Restaurant India News: Shoyu Opens Second Bengaluru Cloud Kitchen in Indiranagar

Shoyu, the Pan-Asian cloud kitchen backed by actor Naga Chaitanya and entrepreneur Varun Tripuraneni, has opened its second kitchen in Indiranagar, Bengaluru. The expansion is part of the brand’s plan to increase coverage across the city while maintaining its delivery-first operating model focused on “gourmet-at-home” positioning. The move is aimed at improving service reach in high-density consumption zones and reducing delivery time-related quality issues.

The Indiranagar launch reflects a strategic shift towards decentralised kitchen locations to address food quality loss during transit in traffic-heavy markets like Bengaluru. Shoyu’s operating model is built around product engineering for delivery, with emphasis on packaging formats and ingredient selection that are suited for transport. The brand uses temperature-retaining, eco-friendly packaging and has moved away from plastic-heavy containers in favour of custom-designed sustainable boxes intended to preserve texture and structure of dishes during last-mile delivery.

Varun Tripuraneni, Co-Founder of Shoyu says, “In Indiranagar, diners are savvy, they know the difference between 'good' food and food that has been compromised by the journey. We’ve spent months perfecting packaging that acts as a bridge between our kitchen and your table. It’s about ensuring that the Truffle Dimsum you open at home tastes exactly as it did the moment it left the steamer.”

Adding to that, Co-Founder Naga Chaitanya said, “Bengaluru’s energy is addictive, and Indiranagar is at the center of it all. After seeing how HSR responded to the Shoyu experience, expanding to another part of the city felt like a natural step in reaching out to a larger number of people. We’re not just sending out boxes; we’re sending out a dining experience that feels premium but stays accessible.”

The Indiranagar unit will operate the full menu range available at the HSR Layout kitchen, covering Pan-Asian offerings across dim sum, sushi, rice, noodles, and Thai preparations. The menu structure is designed to balance consistency in preparation with scalability across multiple kitchen locations. Each order continues to include Shoyu’s Burnt Chilli Oil as a standard add-on, which functions as a brand-linked product to improve recall and repeat orders.

Shoyu’s expansion strategy reflects a broader cloud kitchen trend in Bengaluru, where brands are building multiple micro-locations to reduce delivery time, manage food quality, and improve unit economics. The Indiranagar kitchen is now live for delivery across Indiranagar and nearby neighbourhoods through Zomato and Swiggy, enabling the brand to widen its catchment area while maintaining operational control over preparation and packaging standards.