LF Review: ★★★★★
In the heart of Bengaluru’s central business district, Kai – Bar & Kitchen is making the case for food that is an interesting mix of fun and flavor.
In recent months, Bengaluru has seen a spurt of new restaurants that are offering everything from Pan-Asian to continental fare. As the city’s eating scene continues its meteoric rise, this new restaurant seeks to do something different by offering the globe on your plate.
The space
The heart of the city, in a sense, is at M.G. Road, and located at Trinity Circle is the famed Du Parc Trinity Building. The 13th floor of the iconic building houses Kai – Bar & Kitchen. When the lift opens and you enter the restaurant, you are transported to another world. The space is largely open and makes the most of Bengaluru’s salubrious climate.
The sweeping views from here are amazing and add to the chic vibe of the space. The restaurant is expansive, spread over a 6,000 sq. ft. area, and has 200 covers. Designed by Koushik B R, Priyanka M C, and Nithya Niranjana from Maze Concept Design Studio, the design doffs its hat to palace grandeur with a new-age outlook.
The ceiling of the bar is done up in hues of maroon, copper, and walnut, and the programmable LED lights transform the space in the evening. The choice of semi-outdoor seating, private dining rooms, and the terrace (on the 14th floor) makes this restaurant unique in more ways than one.
The concept
With the city seeing an expansive growth in the restaurant scene, Kai – Bar & Kitchen is trying to make the case for global cuisine with the simple ethos that it should have something that appeals to all. Whether it is Indian, Asian, Continental, or Mediterranean, whatever is the cuisine of your choice, it is all here.
Virendra Singh Chauhan, Head Chef, explains, “At Kai, dining is not just about food; it’s about emotion, connection, and discovery. Each dish tells a story, one that blends the familiarity of comfort with the thrill of the unexpected. We take pride in curating flavors from across the world yet presenting them through our own creative lens. It’s this balance between authenticity and innovation that makes the experience at KAI truly special.”
The drinks
The beverage menu, curated by Ashish Adhikari, is also quite extensive, with a motley collection of Kai signature cocktails, classic cocktails, mocktails, fresh juices, coffee, and tea, as well as all kinds of liquor—vodka, gin, rum, tequila, brandy and cognac, single malt whiskey, blended scotch, and more. Here, as well, the global flavor ethos is intact, so you can sample Japanese whiskies like Yamazaki and Hibiki, American bourbons like Maker’s Mark and Jim Beam Black, as well as Indian ones like the Paul John Nirvana and Godawan 02 – Fruit & Spice. There is also sake & soju, bottled beer, and a range of wines—red, white, rosé, and dessert wines that will perfectly complement your food.
The team can recommend drinks that will team best with the food too. If you are not drinking, the mocktails do not disappoint. Special mention to the Togarashi Twist, a melange of guava juice, Tabasco, Worcestershire, and freshly squeezed lemon juice served in a chili-salt-smeared glass. It packs a nice punch! The KopiCocoa with freshly brewed espresso, chocolate syrup, caramel, and a vegan foamer will make coffee lovers very happy.
The food
The extensive menu offers a plethora of dishes, and you can start with one of the Kai Boards—I recommend the Mezze; it has an interesting selection of bites including hummus, kale hummus, tzatziki, muhammara, pickled vegetables, soft pita, and falafel (must be the best one I have ever eaten—crispy, cooked perfectly, and tasty—all together).
Another must-try is the signature salad, Fresh Figs, Californian Grapes, and Burrata with Balsamic Vinaigrette. It’s a crunchy salad that has interesting flavors that work superbly with the burrata cheese. The Smoked Chicken, Baby Arugula, and Yuzu Vinaigrette is interesting too, served with citrus dressing and toasted nuts. The crunch of the fresh arugula and the softness of the chicken make for an interesting combination on the palate.
Among the bar nibbles, do not miss the crispy yet melt-in-your-mouth goat cheese and herb cigar roll served with a Sriracha dip, which is perfectly done. The dish is a winner, as the cheese oozes into your mouth when you bite into it, and the complementing flavors are not overpowering. The basil butter prawns served with burnt butter and fresh basil sauce are great, as the prawns are cooked to perfection and the basil adds a nice zing to the dish.
Special mention must be made of the sushi rolls here. Whether it is the Green Paradise (a four-vegetable roll topped with avocado) or the Kai Roll (spicy prawn tempura and scallop with salsa), you will not be able to stop eating these. All the sushi is rolled perfectly, and the dipping sauce and hint of wasabi add to the flavor of these dishes.
If you like dimsums, try the Pan Seared Basil, Chili, and Prawn Gyoza, a signature creation that sits on infused olive oil and basil dust. The super thin covering and sauce ensure that there is an explosion of flavors in your mouth.
Among the large plates, I tried the Broccoli and Asparagus Conchiglie, which had a nice cheesy bite to it. In fact, the conch-shaped pasta is perfect to soak up the basil pesto sauce, and every bite gives you a balanced spoonful of the sauce and pasta. The Pine Nut, Sundried Tomato, and Ricotta Tortellini is another good choice with marinara sauce, basil oil, and balsamic pearls. The tortellini are cooked to al dente perfection, and the sauce in this dish is light, which gives the dish a bite that feels like a taste of Italy. Topped with fresh salad leaves and edible flowers, the dish is as pretty as it tastes.
Seafood lovers must check out the Malabar Seared Fish, which is served with herb rice, chili paste, curry leaf dust, and coconut chips that has a familiar taste of Kerala in every bite. They also have ramen bowls—vegetarians must try the pan-seared tofu ramen that has a miso broth, soft noodles, chili bean paste, and a dash of sesame oil. The dish is mild, and the broth is simple, which makes it a wholesome dish. The Smoked Chicken Ramen also has similar ingredients but a smoked sesame oil and well-cooked chicken that make for a slurpy dish.
Do keep space for desserts, especially the Berry Croissant Mille Feuille, a melange of flour and charred fresh figs that is served with mascarpone berry cream. The crust of the flour and warmth of the berries make this a must-have. I also recommend After Dark, a decadent single-origin dark chocolate pudding that is light and airy and feels smooth on the palate—a dish that will leave you feeling completely satiated.
Kai blends a beautiful ambience with scrumptious food. It’s ideal for celebrations, or simply to have a fulfilling dining experience. A meal here is all about enjoying food as it is meant to be, and the team will ensure you leave with a smile.
LF Review: ★★★★★
Coordinates: 13th Floor, Du Parc Trinity, 17, Mahatma Gandhi Rd, opposite Vijaya Bank, Craig Park Layout, Ashok Nagar, Bengaluru, India
