Oota Bangalore

Oota

In Kannada, "Oota aita?" (Have you eaten?) is more than just a greeting. It's an ice-breaker, a question of general concern, and a symbol of Karnataka hospitality. Using that warmth and graciousness as inspiration, we created Oota, a dining experience that features hyper-local Karnataka cuisine.

We proudly present to you, our labour of love, Oota Bangalore. A restaurant that celebrates the cuisine, culture and traditions of Karnataka.

7th Floor, No. 331, 5B Rd, Whitefield, Bangalore

+91 88802 33322

Restaurant Time
Breakfast (Saturday): 08:00 AM to 11:00 AM
Lunch: 12:00 PM to 03:00 PM
Dinner: 07:00 PM to 11:00 PM

Our Menu

Over two years our team of chefs, writers and a video crew traversed over fifteen thousand kilometers to capture the real essence of Karnataka. From Malnad to the Hyderabad-Karnataka region and from the North Canara to the South of Karnataka. We researched cuisines from Mangalore, Mysore, Coorg, Davangere, Chitradurga and Bangalore among other places. The team meticulously chronicled their culinary experiences, filmed the recipes and understood the traditions and nuances of the cuisine of Karnataka.

Our travels took us to little roadside shacks, hole-in-the-wall eateries, temple kitchens, legendary restaurants and popular khanavalis. Karnataka is also home to several ethnic communities that we had the privilege of dining with and learning from. The Kodavas taught us the intricacies of the pandi curry, kadambuttu and noolputtu. The GSBs, the Bunts, and the Catholics introduced us to the wonders of Mangalorean cuisine. The Saujis took us into their world of fiery food and the Konkanis and Navyaths showed us why coastal cuisine is so sublime. All in all, we dined and experienced the unique culinary culture of over twenty-five communities to build our enviable culinary repertoire!

Over the following year we tried, tasted, cooked and recooked to perfection over three hundred and fifty recipes that we had collected from our travels. These are the recipes that Oota has been built on. Traditional, authentic regional fare made with passion and care.

Oota aita?

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Hesarukalu Palya

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Bangda Upkari

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Battata Gassi

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Bas Saaru Harive

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Khara Boti

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Mangalore Mutton Curry

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Meet our team

At Total Environment, we love creating rich, colourful and vibrant experiences that evoke emotions and touch the heart. We draw our inspiration from nature, the earth, arts and crafts and our deep-rooted cultural heritage.

Suresh
TV

Executive Chef

Born in Kolar, raised in Mauritius & Bangalore, Chef Suresh worked at The Atria Hotel and Chancery. After spending 18 years at the finest international hotels, he returned to his roots to rediscover Karnataka's traditional cuisine.

Mandaar
Sukhtankar

Corporate Chef

Chef Mandaar Sukhtankar joined Windmills after a 24-year long stint with The Park hotels. He was Cricket Australia's team chef for their tour of India. His first book 'Romancing the Chicks' is all about green chickpeas.

Kamal
Sagar

Founder

Kamal Sagar founded Oota to bring hyper-local cuisine from across Karnataka to Bangalore. Oota offers an authentic, curated menu served in an ambience reflective of the local culture.

Ajay
Nagarajan

CEO

An engineer-turned-entrepreneur, with a love for craft beer.

Careers

At Oota Bangalore, we are committed to inspiring change in the world, one guest at a time. Every member of this team is an experience-creator. An experience that is consistent from the time our customers walk in, to last call, and beyond. We are building a team that has the mental grit and conviction in chasing lofty aspirations without compromising on values.

With every new hire, we look to raise the bar of our team, and expand our perspective on the work we do and the world we share. Here's to making the places we go more beautiful, the experiences we have more enjoyable, and the things we eat and drink more delicious. Whether it's a home, a resort, or great food and craft beer, if it's from Total Environment, you can expect it to be sensitively designed, completely personal and totally original. We live by our passions and hope to ignite yours.

