Tucked away in the heart of Bengaluru, Crackle debuts as the city’s first standalone Omakase-style kitchen and bar, a cosy 22-seater where seasonal ingredients take centre stage. This chef-led space serving inspired cuisine, offers an experience that is both intimate and exciting, blending refined flavours with an approachable, casual setting. With an ever-evolving menu shaped by the freshest produce, Crackle brings to life a culinary journey that is both grounded in nature and sparked by creativity.
The philosophy behind Crackle revolves around the seasons and the stories they inspire. Led by Chef Vivek Salunkhe, the menu reflects a deep respect for produce, with each dish drawing from his global travels, personal memories, and life experiences. With a concept rooted in passion and produce, the inspired cuisine defies the boundaries of any one tradition. It blends ingredients, techniques, and flavours from around the world in a way that feels fresh yet familiar. The name itself, “Crackle” captures the essence of fire, alluding to the inviting atmosphere of the open kitchen and the wood-fired cooking that defines the restaurant’s approach.
“The essence of Crackle is to create dishes that tell a story,” shares Vivek Salunkhe, Chef and Partner, Crackle Kitchen. “We work with the best seasonal produce, transforming it into something playful and unexpected. Each dish is meant to evoke a sense of curiosity while remaining grounded in comfort and familiarity.”
Chef Vivek Salunkhe’s culinary journey began on his grandfather’s farm in Karjat, where he learned butchery from a young age. Though initially uninterested in food, his passion grew during an apprenticeship at Taj Hotels, followed by roles at renowned restaurants like Trattoria and Thai Pavilion. Inspired by French cuisine, he trained under the legendary Raymond Blanc at the 2-Michelin-starred Le Manoir aux Quat’Saisons in the UK, where he honed his skills. His journey, spanning from Mumbai to the UK, has shaped him into a chef who deeply respects produce, tradition, and the art of cooking.
The Crackle Experience
What makes Crackle truly special is its Omakase-style approach, where every visit brings something new. Without a published menu, each dining experience is a delightful surprise, crafted from the season’s freshest produce and Chef Vivek’s inventive vision. Priced at 3000 + taxes, the Omakase experience includes six starters and a dessert, while mains and drinks are offered à la carte. The starters are the chef’s canvas for playful exploration of flavours, while the mains highlight the best of what’s in season.
The Susegad Goa captures the essence of Goa’s relaxed lifestyle, seamlessly blending traditional fish curry flavours with Japanese Chawanmushi, featuring Hokkaido scallops, or Naran prawns or lobster from Kerala, gently steamed into a silky coconut curry and egg custard. A tribute to farmers, the Zunka Bhakar features a bhakri (rice tortilla) topped with zunka or chickpea custard, mashed and smoked aubergines, tahini, and thecha. The Gardan Ki Tehri reimagines a Hyderabadi lamb Tehri with umami saffron risotto and slow-cooked lamb neck, cooked just like the Milanese Risotto. Delicate crepes filled with methi and ricotta, drizzled with a rich Roma tomato sauce, define the Methi Malai Canneloni. To finish, guests can indulge in family-style desserts like the Bangalore Kaapi Tiramisu, crafted with Philadelphia cheese, Italian finger biscuits, filter coffee, and a hint of Kahlua. Diners can look forward to a delightful array of seasonal tarts, pies, and cakes in the future.
Cocktails Crafted for Seasonal Harmony Crackle’s cocktail programme designed by Cocktail Kompany by Avinash Kapoli, features six signature cocktails, each thoughtfully designed to complement the seasonal ingredients that define the menu. With a particular focus on pairing with the freshest seafood offerings on the current menu, these cocktails enhance the subtle flavours of the ocean while balancing the richness of other dishes. The must-try cocktails from the menu are - Fallen Angel - a blend of tequila, guava pickle and bubbles; Rebel’s Fire - Crackle’s version of a picante with tequila, bergamot, wasabi, and jalapeno; and Gin Widow - a bright cocktail made with gin, plum, lemongrass, spices and acids. As the menu evolves with the seasons, so will the cocktail selection, ensuring that each drink harmonises perfectly with the current selection of dishes. Whether enjoyed with seafood or other creative plates, the cocktails offer a refined, cohesive experience that evolves alongside the cuisine.
Where: Ground floor, 303, 100 Feet Rd, Indira Nagar 1st Stage, Stage 1, Indiranagar, Bengaluru, Karnataka
When: Dinner Service Only, Slots - 7pm to 9pm, 9pm to 11pm
Price: INR 3000 + Taxes (Omakase Experience), starting from INR 875 A La Carte (mains), INR 949 A La Carte (Cocktails)
