{"id":1414,"date":"2026-10-08T12:38:43","date_gmt":"2026-10-08T12:38:43","guid":{"rendered":"https:\/\/digitalprindia.com\/news\/?p=1414"},"modified":"2026-10-08T12:38:43","modified_gmt":"2026-10-08T12:38:43","slug":"vanamo-2026-menu-variation-brassica-vegetarian-dish-bengaluru-dining-guide","status":"publish","type":"post","link":"https:\/\/digitalprindia.com\/news\/vanamo-2026-menu-variation-brassica-vegetarian-dish-bengaluru-dining-guide\/","title":{"rendered":"Vanamo&#8217;s 2026 Menu Is Basically a Passport You Can Eat"},"content":{"rendered":"<p><strong><em>Ema Datshi to a Negroni-inspired cr\u00e8me br\u00fbl\u00e9e: Bengaluru&#8217;s newest menu takes comfort food on a world tour, and we&#8217;ll explore that journey today.<\/em><\/strong><\/p>\n<p><strong>Indiranagar, Bengaluru, 8th October:<\/strong> Pack light, bring an appetite. Vanamo has launched its 2026 menu, a globe-trotting collection of bold flavours, seasonal ingredients and serious craft. Every dish is a little postcard from somewhere else, reimagined for Bangalore&#8217;s vibrant dining scene, and all of it is rooted in the joy of comfort food.<\/p>\n<h2>A menu with frequent-flyer miles<\/h2>\n<p>No visas required. Start in Bhutan with the iconic chilli-cheese Ema Datshi and a side of fluffy steamed Tingmo, or hop over to Mexico for Birria Tacos (jackfruit or lamb) with avocado crema and salsa macha. Asia gets plenty of stamps too: a zesty Vietnamese Chicken Salad (Goi Ga) with lemongrass-marinated chicken and green papaya slaw, and Korean Gochujang Chicken with kimchi rice. The Thai-inspired Krabi Coast brings marinated sea bass together with grilled pineapple and a coconut-galangal emulsion. Then it&#8217;s on to the Mediterranean for Sea Bass a la Bilbaina, Shakshuka with Pita Bread and a Turkish-style Rosti, Cilbir &amp; Chilli Crisp.<\/p>\n<h2>Cuisines fall in love (and it gets a little dramatic)<\/h2>\n<p>The dishes everyone&#8217;s talking about are the ones where two worlds collide. Meet The Rogan Affair: a slow-braised lamb rogan josh dressed up as lasagna, with saffron b\u00e9chamel, mint ricotta and fried onions.<\/p>\n<p>Waffle &amp; Fried Chicken brings crisp chicken, banana pepper, chilli caramel and ranch-dressed slaw. The Nori Roll wraps Asian-flavoured chicken mince in nori with Korean slaw and house-made dynamite sauce, and the Chilli Hoisin Lamb Chop shows up with vegetable noodles and avocado wasabi crema.<\/p>\n<p>&#8220;We wanted every plate to feel like a postcard from somewhere, but taste like something you&#8217;d want to come back to. The idea was never to be complicated for the sake of it. It was to take the flavours we love from around the world and cook them with honesty, so they feel like comfort, even when they&#8217;re new to you.&#8221; <strong><em>Chef, Rohit Nayar<\/em><\/strong><\/p>\n<h2>Comfort, but very interesting<\/h2>\n<p>Soups are cosy hugs in a bowl: the cheese-finished Caldo de Queso, a classic French Onion Soup crowned with brioche and gruy\u00e8re, and a Prawn Bisque with beet gel and ghee dust. Caf\u00e9 Classics give old favourites a glow-up: Japanese Shibuya Toast with peach ricotta mousse, Korean Garlic Bread stuffed with cream cheese, and a Rosti with Turkish-style poached eggs, dill yogurt and chilli crisp. Comfort Classics like Katsu Yakisoba and Stroganoff (wild mushroom or chicken) are there for the days you just need something warm and familiar.<\/p>\n<h2>Veggies get the main-character treatment<\/h2>\n<p>Vegetarians, you&#8217;re not an afterthought here. Variation of Brassica gives broccoli, cauliflower, kohlrabi, cabbage and turnip their moment, with silky soubise and candied walnut. Miso Glazed Celeriac arrives with brown butter sweet potato pur\u00e9e and mushroom reduction. The Aubergine Steak with Herb Couscous comes with tahina and herb pistou, and Paccheri with Jackfruit Ragu wears an airy cacio e pepe foam. Smokey Romesco &amp; BBQ Tempeh and Broccoli, Smoked Ricotta &amp; Hot Honey round out a section that&#8217;s every bit as exciting as the rest.