Beige in Bengaluru is one for your Instagram feed

There is a queue outside when I visit Beige in Marathahalli. Not just a queue, but a bouncer managing the crowd behind red velvet ropes. Admittedly it is a Saturday, but Beige is in high demand. And as we enter, I can see why.

Inspired by Wadi Rum, a sandstone valley in southern Jordan, Beige is a visual spectacle. Spread across 44,000 square feet, the restaurant is open to the skies. Sandstone, granite and sand-dune like features surround the al fresco dining area. The date palm trees, and rattan furniture complete the look.

Beige in Bengaluru

The menu borrows from all parts of the globe. There are Spanish tapas, modern Indian bites, sushi, and Italian classics. It is designed for big groups to come and have nibbles of everything. We sample a smattering of appetisers. The edamame ricotta kebab is creamy, but it is the thecha oil on top that adds a kick, and takes it to the next level. The Changezi chicken tart is made of spiced chicken. It takes us back to Old Delhi with its flavours. To balance the rich notes, it topped with a bright vinegary onion gel. The pani puri shots are mini puris filled with corn kees and a Tabasco jaljeera pani. The kees filing is unique and it is a fun combination.

Beige has a broth bar section on its menu, where soups get a new twist. We are presented the mushroom chai experience. The soup is made of a porcini and shiitake consommé, with a truffle foam, dehydrated mushroom dust and micro herbs. It is brought to the table in a copper kettle and poured in your bowl. It is deeply umami-forward.

Crispy herb falafel poppers, mushroom bao, and pan seared bao
| Photo Credit:
Special arrangement

Behind the bar

The mixologist pays our table a visit and asks us our preferences to recommend their specials. The Cheesecake is a sweet number, made of rum and vermouth, with flavours of strawberry and vanilla. This is entirely too sweet for my palate but go for it if you like dessert cocktails. On the other hand, Coffee and Cigarettes is a smokey number, made with mezcal, coffee, chocolate bitters and an ‘aromatic foam’ on top. A classic I like is the Zero Degree Martini, a gin martini with notes of lychee.

We stick to Indian when it comes to the mains, but they have options from across the world. The Lahori karahi mutton is made with slow-braised lamb shank and bone marrow in a silky gravy. It pairs well with the wood fired kalonji naan. The classic dal makhani gets a shout out too.

Overall, the atmosphere and ambiance eclipse the food and cocktails programme, which are interesting on their own. Keep your phone ready for pictures when you visit this place!

₹3,000 for two. At Marathahalli. For more details and reservations, call 9187057003