Lumara, a new resto-bar in Bengaluru, takes inspiration from the Mediterranean style of architecture 

Located in the heart of the city, Lumara has innovative cocktails, and a global menu

Lumara is derived from the word lumen, meaning light. This is where the new resto-bar in Bengaluru takes its name. Its interiors are a play of light, shadows and textures. Located at a busy intersection on MG Road, it is in the heart of the city. 

The 9,000 square feet of space is designed in Mediterranean style of architecture. Arjun Hegde, co-founder and owner, says, “Upon first discovering the space, I was captivated when I stepped onto the terrace – it all simply fell into place. The open nature of the venue was inspired by Bengaluru’s perfect weather, while my upbringing during my childhood in Dubai influenced the wave-like architecture, evoking sand dunes. Furthermore, the bar is designed to resemble a desert cave, reflecting how water shapes the surrounding landscape.” The curved walls feel like sand dunes, the earth-toned light fixtures feel rustic. The centrepiece is the bar. Crafted from fibre, it is made to look like a seaside cave. 

I pop in on a busy weekday for a quick lunch. The interiors are captivating, and I am told look even better at night. But the noise from the street and the metro going past a few metres away filters through above the loud music. I take a seat in the outdoor section to enjoy the weather. 

The cocktail menu has signature cocktails, and classics with a twist. I spot interesting ingredients: an espresso martini with hazelnut syrup and Margaritas with rose petals and saffron. I start with a vintage gimlet. It contains gin, fresh grapefruit juice, elderflower syrup and a cocktail-shrub made of coriander, chilli and citrus. A gimlet is usually rather plain and this is pleasantly floral and herby. Another signature drink here is the Sulaimani, Lumara’s take on a Long Island Iced Tea. It includes vodka, rum, gin, Tequila, lime juice, orange marmalade, and tea. For my next drink I try sorbet soiree. The pink-hued number has gin, lime juice, sparkling wine, thyme and rose bitters. Pretty, and also packs in a punch. 

The food menu is global with something for everyone. I notice a few of the usuals like crispy lotus stem, malai broccoli and pad Thai. But there are also some regional delicacies. Cafreal chicken skewers are marinated in Goan cafreal masala, which is vibrant green and spicy. I also enjoy the Chettinad melagu mushroom, cooked in a black pepper and curry leaf sauce. Almost as a palate cleanser after the spicy dishes, we have the cream cheese and chili dumplings. The casing of the dumplings is made of beetroot so has a nice purple hue. The filing is creamy with a hint of chilli. 

For mains, they offer an assortment of dishes from across the world and India. Saoji chicken, an aromatic curry from Nagpur, is not for the faint hearted. The spice blend in the curry is fiery and is made of red chillies and black pepper. Another dish to try is the amok trey with jasmine rice. The Cambodian dish is made of fish cooked in a coconut milk curry. The notes of lemongrass, kaffir lime and turmeric are subtle and add a brightness to the dish. The fish is steamed in a banana leaf, which adds another dimension. I skip dessert after my indulgent meal.

The atmosphere of Lumara is a visual delight. The sound from busy street are distracting, but soon the good vibes of the place and the warm service win me over. Visit on a summer evening so you can make the most of Bengaluru’s weather.