Leela Bhartiya City Bengaluru launches Falak, a refined Indian restaurant, lounge

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Promising a warm and inviting space with mesmerizing panoramic views of the city, the open-air specialty restaurant is one of the highlights of this luxury hotel.


The Leela Bhartiya City Bengaluru has launched Falak, a fine Indian restaurant and lounge offering the best of Awadhi and North West Frontier cuisine in its original style with modern adaptations. Promising a warm and inviting space with mesmerizing panoramic views of the city, the open-air specialty restaurant is one of the highlights of this luxury hotel. The gem-like restaurant at the top of the property is aptly named Falak, which means “sky” in Urdu. With stylish indoor and outdoor seating, Falak is decorated in a chic and contemporary Indian look, decorated with traditional brass candlesticks, hand-woven wall art, interiors displaying a myriad of Indian motifs associated with their famous work of Jaali signature.

Falak offers some of the world’s last luxuries by serving forgotten and lost recipes from the pre-Partition era as well as lesser-known dishes from Amritsar, Old Delhi and Awadh. Whether it’s bringing the famous skewers of Multan to Pakistan’s Punjab province, iconic dishes from Mughal kitchens and the streets of Amritsar, or using traditional ingredients and slow cooking to give every dish that distinctive flavor, celebrity chef Farman Ali with his extremely talented team of chefs has spared no effort to make Falak a truly heavenly place.

Falak’s menu is a true example of exemplary culinary skills. Some of the signature dishes on the menu are, Dal-E-Falak (which is the signature daal and the brand’s own version of the most popular dal in the world, Dal Makhani. It has a 24-hour cooking process and is made in a traditional copper utensil containing a generous amount of ghee specially sourced from Amritsar and home-made unsalted butter), Koyla Atta Chicken (is the whole chicken marinated in aromatic masala roasted in a charcoal-cooked whole-wheat batter shell wood), Raan-E-Sikandari (is the leg of lamb braised and roasted with Indian spices), Shahi Nalli Nehari and finally the Tandoori chicken, the property’s star attraction and undoubtedly the best ever produced in the world!

The menu also includes a chef’s table option titled Dastan-E-Goi where the chef joins guests for the meal and guides them through the stories behind each dish; many of which have been brought back to life from a bygone era and introduced for the first time in a modern avatar.

“Falak is where the past and future of Indian gastronomy come to life. The idea is to put Indian cuisine on the world map and rekindle the buzz around our regional and indigenous cuisines. With a menu designed so deeply, with every ingredient carefully selected, we are sure that Falak will become one of the star attractions for travelers and locals in Bangalore in the days to come,” shares The General Manager of The Leela Bhartiya City Bengaluru , Ruben Kataria.





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