Oye Kake: Mumbai’s Favourite Asli Amritsari Vegetarian Brand Arrives in Bengaluru

BENGALURU, INDIA, May 2026- Some journeys don’t begin with a launch. They begin with a longing. For Oye Kake, Bengaluru has always been that city, full of curious eaters, culture lovers and people who truly understand food beyond just the plate. A city we’ve wanted to come to for years. And now, finally, we’re here.

Oye Kake: Mumbai’s much-loved vegetarian and deeply rooted Amritsari brand - opened its doors in Bengaluru on 30th April 2026 at MG Road. Founded by Pankaj Gupta and Avinash Gupta under Flavour Pot Foods, the brand brings with it not just food, but a feeling of Amritsar, of home, of sitting around a table where conversations are loud, lassi is colder than it should be and the kulchas never stops coming.
At its heart, Oye Kake has always stood for one simple truth:
“Khaana sirf khaana nahi hunda — eh yaad hunda hai.”
(Food isn’t just food - it’s a memory.)

And that memory now finds a new home in Bengaluru.

Founder Pankaj Gupta, adds “Bengaluru has long been on our expansion roadmap, and the response to Oye Kake in Hyderabad reaffirmed the demand for authentic regional Punjabi food rooted in Punjab’s kitchens. At Oye Kake, we keep it simple—no frills, no reinvention—just honest Amritsari food in its truest form, while bringing alive the spirit of Amritsar through our hospitality and experience.

We also aim to challenge perceptions around Punjabi cuisine, as Punjab has a strong vegetarian food culture, with Amritsar itself being over 75% vegetarian, proudly reflected in our menu.The excitement around Bengaluru led us to sign two locations, with MG Road now open and Bellandur set to follow soon.”
A Space Shaped by Memory, Craft and Material

The Bengaluru restaurant, designed in collaboration with RAD Co + Lab, is perhaps the most ambitious physical expression of the Oye Kake identity to date. The space unfolds like a narrative told through material and memory with every surface, fixture, and structural decision as an act of cultural storytelling.

Draped in silk, an interpretation of Bangalore’s storied sarees & reimagined as a flowing curtain that subtly mirrors the brand’s emblem, the exterior creates a dialogue between two cities before a guest has stepped inside.

Within, lime-plastered walls and floors patterned after the traditional Phulkari dupatta create a tactile canvas where branding and tradition merge seamlessly. Even the bespoke light fixtures are strung with threads used to embroider dupattas and traditional fabrics, nothing in this space is merely decorative. Chairs have been designed from the humble khaat, with backrests woven from the very bands that crisscross beds in Punjabi homes. The lassi bar, layered in barley and frosted glass, glows softly — a reminder of the fields of harvest.

Overhead, a chandelier of 115 terracotta-finished pots floats above the dining room, interrupted by a drifting metal mesh & an abstract river tracing the flow of Punjab itself. From the granite stone basin inspired by the old Indian pyau, to the mud tile dado lining the restrooms and corridors, every detail is deliberate.

A large mural anchors the space, tracing the contours of Bangalore and its network of lakes. Within one of these water bodies, a softly diffused circular light emerges- an abstract, almost subconscious echo of the Golden Temple, held gently within its reflective moat. It is the restaurant’s most quietly powerful moment: two cities, two cultures, one shared emotion, held in the same frame. 
A Menu Inspired by Punjab’s Streets, Homes and the Sacred Langar

At its core, Oye Kake brings to Bengaluru a 100% vegetarian Amritsari dining experience built on the three pillars of Punjab’s food culture: the humble langar, the street and the home kitchen. The culinary approach is led by Amritsari-trained Ustaads with an unwavering focus on live tandoor cooking, hand-rolled breads, slow-cooked dals and the use of clay and iron-based cooking methods. The philosophy is simple; exceptional food comes from treating ingredients with care and staying true to time-honoured recipes.

The menu opens with Amritsari De Kulche, fresh from the tandoor, loaded with flavour. Classic Bharwan Kulche spanning Aloo, Pyaaz, Gobi and Mooli sit alongside loaded variations: Paneer Kulcha, Methi Masala Kulcha, Cheese Garlic Kulcha and the beloved Nutree Wale Kulcha, with any combination of two stuffings available for the indecisive. 

The Amritsari Chaat Gali section is a love letter to North India’s street food canon: tangy, crunchy, sweet, spicy, and full of old-school street-side charm. Dahi Bhalla, Chole Samosa Chaat, Laccha Tokri Chaat, Raj Kachori, Gol Gappe, each dish is a memory trigger, deliberately so. The Tandoor, Tikkiyan te Chatpatta Nasha section takes the snacking ritual further with Mirch Lasooni Paneer Tikka, the smoky Bhatti da Paneer, Lasooni Chaap, Tandoori Mushroom Cheese Melt and the deeply satisfying Malai Wale Gobhi Broccoli.

Chef Varun Singh (Brand Chef) says, “At Oye Kake Pure Veg, my heart lies in bringing the real taste of Amritsar to our guests. We cook the way it has always been done—breads rising in the tandoor, spices blended by hand, and recipes passed down through generations. Every kulcha, chole, and chutney is prepared with care so that when you eat here, you feel the same comfort and joy as if you were dining in Amritsar itself.

As chef, I see my role not in changing or experimenting with these dishes, but in protecting their soul. Our promise is simple: to serve food that is authentic, soulful, and true to its roots. At Oye Kake, you don’t just taste Amritsar—you experience it.”

The Punjabi Rasoi Diyaan Kadhaiyaan, rich gravies, homely sabzis and the warm, familiar taste of a true Punjabi kitchen is where the cooking slows down and deepens. Dal Makhani, Pindi Chole, Lasooni Palak Paneer, Ambarsari Malai Kofte and the standout D.A.V College Ki Nutri speak to a kitchen that knows its classics. 

The Breads: Tandoori Roti, Makki di Roti, Chur-Chur Naan, Kake da Naan, Rogani Naan are made for sharing and to scoop up every last bit of that rich, slow-cooked gravy. And no meal at Oye Kake closes without the Kulhad Malai Lassi, thick, cold and poured the way it should be or the Jalebi Rabdi that ends an Amritsari evening on exactly the right note.

Oye Kake also brings this ritual of their much loved Desi Ghee Breakfast to Bengaluru, a weekend morning spread that is as much an experience as it is a meal.The spread is indulgent, nostalgic and deeply rooted in Punjabi household tradition: flaky stuffed parathas poured with desi ghee, along with the warm, comforting classics that defined mornings in every Punjabi home. It is the kind of breakfast that asks nothing of you except to sit down, slow down and eat with dher saara pyaar. 

Guru Seva Ki Thali - Seva Langar

Among Oye Kake’s most defining and deeply cherished offerings is the Guru Seva Ki Thali, an unlimited, community-style Amritsari feast served every Thursday, inspired by the Sikh concept of Seva. Giving back to the community is an essential part of the brand’s core belief and with this initiative, the restaurant becomes more than a dining room. It becomes a langar for the city. 

Premium Yet Deeply Accessible

Positioned as a premium yet approachable dining destination, Oye Kake balances authenticity with a modern, elevated experience. The brand’s tone remains rooted in tradition while being clean, contemporary and relevant to today’s audience. With a strong focus on storytelling, culture and flavour, Oye Kake arrives in Bengaluru with a clear ambition: to become the city’s go-to destination for soulful, 100% vegetarian Punjabi dining.