CBD – Central Bar District, one of Bengaluru’s most recognisable homegrown gastro-bar concepts, has opened its second outlet in HAL. The launch marks the brand’s expansion into another key part of the city, known for its lively food and beverage culture. The opening event saw participation from well-known faces in Bengaluru’s hospitality and social circles, celebrating the latest addition to the CBD portfolio.
The brand, led by Ajit GS, Chef Gaurav Raghuvanshi, and Aman Dua under Crimson & Clover Hospitality Pvt. Ltd., continues to build on its successful flagship outlet on Church Street. The HAL venue reflects the same energy and design philosophy while introducing new experiences tailored to its location. Crimson & Clover’s growing portfolio also includes Flo, Rasai, Café Del Sol, Bento Lab, Chat Chatore, and Curry Express.
“The love and loyalty we’ve received since opening our first outlet have been nothing short of phenomenal,” said Ajit GS, Founder, Crimson & Clover Hospitality. “From regulars who turned into friends to first timers who became fans, it’s this community that pushed us to grow. With HAL, we wanted to bring the same soul but add a whole new vibe that reflects the neighbourhood’s pulse. This launch is just the beginning as we start building on our vision to create a CBD in every district, each with its own distinct character.”
The new outlet’s culinary direction is led by Chef Gaurav Raghuvanshi, featuring a menu that reinterprets Indian comfort food with a creative approach. Dishes include signature favourites like Truffle Chicken Sliders and Korean Chilli Prawns, alongside new introductions exclusive to the HAL outlet such as Smoked Ghee Roast Tacos, Charred Burrata Flatbread, Tandoori Quail, Sindhi Aloo Tuk, Butter Chicken Puff, Medu Vada, Nadan Murgi Korma, and Jackfruit Biryani.
At the bar, the program curated by Aman Dua, Co-Founder and Beverage Director, focuses on nostalgia-driven cocktails that evoke personal connections. Drinks like the Revised Rasam — a clarified reinterpretation of the classic South Indian dish — highlight the team’s focus on combining local inspiration with modern mixology. “We wanted the new CBD to be a sensory experience, a place where every visit offers something fresh and unexpected,” said Dua. “The bar menu has been designed to evolve with the food, blending familiar favourites with limited-edition seasonal cocktails that bring bold, surprising pairings to the table.”
The HAL outlet spans three levels, each offering distinct settings. The ground floor features an intimate layout with a brass-and-wood bar as the focal point. The first floor opens to breezy outdoor spaces designed for al fresco dining, surrounded by greenery including a central Ficus Bonsai tree. The top floor adopts the thotti mane architectural style—a nod to old Bengaluru homes—integrated with modern design for a relaxed, community-centric experience.
Visually, the venue combines industrial and artistic elements, with exposed brickwork, custom murals, and warm ambient lighting. The design aims to capture the city’s evolving identity while maintaining a sense of comfort and accessibility.
With its new HAL outlet, CBD – Central Bar District aims to strengthen its position in Bengaluru’s competitive hospitality landscape by combining craftsmanship, community, and creativity. The expansion signals the brand’s broader goal of creating distinctive neighbourhood destinations that celebrate the city’s dynamic food and beverage culture.
