a relatively small-format dining operation, with the concept focused on maintaining control over food preparation and service. Its interiors draw on Kannada culture, South Indian architectural elements and traditional Indian patterns, interpreted through a contemporary design approach.

Chef Vikram Udaygiri, Chef Consultant, Druma said, “For me, good cooking begins with respecting the ingredient. When the product is strong, the role of a chef is not to complicate it, but to understand it and bring out its natural character. My approach to vegetarian cooking is rooted in familiar flavours and techniques, interpreted in a contemporary way while retaining their honesty and sense of origin.”

Druma’s entry adds to Bengaluru’s growing range of vegetarian dining formats, combining Indian culinary references with international influences while keeping ingredient-led cooking at the centre of its restaurant model.