Ember & Oak · Wood-fire tasting room, Bengaluru

OpenWednesday to Sunday
Dinner from 6:30 pm

Find us14 Lavelle Road
Bengaluru 560001

Telephone+91 80 4718 2290

A wood-fire tasting room on Lavelle Road. Seven courses, one oak fire, thirty-two seats.

A cook lifts a cast-iron pan of charred leeks out of the oak embers in the open hearth

The fire is lit at four.

There is no gas line in our kitchen. Each afternoon the cooks build one fire of seasoned oak and tamarind wood, let it burn down to embers, and cook the whole menu on it.

Some dishes spend eight hours in the ash. Some get a few seconds over open flame. Chef Meera Iyengar plates every course at the pass, a step from the fire, so dinner comes with a view of the cooks at work.

Fire lit: 4 pm
Wood: Oak, tamarind
Seats: 32

The chef’s hands placing a fried curry leaf on a charred leek at the pass

Ember & Oak

Autumn 2026

Two halves of a charred leek on a charcoal plate with buttermilk and chive oil

1 of 7Leek, ash, buttermilk

Thin slices of raw kingfish in a white bowl with chilli oil and green mango — 2Kingfish, fermented chilli

Torn wood-fired flatbread beside cultured butter with smoked salt — 3Hearth bread, cultured butter

A blackened wedge of ash-roasted pumpkin on hung curd with curry leaves — 4Ash-roasted pumpkin

Grilled tiger prawns in a cast-iron dish with curry-leaf butter and burnt lime — 5Tiger prawn, curry-leaf butter

Lacquered smoked lamb neck with jus and charred spring onion — 6Smoked lamb neck

Set curd in a small bowl with burnt honey and a smoked fig — 7Curd, burnt honey, fig

Thirty-two seats,
every one facing the fire.

The dining room at service: green walls, oxblood banquettes and the hearth glowing at the far end

Dinner is one sitting a night, Wednesday to Sunday. Arrive between 6:30 and 8 pm; the kitchen sends the first course when you sit down.

Sunday lunch is a shorter menu of four courses at ₹3,800, served from 12:30 to 3 pm.

Red wine poured from an old decanter beside the oxblood wine list

The wine list

Two hundred bottles, a third of them from Karnataka and Maharashtra. Ask for Rhea, our sommelier; she keeps the older vintages off the list.

By the glass

Grover Zampa La RéserveNandi Hills, Karnataka 2021: ₹950₹4,800
Fratelli Sangiovese BiancoAkluj, Maharashtra 2022: ₹850₹4,200
Domaine Tempier RoséBandol, France 2023: ₹1,600₹8,900

From the cellar

KRSMA Cabernet SauvignonHampi Hills, Karnataka 2019: ₹7,400
Clos Rougeard Le BourgSaumur, France 2016: ₹68,000
Ridge Lytton SpringsSonoma, California 2020: ₹21,500
Bodegas Tondonia ReservaRioja, Spain 2012: ₹18,900

With the menu

Wine pairingSeven glasses, chosen with the chef: ₹3,200
Temperance pairingShrubs, kombucha and smoked teas: ₹1,800

Glass, then bottle.

The Oxblood Room

A long oak table for eight to twelve, behind the hearth, with its own window onto the kitchen. Meera writes the menu with you a week before. Birthdays, launches, the dinner after the deal.

Guests: 8 to 12
Menu: from ₹9,500 each

Ask about the room

Reserve a table

The printed butter-yellow menu on a green tablecloth

OpenWednesday to Sunday, dinner from 6:30 pm
Sunday lunch, 12:30 to 3 pm

Find us14 Lavelle Road, Bengaluru 560001
+91 80 4718 2290

The fire is lit at four.

Tasting menu

Thirty-two seats,
every one facing the fire.

The wine list

By the glass

From the cellar

With the menu

The Oxblood Room

Reserve a table

Want a site that feels like this?

Ember&Oak

The fire is lit at four.

Thirty-two seats, every one facing the fire.

The wine list

By the glass

From the cellar

With the menu

The Oxblood Room

Reserve a table

Want a site that feels like this?

Thirty-two seats,
every one facing the fire.