Mirth, a fresh 65-seater tucked off Indiranagar’s main road in Bengaluru founded by four lifelong friends, Sundeep Reddy, Arsau Elango, Santosh Balan, and Prasanna Govindappa, Once a corporate office, the venue has been reimagined entirely for play, glowing under soft golden light and crafted to ensure conversations flow as easily as cocktails.
The cocktail program, designed by Dev Narveker (Petisco, Goa) and led by Omkaar, balances playful signatures with classics. Start strong with Pour Me A Slice, whiskey infused with gouda and blue cheese, swirled with cherry and hibiscus sake, and lifted by a tincture of honey. Spice lovers can pick the Martini Revolver, a tequila, mezcal mix with house-made jalapeño brine, or Slow Current, a highball finished with Gundu chilli and sumac salt. For something fizzy and flirtatious, try the Clear Intention or Lavender Line.
“Start light and finish strong, move from fizzy and fruity to bold and boozy,” says Omkar Vidhyadhar Parab, Head Mixologist of Mirth, offering a map through the menu. And for straight shooters, Mirth’s extensive collection of bottles rivals the best in town.
The kitchen is helmed by Chef Baljeet Singh Mehra, whose global stints across Abu Dhabi, Dubai and New Zealand, along with experience at Slink & Bardot, Le Pain Quotidien, BENO, Roxie and The Lost Spring, bring depth to Mirth’s menu. Baljeet’s cooking style, which he calls “fusion without confusion”, blends bold Asian flavours with the vibrant spices of Maharashtra and Goa. Highlights include the Sunny Side South, Mirth’s take on Goa’s Ros Omelette, a hearty rolled egg stuffed with Asian-flavoured chicken and served with Malvani curry; the East Meets Mezze, a creamy hummus-edamame-sriracha mash-up; the crispy, smoky Crackle Theory pork; and the fiery Napoli Heatwave spaghetti in chilli oil.
At a time when chain restaurants run by faceless conglomerates govern major cities, Mirth feels richer for the continued care of its founders. Sundeep Reddy, active partner at Roxie — one of Bengaluru’s 100-crore F&B jewels, blends his engineering precision, investor trust and F1 fandom. Arsau Elango, a finance professional turned nightlife enthusiast, brings a global palate, South East Asian influences and music sensibilities. Santosh Balan brings over twenty years of risk advisory experience, alongside passions for motorcycling and soulful cooking. And Prasanna Govindappa, an IT veteran with assignments in the US and Singapore, returned to Bangalore to build a brand with its own niche.
Together, they’ve built Mirth as a space rooted in nostalgia yet thriving in the now. Every detail is an inside joke, every corner an ode to friendship. Stop by and you’ll likely spot one of the founders with Old Flame, Mirth’s sherry-whiskey signature cocktail, in hand and wok-tossed chilli basil chicken on the table.
There are no flash-in-the-pan trend tickers here, no Instagram rage baits. Just the old-school essentials, good music, great food and better drinks, reimagined for today’s Bangalore.