To apply for any open position with us, please email your resume to hr.tehpl@total-environment.com

Bartender

The Bartender is the embodiment of service. There is no request too extreme and no attitude you can't turn around. You love food, trying new things and helping our guests navigate our adventurous menu. You will be responsible for providing outstanding service to the guest before anything else. You will also be responsible for ensuring that our standards are met and passing on that standard to new hires. Everything we do from the moment we walk into our doors is about our guests.

Apply Now

Chef

Our Restaurant is looking to hire new cooks who will be responsible for preparing authentic, traditional and innovative dishes for our guests. Duties will include prepping meals by weighing, measuring, mixing ingredients, cooking meals, checking ingredients for freshness, and arranging & garnishing the dishes. You will also be in charge of ensuring that the kitchen and equipment are properly cleaned and maintained. To be successful in this job, you will need a thorough experience with hot and cold food preparation. Prior experience in a related position is helpful. All kitchen staff members will be cross-trained in multiple stations.

Apply Now

Server

As a server with Oota Bangalore you are the embodiment of service. You will be responsible for providing outstanding service to the guest before anything else. You will be ambassadors for guest experience while serving our guests in a friendly and efficient manner. You will also be expected to have a high knowledge level about our food and beverage offerings.

Apply Now

Guest Relations Executive

The GRE is a vital element to the success of the Restaurant. They are the first impression of the restaurant and must convey a warm and friendly welcome. Must be able to convey, often over the telephone the essence of how much we value the guest experience at Oota Bangalore.

Apply Now

Come Visit Oota

We look forward to seeing you for a delicious meal and a unique dining experience. If you'd like to comment or ask a question, please feel free to contact us.

Restaurant Time
Breakfast (Saturday): 08:00 AM to 11:00 AM
Lunch: 12:00 PM to 03:00 PM
Dinner: 07:00 PM to 11:00 PM

Oota Bangalore
7th Floor, 331, Road 5B, EPIP Zone
Whitefield, Bangalore
Karnataka, 560066, India

Contact

MOBILE: +91 88802 33322
EMAIL: hospitality@total-environment.com

SATURDAY BREAKFAST
FOOD
BEERS
COCKTAILS

Saturday BREAKFAST

Kalladka Tea

Kalladka style layered tea with milk foam, tea decoction and hot milk

Filter Coffee

South indian classic coffee with an 80/20 ratio of arabica coffee beans and chicory

Badam Milk

Almond and saffron flavoured milk

Mangalore Buns

Traditional banana and cumin flavoured breakfast 'buns', coconut chutney

Davangere Benne Dosa

Davangere style white butter dosas, coconut chutney and potato 'palya'

Thatte Idli

Bidadi style, fluffy rice cakes steamed on a plate, lentil vada, coconut chutney, sambar

Moode Idli with Sambar

Rice and lentil cakes steamed in screwpine leaves, coconut chutney, spiced lentil stew

Ragi Roti with Uchellu Chutney

Soft finger millet bread, nigella seeds chutney

Dapati with Badnekai Chutney

Griddled multigrain bread, aubergine chutney

Khara Shavige with Kai Chutney

Rice vermicelli tossed with green chilli, curry leaves, ginger and mustard seeds, coconut chutney

Avlakki, Uppittu, Kesari Bath

Mangalorean breakfast trio of tempered flattened rice crisps, savoury semolina pudding, saffron-flavoured sweet semolina with pineapple

Pineapple Kesari Bath

Pineapple flavoured sweet semolina and ghee pudding

Bale Hannu Halwa

Ripe banana halwa, banana caramel ice cream, rice and jaggery crisp.

Basundi

Sweetened reduced milk with fried Cuddapah almonds, cashew and pistachio

Gadbad Ice-Cream Sundae

Our version of the famous sundae with vanilla, strawberry and mango ice-creams, nuts and fresh fruits

Ragi Manni

Traditional, finger millet and coconut milk pudding, crisp coconut, jaggery.

