This summer, The Verandah presents The Vegan Table, a thoughtfully composed menu featuring fresh perspectives to plant-based dining. Rooted in seasonality and guided by global influences, the menu exhibits ingredients that are vibrant, wholesome, and full of character. Made for those guests who prefer meals that are both light and indulgent, the experience takes place in an airy, relaxed setting defined by artful simplicity.
The menu starts with an array of small plates that are as refreshing as they are flavourful. From the crisp Tempura Lotus Stem glazed with sweet chilli, to the bold Gochujang Cauliflower Wings and the delicately layered Mushroom Carpaccio, each dish offers a harmonious contrast of textures and nuanced flavours. The mains offer comfort with a refined touch, featuring a rich “plant-based mutton” Masala, wholesome Kerala Avial with red rice, and a fragrant Kathal Dum Biryani, complemented by a Moroccan Chickpea Tagine with couscous that adds subtle warmth and global flair.
Desserts provide a light and refreshing conclusion. The Almond Milk Tres Leches and Mango & Coconut Chia Sticky Rice deliver soft, tropical notes that are perfectly suited to the season.
With The Vegan Table, The Verandah presents plant-based cuisine not as a substitute, but as a considered culinary direction, one that places vegetables, grains, and legumes at the forefront, made into dishes that are both refined and deeply satisfying.
Venue: The Verandah, Grand Mercure Bangalore
Address: Grand Mercure Bangalore, 12th Main, 3rd Block, Koramangala, Bengaluru, India, 560034
Date: 20th to 30th April, 2026
Time: Lunch: 12:30 PM – 3:30 PM | Dinner: 7:00 PM – 11:00 PM