At Brine Bengaluru, Brutalist Design Meets Experimental Cocktails & Comfort Food

A decade ago, Anirudh Nopany and Sreeram Anvesh — the duo behind Brik Oven — entered Bengaluru’s food scene with their intimate, wood-fired pizzeria on Church Street, long before manufactured exclusivity and reservation culture took hold in the city. Today, they have 14 outlets across Bengaluru. With Brine — a cuisine-agnostic restaurant and bar — they are taking their close encounters with food and drinks beyond pizza.

Located in Indiranagar’s restless urban maze, the 120-seater restaurant is designed by architects George Seemon and Animesh Nayak. From the outside, the façade is deliberately anonymous and box-like — following Le Corbusier’s concept of ‘box of miracles’. But beyond its doors exists a dramatically atmospheric interior that blends Brutalism-inspired concrete minimalism, industrial loft-like openness, glass cubes, warm, atmospheric lighting, and tropical natural elements into a moody, design-forward restaurant and cocktail bar that embodies India’s evolving after-hours culture.

The name ‘Brine’ signifies change, experimentation, and fluidity — referring to the salt-water solution used to season and marinate meats. Led by Chef Arjun Joseph Mathew — trained in Michelin-starred kitchens in Vancouver — the menu focuses on both comfort and innovation. While staples remain available, the cocktail programme experiments with savoury, smoky, saline, and umami flavours new to Bengaluru’s nightlife. Drinks like ‘Weeds’ (gin, brine, and dry vermouth with seaweed) and ‘Cheese’ (vodka, lapsang souchong, apple, and Gruyère) are some of Brine’s signature cocktails.

The food menu is equally ambitious. Brine’s food programme balances contemporary small plates with umami-rich, fermented, and deeply savoury mains. The dishes move fluidly between familiarity and surprise: from honey toasts topped with blue cheese and Sichuan peppercorn to beef tartare paired with potato pavé and Parmesan. The standout miso fettuccine derives its depth from black garlic, slowly aged in a rice cooker for nearly a month. At Brine, the classic cheeseburger with a prime rib, chuck, and striploin blend patty in a potato bun enriched with koji sits alongside crackling pork with chimichurri, avocado crema, and green apple as a testament to the restaurant’s cuisine-agnostic ethos.

Brine reflects the evolving language of contemporary Indian fine dining, where restaurants are increasingly expected to offer more than just good food. For a younger generation of urban diners, atmosphere has become inseparable from the experience — the architecture, the music, the pacing of service, and the feeling a space leaves behind are all part of it. Brine taps into this sensibility with remarkable ease. It functions as both a restaurant and a bar, and as an immersive environment shaped by light, sound, and textures, designed for comfort food, great drinks, and the best of company.

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