A new approach to contemporary vegetarian dining is being introduced in Bengaluru with the opening of Druma, a 60-cover restaurant in Jayanagar. Spread across 2,100 sq. ft., the restaurant is centred on produce-led cooking, restrained techniques and an intimate dining experience, with vegetables, grains, legumes and regional ingredients being placed at the heart of its menu.
Druma is built around what the restaurant describes as “humble dining”, an approach in which quality ingredients and thoughtful cooking are prioritised over elaborate presentation and culinary theatre. Its name has been inspired by the Druma tree, reflecting a philosophy of remaining rooted in familiar culinary traditions while continuing to evolve with contemporary influences.
A single regional identity has deliberately not been assigned to the menu. Indian and South Indian preparations are presented alongside Pan-Asian and global dishes, with Ghee Roast, Chettinad Paneer, Gongura Paneer Koora and Alleppey Mango Curry sharing the menu with Mapo Tofu, Thai Curry, Tofu Katsu Curry and Mushroom Ricotta Ravioli.
A “produce first, always” philosophy guides the kitchen, with ingredients being selected for quality rather than trend value or visual appeal. This approach is reflected in dishes such as the Corn Saag Quesadilla, Jackfruit BBQ Slider and Kathal Biryani, where vegetables and plant-based ingredients are positioned as the focus rather than being used to imitate meat-based preparations. Cooking techniques are similarly used to develop flavour, texture and balance without unnecessary complexity on the plate.
The restaurant’s 60-cover format has been designed to create a more intimate dining experience, with greater attention being given to hospitality and individual tables. Its interiors draw from Kannada culture, South Indian architectural heritage and traditional Indian patterns, interpreted through a contemporary, earthy design language that maintains a connection with Bengaluru without becoming a literal recreation of regional heritage.
Chef Vikram Udaygiri, Chef Consultant at Druma, said that his culinary approach begins with respecting the ingredient and understanding its natural character. He noted that familiar flavours and techniques are interpreted in contemporary ways while retaining their honesty and origins.
Through its produce-led menu, diverse culinary influences and intimate format, Druma is positioning itself as a contemporary addition to Bengaluru’s vegetarian dining landscape. Its identity is defined by four principles: produce first, authenticity over ratings, craft without theatre and intimacy over scale.