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New Indian Express
04-08-2025
- New Indian Express
Seize the plate, from Peru to Paloma
In recent months, the city's culinary landscape has expanded to welcome a wave of Peruvian and Latin American concepts that bring not only novel ingredients and techniques but also a deeper cultural narrative. Peruvian cuisine is a rich tapestry shaped by biodiversity and history. From the Pacific coastline and the Andes to the Amazon rainforest, Peru offers an unmatched variety of native produce. It is home to thousands of varieties of potatoes, rare chillies, tropical fruits, ancient grains and wild meats. These ingredients form the backbone of a cuisine that is earthy and refined, traditional yet constantly evolving. What makes Peruvian food truly global is its history of migration. Over centuries, Peru welcomed waves of settlers – Spanish, African, Chinese and Japanese, who introduced their own culinary traditions. Among these, the Japanese-Peruvian fusion known as Nikkei cuisine has gained significant international attention. Nikkei combines Japanese techniques and precision with Peru's dynamic ingredients, resulting in dishes that are clean, citrusy and visually elegant. The familiar yet distinct flavours of ceviche, tiradito, anticuchos [grilled skewers] and ají rocoto [spicy red pepper] have begun to charm Indian palates. RIKO, a Peruvian-Latin standalone restaurant recently opened in UB City, conceived by the Kofteci Group, known for restaurants like Oz by Kebapci and Klava. RIKO is both an homage and reinterpretation, its name means 'delicious' in Spanish, a promise delivered across seven sections of a thoughtfully curated menu. Highlights include bomba de choclo, a crispy corn custard sphere, and ceviche de mango y maracuyá, where passion fruit and lime elevate fresh prawns. The robust pollo a la brasa, a rotisserie chicken cooked over an open flame, pays tribute to traditional fire-led cooking, while desserts like cachapa con miel, a corn pancake drizzled with honey, offer comforting finishes. RIKO's approach is unconventional in more ways than one. It does not serve alcohol, focusing instead on innovative, flavour-driven non-alcoholic beverages. Think Brazilian lemonade made with lime and condensed milk, and a cooling cucumber-coconut agua du fresco. Its interiors, too, reflect a blend of old and new, with clay installations, microcement textures and a curated library of cultural artefacts. 'RIKO is about memory, not mimicry,' say co-founders Aasim and Adeeb Shah. 'Our aim was to interpret Latin American culinary traditions with integrity and intent.' Adding to the Latin wave is the newly opened Una Hacienda, perched above Bengaluru's busy streets with a beautiful conservatory. Designed by bar maestro Arijit Bose for the hospitality firm Investorant, this space evokes the spirit of a traditional Latin American estate house. Bose describes the concept as a return to the informal intimacy of evenings spent at a friend's home, long before Bengaluru's nightlife exploded. With tropical foliage, vintage furniture and golden lighting, Una Hacienda exudes a laid-back charm that is both nostalgic and modern.
The Hindu
31-07-2025
- Entertainment
- The Hindu
How Riko is bringing authentic Peruvian-Latin dishes to Bengaluru
Aasim and Adeeb Shah, the brothers behind Turkish restaurants Kebapci and Klava, take a very different direction with their new restaurant. Located in UB City, Riko offers authentic Peruvian-Latin cuisine. The city has seen nikkei and Peruvian fusion restaurants before, but Riko claims to be the first one focussing on Latin dishes, by importing corns and chillies from the South American country. I visit for a first look. Riko has opened with a limited menu of 20 odd dishes. They plan to add more as the months go by. The restaurant is decked in shades of deep red and browns with accents and motifs that pay homage to Peru. The server brings out a platter showcasing some of the ingredients. There are giant dried chillies, an ear of corn that is dark purple, and an array of sauces, ranging from very spicy to mild. Riko does not serve alcohol, so I go with a Brazilian lemonade, which is average. The first dish is bomba de choclo, a corn custard bomb. A sweet, whipped custard made of corn that is topped with cheese, served on top of a crispy shell. It is creamy and textural; we are off to a good start. The next course is a lamb empanada. The golden pasty is baked and filled with a spiced minced lamb mix. You cannot go wrong with meat in a pastry, and this one is no exception. Ceviche is a quintessential Latin American dish and is even the national dish of Peru. Made with marinated seafood, the dish is usually served cold. At Riko I try the vegan ceviche, ceviche de sandia, made of watermelon. This dish is nothing unique as the marinate is rather plain. They also offer a mango and shrimp ceviche. The next dish