Permit Room — Indian Hospitality Magazine
Legacy Restaurants

Permit Room

Indiranagar's coastal cocktail bar — where Bangalore's bar scene met its culinary match

P

Manu Chandra (Toast & Tonic fame)

Founder · Est. 2016 · Indiranagar, Bangalore

Permit Room opened in 2016 in Indiranagar under the direction of chef Manu Chandra — one of Bangalore's most influential culinary figures — with a concept that married coastal Indian cuisine with craft cocktails. The name references the licensing-era term for establishments permitted to serve alcohol, a nod to India's complicated history with liquor regulation.

The menu draws from India's western and southern coastline: Goan vindaloo, Mangalorean ghee roast, Kerala's appam-and-stew, and the seafood preparations that the coast produces. Each dish is prepared with the attention to sourcing and technique that Manu Chandra's kitchens are known for, but served in a bar context — alongside cocktails that are crafted with the same regional-Indian sensibility.

Permit Room's contribution to Bangalore's dining scene is the demonstration that Indian food — specifically coastal Indian food — can anchor a premium bar experience without defaulting to the tandoori-and-naan format that most Indian-themed bars rely on.

Permit Room — additional image

“Indian food and craft cocktails were never enemies. They were waiting to be introduced. We made the introduction.”

What Defines Permit Room

Gunpowder Prawns— Prawns dusted with Andhra-style gunpowder (podi spice mix) — the bar snack that defines Permit Room's Indian-bar identity.
Ghee Roast— The Mangalorean preparation — chicken or prawns in ghee-roasted spices — served as both bar snack and main.
Toddy Shop Cocktail— The cocktail that references Kerala's palm toddy tradition — reimagined with contemporary technique.
Appam Slider— Appam (rice hopper) used as a slider bun — the fusion preparation that works because both elements are strong.
Feni Cocktail— Goan feni (cashew spirit) in a craft cocktail format — the regional spirit elevated.

The Experience

The space is designed as a retro-Indian bar: signage referencing the licence-era, vintage furniture, and a playlist that mixes old Hindi film music with contemporary selections. The crowd is Indiranagar's dining and drinking public — young professionals, creative types, and food-focused diners.

Rated & Reviewed By

Condé Nast Traveller India · Zomato 4.3★ · GQ India · Elle India

Editorial Notes

  • Manu Chandra's involvement places Permit Room within the broader narrative of Bangalore's chef-driven restaurant movement.
  • Indiranagar's 12th Main is Bangalore's densest concentration of bars and restaurants — the competitive context is intense.
  • The coastal-Indian-plus-craft-cocktails concept has been widely imitated since Permit Room's opening.
  • Recommended for hospitality students studying gastro-bar concepts and Indian cuisine in bar formats.

Getting There

Nearest Metro: Indiranagar (Purple Line, 5-minute walk). 12th Main, Indiranagar.