Brine Opens in Bengaluru as Mature Modern European Restaurant from Brik Oven Founders
Anirudh Nopany and Sreeram Anvesh, founders of Bengaluru's Brik Oven, have opened Brine, a technique-driven modern European restaurant in Indiranagar. The restaurant features Brutalist interiors and a concise menu blending European cuisine with Asian influences, including dishes like miso fettuccine and tiger prawns with seafood-forward sauces. Brine represents the founders' evolution over a decade and reflects the maturation of Bengaluru's dining scene.
Brine, a new modern European restaurant in Bengaluru's Indiranagar neighborhood, marks the latest venture from the team behind the city's established wood-fired pizzeria Brik Oven. The restaurant emphasizes technique-driven cooking and features a design-forward approach with Brutalist interiors characterized by austere gray walls, glass block tiles, and wooden furniture. The concise two-page menu showcases European cuisine with Asian influences, including standout dishes such as honey toast with blue cheese and Sichuan peppercorns, miso fettuccine with black garlic, and roasted tomato risotto. While appetizers and desserts receive consistent praise—particularly the corn ice cream and triple-cooked potato wedges—main courses show more variability, with some dishes like the orecchiette pasta suffering from overpowering parmesan foam. The restaurant also offers creatively named cocktails based on key ingredients, such as the Cheese and Salt and Pepper varieties. Located on 80 Feet Road, Brine operates for dinner Tuesday through Sunday at approximately ₹3,000 for two.
What different sources said
- The HinduCenter
At Brine in Bengaluru, technique takes precedence
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