Plaka by Chef Ajay Chopra invites diners to embark on a culinary odyssey where every dish tells a story
BY MEGHANA HARIKUMAR
As a wide-eyed child, I found myself captivated by the magic of Chef Ajay Chopra’s culinary creations as I watched him on TV, mesmerised by his effortless flair and passion for food.
From the comfort of my living room, I was spellbound by his culinary expertise and passion for food and, now, to have had the opportunity to experience his creations first-hand at Plaka is nothing short of a dream come true. Opened in the vibrant Phoenix Mall of Asia in Bengaluru, Plaka beckons with its warm ambience and enticing aromas, promising a culinary experience unlike any other.
“This isn’t fine dining. It’s fun dining,” says Ajay. “I’ve created a menu that reflects who I am – full of flavour, full of stories, and built for people who want to enjoy food without rules. Plaka 2.0 is about being real, being loud, and eating with your heart.”
“We have observed a growing trend of adventurous diners seeking novel experiences in the city. Bengaluru is undoubtedly the epicentre of culinary innovation and nightlife. Plaka aims to tantalise taste buds with chef’s signature twists and a sprinkle of his vast experiences,” added Priykant Gautam, Co-Founder of Plaka.
Stepping into Plaka is akin to stepping into a world of new chic decor. The ambience is a carefully curated blend of European influences and globally inspired decor, creating an immersive dining experience.
Every corner of Plaka tells a story – a story of Ajay’s culinary adventures, from the bustling streets of Mumbai to the serene landscapes of Europe. It’s not just a restaurant; it’s a journey through the chef’s culinary odyssey, where every detail is meticulously crafted to transport diners to another time and place.
The ambience at Plaka is more than just aesthetically pleasing; it’s a reflection of Ajay’s vision and passion for creating memorable dining experiences. From the moment guests step through the doors, they are enveloped in an atmosphere of warmth and hospitality.
The interior design, with its earthy tones and natural textures, evokes a sense of rustic elegance, while subtle touches of luxury add an air of sophistication. Whether dining in the cosy indoor seating area or alfresco on the terrace, guests are treated to an ambience that is both inviting and inspiring.
At a time when restaurants are chasing sophistication through silence and starch, Plaka 2.0 dares to do the opposite. Ajay’s bold new chapter isn’t about white linen tablecloths or fine-dining pretence. It’s about getting messy with a burger, rediscovering joy in street-style biryani, and sipping on zero-proof cocktails while a funk-electro playlist plays in the background.
Plaka 2.0 is built around the idea that eating out should be relaxed, joyful, and full of flavour. There are no hushed tones or stiff etiquette rules here. Instead, what you will find is a breezy Mediterranean vibe – a beach bar fantasy right in the heart of the city. Think sun-drenched spaces, tropical plants spilling out of corners, easy textures, and a pulsating playlist that makes even a weeknight dinner feel like a pre-vacation celebration.
At the heart of it all is a live kitchen that behaves less like a back-end and more like the star of the show. Flames leap, grills sizzle, and every plate is assembled like a performance. It’s food theatre, but minus the formality.
The menu at Plaka 2.0 is divided into six inventive sections, each one brimming with personality. Whether you are a committed vegetarian, a carnivore with cravings, or someone who just wants a good time, the spread has something tailored for you. Every dish is a playful riff on something familiar, with bold flavours and unexpected presentation leading the way.
For vegetarians, the line-up feels like a revelation.
Truffle Parmesan Churros swap sugar for umami, dusted with cheese and served warm for a savoury surprise. Edamame Pizzette combines the comfort of flatbread with the crunch and salt of edamame, creating something that’s as snacky as it is substantial. Delhi Wali Aloo Tikki hits all the nostalgic notes but is elevated by plating and texture. And Aloo Shah Verma – whimsical in name and bold in flavour – reimagines the humble potato in royal form.
For the meat-eaters, the menu doesn’t hold back. Delhi Fried Chicken is golden, crispy, and unapologetically spiced – a dish that lives up to its name and then some.
Champaran Ahuna Mutton is a slow-cooked marvel, dripping with deep, earthy flavours that nod to its Bihari roots. But perhaps the most fun dish on the menu is the Tacobab – a joyful mash-up of tacos and kebabs, both a linguistic pun and a textural triumph – wrapped, spiced, and eaten best without cutlery or caution.
Then there’s the Stack Life section, which refuses to apologise for being messy. Here, double-patty burgers tower with juicy confidence. There’s no fine-dining plating here, just unapologetic indulgence. These are burgers designed to be held with both hands, with sauces that drip and patties that demand attention. It’s a nod to the freedom of eating with joy rather than elegance.
The menu also makes space for India’s greatest culinary hits in the Very Vernacular section. These aren’t the typical restaurant renditions of comfort food – they are rustic, unapologetic, and cooked to satisfy. Kameena Kulcha brings a street-food soul to the table, while Agra Mushroom Mattar strikes a balance between richness and nostalgia. But the star here is the Potlam Biryani. Made with Seeraga Samba rice and wrapped in banana leaf, it’s slow-cooked to smoky, spicy perfection. Every bite is
layered with ghee, native spices, and that signature biryani warmth that hugs your senses.
And just when you think it’s over, Plaka 2.0 delivers a dessert course that carries just as much energy as the rest of the meal. The section cheekily titled The After Party is all about sweet drama. Tres Leches is the show-stealer here – soft, milk-soaked, and airy with just the right touch of indulgence. But there’s more. Fusion-forward dishes like Pinwheel Lasagne, Korean Gochujang Prawns Bowl, and
Thecha Noodles blur borders and challenge the palate.
Each one is a surprise, designed to keep the dining experience alive until the very end. In a world of wine pairings and boozy brunches, Plaka 2.0 takes a different route with its zero-proof cocktail bar.
The alcohol-free drinks are inventive, beautifully balanced, and meant to complement – not compete with – the bold dishes on the menu. Whether you are skipping alcohol or just looking for something refreshing, these beverages bring complexity and flair to the table without the after-effects.
This is where fun meets finesse. Where the rules are rewritten, and flavour leads the way. Ajay hasn’t just built a restaurant he’s created a playground for the palate. Plaka 2.0 isn’t trying to be serious or subdued. It’s lively, colourful, and deeply rooted in the belief that food should be joyful, generous and shared. It’s the kind of place where you order one more dish just to see what happens. Where you lick your fingers without apology. Where dining feels less like a performance and more like a celebration. Plaka 2.0 doesn’t want you to be impressed – it wants you to be delighted. And that’s what makes it unforgettable.