Benne Dosa with Kaima Gojju

Davangere-style white butter dosas, with lamb mince stew

Moode Idli with Koli Pulimunchi

Rice and lentil cakes steamed in screwpine leaves, tangy tamarind -chicken curry

Masala Akki Roti with Kaima Gojju

Rice roti with dill and onion and chilli, lamb mince stew

COOLERS
SALADS AND STARTERS
MAINS
STAPLES
DESSERTS

Shunti Bellada Kashaya

Malnad. Warm comforting brew of ginger-jaggery water spiced with pepper, dry red chilli, cumin, garlic and onion, a home-brewed Ayurvedic drink

Sol Kadi

Coastal Karnataka. Piquant cold blend of kokum (garcinia), coconut milk and fresh ground masala perfect for digestion, popular in the Canara Coast

Nellikayi Tambuli

Malnad. Refreshing cooler made from dried amla (gooseberry) and fresh coconut

Punarpuli

Coastal Karnataka. Tangy kokum extract flavoured with pepper, black salt and cumin

Majige of the day

Karnataka. Flavoured buttermilk

Carrot Kismuri

Malnad. crunchy savory salad of grated carrot, fresh coconut, coriender leaves, green chilli and lime juice, garnished with crisp chilli papad

Hesaru Bele Kosambari

Hyderabad Karnataka. Light salad of yellow moong, fresh coconut, carrot, cucumber, tempered with dry red chilli, mustard and hing

Brinjal Salad

Mangalore catholic style pan fried spiced green brinjal salad with green chillies, onions and coconut milk, finished with a hint of vinegar

Menthya Pachadi

North Karnataka. Fresh salad with methi (fenugreek) leaves, grated radish, carrot, onions, fresh coconut flavoured with uchellu (Niger seeds) and fried gram powder

Goli Baje

Coastal Karnataka. Deep fried spiced flour dumplings flavoured with cumin, coriander and yoghurt

Sabbakki Vade

Coastal Karnataka. Deep fried sago pearl cakes flavoured with fragrant dill leaves and peanuts

Maddur Vade

South Karnataka. Deep fried discs of rice, semolina, onions, rice flour and spices originating from Maddur

Biscuit Roti

Coastal Karnataka. Mangalorean stuffed sweet and spicy pooris

Khara Kadbu

Karnataka. Steamed spiced lentil and rice dumpling

Avarekalu Vada

Spiced chana dal and hyacinth bean vada, coconut chutney

Capsicum Bajji

Green capsicum stuffed with tamarind and mint chutney, onions,carrots, lemon and sev

Pork Salad

Mangalore catholic style spicy pork salad flavoured with ginger, green chillies and finished with vinegar and lime.

Khara Boti

Sauji style lamb shanks tossed with salt, turmeric and chopped coriander

Prawn Ghee Roast

Coastal Karnataka. Prawns cooked with red chili-garlic masala, ghee, cashew nuts and curry leaves

Prawns Shuntimunchi

Coastal Karnataka. Pan fried prawns coated with ginger, chili and curry leaves

Sungata Masala

Coastal Karnataka. Prawns tossed in coconut oil with garlic, onion and red chilli masala finished with lime juice and fresh coriander

Anjal Fish Fry

Coastal Karnataka. Seer fish shallow fried in coconut oil topped with crispy masala crumbs

Bolanji Rava Fry

Coastal Karnataka. Silverfish marinated in chilli masala, coated with rava (semolina) and deep fried

Kane Rava Fry

Coastal Karnataka. Kane (lady fish) coated with chilli masala, rava (semolina) and deep fried

Manji Tawa Fry

Coastal Karnataka. Pan seared pomfret coated with a special marinade of ground red chili, cumin and garlic

Chicken Ghee Roast

Coastal Karnataka. Chicken cooked with red chili-garlic masala, ghee, cashew nuts and curry leaves

Chicken Sukka

South Karnataka. Chicken cooked in spicy green masala made from a blend of fresh herbs

Mangalore Chicken Sukka

Coastal Karnataka. Chicken cooked in red chili masala and tossed with pan fried fresh grated coconut

Kaima Unde

North Karnataka. Sauji style pan seared lamb meat balls flavoured with ground spices and fresh coriander leaves

Yenne Badnekayi

North Karnataka style brinjals stuffed with ground masala cooked in a hot and sweet gravy

Kalbuthi

Sizzling curd rice tempered with ghee, mustard and curry leaves

Rasam of the Day

Kumbala Curry

Mustard, curry leaf and cocnut flavoured curry

Batata Gassi

Coastal Karnataka. Baby potatoes simmered in a flavorful coconut curry, a popular GSB dish

Menaskai

Coastal Karnataka. Sweet & spicy mango curry with fresh groud masala

Ananas Gojju

Malnad. Sweet & sour pineapple curry, a Malnad speciality

Bas Saaru & Harive Soppu

South Karnataka. Light, thin curry of lentil and malabar climbing spinach ans amaranthus flavoured with tamarind.

