Bengaluru: Monkey Bar, Bengaluru’s favourite urban hangout, returns with a new edition of its chef-led collaboration series, Flavour Riot. This time, the spotlight is on the bold, nostalgic flavours of Sindhi cuisine, in a one-day brunch collaboration with Kusum Rohra of the Sindhi supper club Khado Katcheri. The Sindhi Brunch will take place at Monkey Bar, Museum Road, Bengaluru, on Sunday, 27th September 2026, from 12 noon onwards, bringing the food of Sindhi home kitchens to the city through a curated, flavour-forward menu built around comfort, nostalgia and layered spice.
Flavour Riot is Monkey Bar’s chef-led series that champions culinary voices rooted in identity, technique and flavour. Each edition opens the kitchen to distinct regional and micro-cuisine stories, giving them a focused, ingredient-driven menu and a stage that’s rarely available to them otherwise. “Flavour Riot is designed to create relevance, not novelty. Sindhi food has so much depth, but it rarely travels beyond home kitchens, working with Kusum and Khado Katcheri lets us put it in front of a much wider audience, and continue building Monkey Bar as a space in Bengaluru where regional and micro-cuisine stories can find room to grow,” says Nikhil Chittiappa, Partner at Monkey Bar, Bangalore.
This edition sees Monkey Bar collaborate with Khado Katcheri, a Sindhi supper club by Kusum Rohra built around recreating the warmth of the traditional Sindhi “khado” , the everyday, communal kitchen, for a new audience. Rather than reinvent the cuisine, Khado Katcheri stays close to the way Sindhi food is actually cooked at home, spotlighting dishes that rarely make it onto restaurant menus. Monkey Bar serves as the platform for such collaborations, bringing distinct regional food traditions into an energetic, contemporary setting and making micro-cuisines more accessible to a wider audience without losing what makes them distinct. “Sindhi food is comfort food, it’s the taste of home, of Sunday afternoons and full tables. Doing this at Monkey Bar gives me the chance to bring that warmth and nostalgia to people who may never have had a reason to try it otherwise,” says Kusum Rohra, founder, Khado Katcheri.
The Flavour Riot menu leans into the comfort and nostalgia central to Sindhi home cooking. Small plates open the meal with the Basar ji Koki, a spiced, ghee-laden flatbread traditionally eaten at breakfast; Dal Pakwaan, crisp fried dough served alongside a mildly spiced chana dal; Kachalu Touk, a crisp, spicy and addictive fried colocassia; and Brain in Keema, a rich, slow-cooked minced mutton preparation folded with brain masala. The mains carry the cuisine’s love for slow-cooked, layered flavour further, the Sindhi Kadhi, a tangy gram-flour and vegetable curry served with steamed rice, a side of kachalu touk and sweet boondi; and the Teevan, a Sindhi-style mutton curry cooked down until deeply spiced, served with Mumbai’s soft laadi pav, finely chopped onions and a wedge of lemon.
This edition of Flavour Riot continues the series’ commitment to spotlighting food that is personal and deeply rooted in place, giving Bengaluru diners a rare, accessible glimpse into Sindhi home kitchens. Both Monkey Bar and Khado Katcheri share a belief that regional and micro-cuisines deserve a bigger stage, without losing the techniques, patience and context that make them what they are.
