bangalore kitchen

Reviews

• TT

  thebikernomad

  3 days ago
  5.0
  A True Taste of Namma Bengaluru! If you are craving authentic, Bangalore-style street food and dosas, ** Bangalore Kitchen** is an absolute must-visit. I’ve been following the owner Raghu Gowda journey since the early food truck days to *Dosa Spot*, and this new location takes things to a whole new level! Tonight, we had the Bangalore-style Masala Puri, and it was hands-down the best I’ve ever had in the US—perfectly spiced and hit all the right nostalgic notes. The Set Dosas, Benne Masala Dosa, and Mysore Masala Dosa were absolutely spectacular and instantly transported me right back to my hometown of Bangalore. The authenticity here is unmatched. Incredible food, wonderful hospitality, and a must-visit spot in Jersey City! #bengaluru #jerseycity Sunitha Gowda Dosa Spot
• GV

  G Vilas

  May 11, 2026
  5.0
  Visited this newly opened restaurant recently and overall it was a very good experience with a lot of potential. The restaurant itself is absolutely beautiful, with a fantastic location and a great atmosphere. The food was genuinely good, well presented, and enjoyable. However, being from the same Industry, the service was somewhat mediocre and definitely has room for improvement. Since the restaurant is still new, this is understandable, but better coordination, attentiveness, and guest interaction would really elevate the overall experience. One person who truly stood out was Himanshu, one of the captains. He was very professional, attentive, and clearly knew what he was doing. His hospitality and presence made a noticeable difference and added positively to our visit. The 5 stars for service is only for him and his passion. Wishing the team great success ahead — with some improvements in service, this place has the potential to become something truly exceptional.
• PG

  Pratyasha Ghosh

  May 5, 2026
  1.0
  Extremely disappointing experience at Bangalore Kitchen. We walked in excited but were completely ignored at the front desk for a while — no greeting, no basic hospitality. When we asked for a table (in an almost empty restaurant), we were told to “wait” with no clarity, and the staff member just disappeared. After waiting, another staff member came in and started seating others. Despite us being there first, other parties were prioritized simply because someone casually claimed they arrived earlier — no effort from staff to manage things fairly. Also, basic courtesy from fellow customers wouldn’t hurt — if someone’s been waiting before you, have the decency to acknowledge it. To top it off, the menu was underwhelming. For a place called “Bangalore Kitchen,” less than 20% of it actually reflects Bangalore specialties. Poor service, zero organization, and not worth the visit — we left without dining.
• MT

  manan thakkar

  May 3, 2026
  2.0
  I want this restaurant to succeed – the food has real potential and Jersey City needs a good South Indian spot. But after two visits, I have to be honest. The service issues are real. We walked in and stood at the front with no one to seat us, despite staff walking past multiple times. Once seated, we had to chase someone down to take our order. The food took very long, one item never arrived, and what did come out was cold. When we flagged it, they took the dish back and never returned with it – no apology, no acknowledgment. The kitchen also seems stretched. The menu is very large for the current team size, and I think that’s part of the problem. Wrong orders were going to wrong tables as well. Here’s what I’d genuinely suggest to the owners, because I think there’s something worth saving here: Take a week off. Put a sign outside that says “We heard you. We’re taking a week to fix things and come back better.” That alone would turn a lot of critics into supporters. Use that week to: do a soft relaunch with friends and family to train the staff in a lower-pressure environment; really invest in proper staff orientation – genuine hospitality isn’t instinctive, it has to be taught; trim the menu significantly until the kitchen can handle the load comfortably; and put table number placards out so orders stop going to the wrong tables. The food has a foundation worth building on. But right now the experience is letting it down badly. Owners really need to reflect here - no harm in accepting mistakes and rebuilding.
• PS

  priya singhal

  May 3, 2026
  1.0
  I really wanted to love Bangalore Kitchen and I still believe in supporting local spots, especially those bringing regional Indian cuisine to the community. The space itself is fresh, clean, and welcoming, which made us excited to try it out on a Sunday morning right at opening time. We were informed they were serving only South Indian items at that hour, which was perfectly fine. We ordered an idli–medu vada combo, filter coffee, and an onion Mysore masala dosa. The filter coffee arrived first (about 15 minutes in), but unfortunately it was lukewarm rather than the comforting hot cup you expect. The idli and vada followed shortly after, the vada was enjoyable, but the chutney and sambar felt cold and not freshly prepared. After flagging this, the sambar seemed reheated, but it still lacked that fresh, just-made warmth and flavor. What was more disappointing was the wait for the dosa. Nearly an hour after ordering, and after checking in multiple times, we were finally served but it was not the dish we had ordered (that’s why no image) At that point, we decided to politely return the dosa and wrap up the meal. There’s a lot of potential here, the restaurant has a great setup and is in a good neighborhood . But at the end of the day, good fresh food and timely service are the heart of any dining experience. I truly hope this was just an early-stage hiccup and that things improve over time, because places like this are important for the community. For now, though, I’ll likely stick to my usual South Indian spots (or my own kitchen) until consistency and freshness become a stronger focus here.