Bengaluru Oota Company

18/03/2026

The current LPG crisis has forced many kitchens to pause, adapt, and rethink.

At BOC, firewood has found its way onto our shopping list. And with it, something deeper than fuel - memory, resilience, and a certain warmth.

Our pulavs and saarus now carry that gentle smokiness, the kind that lingers, not just on the palate, but in the story of how they were made!

06/03/2026

28/02/2026

From Bangkok to Bengaluru - it was a pleasure hosting the team from for an evening shaped by flavour, conversation, and plenty of laughter.

A special shoutout to Bowring Institute for their kulfi, a true Old Bangalore classic that I find myself returning to often.

[Bengaluru Oota Company, BOC, 10 Years, Bangalore Foodies, Gowda cuisine, Mangalore food, South Indian cuisine, Karnataka Regional Cuisine, Seafood, Banana Leaf, Foodies of Karnataka]

24/02/2026

10 years of BOC called for something close to the heart - Mamsa Pulav, shared the way it’s meant to be.

50 kgs of Bannur mamsa, 30 kgs of chicken, and one long table of 120 people coming together over food, memories, and the kind of warmth that only a familiar meal can bring.

[Bengaluru Oota Company, BOC, 10 Years, Bangalore Foodies, Gowda cuisine, Mangalore food, South Indian cuisine, Karnataka Regional Cuisine, Seafood, Banana Leaf, Foodies of Karnataka]

18/02/2026

“Dear Bengaluru,
Ten years ago, Bengaluru Oota Company began with a simple longing.

For the meals I grew up eating.
For the recipes that were never written down.

When I started BOC, I didn’t know if there would be space in the Ooru for a regional Karnataka meal.

But you made space.

Over the years, what began as nostalgia slowly became shared memory.
We are grateful to still be at your table!”

 - Founder, Bengaluru Oota Company (BOC)

[Bengaluru Oota Company, 10 Years, Bangalore Foodies, Gowda cuisine, Mangalore food, South Indian cuisine, Karnataka Regional Cuisine, Seafood, Banana Leaf, Foodies of Karnataka, Women Entrepreneurs, Women in Hospitality]

17/02/2026

“It began quietly, like most good things do. An early morning drive to Nandi Hills in 2014 with my friend Vinutha - meant to celebrate her new car - turned into a very specific craving for idli, dosa, and chicken curry that the road simply refused to give us (only eggs and bun!).

Somewhere between the cool air and that disappointment, we imagined our dream breakfast spot with a pink food truck called Baajari, playlists ready, menu imagined. Then we came back home… and did nothing.

In early 2015, the idea returned. My best friend Anjan and I began visiting food trucks across the city, chasing flavours and possibilities. On one drive back, he looked at me and said, “Think bigger. Forget the truck. Build something real.”

I had zero business knowledge and plenty of doubt, but that one conversation gave me courage.

Around the same time, conversations with Vishal Shetty introduced Mangalore-style flavours into the vision, bringing a strong coastal identity to what was taking shape. I invited her to come on board as a co-founder in those early days. While she is no longer part of Bengaluru Oota Company today, the Mangalorean influences remain woven into our story and our food.”

- Founder, Bengaluru Oota Company (BOC)

[Bengaluru Oota Company, 10 Years, Bangalore Foodies, Gowda cuisine, Mangalore food, South Indian cuisine, Karnataka Regional Cuisine, Seafood, Banana Leaf, Foodies of Karnataka, Women Entrepreneurs, Women in Hospitality]

16/02/2026

A dish that became a ritual.

For 10 years, our Mamsa Pulav has been the most loved, most ordered dish at Bengaluru Oota Company.

And as we turn 10, we’re giving it a day of its own!

🗓️ 22 February 2026 | 🕚 11am to 3pm
🎟️ Tickets available in our link in bio via . No walk-ins.

[Bengaluru Oota Company, BOC, 10 Years, Bangalore Foodies, Gowda cuisine, Mangalore food, South Indian cuisine, Karnataka Regional Cuisine, Seafood, Banana Leaf, Foodies of Karnataka]

13/02/2026

Our Fish Fry is the coast arriving at your table with all the heart and depth it deserves. Every fish is brought fresh straight from the shores of Mangalore, because the only way to do this right is by honouring the source first. Marinated in chilli, turmeric, salt, and our coastal spice blend, then pan-fried till the edges sing with crisp char while the inside stays tender and flaky - it’s simple, honest, and full of coastal energy.

And as we turn 10, we’re celebrating the dishes and flavours that have had you asking for one more serving, again and again, right from day one.

[Bengaluru Oota Company, BOC, 10 Years, Bangalore Foodies, Gowda cuisine, Mangalore food, South Indian cuisine, Karnataka Regional Cuisine, Seafood, Banana Leaf, Foodies of Karnataka]

10/02/2026

Last night, we hosted for dinner at Bengaluru Oota Company. Though they first visited India two years ago, touring rarely leaves room to slow down or experience a city beyond the stage. This time felt different - an evening to share Bengaluru through food, conversation, and a small, honest sense of place.

09/02/2026

“The first catering came almost immediately after the paperwork was done, like the universe refusing to wait!

I got a call from my dear friend asking if I could put together a parcel meal for and his team during their Bengaluru visit. We cooked from our home kitchens, delivered it to the government guesthouse, and watched him step out to personally receive it. The next day, our very first menu came back to us with a handwritten note — a keepsake we treasure to this day.

Almost immediately after, before we could even process it, came our first tasting table experience. February 18, 2016. Our first meal was served with a small tasting table, big nerves, and friends who showed up with belief before there was proof. My dear friends - Akshay, Giri, , Gaurav - all there, backing something that had just begun.

When I look back now, those two moments feel stitched together. A table set with faith, and a parcel packed”

Divya, Founder of Bengaluru Oota Company

[Bengaluru Oota Company, BOC, 10 Years, Bangalore Foodies, South Indian Food, Gowda style, Mangalore food, Seafood, Regional Karnataka]

06/02/2026

Our Goli Baje land on the table hot, crisp on the outside, soft and airy on the inside!

That slight tang from the batter, that airy bite, that proper crunch when you break it open - idu correct-u! Best eaten with coconut chutney on the side, fingers first and no fork business. One plate quickly becomes “ondhu innoo kodi” before you even realise it. Some call it a snack. We call it the reason you’ll keep coming back.

And as we turn 10, we’re celebrating the dishes and flavours that have had you asking for one more serving, again and again, right from day one.

[Bengaluru Oota Company, BOC, 10 Years, Bangalore Foodies, South Indian Food, Gowda style, Mangalore food, Seafood, Regional Karnataka]

05/02/2026

House #5 on Cambridge Cross Road is hard to miss - the red door and yellow walls welcome you even before the smell of cooking does the rest. Our formula has been simple; serving traditional food that pulls no punches. The Gowda style of cooking is meat-heavy, with emphasis on mutton, and a proclivity for green chillies, coriander in different forms, garlic and coconut milk. The Mangalorean style on the other hand, are known for their seafood preparations, and fiery red gravies with bydage chillies and grated coconut.

Together, the two styles converse - complementing each other visually and on the palate, bold meeting bold in the best way possible. If your kind of love language is oota that hits hard, smells better, and leaves you saying “ayyo, super,” you know where to come!

[Bengaluru Oota Company, BOC, 10 Years, Bangalore Foodies, South Indian Food, Gowda style, Mangalore food, Seafood, Regional Karnataka]