At The Hood, the world comes to your plate

Once you hear of a new restaurant called The Hood, a subconscious image begins to take shape. You imagine signs of street culture integrated into its decor: grunge with graffiti on the walls, skateboards parked as paraphernalia, and industrial pipes in the name of aesthetics. Well, AD Singh’s brand-new Bengaluru joint challenges this expectation. Sure, the structure features exposed bricks, but it’s instantly balanced by theatrical red velvet curtains, carved-out booths in emerald green and sunny yellow, and Indi-chic wall art that could sit just as well in a cabaret as it does in a corner-side eatery.

The visual mood becomes the first cue that nothing is as it seems at The Hood. For starters, the space has already lived a famed life under the banner of Toast & Tonic, an American-style bar by the renowned Olive Group. At the close of 2025, when the bar was ready for a makeover, it inspired what was to come. “Toast embodied the East Village of New York, but the more we thought about it [we realised] the East Village is global; it represents flavours from around the world,” shares Olive founder AD Singh. “That became a good core concept: to bring the culture, experience, taste, and rituals from different neighbourhoods under one roof for Indian diners.”

Like clockwork, Dhruv Oberoi, the chef helming Olive Delhi, was brought in to manifest this vision IRL. The result? A menu that whisks you away to the streets and smells of three cities: Kyoto, Florence, and Beirut (for now). You may consider yourself a Japanese connoisseur or a hummus master but you’re in for a ride; the familiar cuisines are not anchored by arancini, sushi or baba ghanoush. I repeat: nothing is as it seems at The Hood. In the name of Italian food, chef Oberoi whips up trumpets salumi. Here, smoked king oyster mushrooms are layered with garlic agliata creme and Sicilian EVOO, then topped on chickpea farinata crackers—an interplay of soft umami and sharp savoury notes. For those of you wondering, the meat-friendly equivalent includes veal tenderloin and tuna cream.

Like clockwork, Dhruv Oberoi, the chef helming Olive Delhi, was brought in to manifest this vision IRL. The result? A menu that whisks you away to the streets and smells of three cities: Kyoto, Florence, and Beirut (for now). You may consider yourself a Japanese connoisseur or a hummus master but you’re in for a ride; the familiar cuisines are not anchored by arancini, sushi or baba ghanoush. I repeat: nothing is as it seems at The Hood. In the name of Italian food, chef Oberoi whips up trumpets salumi. Here, smoked king oyster mushrooms are layered with garlic agliata creme and Sicilian EVOO, then topped on chickpea farinata crackers—an interplay of soft umami and sharp savoury notes. For those of you wondering, the meat-friendly equivalent includes veal tenderloin and tuna cream.

Next up is the Lebanese shish tawook, where tamarind charred butternut squash is marinated in green chilli shatta, lush feta, and a crackly pumpkin seed za’atar. Seafood lovers can bite into a mackerel parallel that is just as rich with a kick of spice to end. Meanwhile, the flavours from Kyoto are bound to bring you back: the kushiyaki, for instance, sees sishito chilli in honey shoyu, a tangy yuzu salsa, and kare-kare rice nuts. But the hand-rolled temaki is one that I will return to again and again. Crispy nori cones are filled with wine-soaked hibiscus leaves, shiro goma dressing, and sliced avocados to craft textured chakna like no other.

Once again, the attention to detail takes centre stage. As Oberoi explains, “Typically, in Japan, a hand roll is served straight from the chef’s hands. To recreate this, we worked with a potter to craft hand-shaped plates in which the temaki is served.” Similarly, the Italian fare is served on sage-green trays and artichoke-dotted plates made to channel the neighbourhood’s colours and culture.

The cocktail programme is crafted with the same care. Opt for The Dance of the Beirut Bandit, where rum melts into warm coconut, saffron, and sesame milk, concocting the perfect winter nightcap. Or the current team favourite Midnight at an Osaka Pickle Bar, where citrusy notes of apples and pear are poured into gin and finished with a sprig of salty edamame.

As if tasting three corners of the world is not intriguing enough, the restaurant also promises renewed novelty. “In a month or two, we are hoping to bring in something from France and Kochi,” the chef reveals, adding that the menu will rotate neighbourhoods to appeal to diverse palates. In all honesty, this allure of constant discovery is a smart survival strategy in Bengaluru’s demanding culinary atmosphere.

Every week—no, every day—a brand-new concept, cocktail and hidden bar opens with aplomb before it is forgotten for the next. In response, The Hood’s changing cuisines will give diners the safety of quality with the excitement of surprises. Fittingly, a feature wall holds a wooden map of the world to mark these conquests: every time a cuisine is explored it will be pegged in for celebration. “The Indian diner is more adventurous, curious, and sophisticated. Even across travel, you see them spending money to engage with a culture on a deeper level. That’s what we want to give them,” shares Singh.

At a time when most restaurants are shrinking their menus to hero a handful of dishes, The Hood’s roller coaster of choice arrives as a welcome break. Still Oberoi has his favourites that he hopes will become the signature dishes at the restaurant: “The bone marrow, which is burnt with a yellow chilli honey shatta and served with pita. And from the Italian cicchetti selection, it has to be the classic pappardelle Bolognese. Basics done right have their own special place,” he tells me.

Before I could declare I’m stuffed for the evening, the chef insists the desserts are unmissable and I’ve never been more glad to be gullible. We only had space to squeeze in the Uji matcha ganache paired with their house-made cherry liqueur (so strong but so yum!) but I already know the flaky pistachio kataifi rolls demand another visit.

Walking out in a satisfied haze, I wonder if this menu may change by the time I return. Imagine losing your chance to taste that heady Bolognese or to have another go at the tawook: unacceptable. I promise myself I’ll make a plan sooner while realising that this is The Hood’s delicious strategy all along. And you know what? I’m happy to announce I’m a subscriber.

Meal for two: ₹2,500
Timings: 12 pm to 1 am; open all days
Address: 14/1 Wood Street, Ashok Nagar, Bengaluru
Reservations: Call +91 7795280336