Where to Eat in Bengaluru

Bengaluru's dining culture represents a fascinating blend of traditional Karnataka cuisine, pan-Indian flavors, and a thriving cosmopolitan food scene fueled by the city's tech-savvy population. The city is renowned for its authentic South Indian breakfast traditions featuring crispy masala dosas, idli-vada combinations, and the iconic Benne (butter) dosa that originated here, while its restaurant landscape ranges from century-old Udupi eateries to modern gastropubs and rooftop dining spaces. The local food culture revolves around filter coffee served in steel tumblers, traditional thali meals on banana leaves, and the distinctive Karnataka specialty Ragi Mudde (finger millet balls), reflecting the state's agricultural heritage. Today's Bengaluru dining scene is characterized by late-night food streets, craft brewery culture, and an impressive vegetarian dining tradition coexisting with innovative fusion cuisine and international food trends.

• Iconic Dining Districts: Indiranagar and Koramangala serve as the city's primary food hubs with concentrations of brewpubs, cafes, and multi-cuisine restaurants; Church Street and Brigade Road in the central area offer heritage eateries and quick-service restaurants; VV Puram Food Street (locally called Thindi Beedi) operates evening food stalls serving authentic Karnataka snacks like Congress Kadlekai and Akki Roti; Malleshwaram's CTR (Central Tiffin Room) area remains the go-to destination for traditional breakfast; and Whitefield caters to the expat community with international dining options.
• Must-Try Local Specialties: Benne Masala Dosa (butter-laden crispy crepe with potato filling), Bisibele Bath (spicy lentil-rice dish with vegetables), Rava Idli (semolina steamed cakes invented in Bengaluru), Maddur Vada (crispy onion fritters from nearby Maddur town), Neer Dosa (thin rice crepes) with chicken ghee roast, Mysore Pak (gram flour sweet), Mangalore Buns (sweet fried bread), and the traditional Obbattu/Holige (sweet flatbread) during festivals.
• Price Ranges and Value: Street food and local darshinis (stand-and-eat eateries) offer full South Indian breakfasts for ₹50-150, mid-range restaurants serve thali meals for ₹200-400, upscale dining experiences range from ₹800-2,000 per person, and craft breweries charge ₹1,500-2,500 per person including drinks; traditional filter coffee costs ₹20-40 at local establishments but ₹150-250 at specialty cafes; lunch buffets at mid-range restaurants typically cost ₹300-500 on weekdays.
• Seasonal Dining Patterns: The pleasant weather from October to February makes rooftop and outdoor dining particularly popular, while monsoon months (June-September) see increased demand for hot bajjis (fritters) and chai at street-side stalls; festival seasons like Ugadi (March-April) and Dasara (September-October) bring special traditional sweets and dishes to restaurant menus; summer months (March-May) feature increased consumption of cooling drinks like Neer Mor (spiced buttermilk) an