Harive Soppu Palya

South Karnataka. Amaranth leaf stir fried with split pigeon peas, mustard, garlic and coconut.

Tindli Moi

Coastal Karnataka. Pan tossed ivy gourd with fresh cashew nuts and home ground spices

Malnad Vegetable Pulao

Malnad. Mixed vegetables and basmati rice cooked with a blend of fresh and dry spices

Menthya Soppina Pappu

Hyderabad Karnataka. Fresh methi cooked with toor dal tempered with garlic and Byadgi chilies

Dali Tove

Coastal Karnataka. Konkani style toor dal broth flavored with hing (asafoetida) tempered with curry leaves, mustard and red chilli- a must at any GSB community

Kundapur Chicken Curry

Coastal Karnataka. Creamy chicken curry cooked in coconut milk, chili and spices

Sauji Chicken Curry

North Karnataka. Sauji style spicy chicken flavoured with green chillies, coconut and tamarind

Kori Curry

Coastal Karnataka. Homestyle Mangalorean chicken curry cooked with coconut milk and spices

Manji Alepiao Gassi

Coastal Karnataka. Pomfret cooked in ale-piao (ginger-onion) flavoured thick yellow gravy

Mangalore Fish Curry

Coastal Karnataka. Seer fish cooked in a spicy gravy of coconut, tamarind and chilli

Sungta Song

Coastal Karnataka. Prawns cooked in a spicy blend of red chillies and tamarind

Mutton Rassa

North Karnataka. Maratha influenced spicy mutton curry cooked in coconut masala.

Mamsa Saaru

Mutton cooked in an onion, tomato and coconut gravy with green chilli, cinnamon and cloves and black pepper

Kaima Undde Curry

North Karnataka. Sauji style spicy lamb meatballs flavoured with green chillies, coconut and tamarind

Pandi Curry

Coorg. Signature Kodagu delicacy of pork cooked in a fresh masala paste finished with roasted spices & kachampuli (garcinia)

Shaiyya Jhinga Biryani

Coastal Karnataka. Rice vermicelli biriyani with prawns, a Bhatkal specialty

Donne Chicken Biryani

Karnataka. Biryani cooked with a blend of 13 different dry spices, fresh mint and coriander masala; a specialty of namma Bengaluru!

Jolada Roti

North Karnataka. Jola/jowar (sorghum) flour rotis

Akki Roti

Coorg. Coorg style plain rice flour rotis

Chukke Roti

Karnataka. Unleavened bread made of whole wheat

Neer Dosa

Coastal Karnataka. Lacy unleavened pan fried crepe made of thin rice batter

Kadambuttu

Coorg. Steamed round rice dumplings

Kori Roti

Coastal Karnataka. Thin crisp unleavened bread fermented rice batter cooked on iron plancha best served with kori curry

Ragi Mudde

South Karnataka. Handrolled balls of boiled ragi (finger millet) flour dough - a filling peasan dish usually paired with bas saaru or mutton curry

Sanna

Coastal Karnataka. Steamed rice cakes- a Mangalorean favourite

Steamed Rice

Karnataka. Steamed white rice

Bele Holige

Karnataka. Sweet flatbread with a stuffing of jaggery, coconut and toor dal

Ragi Manni

Traditional, finger millet and coconut milk pudding, crisp coconut, jaggery syrup, millet crisp

Bale Hannu Halwa

Udupi style ripe banana halwa, nendra banana halwa cubes, puffed rice crip, banana ice-cream, caramel sauce

Trio of Desserts

Dharwad Peda / Kardant / Belgaum Kunda

Coconut Gulkand Payasa

Karnataka. Coconut and milk-based kheer flavoured with gulkand (sweet rose petal reserve)

