All-day café & kitchenBasavanagudi, Bengaluru

Brewed slow,fired warm,served all day.

Single-estate coffee roasted in our back room, a wood-fired oven lit before the first customer, and breakfast you can still order at four in the afternoon.

Book a table See the menu

7:30 amfirst pour, every day
Tue & Friroasting days, in-house
4 pmand still serving breakfast

A latte with a burnt-orange band, a croissant and a steel tumbler of frothy filter coffee on a dark wooden table, steam rising, in front of an arched café window with trees outside in the early light

decoction, fresh every two hours

Today’s specials

Fresh off the pass, until they’re gone

Chalked up at 7:30 every morning by whoever’s on the pass. When a ticket comes off the rail, that dish has sold out for the day.

Order no. 041Today
only 30 today!
Pandi curry bao
Slow-cooked Kodava pork with kachampuli vinegar, folded into our steamed bao with pickled onion.
Non-vegetarianSpice level 2 of 3₹420
Order no. 042Today
Ananya's favourite
Mushroom ghee roast toast
Ember-oven sourdough, Mangalorean ghee roast masala, wild mushrooms. Add a soft egg for ₹60.
VegetarianSpice level 2 of 3₹360
Order no. 043Today
the 4 pm cure
Jaggery affogato
House vanilla ice cream drowned in a double shot of the Baba Budan blend, jaggery and cardamom crumb.
Vegetarian₹240

The menu

South Indian mornings, a wood-fired all-day kitchen and a coffee bar that roasts its own. Everything below is made here, from the batter to the bread.

VegetarianGhee roast masala dosa₹180
Crisp, buttery, with potato palya, coconut chutney and a small pot of sambarSpice level 1 of 3chef’s pick
VegetarianThatte idli, podi and ghee₹150
Two plate-sized idlis, Bidadi style, molagapodi on the sideSpice level 1 of 3
VegetarianAkki roti and ennegai₹210
Rice flatbread with dill, stuffed brinjal curry from the ember ovenSpice level 2 of 3
Non-vegetarianEmber-oven shakshuka₹340
Eggs baked in smoked tomato and Byadgi chilli, feta, sourdough to mopSpice level 2 of 3egg
VegetarianRagi porridge bowl₹220
Finger millet, jaggery, banana, pomegranate and toasted coconutvegan
Non-vegetarianMasala omelette and pav₹240
Three eggs, green chilli, onion, coriander, buttered pav from our ovenSpice level 1 of 3egg
Non-vegetarianSourdough French toast₹320
Caramelised banana, cardamom cream, a drizzle of wild honeyegg
VegetarianBun maska and kaapi₹160
Warm bun, a slab of salted butter and a filter coffee. The classic.

From bean to cup

Seven seeds, three centuries and one small roaster

Legend says Indian coffee began in 1670, when Baba Budan carried seven beans from Yemen and planted them in the hills above Chikmagalur. Our beans still come from those hills, and they finish the journey in a five-kilo drum roaster behind our counter.

01
The estate
1,200 m
Two family farms in the Baba Budangiri hills, coffee grown in the shade of silver oak and pepper vines.
02
The harvest
Nov to Feb
Only the ripe red cherries, picked by hand, then sun-dried on raised beds for three weeks.
03
The roast
Tue & Fri
Kabir roasts in a five-kilo drum behind the counter. On roasting days you can smell it from the bus stop.
04
The rest
5 days
Fresh beans need to breathe. They rest in valve bags, then get ground to order, for every single cup.
05
The pour
every 2 hours
Filter decoction brewed through the day, espresso dialled in each morning, pour-overs at their own pace.

The Baba Budan blend

Our house espresso, named for the man with the seven seeds: washed Arabica from Chikmagalur with a little Coorg Robusta for body. Dark chocolate, jaggery, a hint of stone fruit.

250 g bag₹650at the counter, roasted this week

A note from the kitchen

The oven is older than the café

Ananya RaoHead chef and co-founder. Grew up in Mangaluru, cooked in Melbourne, came home.
Kabir MenonRoaster and co-founder. Owner of the loudest roaster in Basavanagudi.

6 amthe oven is lit
11farms we buy from
0microwaves

A cook slides loaves into a glowing brick wood-fired oven with a long wooden peel, while fresh sourdough and brinjals wait on a tray

Dear guest,
The oven at the back is older than the café. We found it in a Shivajinagar bakery that was closing down, carried it here in pieces, and it has been lit at six every morning since.
If something’s too spicy, tell us. If it’s not spicy enough, definitely tell us.

