Bengaluru’s Cocktail Scene Levels Up with Bar Sama’s Arrival in Ulsoor
Bar Sama, Bengaluru’s latest cocktail bar in Ulsoor, brings together Singapore’s Cat Bite Club, Chef Vichita Kumar, and designer Pronoti Chabbi for a sophisticated yet intimate drinking experience where balance is the mantra.
Bangalore’s cocktail landscape has a sophisticated new entrant, and Bar Sama has opened in Ulsoor. A 50-seat neighbourhood bar, Bar Sama blends international mixology expertise with local warmth, creating a space where design, flavour, and hospitality come together in perfect balance. At its core lies a collaboration with Singapore’s award-winning Cat Bite Club, one of Asia’s most respected cocktail collectives, ensuring every drink is crafted with precision.
Industrial Chic
Designed by Pronoti Chabbi of Studio Grain, Bar Sama’s interiors reflect the duality of Bangalore—old-world charm meets modern design. The outer section draws inspiration from Old Bangalore, with charcoal and dusty green walls, art deco grills, postcard-style frames, and tree-framed windows that let the city in. Step deeper inside, and the mood transitions into a modern cocoon, softened by fabric panels and floral wall art that nods to the city’s Garden City identity. At its centre is a marble bar counter, designed for both function and conversation—inviting guests to chat with the bartender or the stranger beside them. Every corner of the space feels intentional yet effortless, balancing sophistication with comfort.
Raising The Bar
At Bar Sama, cocktails are built around the idea of balance—between flavour, texture, and temperature. Each drink is designed to surprise without being intimidating, pairing technical finesse with charm. The Chilli On blends tequila and mezcal, served with a chilli tincture that guests can adjust drop by drop. The Velvet Eclipse playfully flips the Irish Coffee, pairing hot foam with chilled coffee for a contrast of temperatures and textures. The Sabba-Tini reimagines the classic martini with dill instead of olives, served over a bowl of ice—a small theatrical touch that feels elegant, not excessive. For darker, richer profiles, the Palm Reader combines Bacardi Ocho, Campari, Dolin Rouge Vermouth, toasted almond, and cherry, finished with chocolate bark, while the Pear Pressure layers Chivas 12, pear, cinnamon, maple, and citrus with apple cider vinegar foam.
Big Bites
The food menu, curated by Chef Vichita Kumar (formerly of Comal, O Pedro, and Lupa), mirrors the same philosophy of thoughtful craft. Her Thai-inspired small plates are designed to complement the cocktails, not compete with them. Highlights include Night Market Moo Ping, coconut milk–glazed pork skewers with nam jim jaew; Sum Oh!, a refreshing pomelo and young coconut salad with green peppercorn and yuzu; and Panaeng Chicken Skewers, glazed with bird’s eye chilli and panaeng curry. The Dirty Fried Rice, with jasmine rice, soft egg, morning glory, and bok choy, and the Fire-Grilled Scampi in nam prik pao butter, round out a menu that’s both bold and comforting.
Founder Pratheek Reddy, who transitioned from construction to hospitality in 2021, envisions Bar Sama as a neighbourhood staple rather than a one-time destination. “Bangalore deserves a space that delivers international quality but still feels like it belongs to the community,” he says.