At SETA, the speciality fusion restaurant at Hilton Bangalore Embassy GolfLinks, the menu is built around a simple conviction that Asian and Mediterranean flavours share more common ground than they are given credit for. The Grilled Halloumi makes that case quietly and convincingly.
A block of halloumi, grilled to a golden crust with a soft, springy centre, arrives with roasted seasonal squash, scallions, harissa hummus, and a drizzle of roghani. The combination reads as instinctive rather than engineered: caramelised sweetness, smoky heat, and a nutty finish – the kind of plate that disappears before a conversation ends.
Designed to be shared, it is a good entry point into what SETA does best: ingredient-led cooking that sits at the intersection of two culinary traditions without announcing it.
With Bangalore’s evenings cooling into something worth stepping out for, it is the kind of plate best ordered at the table unhurried, shared, and eaten slowly.