Ananya Head chef, Ember & Bean

From the pass

Plates we’re proud of

Seven dishes people photograph before they eat them, each on the surface it’s served on: a banana leaf, a steel dabara, a peel straight from the fire.

Ghee roast masala dosaBreakfast · ₹180
Flat white, tulip on topCoffee · ₹200
Ember-oven shakshukaBreakfast · ₹340
Ragi porridge bowlBreakfast · ₹220
Filter kaapiCoffee · ₹90
Ember-oven margheritaAll-day · ₹480
Ragi banana breadDesserts · ₹180
“Eat the dosa first. Photograph it second.”
House rule no. 3

Overheard at our tables

Kind words, printed on receipts

4.8

4.8 out of 5

from 1,900+ reviews

EMBER & BEAN
Table 06 · Sat · 9:42 am
- 1 × Ghee roast dosa180
- 2 × Filter kaapi180
“The filter kaapi is the closest I've found to my ajji's, and I've been looking for eleven years. The dosa is unreasonably good for a place that also does sourdough.”
Five stars, Priya S.Jayanagar
thank you, come again
EMBER & BEAN
Table 11 · Tue · 11:15 am
- 3 × Cold brew tonic690
- 1 × Millet bowl360
“Worked from the patio for a whole Tuesday. Nobody rushed me, the cold brew kept coming, and they remembered my order by lunch.”
Five stars, Arjun M.Banashankari
thank you, come again
EMBER & BEAN
Table 02 · Sun · 7:30 pm
- 8 × Dinner, long table—
- 1 × Basque cheesecake320
“Booked a table for eight for Amma's birthday on the website in about a minute. There was a candle in the cheesecake before we asked.”
Five stars, Fathima R.Basavanagudi
thank you, come again
EMBER & BEAN
Table 09 · Wed · 8:05 pm
- 1 × Kori gassi420
- 1 × Neer dosa, extra60
“Kori gassi with neer dosa on a rainy evening, by the window. That's the whole review.”
Five stars, Rohan K.Malleshwaram
thank you, come again

Visit

Follow the warm light to Basavanagudi

A quiet, tree-lined side street in old Bengaluru, a few minutes from the market. Look for the arched window and the two lamps; the smell of the roaster will do the rest.

The café at dusk: a tall arched window glowing with wicker pendant lamps, two rattan chairs on the patio, a dog asleep by a water bowl and a scooter on a wet, tree-lined street — look for the arched windowEmber & Bean at dusk, after the first monsoon rain

Basavanagudi, Bengaluru · a six-minute walk from the metro

Opening hours

Monday to Thursday	7:30 am – 10:30 pm
Friday & Saturday	7:30 am – 11:30 pm
Sunday	7:00 am – 11:00 pm

Breakfast until 4 pm daily. The kitchen closes 30 minutes before we do.

Quietest: weekdays between 3 and 5 pm. Bring the laptop; the window seats are yours.

Book a table Call ahead

Where
Basavanagudi, Bengaluru, a six-minute walk from the metro
Phone
+91 80 0000 0000, from 7 am to 11 pm
Parking
Two-wheelers out front, cars on the side street
Access
Step-free entrance and restroom on the ground floor
Dogs
Welcome on the patio, with a water bowl and a biscuit

On Instagram

@emberandbean

Tag us from your table. The best ones get printed and pinned to the corkboard by the counter.

1,284 likesMonday's first pour
962 likesIt's always kaapi o'clock
2,031 likesRoasting day: Friday's batch
3,417 likesFirst rains, window seat
1,756 likesSourdough, scored by hand
2,488 likes7:30 am, the good light

Brewed slow,fired warm,served all day.

Fresh off the pass, until they’re gone

Pandi curry bao

Mushroom ghee roast toast

Jaggery affogato

Printed on paper, cooked over fire

Breakfast

All-day kitchen

Coffee & the rest

Desserts

Seven seeds, three centuries and one small roaster

The estate

The harvest

The roast

The rest

The pour

The Baba Budan blend

The oven is older than the café

Plates we’re proud of

Kind words, printed on receipts

Save a seat by the window

Follow the warm light to Basavanagudi

Opening hours

Where

Phone

Parking

Access

Dogs

@emberandbean