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 Bengaluru. A restaurant that celebrates the cuisine, culture and traditions of Karnataka.
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 Bengaluru 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?
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 & Bengaluru, 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 Bengaluru. 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 Bengaluru, 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@windmillscraftworks.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.
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.
As a server with Oota Bengaluru 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.
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 Bengaluru.
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.
Oota Bengaluru
7th Floor, 331, Road 5B, EPIP Zone
Whitefield, Bengaluru
Karnataka, 560066, India
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.
Baale Huvina Ambode
North Karnataka. Banana flower and Bengal gram patties with onion, dill and ginger.
Mandakki Menasinakayi
North Karnataka. Puffed rice tempered with spices, tossed with fresh herbs and served with crispy banana pepper fritters.
Naeveri
Coastal Karnataka. Prawns cooked with red chili-garlic masala, ghee, cashew nuts and curry leaves
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
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
Pork Salad
Mangalore catholic style spicy pork salad flavoured with ginger, green chillies and finished with vinegar and lime
Yenne Badnekayi
North Karnataka style brinjals stuffed with ground masala cooked in a hot and sweet gravy
Kumme Curry
Coorg. Mushrooms cooked with tomato and ground spices
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
Basale Gassi
Coastal Karnataka. A coastal favourite of Malabar spinach, cooked with coconut, byadgi chilli and tamarind finished with coconut oil
Malnad Vegetable Biryani
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
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.
Mysore Mutton Curry
Mysore. Mysore style mutton cooked with roasted coconut, fresh coriander and whole spices
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
Plain Rice
Karnataka. Steamed white rice
Bele Holige
Karnataka. Sweet flatbread with a stuffing of jaggery, coconut and toor dal
Coconut Gulkand Payasa
Karnataka. Coconut and milk-based kheer flavoured with gulkand (sweet rose petal reserve)
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
COCKTAILS
Invalid Majjige
Curry leaf and cumin infused vodka, buttermilk, herbs, cumin, tadka, salt fried chilli and ice sphere
Kaapi Stout
White rum, vanilla infusion, coffee liqueur, cold brewed espresso, chocolate chip cookie, nitrostout foam and maple candy
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
COOLERS
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
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
Saison
Brewed with farmhouse ale yeast and EKG hops, this beer is fruity with an impression of citrus fruit along with an underlying pepper-like spice note.
ABV: 6.8% OG: 13op Bitterness: 30 IBUs
Chai Brown Ale
Pours a brilliant garnet brown with a tan head. First nose is unmistakably that of chai spice, featuring a special blend created by our Chef. Second wave of aroma features a light chocolate note with floral notes and a clean malt sweetness. The flavour features even more spices, milk chocolate, graham crackers, and light notes of dark fruits. It all wraps up with a silky mouthfeel and a lingering sweetness with a light spice.
ABV: 5.2% OG: 10.2op IBU- 10
Smoked Weizen
A classic style from Bamberg, Germany. Brewed with beechwood smoked barley imparting a blend of fruity characters from our Hefeweizen with a touch of smokiness.
Plato: 13.6o IBU- 5.5%
West Coast IPA
A classic style from Bamberg, Germany. Brewed with beechwood smoked barley imparting a blend of fruity characters from our Hefeweizen with a touch of smokiness.
Plato: 13.6o IBU- 5.5%
Oatmeal Stout
Our darkest beer is rich, brewed with premium Pale Ale Malt, Roasted Barley and has a smooth-velvety finish thanks to the Oats, perfectly balanced with a spicy hop finish.