33 stories mention Bengaluru · Bengaluru chains and map → · Chains in Bengaluru →
Rapido's food delivery platform Ownly has launched in Kolkata, adding to its existing presence in Bengaluru and Hyderabad. It runs on a zero-commission model, so restaurants keep the full value of each order, while customers pay menu prices plus delivery charges. Ownly plans to enter Delhi-NCR, Mumbai, Pune, Chennai and Ahmedabad by the end of 2026.
BuCo., a Mangalore favourite, will open its first flagship in Bengaluru this November, in Kodihalli, an extension of Indiranagar. Founded in 2017 by chef Shriya Shetty and Varun Shetty, the brand follows a rule that anything it cannot make in-house stays off the menu. It promises the same locally sourced ingredients and kitchen philosophy as in Mangalore.
Swiggy said food delivery orders rose 10.7 per cent year on year across the three-day Diwali period, averaging 97,545 an hour. Kaju Katli was the most ordered sweet nationwide. On Dineout, bookings on November 8 jumped 38.5 per cent from last year's Diwali, with Bengaluru, Hyderabad and Mumbai leading metro reservations.
Renaissance Bengaluru has introduced Cooke Town, an Anglo-Indian restaurant.
Tossin Pizza opened its first flagship outlet in Bengaluru, in Koramangala.
Bengaluru-based quick-service brand Samosa Singh has reached a valuation of ₹200 crore despite a net loss of ₹5.7 crore in FY25. The founders, Shikhar and Nidhi Singh, sold their ₹80 lakh home to fund a larger manufacturing kitchen instead of raising outside capital. Founded in 2016, the company now has more than 50 outlets and aims to standardise India's samosa market.
Greece-origin coffee brand Coffee Island, launched in India by Vita Nova Group, has opened its first Bengaluru outlet in Koramangala. The 80-seater café has separate dining, hangout and leisure areas. Its menu includes beans from Kenya and Ethiopia, brewing methods such as Chemex and AeroPress, and signature cold drinks. Global CEO Konstantinos Konstantinopoulos says India is an important market.
Zomato has launched Limitless Delivery, which lets users order from restaurants as far as 40 km away in their own city. Announced on November 6, it is live in seven cities including Bengaluru, Mumbai and Hyderabad. Swiggy made a similar move in October, adding multi-restaurant ordering for up to five restaurants in one checkout.
Beanlore, a Bengaluru neighbourhood café brand, has opened its fourth outlet in Koramangala. The café is set in an old bungalow surrounded by mature greenery. It is Beanlore's first outlet spread across two floors, with each floor offering a distinct feel.
BuCo., a Mangalorean bakehouse and café, plans a Bengaluru outlet in Kodihalli this November, close to Indiranagar. Chef Shriya Shetty and Varun Shetty started the brand, which centres on regional Karnataka food, local sourcing, in-house baking and filter coffee. The Bengaluru menu largely follows the Mangalore one with a few additions.
Church Street SOCIAL, the first outlet of the SOCIAL brand, has reopened in Bengaluru after a complete renovation. The redesign opens the façade to the street and keeps the grungy look, leaving imperfections intact under what the design calls radical vandalism. Local touches include retro Kannada hand-painted signs, a street-side arcade station and South Indian comic culture.
BuCo. has opened a café in Bengaluru, bringing Mangalorean food and filter coffee into a contemporary café format. Every day from 8 am, bakes, breakfast and filter kaapi are served, with ingredients like ghee, jaggery and ragi. Bestsellers include the Mr Bob's Classic Fried Chicken Burger and Filter Kaapi Tiramisu.
Bengaluru startup Veritally lets restaurants check every order line in their Zomato and Swiggy weekly payouts. Owners upload the statement they already receive, and the tool flags commissions above normal, unexplained ads and discounts, and orders held over complaints. It also drafts messages to partner support. The launch follows requests from Bengaluru restaurant owners.
Figaro's Pizza has opened an outlet in Chambenahalli, Bengaluru, following its earlier Patna store. The American brand entered India through Franchise India, targeting Tier I and Tier II cities and 100 outlets by 2027. Its other markets are Cyprus, Nigeria and the United States, and dough is freshly prepared in-store daily.
Rebel Foods has partnered with Naturals Ice Cream through its Rebel Launcher brand development initiative, with Naturals already operating in 77 Rebel cloud kitchens nationwide. The tie-up gives the ice cream brand access to kitchen infrastructure, technology and operations. It has expanded to Bengaluru, Gujarat, Hyderabad, Kolkata and Delhi NCR. In 2026 it also entered Chennai, Hyderabad and Punjab.
