A New Breakfast Ritual Is Brewing at KICO
/All-day breakfast, café classics and community-driven mornings meet at culture-forward space - KICO
Bangalore, 2026: In a city where breakfast has always been more than just the first meal of the day, KICO is steadily becoming one of Bangalore’s favourite morning addresses. The culture-forward space from Yazu Hospitality has emerged as a go-to spot for all-day breakfast served from 9 AM until 6 PM, where coffee, comfort plates and community naturally come together. Conceived as a modern social living room, KICO is the kind of place where people drift in for a morning coffee and matcha, stay for breakfast, and often find themselves lingering well into the afternoon.
Breakfast here is intentionally unpretentious yet globally influenced. The intention behind the breakfast menu was never to reinvent the category, but to reinterpret it.
The menu moves between comfort classics, café staples and playful global plates, offering something for both slow brunchers and quick weekday diners. Among the dishes gaining early popularity is the Parsi-style Akuri Soft Scramble, a spiced, buttery scramble served with pickled onions and coriander that delivers bold breakfast flavours in every bite. For something richer, the Forest Mushroom Soft Scramble & the Smoked Salmon Scramble with dill, capers and crème fraîche leans into bright, coastal flavours.
The menu also pays quiet tribute to Bangalore’s breakfast culture with Benne Dosa, served classic with potato masala or topped with ghee podi and pepper chicken, familiar flavours presented in KICO’s relaxed, contemporary style. The menu also celebrates café classics with a selection of sandwiches, croissants and bagels, including the Caprese Croissan’wich, Smoked Salmon & Dill Cream Bagel, and the indulgent Juliette’s Club Sando layered with grilled chicken, fried egg and cheese.
For those with a sweet tooth, the Japanese Fluffy Soufflé Pancakes arrive with a cloud-like texture, finished with crème anglaise and chocolate ganache, while the French Toast made with house-made Japanese milk bread leans toward indulgent brunch territory. Health-focused diners can opt for smoothie bowls like The Green Galaxy with yoghurt, avocado and fruits, or the wholesome Quinoa Upma, a grain-forward take on the South Indian staple.
Beyond food, KICO’s mornings are equally shaped by a thoughtful beverage program that moves between wellness-led drinks and café classics. Diners can start the day with vibrant blends like Green Glow, a refreshing detox-style drink packed or Beet Boost, an earthy, citrusy mix designed for a natural energy lift. Matcha also finds its place on the menu with smooth, carefully crafted matcha beverages that balance earthy notes with a creamy finish, while fermented options such as Sbooch Kombucha flavours bring a playful twist.
KICO’s coffee program, created in association with Nandan Coffee, anchors the café experience. Coffee lovers can explore standout pours like the Vietnamese Iced Coffee, balancing strong espresso with silky condensed milk, alongside refreshing options like Cascara Lemonade, where citrus meets delicate coffee cherry notes.
“KICO was always imagined as a place where people would want to spend time, not just drop in and leave,” says Ranbir Nagpal, Founder, Yazu Hospitality. “Breakfast naturally became a big part of that because mornings in Bangalore are social. People meet, work, catch up and ease into the day.”
