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PHURR reinvents menu with dishes that surprise
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Monday, 20 July, 2026, 15 : 00 PM [IST]
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Our Bureau, Bengaluru
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Over the past two years, PHURR has established itself as one of Bengaluru's most sought-after vegetarian restaurants, earning a loyal following in the city. The restaurant has continually challenged conventional perceptions of vegetarian dining and its latest menu is a testament to this. It marks a significant evolution for the brand, introducing an entirely reimagined food and beverage programme that reflects the philosophy and creativity that have come to define it.
At the heart of the new menu is a belief that has shaped it since day one: vegetarian food should never be predictable. Familiar ingredients are elevated through unexpected combinations and fresh perspectives, creating dishes that surprise without sacrificing the comfort people return for.
Across the menu, regional favourites are reinterpreted through its playful lens. Highlights include the Badam Malai Broccoli, where smoky broccoli is paired with a slow-cooked almond malai and roasted nuts, the Bombay Cheese Toast layered with roasted peppers, chilli paneer and melted cheese, the Potato Salli Chole Chaat, which combines spicy chickpeas, mint chutney and crisp potato salli, and the Poriyal Kofta, featuring spiced zucchini koftas served in a roasted coconut and tomato gravy inspired by the flavours of South India.
Building on its distinct approach to mixology, the new beverage programme features drinks such as Cane Canary, a blend of sugarcane, mint, ginger and blue pea, Mint Macaw, which balances bright citrus with layers of mint and peppermint, and Gongura Goose, bringing together the tang of gongura with vibrant citrus. Each drink reflects the same playful approach to flavour that runs through the food menu.
Rahul Lunawat, co-founder, PHURR, said, "A menu should evolve with the restaurant behind it. Over the last two years, PHURR has grown into something much bigger than we imagined, and we felt the menu needed to reflect who we are today. Rather than making small additions, we chose to start with a clean slate and refine every little element needed to make it feel more PHURR. With 'Now Copy This', we're revealing the recipes behind some of our signature dishes because we want people to recreate the dishes and make them their own."
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