How A Surfing Documentary Inspired Part Two's New Summer Menu

Summer brings a special culinary shift, wherever you may be. One that craves freshness, spice and tang. The heat nudges us toward cool plates and vibrant flavours like tamarind, coconut, mango, herbs that snap, dips that soothe. It’s the season of picnics, poolside meals, and late dinners. Bengaluru’s Part Two has tuned in to that rhythm with a seasonal menu that’s equal parts wanderlust and whimsy.

This time around, Chef Karan Upmanyu draws inspiration from, 'Endless Summer', the cult surf documentary that follows two surfers chasing sun-drenched coastlines across continents. Except here, instead of waves, it’s flavour he’s chasing. “The film sparked a thought — how does summer taste in different corners of the world?” explains Karan. “This menu is my answer.”

The result is a global edit of warm-weather fare, rendered with elegance and a touch of play. Their Shrimp Wai Wai Salad, a tangle of crispy noodles and prawns drenched in a tangy tamarind dressing, is cold and crunchy in all the right ways. Or the Cold Sour Fruit Plate, where pineapple, mango, gooseberry, and green apple dive into a Thai-style sweet-spicy dip, evoking sticky tropical afternoons.

Earthy, indulgent, and unexpected, the Stracciatella comes layered with roasted eggplant, oyster mushrooms, and a bright pomegranate glaze. Meanwhile, the Barley & Mango Salad surprises with its punchy mix of sweet fruit and gentle heat.

There’s comfort too. The signature Boxing Day Chicken returns, velvety from its coconut cream marinade, served alongside jasmine rice balls and a feisty nam jim jaew. For something richer, the Filipino Pork Adobo delivers a deep, braised hug, topped with pickled egg and golden-crisp onions and garlic.

Balance is the throughline here — plant-based and protein-led dishes sit side by side, and there’s always a nod to contrast: hot against cool, soft against crisp.

The desserts carry forward the restaurant’s playful streak. Think Part Two Sundae with honey ice cream, caramelised banana and coffee jelly; a Tender Coconut Pudding lifted with kaffir-blueberry compote; and the Part Two Darsaan — a bold riff with potato chips, clementine and vanilla bean ice cream.

This menu is a postcard from faraway coastlines evoking memories of sun on your shoulders, salt in the air, meals eaten barefoot with sand-dusted fingers. It’s inspired by the laid-back ease of beach towns, the slow burn of twilight dinners, the fizz of citrus in the heat, the cool crush of ice in your cocktail. Available all season long, this Part Two is and invitation to taste the summer.

Follow Part Two here.

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