
Located on Lavelle Road, ParTTwo is redefining the dining experience by integrating an evolving menu, a curated cocktail program, and a flexible atmosphere. The space is designed to accommodate a variety of preferences, offering an open yet intimate setting for guests seeking diverse flavors and a dynamic environment.
ParTTwo moves away from traditional dining formats by emphasizing seasonal ingredients and innovative preparations. “The food is a dynamic lineup of ‘sessionable’ small plates. Rather than being bound by cuisine and authenticity, they aim to offer fun, thoughtful flavors and formats meant to be savored,” said Chef Karan Upmanyu.
The menu features a selection of small plates, including Mee Krob (crispy rice vermicelli bites with kaffir lime and cashews), Potato Laab (crispy smashed potatoes with toasted rice powder and lemongrass), and Charred Bro-cauli (charcoal-grilled broccoli and cauliflower with a peanut-chili glaze). Dishes such as Street Style Beef with Miso-Dashi Reduction and Gai Yang Wings with a raw mango and herb salad highlight bold, umami-rich flavors.
Chef Upmanyu draws inspiration from various culinary influences, incorporating techniques learned from his experience in global kitchens. The menu does not adhere to a specific cuisine but integrates Asian-inspired flavors with diverse preparation methods. Signature offerings include Pork Floss Toast, a fusion of prawn toast and pork floss, and the Pork Belly Plate, which combines Alabama-style white BBQ sauce with miso, Korean hot mustard, and rice wine. The Burrata Plate reinvents a Caprese salad with peanut-tahini dressing, pickled tomatoes, and wonton crisps.
Locally sourced ingredients, including tender coconuts and sweet potatoes from Spudnik Farms, play a significant role in menu development. Fermentation, pickling, and charcoal grilling techniques enhance flavor depth, aligning with the restaurant’s commitment to evolving its food program.
ParTTwo’s beverage menu is designed to complement its bold flavors, featuring cocktails that highlight Karnataka’s botanical heritage. The drinks incorporate GI-tagged ingredients such as Devanahalli Pomelo, Udupi Jasmine, Coorg Coffee, and Bangalore Rose Onion.
Classic cocktails, including the Picante, Martini, and Highball, are reimagined with local influences, providing a balance between familiarity and new interpretations. The bar program evolves with the seasons while maintaining a foundation in Karnataka’s rich agricultural landscape.
ParTTwo’s 70-seater space is structured to accommodate both social and immersive dining experiences. The interior features warm wood tones, deep green accents, and ambient lighting, creating a setting that adapts to different occasions.
The open kitchen serves as a focal point, where guests can observe the culinary process. The chef’s table provides a direct view of the kitchen’s operations, offering insight into the techniques and precision behind each dish. Adjacent to the kitchen, the bar presents a setting for patrons to experience the cocktail-making process firsthand.
Beyond food and drinks, ParTTwo incorporates curated performances, interactive chef showcases, and artistic elements into its programming, creating an evolving dining environment.
“The place had to have an all-embracing look and feel to accommodate a widespread offering of F&B and entertainment. It couldn’t look distinctive. To achieve this, we’ve treated the space in such a way that it lends itself to different identities. We’ve aimed for a design that’s unusual yet timeless. ParTTwo is a small space with a big impact—it’s creating a new culture, a space where people will feel comfortable,” said designer Meenakshi Raju.
Chef Karan Upmanyu leads the kitchen with experience spanning renowned global restaurants, including Indian Accent (New Delhi and NYC), Tickets (Barcelona), Restaurant Botic (Girona), and Toast and Tonic (Bangalore). His approach emphasizes ingredient-driven, experience-based dining, shaping ParTTwo as a destination that evolves with its guests’ preferences.