Welcome to Coracle: Our Restaurant at BIC
I am Tresa, and I have brought the kitchen I grew up in to the Bangalore International Centre. Come by for slow-roasted beef, fluffy appams, and family recipes that taste like home.
This sign marks the spot. Coracle is my dream of bringing the food I grew up with to a beautiful dine-in setting. You can find us at the Bangalore International Centre in Domlur for lunch and dinner.
This is the vibe I always wanted to create: friends and family gathered around a table, sharing good food and making memories. It brings me so much joy to see my guests enjoying the atmosphere at Coracle.
Our menu features plenty of 'touchings' or bar snacks that pair perfectly with a cold beer or a cocktail. This spicy chicken starter with a squeeze of lime is a crowd favorite at the Coracle bar.
Alongside my Kerala classics, I offer some delicious South Indian snacks like these mini idlis tossed in fragrant podi masala. They are perfect for a light evening snack while you read a newspaper or catch up with a friend.
At Coracle, I serve my signature dishes like this Beef Ullarthu, showcasing the importance of fresh ingredients like coconut and curry leaves. It’s a taste of authentic Kerala, served right here in Bangalore.
About Welcome to Coracle: Our Restaurant
When you visit Coracle, you will notice the pace is intentionally slow. I do not take shortcuts with the food. Whether it is the appam batter that requires careful monitoring or the spice blends I grind from scratch, every dish is prepared with the same patience I learned in my childhood kitchen. This is not fast food; it is a meal meant to be savored.
Located inside the Bangalore International Centre in Domlur, Coracle is my attempt to bring the soul of Kerala's Syrian Christian kitchens to Bangalore. The space is designed to be modern but comfortable, a place where you can unwind for a long lunch or a relaxed dinner without the stiffness of a formal restaurant.
Everything on the menu is something I would serve at my own dining table. I source my spices directly from Wayanad because the difference in flavor is undeniable. My Beef Ullarthu, for instance, uses the same method of slow-roasting with coconut slivers that my Amma taught me. It is spicy, deeply flavored, and authentic.
We also feature Continental influences, mirroring the diverse festival tables of my youth. You can pair your meal with a drink from our bar, making it a perfect spot for friends to gather or for a solo break. We are open Tuesday through Sunday, and because we cook in small batches to ensure quality, the menu can sometimes shift depending on what is fresh at the market that day.
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