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-10769 size-full\" src=\"https:\/\/three60magazine.com\/wp-content\/uploads\/2026\/10\/Smokey-Jackfruit.jpg\" alt=\"\" width=\"600\" height=\"337\" \/><\/p>\n<h2>For the carnivores and the sea-lovers<\/h2>\n<p>Small plates include Cajun Spiced Shrimp, Fried Skull Island Prawns, Salmon Tartare Crisp and a lamb Birria Taco. For the big appetites, there&#8217;s Confit Chicken, Five Spice Duck Breast, Beef Bourguignon with creamy corn grit, Surf &amp; Turf, and Seared Salmon Fillet with carrot ginger pur\u00e9e and house-fermented sauerkraut. Prefer a bowl? The Souvlaki Bowl, Harissa Bowl and Mexican Fajita Burrito Bowl are hearty, balanced and come with your choice of protein.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-10770 size-full\" src=\"https:\/\/three60magazine.com\/wp-content\/uploads\/2026\/10\/Five-Spice-Duck-Breast.jpg\" alt=\"\" width=\"600\" height=\"337\" \/><\/p>\n<p>&#8220;Bengaluru diners are curious, well-travelled and always looking for something new. With this menu, we wanted to give them a reason to explore without leaving the city, and to make Vanamo a place they return to, whether it&#8217;s for a quick caf\u00e9 meal or a long, leisurely brunch.&#8221; <strong><em>Management, Aatira Kakroo<\/em><\/strong><\/p>\n<h2>Save room. Seriously<\/h2>\n<p>The dessert list ends the trip with a wink. The Negroni Rosato Cr\u00e8me Br\u00fbl\u00e9e turns your favourite cocktail into a spoonable treat, with grapefruit gel and candied orange. Also on the runway: Sticky Date Pudding with Coffee Butterscotch Sauce, Passion Fruit &amp; Cashew Choux, Dulce de Leche Milk Cake with rose petals and pistachio, Baileys Tiramisu, and a burnt Basque Cheesecake with Maraschino cherries and vanilla gelato.<\/p>\n<figure id=\"attachment_10776\" aria-describedby=\"caption-attachment-10776\" style=\"width: 300px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-10776\" src=\"https:\/\/three60magazine.com\/wp-content\/uploads\/2026\/10\/Negroni-Rosata-Creme-Brulee-2-576x1024.jpg\" alt=\"\" width=\"300\" height=\"533\" \/><figcaption id=\"caption-attachment-10776\" class=\"wp-caption-text\">Photo: Negroni Rosata Cr\u00e8me Br\u00fbl\u00e9e<\/figcaption><\/figure>\n<h2>By Desert<\/h2>\n<p>By desert, every dish at Vanamo is a stamp in the passport, and every visit adds a new one. With the 2026 menu now open, there is a whole world to explore at one table in Indiranagar.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ema Datshi to a Negroni-inspired cr\u00e8me br\u00fbl\u00e9e: Bengaluru&#8217;s newest menu takes comfort food on a world tour, and we&#8217;ll explore that journey today. Indiranagar, Bengaluru, 8th October: Pack light, bring an appetite. Vanamo has launched its 2026 menu, a globe-trotting collection of bold flavours, seasonal ingredients and serious craft. Every dish is a little postcard [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":1415,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[200],"tags":[1777,1778,155,1779,1780,1781],"class_list":["post-1414","post","type-post","status-publish","format-standard","has-post-thumbnail","category-press-release","tag-bengaluru-food-scene","tag-fusion-food","tag-global-cuisine","tag-indiranagar-restaurants","tag-vanamo-bengaluru","tag-vanamo-new-menu","entry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Vanamo&#039;s 2026 Menu Makes Brassica Vegetables the Main Event<\/title>\n<meta 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