The Japanese concept of Omakase which translates to “I leave it up to you” sounded almost ominous to me. Don’t get me wrong, I am anything but an adventurous person, and am open to new experiences. I just don’t deal well with being in the dark; I just need to know a gist of what ‘adventure’ to expect. This might be my neurodivergence at play, but there are exceptions to my  ‘need to know’ nature. For example, when I go on a culinary experience, I am all for being surprised. Serve me up plates of food I can’t even pronounce and I would gladly savour every morsel. 

Afterall, what kind of lifestyle and culture writer would I be, if I didn’t trust the mettle of industry experts? 

While I have experienced tasting menus at restaurants, Omakase style dining is not something I have tried (yet). But upon learning about Crackle Kitchen in Bangalore, I am ready to leave it all up to the chef and allow myself to indulge in unknown flavours. This style of dining experience has been done with the intent to highlight the freshest seasonal ingredients and the chef's culinary artistry. More importantly, the approach creates an intimate setting for the diner and the chef, to take a journey through meticulously crafted courses.

Heeding this approach, Crackle Kitchen is Bengaluru's first standalone omakase-style kitchen and bar. Located in Indiranagar, the 22-seater establishment is delightfully intimate, as is expected of an Omakase style venture. At the heart of Crackle is a deep respect for seasonal produce, and an ever-evolving menu. Crackle is founded by Chef Vivek Salunkhe, whose culinary experiences began on his grandfather's farm in Karjat, by learning the nuances of gastronomy from the ground up(quite literally). He learned and grew more as a chef, during his time at Taj Hotels, and his tenures at restaurants like Trattoria and Thai Pavilion, as well as training under acclaimed chef Raymond Blanc at the Michelin-starred Le Manoir aux Quat'Saisons in the UK. 

The essence of Crackle is signified by its very name - the warmth and dynamism of fire - the central element in the restaurant's open kitchen and wood-fired cooking techniques. The open kitchen setting allows guests to see the chef at work up close and personal, and fosters values of transparency and engagement. The rustic, open kitchen setting makes the chef the star of the show; giving the patrons a chance to watch on as their dishes are expertly crafted right in front of their eyes. The restaurant’s approach of seasonal, every changing menu means that repeated visits to Crackle continue to be novel, time after time. 

The typical omakase experience at Crackle encompasses six set starters (with vegetarian and nonvegetarian options, of course) and a seasonal dessert. These are the dishes where the patrons can truly experience Chef Vivek's exploration of flavors, ingredients and techniques. The main course and drinks are offered à la carte. While the omakase approach might be Japanese, the cuisine that is served up at Crackle is not. From Moules Moilee Marinière - a cross-cultural dish of, mussels that blends French simplicity with Kerala’s comfort coconut flavours to Zunka Bhakar a dish of bhakri rice tortilla) topped with chickpea custard, smoked aubergines, tahini, and thecha - variety reigns supreme here. 

Currently, Crackle is doing a Steak and Wine programme where prime cut steaks are grilled to perfection in tallow and paired with a selection of wine to perfectly compliment the meaty fares. Talking about drinks that elevate one's dining experience, the select cocktails at Crackle are crafted by their in-house Bar Manager/Mixologist Somingam Mangkung,also known as Prince who has curated their new cocktail menu.

In Bangalore, a city teeming with restaurants, cafes and culinary establishments of all kinds, not to mention home-chefs galore, Crackle has cut through the noise to solidify its presence in the time since its launch in October 2024. Perhaps, it's the air of mystery, innovation, not having to make decisions, and of course the assured quality that has helped it establish itself. No matter the reason behind it, Crackle is a celebration of seasonal produce, superior culinary technique, playful creativity and the perks of keeping an open mind.   

Follow Crackle Kitchen here.   

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