Coastal Karnataka
Temple-town tiffin: coconut, ghee, and dosas that crackle.
Two Coins Tiffin RoomView menu →
Eat across India.
Food regions, drawn by taste, not borders. Fifteen regions, one kitchen each, all in Bengaluru.
15 Regional Cuisines
Select pin or list belowPunjab
Punjab
Butter, the tandoor and the highway dhaba at midnight.
Featured Partner Kitchen
Grand Trunk Dhaba
Highway dhaba flavours, city address.
Signature dishDal Makhani
Directory of Regional Cuisines
Old Mysore
Military-hotel mornings, ragi mudde and pepper-black chicken.
Old Mill Military HotelView menu →
Deccan
Slow dum, saffron and patience. Nizami kitchens, still going.
Deccan Dum HouseView menu →
Malabar
Coconut milk, black pepper and the Arabian Sea on a plate.
Malabar Coast KitchenView menu →
Chettinad
Eighteen spices, hand-ground. The most fragrant heat in India.
Chettinad CourtyardView menu →
Andhra
Guntur chillies, sour gongura, and meals on a banana leaf.
Red Earth Andhra MealsView menu →
Punjab
Butter, the tandoor and the highway dhaba at midnight.
Grand Trunk DhabaView menu →
Old Delhi
Lantern-lit lanes, charcoal smoke, Nihari at dawn.
Lantern Street KebabsView menu →
Bengal
Mustard oil, fish, and a sweet for every mood.
College Street CabinView menu →
Kathiawar
Rotla, ghee, jaggery, garlic: a thali that doesn't hold back.
Saurashtra Thali HouseView menu →
Bombay
Station snacks and midnight pav bhaji. Fast food, done right.
Platform Nine Pav HouseView menu →
Northeast Hills
Smoked meats, fermented bamboo, fiery raja mirchi.
Misty Hills KitchenView menu →
Marwar
Desert cooking: ghee, dried beans and legendary heat.
Desert Rose KitchenView menu →
Konkan
Kokum, coconut, vinegar and a very relaxed pace.
Konkan ShackView menu →
Banaras
Ghats, kachori breakfasts and chaat that stops you mid-sentence.
Ganga Ghat Chaat & SweetsView menu →