Nāvu

Inside this Bengaluru fine-dining restaurant, chefs Kanishka Sharma and Pallavi Menon present a menu of global cuisine led by innovative flavours and textures. Think mustard ice cream with tomato tartare, cauliflower crème brûlée paired with walnut chikki, a traditional sweet, gnocchi served in a beetroot and parmesan sauce, and a confit celeriac drizzled with prune tea syrup that showcases the vegetable in four distinct ways. The space is warm, comforting and carries the right amount of buzz, making this the place to be whether you’re sharing a table with five or dining solo.

Tatler Tip

The menu refreshes seasonally with new creations, meaning no two visits will be the same.