‘Striking A Balance’ With Its Menu: Bar Sama Debuts ‘The Dining Room’ And A Bold New Lunch Vision

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In the heart of Bengaluru a new philosophy is pouring into old-fashioned glasses. Bar Sama-named for the Sanskrit word for "equal"-is redefining the Bangalore neighborhood bar. It's a space where the nostalgic, easy-going vibes of a local haunt strike a perfect, sophisticated balance with gourmet Asian soul food and a cutting-edge bar program.

Founded by the dynamic duo of Chef Vichita Kumar and Pratheek Reddy, the venue is built on the core principle of equilibrium. This February, that balance tilted towards a bold new horizon with the launch of The Dining Room: a series of culinary chapters beginning with a Thai-inspired large-plate menu and an upcoming lunch service that bridges the gap between heritage and innovation.

A Culinary Passport: From Goan Roots to Thai Streets

The new menu is a deeply personal map of the founders' lives. It weaves together Pratheek's global travels and Chef Vichita's Goan lineage with the fast-paced energy of a Mumbai upbringing.

The "Dining Room" experience unfolds in Bar Sama's sun-drenched outer core, featuring seven signature large plates:

• Roast Chicken Khao Soi: The menu's soul. Simple roast chicken over egg noodles in a fragrant broth, elevated by a "cheeky" local crossover: Majige Menasu (buttermilk-soaked, sun-dried chillies).
• Wonton Hung Lay Curry: Silky pumpkin and mustard green wontons swimming in a red-hot chili curry.
• Fish 'Raw Eang': A masterclass in balance, featuring skin-on fish over jasmine rice with a vibrant turmeric and green chili sauce.
• Steak Nahm Dtok: Tenderloin paired with ginger-scallion butter and a zesty arugula-onion Yum Pla.
• The Comforts: From Mushroom Fried Rice tossed in Chu-Chi curry paste to the braised lamb shank of the 'Bum Bai' Curry, the menu is designed to make you ask, "How many more plates can I eat?"

High-Spirit Collaborations

The bar menu evolves alongside the kitchen, featuring five new permanent additions developed in collaboration with Singapore's renowned Cat Bite Club.

The lineup blends local nostalgia with world-class mixology:

• The Tide Caller: A Kokum-infused twist on a Dirty Martini with a vodka-tequila split base.
• The Cashew Later: A tropical Tiki ode to warm nights and ocean breezes.
• Local Flair: The Amla Affair and R.M.P. bring familiar Indian flavors into "fresh and funky" new formats.

"This menu is Bar Sama and Chef Vichita at their most confident," says Founder Pratheek Reddy. "It's deeply rooted in Thai flavors yet unafraid of playful, cross-cultural twists."

Chef Partner Vichita Kumar, the instinct-led force behind the kitchen, views this launch as a conversation with the city. "This is our way of giving back," she shares. "A menu shaped by the city's warmth, offering fire, sauce, and spice as our gift to Bangalore."

Rooted in the Old Bangalore tradition of long conversations and lingering drinks, Bar Sama is indeed an invitation towards a changing landscape of bar hopping in Bengaluru.