Mai Mai’s expansion in Bengaluru has been marked by the launch of its second outlet on MG Road, where a larger yet familiar version of the brand has been introduced. The opening has followed the encouraging response received at the restaurant’s Indiranagar location, and the move has been seen as a continuation of the brand’s steady growth within the city. Rather than a dramatic shift in concept, a refined extension of the same dining identity has been presented.
At the new outlet, seating for 35 guests has been arranged across indoor and outdoor sections. A strong design emphasis has been placed on the kitchen, which has been given substantial space and kept in an open format. Through this layout, food preparation has been turned into a visible part of the dining experience, while smoother coordination and stronger engagement between the kitchen team and guests have also been enabled. The operational flow of the restaurant has therefore been supported not only functionally, but also visually.
The food menu has been developed by retaining several dishes that had already become closely associated with Mai Mai’s identity, while new additions have been introduced to widen the offering. Korean Bibimbap, Egg-wrapped Fried Rice, and Scotch-kissed Mousse have continued to be served, while dishes such as Juicy Steamed Mala Oil Wontons, Goguma Karaage, Char Sui Roast Pork, Ginger Scallion Steamed Fish, and Celery Chicken Stir Fry have been added. Greater variety has also been brought through Sizzling Stone Bowls, including Sizzling Oyako Donburi and Char Sui Roast Pork Noodles, along with Phuket Night Market Kale Fried Rice. A fresh dessert option in the form of Forest Cherry Rum Cake has also been included. It has further been indicated that many of these additions are expected to be extended to the Indiranagar outlet.
Attention has also been given to the drinks programme, which has been curated by Ganga Gahle, co-founder of Wine Community Bangalore. A beverage list featuring wine, sake, and soju has been introduced, along with cocktails such as Mai Mai Picante, Golden Sakura Spritz, Yuzu Blossom Spritz, Seoul Jasmine Iced Tea, and Ginger Lemongrass Wine. Sake styles including Ginjo, Junmai, Junmai Ginjo, and Sparkling have been offered, while a zero-proof menu featuring Picante, Yuzu Old Fashioned, and Signature Salted Caramel Coffee has also been made available.
The founders, Yash Bhatia and Megha Bhatia, were quoted as saying that “the love and patience” shown by guests at the first outlet had helped shape the decision to expand. It was also shared by them that experiences and feedback from Indiranagar had guided this new chapter, while the defining qualities of “warmth and comfort” had been preserved. A more spacious kitchen was said to have been created intentionally, because, in their words, “the experience begins with them.”
Through this launch, a clear growth strategy within Bengaluru has been reflected. Mai Mai’s established format has been retained, but it has been adapted carefully to suit a more central location and a slightly larger scale. As a result, the brand’s next phase has been introduced not as a departure, but as a more confident continuation.