Oota Bengaluru

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 Bengaluru. A restaurant that celebrates the cuisine, culture and traditions of Karnataka.

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

+91 88802 33322

Restaurant Time 12:30 PM to 11:30 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 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?

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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 & 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.

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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.

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Server

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.

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 Bengaluru.

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.

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

Contact

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

FOOD
COCKTAILS
COOLERS
BEERS

STARTERS
SALADS
MAINS
STAPLES
DESSERTS

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.

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

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.

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

Vettivera

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

Brine Shankha

London dry gin, lemongrass gin, pickled brine, green apple, coriander leaves, botanical sapphire, fresh citrus and salt air

Neel Ambara

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

Soma Rasa

Garlic infusion vodka , rasam curry, tamarind, tomato juice, green Tabasco, coriander leaves and fresh citrus (served warm)

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

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: 13^op 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: 10.2^op 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: 13.6^o 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: 13.6^o 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.

ABV: 4% OG: 12.2^o IBU- 16.5

Oota Bengaluru

Hesarukalu Palya

Bangda Upkari

Battata Gassi

Bas Saaru Harive

Khara Boti

Mangalore Mutton Curry

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