Serious Slice Opens Third Bengaluru Outlet in Indiranagar

Serious Slice, the pizza brand operated by Keen Mustard Ventures, opened its third Bengaluru outlet on August 16, 2026, at 12th Main, Indiranagar. The 1,600 sq. ft. restaurant follows the brand's outlets in RR Nagar and Cunningham Road and introduces several new elements, including an open pizza kitchen, an open-air balcony and the brand's first wine programme.

The Indiranagar outlet continues Serious Slice's focus on naturally leavened dough, which is fermented for 72 hours before being hand-stretched and baked. The brand describes this approach as “Honest Pizza”, with the preparation process and ingredient selection forming the core of its menu.

The Margherita remains a key test of the kitchen's approach, using San Marzano tomatoes, buffalo mozzarella and cold-pressed olive oil without adding excessive toppings. The menu also includes pizzas featuring burrata, parmesan and goat cheese, along with a zero-flour dough developed by the brand. Another option is panuozzo, a Neapolitan street-food sandwich made using the same pizza dough and baked in the wood-fired oven.

“The experience should not trick people into liking the brand once. It should give them a real reason to come back,” says Anirudh Kheny, Co-Founder of Serious Slice. “We didn’t open Serious Slice to be the most popular pizza in Bengaluru. We opened it to be the most honest. Three outlets in, the dough still takes 72 hours and the sourcing is still obsessive.”

The new restaurant places an open pizza kitchen at the centre of the dining area, allowing customers to see the dough being stretched, topped and baked. The outlet also shifts the brand's interiors towards a darker and warmer palette, with deep grape-wine tones alongside its existing Neapolitan blue. The space includes patterned fabrics, tiled tabletops, clustered seating and an outdoor balcony overlooking the trees along 12th Main.

“If everything is loud, nothing is clear,” says Atul Sunder, Co-Founder of Serious Slice. “The Margherita tells you whether a restaurant understands pizza or is simply adding toppings to bread.”

The Indiranagar outlet also marks Serious Slice's entry into wine service. Its first wine menu has been developed around the characteristics of its pizzas, with options intended to complement tomato-based sauces, cheese and the fermented dough. Wine cocktails have also been added to the beverage programme, alongside the brand's existing thick shakes, coolers and smoothies.

“If the food is honest, the room cannot be pretending,” says Neeti Gokhalay Kheny, Co-Founder of Serious Slice. “Every choice, from the seating and sound level to the warmth of the light, is made in service of a meal that feels easy to stay with.”

With the Indiranagar opening, Serious Slice has expanded to three Bengaluru locations while retaining its 72-hour dough fermentation process and wood-fired pizza format. The new outlet adds wine and a more bar-oriented dining setup to the brand's existing pizza-led model.