Creating a community at One8 Commune

Experience Global Gastronomy at One8 Commune, Bangalore, Virat Kohli's new restaurant offers eclectic cuisine in a vibrant setting.

Virat Kohli’s One8 Commune is the newest hip restaurant that has opened its doors in the garden city of Bengaluru, a stone’s throw away from Chinnaswamy Cricket Stadium. Bindu Gopal Rao checks out this new hype in town.

Spread over a massive 18000 sq. ft., across three floors, that has a scenic rooftop where you can see the famed Cubbon Park as well, One8 Commune Bangalore is the first foray of True Palate Hospitality in South India. The eclectic interiors that marry tradition and modernity, have been done by Chetana Vij of I Me Am Designs. The combination of classic charm and contemporary sophistication ensures that the space has a warm ambience. With open and semi-private spaces, the restaurant has a selection of well-thought-out accessories that add to its fun vibe.

The food and cocktails curated by Corporate Chef Agnibh Mudi, are an ode to the city’s ever-evolving culinary landscape. If you enjoy your drinks, the menu offers an immersive mixology experience with a selection of drinks on their signature cocktail menu. Sample the Galactic Gala which brings the diverse flavours of galangal, California white grapes, ruby red peach gin, cardamom syrup, and sparkling wine, or Collective Quaff, which combines passion fruit, rum, dry rose, blue pea, gin, green apple, and hints of Narunandi to get you into the groove.

Since we are here at virat kohli’s restaurant in bangalore, it is but natural that we start with a selection of dishes aptly called ‘Virat’s favourites’. The Tartare topped with avocado, has crispy corn, Japanese mayo, sriracha, and scallion that is quite a mouthful. The superfood salad that has assorted Mesclun Greens, Roasted Pumpkin Seeds, Watermelon, and Amaranth Seeds also packs a punch. If you are with a large group, you can pick the sharing boards, the cheese board that comes with a variety of cheese selections, fresh fruits, jams, and pickles, or the charcuterie board that has a selection of cold cuts with cured vegetables, jams, and pickle.

The eclectic range of salads includes the very interesting Jalebi chaat that is topped with nylon sev, mint chutney, sweet curd, and pomegranate that adds a nice zing. Also try the Avocado Flat Bread – a crispy tortilla, with fresh avocado, corn puree, and beetroot that is as flavourful as it sounds.

In the selection of small plates, the Texture of Corn that has Corn on the cob, tempura corn ribs, chimichurri, and Jackfruit Shammi that has coin paratha, mint chutney, and shallot pickles are recommended. For non-vegetarians, the Anticucho Chicken, made with a signature marinade, peanut butter sauce, and pickled cucumber, and the Gambas Caliente which has butter garlic prawns, star anise, fresh basil, and sourdough are must-haves.

The menu has a range of breads and buns as well and all kulchas are served with fermented ketchup and garlic chutney. The tacos are all served with sour cream, Pico de Gallo, and guacamole. In the tandoori section, the Tandoori malai broccoli comes with sweet and sour chutney and peanut crumble, which is a winner. The Kasundi Fish Tikka which has a Bengali mustard marinade is served with masala onion and mint chutney is an acquired taste.

Apart from burgers, baos, dim sums, and sushi, the large menu also has pizzas and flatbreads too. For the mains, the Indian staples include the Karnataka special, Mangalorean Gassi as well as options like the Old Delhi Chicken Korma, Lamb Galouti Biryani, and Signature Mutton Kosha. If international cuisine is on your mind, the Signature Laksa, a Vietnamese Curry that comes with a choice of vegetables, chicken, seafood, and Nasi Goreng with jasmine rice and peanut sauce are good choices. The Tomato Pearl Barley Risotto with cream cheese is a good healthy choice. 

The menu also teases you with Pasta and large plates. The Herbed Gnocchi with parmesan and pimento chilies, Whipped Polenta with Caponata Vegetables and wilted Spinach; choice of Lamb Ragout are some options to check out. And to end the meal on a sweet note (yes there is more) try the eggless Textures of Coconut which is a great combination of coconut jelly, chocolate soil, and green coconut caviar, that hits all the right spots. Chocolate lovers must try the Baked Flourless Chocolate Cake which is also gluten-free and is made using Belgium Callebaut 75%. A meal at One8 Commune is a gastronomic delight that is bound to take your taste buds on a journey across the globe. When are you going?

