Bengaluru : Heyou, the newest hospitality concept from Keen Mustard Ventures, opened to the public on 12 June 2026 on MG Road, Bengaluru. Conceived as a contemporary social drinking and dining destination, Heyou brings together flavour-forward drinks, globally inspired food and a two-level experience designed around the way people gather today. The menus are built around the natural flow of an evening: the first round, the shared bite, the second drink, the table that grows and the plan that turns into dinner.
This launch marks the latest addition to the Keen Mustard Ventures portfolio, which includes Daysie, Serious Slice, Quarter House, Suzy Q and 1Q1. Founded by Anirudh Kheny, Neeti Gokhalay Kheny and Atul Sunder, the Bengaluru-based hospitality company is known for creating concepts with distinct identities, thoughtful guest experiences and strong operational foundations. With Heyou, the team brings together its collective expertise in concept development, operations, food and beverage innovation, design and guest experience into a concept built around contemporary social dining.
Speaking about the new spot, Anirudh Kheny, Managing Partner and Co-founder, Keen Mustard Ventures, said: “Heyou is created as a place people can return to again and again, whether it is for cocktails, dinner or an easy evening out. We wanted to build something approachable, energetic and welcoming, with great food, great drinks and an atmosphere that encourages people to stay, connect and enjoy themselves. The best hospitality experiences are the ones that feel effortless. With Heyou, our focus has been on creating a place that combines quality with accessibility and delivers memorable experiences without taking itself too seriously.”
THE MENU FLOW
The food and beverage menus at Heyou are designed as one connected evening. Drinks lead the room, food keeps the plan moving, and both menus are structured around how people naturally gather, snack, share, drink and stay.
The beverage menu moves from bright first-round serves to playful nostalgic cocktails, deeper layered drinks, hybrid classics, small social serves and flavour-forward no-alcohol options. The food menu follows the same rhythm: light first bites, crunchy bar snacks, steamed and folded plates, small plates for passing around, fire-led dishes for the centre of the table, comfort plates when the group settles in, and desserts for the table that stayed.
