Bengaluru's Latest Dining Spot Cajsa Brings Global Techniques To Local Tables

The atmosphere at Cajsa, the latest addition to ITC Gardenia’s gastronomic repertoire, conveys a sense of modern luxury—sleek, understated, and slightly indulgent. The open kitchen hums with activity as a team of sous chefs executes a variety of global culinary techniques for the dinner guests. Inspired by the Greek word for "pure," the restaurant aims to strip away excess, focusing on restrained, well-executed dishes that prioritise technique and flavour balance.The design reflects this philosophy too. The décor is minimalistic, featuring globally inspired artwork that complements the clean lines of the space. While the beige-on-beige color scheme might feel like forced subtlety, the atmosphere overall is sophisticated yet welcoming. The private dining room offers a more intimate experience, with artsy menus and celebratory champagne that highlight the luxury brand's attention to detail.Executive Chef Anuj Sood and his team developed the menu at Cajsa with an emphasis on creating dishes that strike a balance between innovation and familiarity. Amandeep Kaur, General Manager of ITC Gardenia, explains further. “Food must have relatability. We wanted to create a sense of familiarity among reimagined exotic dishes, crafted with global ingredients and techniques, and yet feel like home.” This approach is evident throughout the tasting menus, which are designed to offer distinct experiences at varying price points: Inizio (7-course), Lagom (9-course), and Elysian (11-course).The "Lagom" menu, inspired by the Swedish philosophy of balance, offered a solid start. Each course comes with a calorie count for those mindful of nutritional values. An amuse bouche called 'Black Pillow' is the first dish to arrive. A black wafer topped with herbed foam over a rendition of Catalonia’s Romesco sauce, was a promising beginning—its flavours were balanced and the pop a tad nostalgic, though the micro-greens on top felt somewhat excessesive.Tasting menus work best with an element of surprise, so we will share a crisp view of what stood out at Cajsa.The tasting journey featured several standout moments. A mushroom paté, served in a small glass jar and accompanied by crispy brioche, was a textural delight, though it left us craving more. The Fish 'n' Chips, a creative interpretation of the British classic, was executed expertly, with perfectly juicy sea bass and intricate preparations for the accompanying chips, including cutting (being held by chopsticks) and freezing and frying techniques.One of the more memorable dishes was the Lobster Lux. The lobster, sourced from Kerala, was enhanced by a Bengal Kasundi and thermidor inspired sauce, adding depth to the sweet, buttery flesh. The addition of herb oil and gold foil was a visually striking touch, though it felt more ornamental than essential.A refreshing cantaloupe and lime sorbet served as a palate cleanser, its smooth texture providing a light and pleasant pause before the mains.Liquor EloquenceCajsa’s cocktail offerings also warrant attention. The drink menu reflects a strong emphasis on mixology, with creations that marry inventive techniques with well-known flavours. A standout was the Caribbean Empress, which combined Glenlivet’s Caribbean Reserve with coconut, vanilla bourbon, and pear chips, topped with bubbles for a smoky finish. Another highlight was a bold take on the Bloody Mary, featuring clarified tomato juice with tequila and Coorg’s Kachampuli concentrate, resulting in a smoky, tangy flavour profile. The KK, a blend of kaffir lime and cucumber kombucha paired with a spirit of choice, offers a refreshing, umami-rich revelation.The mains followed a bit of the 'shock and awe' format with the Hickory farm grilled chicken served on a smoking grill or the Goat Gala served with an incredible goat bone reduction paired with a melt-in-mouth goat cheese-apricot phyllo. The dramatic presentation was matched by well-executed flavours and juicy meat, reinforcing ITC's reputation for culinary excellence.The Sweet DenouementFor dessert, Cajsa stays true to its emphasis on balance. The Sorcery impressed with its creative presentation, though its sweetness was overpowering for me. The Yelakki Banana with Miso Caramel Ice Cream (Go Bananas), however, stood out for its depth of flavour and complexity. The dish made use of every part of the banana, aligning with the restaurant's sustainability goals and adding a thoughtful approach to ingredient utilization.Final ThoughtsAt INR 2,500–3,500 for the tasting menus, Cajsa presents an accessible fine dining experience at Bengaluru's ITC Gardenia, offering great quality and attention to detail at a reasonable price. While the execution is quite strong with well trained servers, some of the dishes could benefit from a tad more boldness, to push the envelope to constitute a sublime dining experience.One must, however, commend the legacy brand’s transformation, putting 29-year-old Chef Shubham Shinh at the helm of things at Cajsa. His leadership has brought a fresh perspective to the space previously occupied by ITC’s Ottimo restaurant. With Cajsa, ITC proves it can adapt to modern dining trends and a younger workforce, while retaining a connection to its culinary heritage. It’s a place where diners can explore global flavours with an emphasis on technique and balance, making each course an integral part of a larger culinary exploration journey.The InformationPricing:Inizio 7-course menu: INR 2500 + taxesLagom 9-course menu: INR 3000 + taxesElysian 11-course menu: INR 3500 + taxesAddress: ITC Gardenia, 1, Residency Rd, Ashok Nagar, Bengaluru, Karnataka 560025Timings: 7:00 PM to 11:30 PM