Restaurant India News: Circa 11 Brings Bengaluru’s Stories to the Table With Food and Cocktails

Bengaluru’s new restaurant Circa 11, which opened at the end of July, is already gaining attention for its locally inspired menu and bar program. Among its highlights is Bellandur Foam, a cocktail referencing the city’s infamous foaming lake, made with mezcal, mango, and jalapeno. Co-founder Sudhiksha Kaushik Anantharamu says the drink reflects her memories of the city she grew up in. She runs the space alongside her husband, chef Pradyumna Harithsa, and Ankit Agarwal.

The restaurant is designed with minimal monochrome interiors and a centrally placed bar that drives much of the activity. Drinks include Ctrl Alt Drunk (nori-infused gin with ginger) and Last Night on 12th Main (bourbon with sesame tincture and toasted rice).

In the kitchen, chefs Pradyumna Harithsa and Shubham Kulkarni lead the culinary program. Harithsa trained and worked in Michelin-starred restaurants in Chicago, while Kulkarni built his experience at Relais & Chateaux’s Clayoquot Wilderness Lodge in British Columbia and Treadwell in Canada. Rather than anchoring itself to one cuisine, the menu focuses on seasonal ingredients and technique.

Dishes include Stuffed Blossoms, featuring locally grown zucchini flowers with herbed ricotta, and chicken wings reimagined as a refined small plate with deboned meat and a rich jus. Seafood offerings stand out, including grilled tiger prawns served in-shell and a citrus-forward ceviche with ponzu.

The restaurant also prepares 25 sauces in-house, from hot sauce and XO to a Thai sweet chilli. These form the foundation of its Lettuce Wraps, designed as a customizable, shared table experience. Another signature is Claypot Rice, made with Assamese black rice, mushrooms, and a deep umami profile.

Desserts include a sweet lime panna cotta with black salt. Circa 11 also operates as a café during the day, offering coffee at a small front section, with matcha among the options. With its dual identity as both a coffee shop and restaurant, and a concept that ties Bengaluru’s culture to global techniques, Circa 11 positions itself as a new entrant to watch in the city’s competitive dining landscape.