Crackle debuts in Bengaluru

Crackle has made its debut as Bengaluru’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.

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 Chef Vivek, 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'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 Raymond Blanc at the 2-Michelin-starred Le Manoir aux Quat'Saisons in the UK, where he honed his skills.

Crackle embraces a journey of spontaneity and surprise through its ever-evolving menu, guided by the finest offerings of the season. The Omakase-style dining experience unfolds with each visit, where guests are treated to a selection of creatively crafted dishes. This approach allows Chef Vivek to have fun with flavours and showcase the diversity of ingredients, making each dining experience dynamic and refreshingly unique.

The kitchen and bar follows a 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 Rs 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.

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.

Crackle offers a rustic, earthy ambience that mirrors its produce-forward philosophy. The open kitchen becomes the heart of the space, inviting guests to engage with the culinary process and creating an atmosphere of intimacy and connection. Watching the chefs at work feels like witnessing a performance adding excitement and drama to the dining experience.