The new all-day dining restaurant brings Bengaluru’s Anglo-Indian culinary heritage to the forefront through traditional recipes, regional influences and a collaboration with culinary historian Chef Bridget White-Kumar.
BENGALURU, November 2026: Renaissance Bengaluru Race Course Hotel has introduced Cooke Town, a new all-day dining restaurant celebrating the city’s Anglo-Indian culinary heritage. Rooted in Renaissance Hotels’ philosophy of celebrating neighbourhoods, the restaurant pays tribute to old Bengaluru through its cuisine and cultural influences, inviting guests to explore the city’s history through food.
Named after one of Bengaluru’s distinctive neighbourhoods, Cooke Town places Anglo-Indian cuisine at the centre of its culinary offering. The menu draws from a tradition shaped by colonial influences, Indian ingredients and generations of family cooking.
The concept has been developed by Executive Chef Ho Chi Ming in collaboration with Chef Bridget White-Kumar, an Anglo-Indian culinary historian and author. The partnership brings traditional recipes and lesser-known preparations into focus, giving the restaurant a distinct culinary identity.
While Anglo-Indian cuisine remains the defining feature, the menu also incorporates select regional and international cuisines. The all-day dining format is designed to accommodate different occasions, from family breakfasts and Sunday brunches to relaxed dinners after work.
With this addition, Marriott strengthens its presence in India, reinforcing trends that are defining upcoming hotel openings in both leisure and urban destinations.Bringing Bengaluru’s Culinary Heritage to the Table
Inspired by the city’s older neighbourhoods, where food, décor and community reflect a shared cultural history, Cooke Town offers guests an opportunity to explore a distinctive part of Bengaluru’s culinary past.
The restaurant aims to create a space where different communities can discover Anglo-Indian cuisine, while those familiar with its flavours can reconnect with the food traditions and memories associated with an older Bengaluru.
Through its menu and overall concept, the restaurant seeks to bring greater visibility to a culinary tradition shaped by cultural exchange and family recipes, while making it accessible to contemporary diners.
Hotel Leadership on the New Dining Concept
Commenting on the introduction, Sita Lekshmi, General Manager, Renaissance Bengaluru Race Course Hotel, said:
“Cooke Town brings a distinctive part of Bengaluru’s culinary identity to the forefront, with Anglo-Indian cuisine at the heart of the experience. We wanted to create an all-day dining restaurant that feels rooted in the city while offering something guests may not encounter every day. This soft launch is an exciting beginning, and we look forward to welcoming Bengaluru to discover Cooke Town and the stories behind its food.”
Nathan Andrews, Business Head, Hospitality, DS Group, added:
“Cooke Town reflects our vision to continually evolve the hotel’s dining experiences and introduce concepts with a stronger sense of identity and relevance to the city. The focus on Anglo-Indian cuisine gives the restaurant a distinctive character, while the thought behind the space and experience positions it as a meaningful addition to Bengaluru’s dining landscape. We see this as part of our continued investment in creating experiences that resonate with both our guests and the city.”
With Cooke Town, Renaissance Bengaluru Race Course Hotel adds a new dining concept that places local culinary heritage at the centre of its offering, bringing Anglo-Indian food traditions into Bengaluru’s contemporary dining landscape.