  • Address: 6,7 & 8th Floor, Rathnams’ Complex, Kasturba Rd, Shanthala Nagar, Ashok Nagar, Bengaluru, Karnataka 560001
  • For reservation call: +918748881818 | +918548881818
  • Timings: Open 7 days a week from 12:30 PM to 01:00 AM. (subject to Govt. notifications)
  • Average meal for two (with Alcohol): 3000++

Leave a comment

Your email address will not be published. Required fields are marked *

Jugnu Assagao: A Culinary Odyssey Illuminated by the Glow of a Firefly

In the lush landscapes of Assagao, Goa, Jugnu emerges as more than just a restaurant; it’s an immersive journey through flavours, stories, and spaces. Housed within a meticulously restored 160-year-old Portuguese villa, this destination dining spot seamlessly blends tropical nostalgia with bold Indian culinary artistry, all under the creative vision of founders Sandeepraj Salian and Vicky Bachani. The name “Jugnu,” meaning firefly, aptly symbolizes the restaurant’s ethos: a wanderer illuminating diverse culinary paths. Sandeepraj Sailan, Co-Founder, says, “Just like a firefly is a wanderer, our menu is a journey too celebrating coastal flavours from across India, the Mediterranean, and even Thai influences, all curated with care to spark curiosity and comfort in equal measure,” and it does just that! Ambience: A Tapestry of Spaces Jugnu’s design is a masterclass in creating immersive environments. The property unfolds through nine distinct dining zones, each thoughtfully curated to evoke emotion and curiosity. From the lush tropical garden and alfresco decks to the cozy indoor dining rooms and a moody dance floor, every corner tells a story. A standout feature is the striking indoor and outdoor bars, all tastefully done, combining rustic and modern aesthetics. Culinary Artistry Rooted in Tradition Under the guidance of celebrated Chef Ajay Chopra, Jugnu’s menu celebrates India’s tropical belt and its shared culinary DNA with coastal cultures worldwide. Dishes like the Khandeshi Raani Noir, a slow-cooked mutton raan with black masala from Maharashtra—and the refreshing Watermelon Somtam showcase this global yet rooted approach. The Jugnu Butter Chicken pays homage to Delhi’s legendary Pandara Road kitchens, offering a comforting yet elevated experience. During our visit, the Pan-Seared Chilli Cheese Toast Pudding, drizzled with sriracha honey and garlic, stood out for its bold flavours, though its uniqueness might not appeal to all. The Bhatti Ke Aloo, accompanied by charred eggplant moutabel,

Sunset Serenades by the Chapora: Where Culinary Art Meets Riverside Charm

Perched gracefully along the tranquil banks of the Chapora River in Siolim, Goa, Nama Waterfront offers more than just a dining experience; it presents a harmonious blend of nature’s serenity and culinary artistry. This expansive venue, accommodating up to 320 guests with seating for 260, seamlessly marries open-air elegance with indoor sophistication, making it an idyllic setting for both sun-drenched brunches and starlit dinners. Ambience & Atmosphere As the sun dips below the horizon, Nama transforms into a vibrant haven. The gentle lapping of river waters sets a soothing backdrop, while live performances ranging from mesmerizing belly dances to fiery spectacles ignite the evening’s energy. Guests are often handed sparklers, adding a touch of whimsy to the already enchanting atmosphere. The venue’s design thoughtfully incorporates both alfresco and enclosed spaces, ensuring comfort without compromising on the panoramic views. Culinary Delights Nama’s menu is a testament to global gastronomy, weaving together flavours from Asia, Europe, and the Americas. The Wok-Tossed Prawns in Black Pepper Sauce stand out, offering tender prawns enveloped in a rich, peppery glaze. The Crispy Lotus Stem provides a delightful crunch, serving as a perfect appetizer. Pizzas here are noteworthy, boasting a hydrated dough that results in a light, airy crust, harmoniously balanced with fresh toppings. Sushi aficionados will appreciate the chef’s innovative approach. A special off-menu creation features a blend of vegetarian and salmon sushi, flambéed tableside with a splash of alcohol. This technique subtly cooks the exterior, enhancing the sushi’s flavour profile and offering a visual treat for diners. For those seeking regional flavours, the Coorgi Rice Plate is a must-try. This hearty dish brings together cabbage pachadi, mixed vegetable avial, korma gravy, and prawn sukka, delivering an authentic South Indian culinary journey on a single platter. The Malaysian Laksa Soup, a spicy coconut noodle soup,

