Restaurant India News: Circa 11 Combines Coffee, Cuisine and Cocktails in a Seamless Shapeshifting Space

Circa 11, located on 12th Main in Indiranagar, Bengaluru, has introduced a new dining format that evolves with the time of day. Designed by Chef Pradyumna Harithsa, this shapeshifting dining room offers a seamless experience from morning coffee to late-night cocktails, making it Bengaluru’s—and possibly India’s—first restaurant to change its offerings and atmosphere across different hours.

The space is crafted to adapt to guest needs throughout the day. Mornings begin with craft coffee served in handmade ceramics or kraft cups, paired with light plates and a relaxed, conversational environment. Lunch transitions into a selection of heartier dishes such as crisp salads and umami-driven claypot rice, designed to fuel both appetite and discussion. Evenings bring a more refined experience with ingredient-focused dishes and carefully layered cocktails, while service shifts to a quieter, theatrical style.

Chef Pradyumna Harithsa, a Michelin-trained chef from Bengaluru with experience in Chicago’s fine dining scene and India’s boutique kitchens, leads the concept. “Circa 11 is about bringing three worlds together – food, cocktails, and coffee – not as separate silos but as one offering. We wanted to create a space where you can start with a cup, stay for a plate, end with a cocktail, and feel equally at home at every turn. Cuisine agnostic, technique forward, never intimidating – it’s about intention, not rules,” he explains.

The menu reflects a commitment to technique and authenticity. Dishes such as Stuffed Zucchini Blossoms are crafted to stay crisp and delicate, while Truffle Bhel reimagines street food with fresh ingredients like cherry tomatoes and peanut custard. The Chicken Thigh Terrine, slow-pressed for hours, showcases balance and precision, and the Char-Grilled Tiger Prawns focus on flavour enhancement through paprika oil and smoke rather than freshness claims.

Other offerings include the Circa Claypot Rice, which combines umami-rich bases with charred mushrooms, and small plates like boneless stuffed chicken wings that prioritize texture and flavour. Desserts such as Chocolate Pavé and Tiramisu maintain restraint, focusing on subtlety rather than extravagance.

The bar menu mirrors the shapeshifting concept with cocktails that are equally technical and playful. “Last Night on 12th Main” mixes toasted rice-infused bourbon with sesame tincture and pear shrub, while “Bellandur Foam” transforms a local reference into a creative mix of limoncello, amaretto, mezcal, and jalapeño brine. Non-alcoholic options like “Neon Mirage” and “Ginger Bloom” use complex ingredients like dragon fruit shrub, pickled ginger, and jasmine to deliver depth without spirits.

Architect Lakshmi Kaushik’s design supports the concept with gallery-inspired minimalism, flexible layouts, and muted tones. A bright coffee nook, rosewood-toned foyer, and central bar create varied experiences throughout the day, with few visible branding elements to offer guests a break from overstimulation.

Circa 11’s approach focuses on change without losing its identity. Whether visiting for morning rituals, business lunches, or an evening of small plates and cocktails, guests are invited to experience a new chapter each time—grounded in authenticity, warmth, and thoughtful creativity. The space reflects a modern dining philosophy where food, drink, and environment are interconnected and ever-evolving.