Restaurant India News: Kai Bar & Kitchen Redefines Bengaluru’s Rooftop Dining Scene

Bengaluru’s hospitality industry has a new entrant making a strong impression — Kai Bar & Kitchen, located 13 floors above MG Road. Unlike conventional concept bars, Kai positions itself as a flexible, open-ended destination that challenges definitions. The name “Kai” translates to “restoration,” “food,” and “sea” across different languages, each interpretation reflecting part of its identity. As the founders explain, “Kai doesn’t dictate who you should be or how you should feel. It creates a space where you bring your own meaning.”

The venue offers a 360-degree view of Bengaluru’s skyline, uniquely overlooking the historic Army Cantonment. This blend of heritage and modernity forms a key part of its identity. “Very few places in the city can offer such an eye-catching view at this height and vantage point,” the team notes.

Designed by Maze Concept Design Studio (Koushik B R, Priyanka M C, and Nithya Niranjana), the interiors merge Indian palace-inspired detailing with contemporary design. The main bar ceiling, modeled after peacock feathers, uses maroon, copper, and walnut tones, with programmable LED lighting to transition from dining to nightlife settings. The space balances functionality and aesthetics, with semi-outdoor seating, private dining rooms, and a terrace area designed for sundowners.

The menu, led by Head Chef Virendra Singh Chauhan, reflects global influences while maintaining local familiarity. Offerings include small plates such as Edamame with Sichuan pepper, Kyoto Mushrooms with hot coriander sauce, and Spanish Gambas al Ajillo with Cochin prawns. Fusion dishes like Paneer Khurchan Tart with raw mango and mozzarella and large plates including Porcini Risotto, Green Thai Curry Chicken, and Slow Cooked Laal Maas highlight the kitchen’s diverse range. Desserts such as Yuzu & Matcha Cheesecake and After Dark chocolate pudding complete the dining experience.

At the bar, Ashish Adhikari curates a beverage program emphasizing both international and Indian spirits. The menu features Japanese whiskies (Yamazaki, Hibiki), Indian single malts (Godawan, Paul John), and premium tequilas (Don Julio 1942, Camino Blanco). Signature cocktails like Silk Road Blossom (vanilla vodka, jasmine tea, oat milk), Korai (vodka, kaffir lime, lemongrass, matcha), and Kai Negroni (butter-washed rum, coffee-infused vermouth) reflect innovation. The list also includes Hibana, Cape of Good Hope, and reimagined classics like Penicillin and Pisco Sour. Non-alcoholic options such as Togarashi Twist and KopiCocoa maintain the same focus on craft.

The founders describe Kai as “not about defining an evening. It’s about opening it up.” The venue is designed to adapt — whether guests seek an energetic night out, a relaxed meal, or an intimate gathering. In an industry often driven by trends and visual appeal, Kai emphasizes authentic guest experiences over rigid concepts.

With its panoramic setting, flexible design, and diverse culinary direction, Kai Bar & Kitchen represents a shift in Bengaluru’s evolving hospitality landscape — offering guests not just a place to dine or drink, but the freedom to create their own experience.