Blue Ginger, Taj West End

Address: 23, Racecourse Road, Sampangirama Nagar, Bangalore, 560001
Telephone:+91 80 6660 5660
Email:[email protected]

About the Restaurant

Under a romantic pavilion in the middle of Bangalore you can find some of the finest Vietnamese cuisine to be had anywhere. This is India's first Vietnamese restaurant and is a celebration of vibrant food, color and life. Every detail, from the cuisine to the service or décor is exquisite. Savor the delicate yet intense flavours from Vietnam next to a water hyacinth pool, cascading natural stone waterfall and Southeast Asian gardens landscaped by Michael White.

Asian Hawkers Street at the Blue Ginger will surely unwind your weekend with Sangria’s, Beer and signature cocktails of Blue bar followed by a unique spread of Asian Street food at Blue Ginger. Enjoy a magical Sunday afternoon filled with most lively street foods from South East Asia.

Mood lighting by internationally renowned designer Tony Corbett ensures that the ambiance is perfect, as do specially designed fibre chairs, leather ottomans, dark silk textile and natural stone tables. Solid teak floors and Southeast Asian tiles complete the look.

Chef Rishi Manucha

A hotel management graduate from IAM Kolkata, Fascinated by traditional cooking techniques, Chef Rishi has done his Diploma Honor in Hotel Management from Educational Institute of AHMA, USA, and started his career with the Taj group of Hotels at Taj Residence Lucknow where he perfected his skills in Awadhi cuisine.

He moved on and learned the art of Teppenyaki and other oriental cuisines like Thai, Malaysian, Japanese  and Vietnamese. He was the opening member of a fine dining Pan Asian restaurant called Hip Asia at the Taj Connemara Hotel Chennai. He has been with the Taj West End Hotel for 4  years and takes care of the First ever Vietnamese restaurant in India - Blue Ginger. 

Chef Rishi has been a part of the hospitality industry for 11.5 years, and his experience ranges from operating fine dining restaurants to banqueting.



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