on the table makes up for it. I have a jackfruit tamale. Tamales are a dish made of corn dough wrapped and steamed in a corn husk, here made with the addition of jackfruit. The soft texture of the steamed dough and the subtle spices of the jackfruit are a nice pairing. For mains Riko has a few options such as grilled chipotle salmon, bistec steak, and Peruvian rotisserie chicken. In a bid to try something different I opt for fideos picantes secos, translating to dry spicy noodles. Thanks to Chinese immigrants, Peru has a cuisine called chifa that uses Cantonese influences. Riko makes their noodles inhouse. They are thick and chewy, akin to udon. The dish is topped with chillies and minced meat. It is a comforting dish. Dessert is cachapa, a corn pancake. The pancake is stuffed with cheese and drizzled with honey, a nice balance of sweet and salty. The service at Riko is warm, but a little slow. Hope it is only a teething problem. They soon plan to open a live kitchen set-up with grills. While there are many dishes for vegetarians, meat lovers may enjoy this one more. ₹2,200 for two. Open for dinner only. At UB City, Vittal Mallya Road. Reservations can be made through at a cost ₹900 that is redeemable against the bill
Yahoo
19-07-2025
- Business
- Yahoo
Peruvian-Latin restaurant Riko debuts in Bengaluru, India
Riko, a restaurant specialising in Peruvian-Latin cuisine, has opened its first outlet in Bengaluru, in the Indian state of Karnataka. The restaurant is the latest venture from the Kofteci Group, founded by Aasim and Adeeb Shah and known for previous concepts such as Oz by Kebapci, and Klava. The menu at Riko features dishes from Peru in seven sections, including ceviches and grilled items. Aasim and Adeeb Shah stated: 'We wanted to honour the heritage of Peruvian and Latin food without dilution, and to reinterpret it with integrity for this context. 'There's fire, soul and story in every element of what we've created — from what's on the plate to the textures around it.' Riko's menu includes dishes such as Bomba de Choclo, a corn custard encased in a crisp shell with aged cheese, Pollo a la Brasa, a traditional marinated rotisserie chicken, and Tamal de Cordero, spiced lamb wrapped in soft corn dough. Arroz Bomba Del Mar features saffron-infused rice with seared seabass, while dessert options include Cachapa con Miel, a sweet corn pancake drizzled with honey. Complementing the food is a selection of non-alcoholic beverages, including Brazilian Lemonade, Granada y Kion with sparkling pomegranate soda and ginger, and Agua du Fresco made with cucumber and coconut. "Peruvian-Latin restaurant Riko debuts in Bengaluru, India" was originally created and published by Verdict Food Service, a GlobalData owned brand. The information on this site has been included in good faith for general informational purposes only. It is not intended to amount to advice on which you should rely, and we give no representation, warranty or guarantee, whether express or implied as to its accuracy or completeness. You must obtain professional or specialist advice before taking, or refraining from, any action on the basis of the content on our site. Sign in to access your portfolio
Hans India
14-05-2025
- Business
- Hans India
Kebapci Hills brings a Turkish-Nawabi feast to Hyderabad
Hyderabad: In a sizzling new addition to Hyderabad's upscale culinary map, Kebapci Hills officially opened at Banjara Hills. Making its grand debut in Telangana, the restaurant is the latest—and perhaps most ambitious—venture by the beloved Turkish eatery Kebapci, which first began as a humble four-seater in Chennai. Now a multi-city, family-run brand, Kebapci has carved a niche for itself with its commitment to slow-cooked traditions, authentic Turkish flavors, and heartfelt hospitality. With Kebapci Hills, the brand brings not only its celebrated charcoal-grilled kebaps and house-made breads but also a regional twist that reflects Hyderabad's rich Nawabi heritage. The restaurant's standout dish, Biber Mandi, is already creating a buzz. Infused with smoky Urfa Pepper from Türkiye, it delivers a bold, aromatic punch that bridges Eastern Turkish spice with Deccan soul. Alongside, classic offerings like the Adana Kebap, Pide, and delicate Baklava remain true to the brand's roots, while new menu exclusives nod to the city's royal palate. Set against an opulent backdrop blending Turkish architecture with Hyderabad's regal charm, Kebapci Hills is more than a restaurant—it's a sensory journey. 'This is not just about food,' said co-founders Aasim Shah and Adeeb Shah of the Kofteci Group. 'It's about sharing our story, blending cultures, and creating something truly special.' Whether you're a seasoned kebap enthusiast or simply hungry for something extraordinary, Kebapci Hills promises a rich dining experience that feels both global and deeply local. The spirit of Türkiye has found a soulful second home in Hyderabad.
