Sarjapur Road, South Bengaluru

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Restaurant Information

1400 ₹ 1400 for two
 Regional Indian Regional Indian
Today, 11:00 AM to 03:30 PM, 07:00 PM to 11:00 PM


  • 11:00 AM to 03:30 PM
  • 07:00 PM to 11:00 PM

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6/2, Kaikondrahalli, Sarjapur Road, Bengaluru

Insider Tips

  • The 'Tallal Kabbu' – cubes of sugar rolled in spiced and then deep-fried is a great ying and yang of sweet and spicy
  • If you want to break into eating bitter gourd, the 'Karathe Menaskai', bitter gourd with chilli, tamarind, jaggery and diced sugarcane is a brilliant option
  • The 'Kismuri' is something we rarely see any more in Mangalore region and therefore it is something to try – deep-fried raw banana tossed with spices, lemon, onion and coconut shavings


Credit cards
Outdoor Seating
Valet Parking
Formal Attire
Kids Allowed
Couple Entry

Critic Rating

Ruth DSouza Journalist | Features writer | Wordsmith | Restaurant & Travel Blogger


Being a Mangalorean, there are very few restaurants I would rate as being good when it comes food from my hometown. Kanua is among them. Granted it is pricier than most but if you are looking for a good experience and menu that goes beyond the 4-5 dishes that tend to get popular in a cuisine, then a long meal here should be on the cards. There is no alcohol here, so begin with the Paanak, a herbal cooler that is common in the Mangalorean region. Mangaloreans love their homemade snacks and so there is a good choice that works as starters – 'Alambe Bajo' or 'Stuffed Button Mushrooms' that are deep-fried and the 'Pawo Bajo', spiced beaten rice served with a 'Tomato Garlic Dip'. The 'Kerala Sannapolo' – rice flour patties seasoned with hing, bamboo shoots and chopped onions is great. The 'Yetti (Prawns) Garlic Butter' is delicious as is the wide range of seafood available here and the different styles they are made in. For those who prefer to stick to the tried and tested, the 'Chicken Ghee Roast' and the 'Mutton Sukka' are unbeatable. For the main course, the 'Allepiyao Gassi', a ladyfinger masala with onions and ginger is one to try as is the 'Vaali Ambat' – vine spinach and raw papaya. The 'Thaakache Randhei' – mixed vegetables in a buttermilk gravy is typical of what we eat at home. Seafood lovers will love the gravies of fish and prawns available. Wrapping up a meal by sharing the 'Kanua Prawns Biryani' is a good idea. Alternately, close with some 'Sannas' or 'Shevai with Narlache Kadi' – coconut chicken gravy. Do call in and check on their child policy though. Considering the restaurant is placed on the first floor with broad railings, they have an age limit in place. For dessert try the 'Cheebda Aashalen' – a cold mix of muskmelon cooked in coconut milk and cardamom or the 'Phenori Doodh'.

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