Gasagase Payasa

Gasagase payasa is a very traditional and authentic to Karnataka made from poppy seeds and rice, cooked with fresh coconut and milk, flavoured with cardamom

Sheer Khurma

Coastal Karnataka. Literally 'milk with dates' in persian, a festive vermicelli pudding customarily made by muslims on Eid-ul-fiyr-vermicelli sauteed in ghee, added to thickened milk with dates and garnished with dry fruits

Kadlebele Payasa

Karnataka. Payasam made from chana dal, jaggery and coconut

Gadbad Ice-Cream Sundae

Coastal Karnataka. Our version of the famous sundae with vanilla, strawberry and mango ice-creams, nuts and fresh fruits

BEERS

Hefeweizen

Our interpretation of South Germany's classic wheat beer is made with malts imported from Germany and fermented with traditional yeast that imparts distinctive clove and banana flavors. All this makes for a very refreshing, slightly tart and fruity beer.

ABV: 4.96% IBU: 15

Golden Ale

Our lightest beer is an American brewpub-style ale with one foot in Prague. Made exclusively with traditional Czech Pilsner malt and Saaz hops. It's crisp and refreshing with a slight bready note and has a distinctive floral hop character. A good accompaniment to food and yet very session-able on it's own!

ABV: 4.2% OG: 11.5^op IBU: 20.4

American IPA

A throwback to the 90s American IPA featuring a blend of Columbus, Cascade, Centennial, Amarillo, and Centennial Salvo™ hops, imparting flavours of pine needles, fresh cut grass, raw mango peepls, ripe melon, and grapefruit pith. The addition of crystal malt lends a deep golden hue, with a subtle sweetness harmonizing the hop bitterness. It’s medium bodied and moderately carbonated.

ABV: 7.2% OG: 16.6^op IBU: 64

Honey Citrus Blonde

Made using real wildflower honey, our Honey Citrus Blonde is a traditional Blonde Ale featuring a floral bouquet and the unmistakable aroma of fresh orange zest. The flavour follows the nose with a nice citrusy sweetness cut into by a crisp, lager-like finish.

ABV: 5.9% OG: 12.2^op IBU: 21

American Amber Ale

Brewed with Amber and Caramel malts, this beer showcases a depth of malt flavours reminiscent of light caramel, cotton candy, and toasted bread accompanised by piney and orange marmalade flavours from the combination of Summit, Amarillo, and Cascade hops. On the palate, it’s malty in balance with a moderate bitterness leading into an off-dry finish.

ABV: 6.0% OG: 13.7^op IBU: 32

COCKTAILS

Invalid Majjige

Curry leaf and cumin infused vodka, buttermilk, herbs, cumin, tadka, salt fried chilli and ice sphere

Soma Rasa

Garlic infused vodak, rasam curry, tamarind, tomato juice, green tabasco, coriander leaves and fresh citrus (served warm)

Vettivera

Vetiver infused rum, mace infusion, grapefruit juice, vanilla syrup, fresh citrus and grapefruit bitters,

Neel Ambara

Gin, pea flower infusion, lilly tea, honey syrup, fresh citrus

Kempu Cola

Barrel aged whiskey, ratafia, bergamot honey, aromatic bitters and fresh citrus. smoked in hickory wood

Moksha

Barrel aged whiskey, earl grey vodka, orange liqueur, frangipani, honey syrup, black tea, aromatic bitters and fresh citrus

Dasavala

Hibiscus gin, Raw mango gin, cold pressed pomegranate, yuzu, fresh citrus, citrus bitters

Varathur Overflow

Tequila, orange brandy, vetiver vodka, pineapple juice, fresh citrus, ripe jackfruit and salt air

Phirangigundu

Tequila, Baked citrus infusion, aloe vera lemonade, green apple palmarosa, fresh citrus, saffron and turmeric bitters

Brandy Blazer

Brandy, orange zest, cloves, cinnamon, served warm

Oota Bangalore

Hesarukalu Palya

Bangda Upkari

Battata Gassi

Bas Saaru Harive

Khara Boti

Mangalore Mutton Curry

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