Dhamroo: A Flavour Symphony That’s Changing Koramangala’s Tune

Bengaluru: Let’s be honest. When you say Koramangala, most people’s minds skip the dinner and jump straight to the afterparty. This buzzing Bangalore neighborhood is the city’s undisputed HQ for pub crawls, neon lights, and noisy weekends. And while it’s a haven for beer pitchers and bass drops, fine-dining experiences in Koramangala? Those are rare unicorns.

But a new name is shaking things up, quite literally with a name that echoes like a drumbeat: Dhamroo.

Launched by the globally renowned Ramee Group of Hospitality, Dhamroo isn’t just another addition to the restaurant scene—it’s a bold declaration that Koramangala can do elegant, expressive, and elevated Indian dining, too. Think of it as a temple of taste in the middle of party central.

Not Just Dinner, A Delicious Detour

Walk past the pubs, dodge the crowds near Sony World, and make your way to the 2nd floor of Ramee Icon. There, nestled above the noise, is Dhamroo, a dining space that feels like it has its own pulse—one that dances to the rhythm of nostalgia, spices, and a bit of flair.

The space strikes a sweet balance: rustic warmth meets modern chic. It’s like walking into your grandma’s kitchen, only if she was a globe-trotting designer with a penchant for mood lighting.

A Menu That Sings, Not Shouts

What makes Dhamroo’s food stand out isn’t just the ingredients or the plating—it’s the way each dish is designed to mean something. There’s a quiet complexity in how familiar flavors are reimagined, without ever losing their soul.

Take the Avocado Dahi Puri, for instance. On the surface, it might look like just another chaat, but the moment you bite into it, you realize it’s a balancing act: creamy avocado mimics the lushness of mashed potato, but brings a buttery richness that plays beautifully with the tang of chilled curd. Tamarind chutney adds a hint of drama, while pomegranate and sev lend crunch and sweetness. It’s chaat as a conversation—not a snack.

Then there’s the Peshawari Lamb Seekh Kebab, a dish that somehow manages to be delicate and daring at once. Perfectly spiced, charcoal-kissed, and melt-in-mouth—it’s the kind of kebab that could restore your faith in the classics. Infused with saffron and dry fruits, the kebab here isn’t spicy—it’s spiced. And that difference is everything.

The Lasooni Palak is another stunner. You might think palak is basic until you meet this version—garlicky, rich, and served with Laccha Paratha that’s all flake and flirt. Garlic—one of the boldest ingredients in Indian kitchens—is handled with restraint here. It doesn’t overwhelm, it perfumes. The spinach is creamy without being heavy, and when paired with the paratha, it becomes less of a side dish and more of a starring act.

Craving coastal? The Mangalorean Prawn Curry hits like a wave of comfort. Made in a classic gassi style, the curry has a slow-burn heat and the comforting aroma of roasted coconut. Tamarind adds tang, curry leaves add earthiness, and the prawns are cooked just enough to soak up the sauce without turning rubbery. It’s served with coconut rice that isn’t just a carrier—it’s integral to mellowing and elevating the spice. The pairing shows respect for regional nuance.

And if your tastebuds still have space for dessert (they should), the Parle-G Cheesecake is a love letter to every 90s kid who grew up dipping those tiny biscuits in chai. It’s not just about crushing biscuits for a crust. The cheesecake here captures the toffee-ish, malty sweetness of Parle-G and contrasts it with a cream cheese base that’s airy, almost mousse-like. It’s then topped with a delicate caramel glaze, turning every bite into a memory wrapped in modern finesse.

The Dark Chocolate Phirnee, meanwhile, takes a deeply traditional dessert and introduces bitter notes. The phirnee is silk-smooth, not grainy. The dark chocolate brings complexity and sophistication, not just sweetness. Served cold, it cleanses your palate while hugging your heart.

Textures play a huge role at Dhamroo. Creaminess is often cut with crunch. Heat is always tempered by cool elements. Every garnish has a role—nothing is ornamental. The plating isn’t elaborate for show—it reflects balance, symmetry, and appetite.

Most of all, the food doesn’t shout. It sings—layer by layer, spice by spice, bite by bite. It’s an experience carefully orchestrated by Chef Bhushan More, whose influence is evident in every nuanced detail.

Why Koramangala Needs This

Let’s go back to the bigger picture. In a neighborhood that’s overflowing with neon, Dhamroo brings glow. Where there’s usually decibels, it brings depth. It’s the kind of place where you can celebrate a milestone, impress a date, or just give yourself a Tuesday night treat without the EDM soundtrack.

In that sense, Dhamroo is not competing with Koramangala’s clubs—it’s completing the neighborhood.

Where: 2nd Floor, Ramee Icon, No. 100, 4th B Cross, 5th Block, Koramangala (Near Soho).

When: 12:00 PM to 1:00 AM (because good food shouldn’t have curfew)

Reservations: +91 90350 86110 / +91 90350 86111

Don’t Miss: Avocado Dahi Puri, Potli Biryani, Parle-G Cheesecake

Perfect For: Family dinners, first dates, nostalgic millennials, and anyone tired of pub grub

Ramee Group’s has been been curating luxury and lifestyle experiences since 1985, and with Dhamroo, they’re doubling down on something Indian diners have been asking for.

So if you’re in Bangalore and your palate’s been playing it safe—burgers, pasta, the usual—head to Dhamroo. It’s tradition with a twist, fine dining without the fuss, and Koramangala’s newest reason to slow down, sit down, and really savor.