Kahaani Debuts in Bengaluru With Progressive Indian Vegetarian Dining Concept

Kahaani, a progressive Indian vegetarian restaurant, has opened in Bengaluru with a concept inspired by India's centuries-old culinary exchanges across global trade and migration routes. Founded by Haresh and Somshekhar Mirpuri and led by Chef Sibin Lal, the restaurant explores how Indian ingredients, flavours and cooking techniques have travelled beyond the subcontinent long before the idea of fusion cuisine emerged.

The restaurant is built around the idea of "travelled Indian stories," presenting dishes that draw connections between Indian culinary traditions and global food cultures through a contemporary vegetarian menu.

The concept traces its origins to an incident in 1998, when co-founder Haresh Mirpuri was caught in the Jakarta riots and was escorted to safety after locals recognised him as Indian. The experience prompted him to explore India's culinary influence across Southeast Asia, where he discovered longstanding connections between Indian food traditions and local cuisines.

Somshekhar Mirpuri, Co-Founder, Kahaani, said, "India has one of the most complex, historically connected, globally travelled food cultures on earth- its ingredients built spice routes, its techniques predate most of the world's cooking traditions. Kahaani is our way of celebrating this rich culinary legacy- one that has travelled across borders, inspired cultures, and evolved through centuries of exchange. We wanted to create a space that acknowledges these shared histories while presenting them through a contemporary dining experience."

Chef Sibin Lal travelled across Indonesia before developing the menu to better understand the historical and cultural connections between Indian and Southeast Asian cuisines.

"For us, the menu began with understanding people, places, and traditions rather than recipes. Travelling through Southeast Asia helped us appreciate how deeply connected these food cultures are to India. Kahaani brings those connections together in a way that feels authentic, thoughtful, and approachable," said Chef Sibin Lal.

The menu includes dishes such as Vada Pav Pita, Paneer Ghee Roast Pita, Banana Galouti Kebab and Lotus Stem & Burrata Chaat, reflecting the restaurant's approach to interpreting India's global culinary influences through vegetarian dining.