New Delhi, Feb. 10 -- Bengaluru has restaurant menus that focus on it all - multi-cuisine, international, regional, micro-cuisine, seasonal, blackboard, omakase, cuisine agnostic and more. And now, we have the no-concept menu that Karan Upmanyu, independent chef and cook, brings to ParTTwo which opened its doors in the city in January. Upmanyu explains that his no-concept menu is open to interpretation and is about revivifying the culture of going out and enjoying oneself. "The menu comprises only small 'sessionable' plates, a term I have borrowed from beer drinking jargon," he says, focusing on punchy flavours and solid techniques, currently with an Asian-inspired leaning.

Like The Pork Floss Toast, which is "the nepo-baby of two indulg...