This aesthetic Bengaluru restaurant proves it’s more than just good looks
Amicii in Bengaluru: Where Design Meets Culinary Substance
Bharatmorningnews.com – Stepping through the doors of Amicii felt like crossing into a different city entirely. The bustling energy of Bengaluru faded, replaced by something resembling a tranquil Singapore—lush, unhurried, and bathed in natural light. Glass canopies overhead and living walls created an atmosphere that seemed designed for relaxation. Perhaps it was the mint-green arched ceiling flooding the space with daylight, or the climbing vines cascading down cream-colored arches. Whatever the combination, the effect was immediate: a place that invited you to breathe deeply.
Architecture That Commands Attention
Height defines the first impression. The top floor features a sweeping green arched glass roof that frames the sky above marble tables and curved communal seating. During daylight hours, this becomes a sanctuary for slow brunches and watching time drift by.
The bar area presents another visual layer. Pink tiles ground the space while amber lighting creates warmth. Bottles displayed in arched alcoves resemble gallery pieces. Dominating the view is a photograph-worthy installation: a massive three-dimensional red flower positioned against cream arches, with greenery flowing downward. Below, a red neon sign reads “PS don’t forget to have a good time,” while a wavy neon light directs visitors toward the restrooms.
The first floor offers a warmer palette. Burnt-orange banquettes line walls with integrated planters. Marble and wood tables create variety, while framed wall text offers quiet inspiration. These intimate corners suit solo diners with books or friends who lose track of time together.
Outside, the golden Amicii sign emerges through foliage, creating the impression of a discovered courtyard rather than a conventional restaurant entrance.
A Chef’s Philosophy in Every Bite
Before dining, I conversed with chef Ravi Kumar, whose three decades in the culinary world inform his measured approach to food. His perspective on the menu reveals intentionality.
“We worked so hard to get this menu,” he explained. “It has been over one year since we opened. People come here for the food.”
His vision prioritizes health without sacrificing flavor. “We made the menu so it will be on the healthier side. Nowadays, everybody looks for healthier food. So we reduced the oil. Other places use frozen fish. We are very keen not to use any frozen food. It loses freshness and taste.”
Curated selection matters as much as quality. “We don’t want 300 dishes on the menu, or for it to get messy. There are 10-12 dishes per section, so we can give good quality.”
The final count reaches 110 to 150 dishes spanning Indian, Asian, sushi, and Western cuisines. The objective isn’t comprehensiveness but excellence in frequently ordered items. Gautam, the drinks master, manages a focused bar with purposeful simplicity.
Food That Balances Familiarity and Innovation
Each dish at Amicii offered recognition with a subtle twist. The spinach-and-feta cocktail samosa delivered crispness alongside red chutney, elevating a street food classic for brunch culture. Sabudana vada arrived with boiled peanut masala, while cream cheese cigars paired with sweet chili sauce proved golden and irresistible. Burnt pepper cottage cheese brought smokiness and lightness to the plate.
When requested, the chef prepared paneer ghee roast with neer dosa—a dish absent from the printed menu entirely.
The Asian offerings demonstrated particular confidence. Asparagus cream cheese uramaki proved satisfying. Edamame, truffle, and cream cheese dim sum arrived with delicacy. Edamame fried rice featuring stir-fry tofu showcased seared tofu and vegetables that tasted remarkably fresh. These details reflected Ravi’s thirty years of experience—the rice preparation, the searing technique, the commitment to fresh ingredients.
The cashew burfi opera concluded the meal beautifully. “Usually, you get kaju burfi after a meal. Here it’s Italian style,” the chef noted. The white opera slice, caramelized cashews, small burfi portions, and accompanying caramelized soak created harmony between memory and technique. It became my favorite dish of the day, worth returning for alone.
A Place That Encourages Slowness
Bengaluru hosts numerous aesthetically pleasing restaurants, yet Amicii distinguishes itself through both visual appeal and distinctive comfort food. Solo workers can claim the long communal table. Groups of friends can share eight dishes beneath the red flower installation. Evening diners can enjoy warm bar lighting and active neon signs.
In an era that values speed, Amicii offers something increasingly rare: permission to slow down. That quality, more than any architectural feature or menu item, transforms it from merely pretty to genuinely special.
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