Bengaluru has never shied away from a good story—especially when it arrives on a plate. This season, that story finds a new address with Roxie & Barry, the much-anticipated third chapter in a restaurant lineage that has quietly reshaped how the city experiences Italian food.
Following the cult success of Roxie and Helen, restaurateur Pravesh Pandey returns with a concept that doesn’t merely expand the brand—it deepens it.
The Concept: From Italian Crafthouse to Global Storyteller
At its heart, Roxie & Barry is a celebration of interpretation over imitation. The core idea isn’t anchored in a single cuisine, but in the story of an Italian adventurer who, like all great travellers, collected recipes, techniques and traditions across continents. This philosophy becomes Roxie & Barry’s guiding star — Italian sensibilities meet global context, and the result is a kitchen that embraces tradition without being confined by it.
Diners are invited not just to eat but to participate in a narrative — where every dish connects to a memory, a culture, a journey, and a moment reimagined through creative craft.
The Maestro Behind the Vision: Pravesh Pandey
If restaurants had authors, Pravesh Pandey would be credited with a deft pen and a philosophical bend. With over two decades in hospitality, Pravesh’s journey spans brands, breweries, bars and now curated crafthouses. His track record — from building Roxie into a sprawling 35,000 sq. ft. sensory destination to shaping narratives that blend emotion with excellence — speaks of a restaurateur who sees dining as memory-making, not just menu-building.
Pravesh’s philosophy is straightforward yet profound: true hospitality is about offering one’s best self, so that guests remember not just the meal but how they felt. He approaches menus and spaces with the same intensity as a storyteller plotting a novel — every detail matters, every nuance has intent.
In his own words, Roxie was born not from chance but from emotional intent — a narrative inspired by an imagined character who welcomed travellers, shared meals, and created connection. Now with Roxie & Barry, that emotional centre is broader — worldly, curious, and unafraid of the unexpected.
The Food: A Passport on a Plate
At Roxie & Barry, the food doesn’t just arrive—it reveals itself. Each dish feels like a postcard from a different coast, tied together by technique, restraint, and a quietly confident hand in the kitchen.
The Mediterranean Steamed Fish Fillet sets the tone early. Clean, delicate, and beautifully restrained, it leans into freshness rather than excess—proof that the kitchen knows when to step back and let ingredients speak. In contrast, the Roasted Duck with Mashed Potato is rich and indulgent, the duck crisped just right, anchored by a velvety mash that feels indulgent without being heavy.
Seafood lovers are especially spoiled. The Tuna Salad in Coconut Curry is unexpected and clever—cool, tender tuna playing against the warmth and silkiness of coconut, blurring the line between salad and comfort bowl. The Salmon in Mango Curry does something even bolder: fruity, fragrant, and unapologetically tropical, yet balanced enough to avoid gimmickry.
Then come the small plates—the kind that disappear faster than you expect. Mushroom Bao is pillowy and indulgent, delivering umami in every bite. The Ghee Roast Seekh Kebab on Uthapam is a standout fusion moment—fiery, aromatic kebab meeting soft, fermented South Indian comfort, stitched together with confidence rather than novelty.
Lighter interludes like the Beetroot Salad bring colour and crunch, while the Barley & Mushroom Fondue with Pav leans straight into indulgence—earthy, creamy, and deeply satisfying, best eaten slowly and shared reluctantly. The Prawn and Lobster Dimsums are polished and precise, offering delicate wrappers and sweet, briny fillings that feel quietly luxurious.
Desserts That Steal the Spotlight
If the savouries travel continents, the desserts flirt with drama.
The Mango Cheesecake with Dill Oil is a true showstopper—creamy and tropical, with the herbaceous hint of dill cutting through the sweetness in a way that feels bold yet beautifully judged. The Banana Crème Cake in Toffee Sauce is pure comfort glamour—warm, nostalgic, and impossible to resist.
And then there’s the final flourish: the Tiramisu Cocktail. Part dessert, part drink, all theatre—coffee, cream, and cocoa reimagined as a slow-sipping finale that lingers long after the table is cleared.
Why Roxie & Barry Works
What sets Roxie & Barry apart is its refusal to shout. In a city crowded with “concept-first” restaurants, this one chooses narrative over noise. It trusts the diner to notice details—the technique, the balance, the stories folded into each dish.
For Pravesh Pandey, this feels like a natural progression rather than a reinvention. Roxie & Barry respects the legacy that came before it, but it isn’t bound by it. Instead, it opens the door to a larger world—one plate at a time.
If Roxie was the foundation and Helen the refinement, Roxie & Barry is the adventure. And Bengaluru, once again, is invited along for the journey.
