Philosophy
The philosophy behind Crackle revolves around the seasons and the stories they inspire. Led by Chef Vivek Salunkhe, the menu reflects a deep respect for produce, with each dish drawing from his global travels, personal memories, and life experiences. With a concept rooted in passion and produce, the inspired cuisine defies the boundaries of any one tradition. It blends ingredients, techniques, and flavors from around the world in a way that feels fresh yet familiar. The name itself, “Crackle” captures the essence of fire, alluding to the inviting atmosphere of the open kitchen and the wood-fired cooking that defines the restaurant’s approach.
About
Us
Crackle
"The essence of Crackle is to create dishes that tell a story," shares Vivek Salunkhe, Chef and Partner, Crackle Kitchen. "We work with the best seasonal produce, transforming it into something playful and unexpected. Each dish is meant to evoke a sense of curiosity while remaining grounded in comfort and familiarity."
Crackle embraces a journey of spontaneity and surprise through its ever-evolving menu, guided by the finest offerings of the season. The Omakase-style dining experience unfolds with each visit, where guests are treated to a selection of creatively crafted dishes. This approach allows Chef Vivek to have fun with flavours and showcase the diversity of ingredients, making each dining experience dynamic and refreshingly unique.
Ambience: A Space Rooted in Warmth and Simplicity
Crackle offers a rustic, earthy ambiance that mirrors its produce-forward philosophy. The open kitchen becomes the heart of the space, inviting guests to engage with the culinary process and creating an atmosphere of intimacy and connection. Watching the chefs at work feels like witnessing a performance—almost like watching a film unfold in a theatre—adding excitement and drama to the dining experience. Designed to be relaxed and refined, Crackle invites diners to unwind in a space that feels like an extension of nature itself.
Philosophy
The philosophy behind Crackle revolves around the seasons and the stories they inspire. Led by Chef Vivek Salunkhe, the menu reflects a deep respect for produce, with each dish drawing from his global travels, personal memories, and life experiences. With a concept rooted in passion and produce, the inspired cuisine defies the boundaries of any one tradition. It blends ingredients, techniques, and flavors from around the world in a way that feels fresh yet familiar. The name itself, “Crackle” captures the essence of fire, alluding to the inviting atmosphere of the open kitchen and the wood-fired cooking that defines the restaurant’s approach.
Experience
What makes Crackle truly special is its Omakase-style approach, where every visit brings something new. Without a published menu, each dining experience is a delightful surprise, crafted from the season’s freshest produce and Chef Vivek’s inventive vision. The Omakase experience includes six starters and a dessert, while mains and drinks are offered à la carte. The starters are the chef’s canvas for a playful exploration of flavors, while the mains highlight the best of what’s in season.
Crackle Kitchen
Facebook
Twitter
LinkedIn
Tel. 123-456-7890
500 Terry Francine St.
Ground floor, 303, 100 Feet Rd, Indira Nagar 1st Stage, Stage 1, Indiranagar, Bengaluru, Karnataka 560038
© 2035 by Name of Site. Created on Wix Studio.
Cuisine
-
Without a published menu, each dining experience is a delightful surprise, crafted from the season’s freshest produce and Chef Vivek’s inventive vision.
-
To finish, guests can indulge in family-style desserts like the Bangalore Kaapi Tiramisu, crafted with Philadelphia cheese, Italian finger biscuits, filter coffee, and a hint of Kahlua. Diners can look forward to a delightful array of seasonal tarts, pies, and cakes in the future.
-
At the heart of the steak experience are Hearth Steaks, where premium cuts meet the primal allure of open-fire cooking. Chef Vivek Salunkhe’s menu highlights two showstoppers—The MOFO Steak, a bold Surf & Turf pairing of buttery Chateaubriand with indulgent Mud Crab or Lobster, finished with tomalley butter and a rich prawn head jus, and The Bone Collector, a Porterhouse cut elevated by a luscious fall of bone marrow, deepening its smoky essence.
-
With its signature fire-driven approach, the Steak & Wine Programme at Crackle is an experience for those who appreciate bold flavors, refined techniques, and thoughtful pairings. Whether it’s for the love of steak or a journey through summer’s freshest ingredients, this menu is designed to surprise and satisfy in equal measure.