This August, Ekaa returns to Bengaluru, bringing its distinctive approach to Indian cuisine to Zarf at Sheraton Grand Bengaluru Whitefield Hotel & Convention Center for a two-day culinary experience led by Chef Niyati Rao. Rooted in regional flavours, seasonal ingredients and contemporary techniques, Ekaa’s cooking explores Indian cuisine with curiosity, allowing familiar ingredients and traditions to take unexpected forms.
The tasting menu moves across textures, flavours and regions, beginning with Tomato Tomato, featuring heirloom tomatoes, kokum agad and sourdough, followed by Achappam, interpreted differently across the vegetarian and non-vegetarian menus. A highlight is Ekaa’s Signature 100% Hydration Bread, served with brown onion cultured butter and lacto-charred thecha, showcasing the restaurant’s attention to technique and fermentation. Marathawada brings together four-grain porridge, Kardhanya, Potato Thoy and Sasam, with distinct vegetarian and non-vegetarian interpretations, while Chuski offers a refreshing seasonal pause before Risalamande, with sweet wine, pandan rice gelato and Zereskh berries. Complementing the menu is a selection of cocktails curated especially for the experience, including Kapur Kachri, bringing together the warm, aromatic character of kapur kachri with bright kiwi and citrus; Mountain Pepper, layered with the peppery heat of mountain pepper and the herbaceous notes of naga basil; and Triphala, balancing the earthy complexity of triphala with tart roselle, coffee bitterness and citrus.
At Zarf, known for its contemporary expression of Indian cuisine, Ekaa’s progressive approach finds a natural setting for two evenings of thoughtful, technique-led dining.
Dates: 21st & 22nd August 2026
Time: 6:30 PM – 11:00 PM
First seating – 7pm to 8:45pm
Second seating – 9:15pm to 11PM
Set menu: Starting at ₹4,500 + taxes per person
Reservations: 8071008215
