Restaurant India News: Roxie & Barry Launches in Bengaluru as India’s First Indo-Italian Crafthouse

Roxie & Barry, positioned as India’s first Indo-Italian crafthouse. The restaurant introduces a dual-coast Italian concept, combining culinary structure, bar craft, and live music within a narrative-led format. The venture is led by restaurateur Pravesh Pandey and is designed as a differentiated alternative to conventional Italian dining formats in the city.

Roxie & Barry is structured around two distinct culinary identities inspired by Italy’s coastal regions. The western coastline concept, represented by Roxie, draws reference from the Amalfi Coast and focuses on seafood-forward, citrus-led, and layered dishes designed for shared dining. The eastern coastline, represented by Barry, is rooted in Apulia and reflects ingredient-led cooking, olive oil-based preparations, handmade pastas, legumes, and restrained seafood formats.

Menu development is overseen by Head of Culinary Jagdish Naidu and Head of Kitchen Operations Chef Abhrajyoti Nandy, while the beverage strategy is led by Sagar Sarki. From an operations perspective, the restaurant follows a crafthouse model where foundational elements are prepared in-house. Pastas are shaped and extruded daily. Doughs are mixed and baked internally. Stocks and sauces are slow-cooked from raw inputs. Compotes, pickles, and preserves are produced in small batches, with the kitchen avoiding commercial premixes and ready-made bases.

The Roxie side of the menu includes dishes such as Charred Pineapple al Piccante, Ricotta & Truffle Agnolotti, and Mediterranean Baked Seabass. Barry’s East Coast selections include Lobster Bisque Risotto, Hummus & Lamb Bolognese, and Confit Duck Leg with Mushroom Jus. The dual approach allows the restaurant to balance indulgent formats with simpler, ingredient-driven plates, broadening its appeal within Bengaluru’s evolving fine-dining market.

The bar program mirrors the eastern coast philosophy with a spirit-forward, restrained approach. Barry’s Paradise menu includes Barry’s Signature Picante, Scarlet Whisper, Pandon Moon, and Drink at Your Own Risk, while Roxie’s Secret Collection features Beni Hana, Summer in Sicilia, White Petronia, and Tequila Flora, among others. The beverage mix reflects a focus on craftsmanship and curated cocktail storytelling.

Music is integrated into the core business model rather than positioned as background entertainment. A daily 7 PM welcome ritual marks the start of evening service, reinforcing structured programming and experience-driven dining. Live performances are curated to align with the brand’s identity, indicating an increasing trend in Bengaluru’s hospitality market where experiential layering is becoming a competitive differentiator.

Sustainability and responsible sourcing are embedded into operations, with emphasis on seasonality, procurement discipline, and minimal-waste practices. The approach aligns with broader industry shifts toward controlled sourcing and operational accountability in premium dining formats.

For Pravesh Pandey, the concept reflects a long-term positioning strategy focused on craft-led hospitality. “We wanted to build a place where craft replaces convenience and emotion sits comfortably beside discipline,” he shares. “This is about honest food, thoughtful drinks, and creating a space that feels alive.”

Housed within a restored mansion setting in Bengaluru, Roxie & Barry is positioned as a high-engagement dining destination that combines culinary execution, beverage innovation, and programmed entertainment. The restaurant officially opens on 27 February 2026 and enters a competitive market where differentiated storytelling and operational authenticity are increasingly influencing consumer choice.