Serious Slice, the pizza brand operated by Keen Mustard Ventures, has expanded its Bengaluru presence with the opening of its third outlet on 12th Main, Indiranagar. Opened on August 16, 2026, the 1,600 sq. ft. restaurant follows the brand’s locations in RR Nagar and Cunningham Road and introduces an open pizza kitchen, outdoor balcony and its first wine programme.
The new restaurant continues to place Serious Slice’s naturally leavened dough at the centre of its menu. According to the brand, the dough is fermented for 72 hours before being hand-stretched and baked, with fermentation and ingredient selection forming the basis of its “Honest Pizza” philosophy.
The menu includes its Margherita made with San Marzano tomatoes, buffalo mozzarella and cold-pressed olive oil, along with pizzas featuring burrata, parmesan and goat cheese. A zero-flour dough has also been developed, while panuozzo, a Neapolitan-style sandwich prepared using pizza dough and baked in a wood-fired oven, forms another addition.
Anirudh Kheny, Co-Founder of Serious Slice, said the brand continues to prioritise consistency and ingredient sourcing as it expands. He noted that the preparation process has remained unchanged across its three Bengaluru locations, saying, “The dough still takes 72 hours.”
The Indiranagar space has been designed around an open kitchen where the pizza-making process can be viewed by diners. The restaurant introduces deeper grape-inspired tones alongside the brand’s existing Neapolitan blue, with tiled tables, comfortable seating and an outdoor balcony overlooking 12th Main.
The outlet also marks Serious Slice’s entry into wine service. According to the brand, the selection has been developed to complement its pizzas, particularly tomato-based sauces, cheeses and fermented dough. Wine cocktails have also been introduced alongside thick shakes, coolers and smoothies.
With the Indiranagar launch, Serious Slice has expanded to three Bengaluru locations while retaining its fermented-dough and wood-fired pizza format, with the new restaurant adding a broader beverage programme and a more evolved dine-in experience.