Piramal Alternatives, the fund management arm of the Piramal Group, has invested ₹150 crore in Kumar Equipment, a commercial kitchen equipment maker. The money comes through its India Credit Opportunities Fund II and will fund manufacturing expansion and vertical integration. The company has completed over 2,500 projects across 22 states, with factories in Rajasthan and Bengaluru.
Coffee Buddy, a Filipino coffee chain, has opened a new outlet in Indiranagar, Bengaluru, and already has a footprint in Mumbai and Delhi. It entered India through a master franchise agreement with Franchise India and uses 100% Arabica and Robusta beans. It started in 2019 as an online bean store in Manila and opened its first café in 2022.
Bengaluru Cafe, which has spent eight years building a loyal following, is opening its first Mumbai outlet on Gul Mohar Road in Juhu. The menu keeps to traditional South Indian dishes such as idli, vada, dosa and Jain sambar, plus Techa Masala Dosa, created for this location. Terracotta roofing and greenery carry over, adapted for a younger Mumbai crowd.
Restaurant associations in Bengaluru, backed by more than 1,000 hotels, have threatened to stop taking Swiggy and Zomato orders from August 15 unless demands on commissions, deductions and discounts are met. Commissions range from 8% to 28%. Demands include no automatic deductions before complaints are verified and itemised monthly settlement statements. As of July 29, neither platform had publicly responded.
Bountyful has opened in Indiranagar, Bengaluru, serving vegetarian food from across India's regional kitchens. Its menu spans 18 to 20 regional cuisines and includes dishes such as Bihari Sattu, Malai Gatta, Bhapa Paneer and Himalayan Thukpa, alongside tangy, spiced and zero-proof drinks. Founder Pallavii Gupta says the restaurant is rooted in memories of India's hills, towns and regions.
Chifa, a Chinese-Peruvian concept, has opened in Marathahalli, Bengaluru. The menu blends Chinese cooking techniques with Peruvian flavours, featuring lomo saltado and arroz chaufa. Diners can sit in three areas, including an outdoor space overlooking the city, and order a signature cocktail called Barrio Chino. Founder Sundeep Reddy also runs Mirth and Roxie in Bengaluru.
NRAI Bengaluru and Mitti Café held an inclusive job fair at Mirage on St Marks Road, connecting more than 110 people with disabilities to hospitality jobs. Over 30 restaurant brands took part, including Empire and Samosa Party. Siddhant Vinod became co-chapter head and Dheeraj M. Kumar treasurer, and Ajay Kumar K R joined as marketing head.
RATIONAL has opened India's largest training centre, in Banjara Hills, Hyderabad. Its location was picked for Hyderabad's growing catering and hospitality sectors, and it houses iCombi Pro and iVario Pro cooking systems plus the ConnectedCooking platform. Visitors can attend training sessions, live demonstrations and industry events. The company's Bangalore centre opened about two years earlier.
Chins Bar, Coffee & Kitchen will soon occupy a three-floor, 400-seat space on Lavelle Road in Bengaluru. It is an evolution of Chinlung and will initially run from 11 am to 1 am, with breakfast added after the first month. The menu spans sushi, dim sum, Indian grills and pizzas, and coffee anchors the day.
Flipkart is reportedly preparing to challenge Zomato and Swiggy with a food delivery service. It is piloting the service internally with riders from logistics arm Ekart, sourcing restaurants via ONDC and direct onboarding. Trial orders have started in Bengaluru under the Eat-in by Minutes brand. Bernstein estimates the market is growing 18 to 20 percent a year.
Kouzina Food Tech has grown its Vasudev Adiga's brand to 55 delivery kitchens in Bengaluru, all run through its franchise network. It now invites established restaurants and licensed commercial kitchens in the city to add the Vasudev Adiga's menu within their existing setups. Partners gain brand systems, recipes, sourcing, packaging and aggregator integration.
Sanatanam, a new vegetarian restaurant, has opened in Rajouri Garden in West Delhi. Built around the idea of food as divine, it serves Bengaluru-style South Indian dishes alongside North Indian and Chinese favourites, with dishes made using pure desi ghee. The interiors include a live kitchen, and the Chief Minister attended the opening.
Ambros World Foods has opened The Dravidian, a quick service restaurant on Hill Road in Bandra, Mumbai, serving South Indian and regional dishes from four states under one menu. Plans include expansion to Ahmedabad, Bengaluru, Pune and Nagpur, plus overseas markets. Idli starts at Rs 119, and the company is pitching franchise partnerships backed by standardised operations.