India’s Newest And Trendiest Food Discoveries

From hidden gems and experimental kitchens to viral street eats and gourmet innovations, we spotlight the flavours and culinary concepts redefining India’s vibrant foodscape. What? Berlin Brew Beer Garden Where? Mumbai Perched atop a breezy rooftop in Andheri, Berlin Brew Beer Garden is more than just a pub; it’s a delightful culinary escape inspired by European beer gardens. This newly opened second outlet, affectionately dubbed “BrewfTop,” pairs a laid-back ambience with an impressive range of comfort food and Indian fusion flavours. The menu opens with nostalgic bar bites Chilli Cheese Toast, Masala Peanut Chaat, and Crispy Corn, perfect companions to their craft brews. The Prawns Crackers and Traditional Chana Garlic bring a savoury crunch, while the Chakna Platter is necessary for old-school snackers. For a heartier bite, we sampled the Club Sandwich, a layered delight, and the Mini Burgers, which were juicy and satisfying. The Chef’s Special Malvani Chicken stood out from the mains rich, spicy, and paired beautifully with warm kulchas. Vegetarians will enjoy the creamy Vegetable Cheese Kofta Curry and Paneer Jalfrezi. For beer lovers, their Belgian Wit and Stout are top-notch, but the Rice Lager is a refreshing surprise. With its cosy setting, creative menu, and soulful brews, Brewftop is poised to become Andheri’s go-to sundowner spot for foodies and beer lovers alike. What? BRICKS Bar & Kitchen Where? Indiranagar, Bengaluru BRICKS Bar & Kitchen has made a stylish new home on Indiranagar’s bustling 100ft Road, bringing a fresh, unfussy rooftop experience to the city’s buzzing food scene. With its cosy, foliage-filled ambience and exposed wood detailing, the space immediately invites you to relax and stay a while. But it’s not just the aesthetics that shine; the food and drinks hold their own. The menu blends bar staples with bold local flavours, making it perfect for both

Mango Mania: Discover The Flavours Recipes Sweet Tangy And Totally Irresistible!

Summer and mangoes are a match made in culinary heaven. From creamy Bengali sweets to zesty tropical ceviche, these fun recipes take the king of fruits to gourmet heights. Whether you’re hosting or just indulging, these chef-curated creations are a must-try! Mango Sandesh Rolls Mango Sandesh Rolls are a refreshing fusion of two much-loved elements: juicy, ripe mangoes and soft, sweet chenna (fresh Indian cottage cheese). This no-cook dessert brings a cool, elegant twist to summer treats, combining rich textures and light, fruity flavors. Thin mango slices are wrapped around a creamy chenna filling that’s gently kneaded with icing sugar, aromatic cardamom (elaichi), and saffron (kesar) for a subtle golden hue. Finished with a sprinkle of crushed pistachios, each bite-sized roll is a visual delight and a melt-in-the-mouth indulgence. Perfect for festive platters or simple summer gatherings, these Mango Sandesh Rolls are as effortless as they are exquisite. By Chef Parth Bajaj Chef Parth Bajaj took an unconventional path to the kitchen. An industrial engineering graduate from Nagpur, he traded machines for marinades, teaching himself the art of cooking. Today, he’s not just a self-taught chef but also a TV host and TEDx speaker. Through Instagram and YouTube, Parth shares not just recipes but relatable, behind-the-scenes glimpses of his culinary adventures, successes, failures, and everything in between. His journey proves that social media isn’t just for scrolling, it’s a place to stir up something meaningful. Ingredients: Chenna from 500 ml milk Pinch of elaichi (cardamom) powder Few strands of kesar (saffron) 3 tbsp icing sugar (or 1 tbsp regular sugar) 3 ripe mangoes Crushed pistachios for garnish Method: Knead the chenna using your palm for a few minutes until smooth. Add icing sugar, elaichi powder, and saffron to the chenna, and knead for another minute. Set aside. Peel the mangoes

You May Also Like

Connect with us