Fresh Salads, Sides & Desserts

Our mozzarella isn't just something we buy; we stretch it fresh three times a day in-house, and you’ll taste that difference in every Burrata salad or Mamma’s Ricotta Bomb. We treat our sides and desserts with the same 72-hour fermented sourdough philosophy we bring to our pizzas, so everything from the truffle fries to the sourdough beignets hits a little differently.

More Than Just Pizza

We started Brik Oven to shake up how Bangalore eats, and while our wood-fired pizzas get a lot of the spotlight, our kitchen puts the same energy into everything else on the menu.

Salads That Are Actually Meals We don't do boring side salads. Our salads are designed to be substantial, featuring house-made cheeses like fresh mozzarella, burrata, and ricotta. Whether it's the seasonal Mango Tuscan Salad or our signature smoked beetroot salad with arugula and walnuts, we focus on combining textures—crunchy sourdough croutons, creamy cheese, and crisp greens—that make for a proper meal.

Sides & Small Plates If you're dining with a group, our small plates are meant for the table. Think Mamma’s Ricotta Bombs—fried cheese balls that disappear the second they hit the table—and truffle fries tossed by our chefs. It’s all about the 'Brik Oven Buzz,' whether you’re at our Indiranagar, Koramangala, or Whitefield outlet.

Sweet Endings Don't skip the finish. We’ve become slightly obsessed with our sourdough beignets—crispy on the outside, pillowy on the inside, and dusted with sugar. We also prep daily batches of classic Tiramisu and cups of cheesecake that are perfect for a quick snack or a lingering dessert. Everything is made in-house, because we believe fresh is the only way to go.