Time-honoured Indian flavours are refashioned to bite-sized elegance at Bengaluru’s Glass Kitchen & Bar
While crafting the menu for Glass Kitchen and Bar, Chef Abhijit Saha was mindful of one key ingredient: Climate-friendly Indian flavours with an element of surprise. His vision paid off, and he has now whipped up an eclectic list that caters to the appetite of a climate-conscious millennial.
Conveniently located at Holiday Inn Bengaluru Racecourse, Glass Kitchen & Bar transforms time-honoured Indian dishes into bite-sized elegance. You will find traditional Indian flavours composed on a plate as if they were a piece of art. Contrasting colours and plating techniques blend with the minimalist restaurant theme, which embodies comfort and cosiness. Edible food decors in the form of microgreens seamlessly gel with the restaurant’s indoor garden.
“Glass is based on sustainable dining with a focus on farm-to-fork. The idea is to serve healthy food that’s close to nature. That’s why we use a lot of superfoods and plant-based ingredients in our dishes. Keeping in mind climate change and the rising population, we source our food responsibly. For instance, we only buy fish that’s not scarce. We use prawns that are cultivated and not the ones from the sea. We encourage hydroponics. We source microgreens from different farms. Rich in vitamins and minerals, microgreens are grown organically and are a nice way to add colour and flavour. Our goal is to create food in a way that does not destroy the planet,” said Chef Saha.
The 50-seater restaurant’s Speakeasy Bar boasts innovative and classic cocktails alongside a wide selection of fine spirits, beers, wines and exciting small plates. Glass also provides a suitable ambience for small group settings such as intimate family gatherings, power lunches, and business dinners.
“The idea to set up Glass came during the second lockdown in the country. The team at Brigade Hospitality wanted to create a special and exciting space to re-energise Holiday Inn Bangalore Racecourse. What better way to do it than by launching a restaurant that would leave a lasting impression on the city? There was no better person than Chef Abhijit Saha to lead the way. We aim to create customer delight by going beyond customer satisfaction and giving them that extra special experience,” said Nirupa Shankar, Executive Director, Brigade Enterprises.
