Slice of Kerala in Bengaluru

From chef-restaurateur Suresh Pillai - whose career arcs from Kerala kitchens to London and televised culinary recognition - the restaurant reads as a homecoming written in the language of Kerala food. RCP brings coastal memory, Travancore depth, and Malabar abundance into a contemporary Bengaluru dining room: a chef-led table shaped by inheritance, migration, family meals, and the quiet theatre of regional cooking carried into the city.

From Chef Tresa Francis, Coracle brings South Indian foodways into a quieter register: Kerala and Syrian Christian memory at the centre, with Malabar, Mangalore, Karnataka, and Tamil Nadu moving through the margins. Set inside BIC, it carries the feeling of a meal placed near books, talks, and unhurried conversation. Its table is less a catalogue of dishes than a map of inheritances: coastal gravies, appams, roasts, seasonal vegetables, coconut, spice, and family recipes adapted for a public room. Coracle reads as a small vessel for domestic memory, regional movement, and the kind of dining built for conversation rather than spectacle.