Welcome to the Shangri-La Circle Where Every Stay is Rewarded At Shangri-La , every moment spent with us is more than a memory, it’s an invitation to join something truly special. Shangri-La Circle is our exclusive loyalty membership that turns your stays, dining experiences, and wellness indulgences into delightful rewards. And the best part? Joining is completely free! Simply download the Shangri-La Circle app and let your journey begin. With each visit, you earn points that can be effortlessly redeemed for a world of privileges like room upgrades and dining treats to spa experiences and complimentary upgrades across our hotels and resorts worldwide. And there’s more. Your points can also be redeemed at the Shangri-La Boutique , where timeless elegance meets thoughtful design. Explore signature items like our luxuriously soft bathrobes and most of your loved essences so you can bring a touch of Shangri-La home with you.
Gourmet Made Accessible - In Every Bento
For those midday moments between meetings, quiet cravings, or simply a refined lunch that doesn’t compromise on flavour or finesse, we present the Signature Bento Box Collection which is thoughtfully curated by our master chefs across Ssaffron, Yataii, Caprese, and Shang Palace. Each bento box is a beautiful balance of portion-controlled perfection and culinary craftsmanship, bringing you a well- rounded taste of your favourite dishes, elegantly packed for ease and indulgence. From the robust Indian spices of Ssaffron to the delicate Japanese precision of Yataii, the coastal Italian charm of Caprese, and the authentic award winning Chinese flair of Shang Palace… there’s a world of flavour in every box. Ideal for working lunches, intimate conversations, or simply when you wish to indulge without overindulgence, our bento offerings celebrate simplicity with sophistication. It’s the art of gourmet made accessible, and the perfect way to discover the soul of our kitchens, one bite at a time. Ask your server for the bento menu at your preferred restaurant and experience Shangri-La Bengaluru’s excellence redesigned in miniature.
We warmly welcome you to the Shangri-La family. Join today, and let every stay bring you closer to something extraordinary.
To enrol or redeem, scan the code or speak to any of our team members.
The Soul of the Crust – Artisanal Breads by Chef Abhinav Singh Available fresh at our b Café Deli or by special order There’s something deeply comforting about the aroma of freshly baked bread wafting through the lobby. At Shangri-La Bengaluru, that warmth comes straight from the hands of Executive Pastry Chef Abhinav Singh , a rare bread artisan in the city who crafts his loaves from scratch with his own mother dough .
Here, bread is not rushed. It’s nurtured.
With cold fermentation techniques and natural, yeast- free cultures , Chef Abhinav allows time to work its quiet magic creating sourdoughs, baguettes, beetroot focaccia , and ciabatta that are full of character, health, and texture. These aren’t just breads; they’re slow food, lovingly risen and full of soul. In fact, Bengaluru rarely sees breads of this calibre with their crispy crusts, tender crumb, and deep, tangy notes. Each slice carries gut-friendly probiotics, improved digestibility, and a glycemic balance that fits beautifully into mindful eating. Pair it warm with a pat of salted butter, chilled with a drizzle of truffle oil, or rustic-style with a dollop of olive tapenade or herbed ricotta. No matter the occasion, these breads turn the simplest meal into something memorable. Good breads take time. And here, time is our secret ingredient.
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Behind the Scenes, At the Heart of It All Featuring Julina Lepcha, Reservations Manager In a world where the spotlight often shines on what’s visible, there are those who work quietly orchestrating moments, smoothing edges, and ensuring that every first impression feels like home. Julina Lepcha , our ever-graceful Reservations Manager , is one such soul.
She may not always be seen, but she is always felt.
As the first point of contact for every guest , Julina is the invisible thread that ties anticipation to arrival. With an unwavering sense of calm, she bridges direct bookings, travel agent arrangements, flight details, airport transfer, room preferences, and inventory juggling — all with seamless precision. When systems falter, she steadies them. When choices feel complex, she simplifies with heart. Julina doesn’t just assign rooms, she sets the tone for a guest’s journey. She reads between lines, senses unspoken needs, and gently informs every department of guest preferences, down to the smallest detail. From Front Office, Food and Beverage, Spa, Housekeeping her quiet leadership ensures everyone is aligned in harmony. Her team calls her calm in the storm . Her colleagues call her the pillar beneath the roof . And guests? They know her as the warm voice that assures, arranges, and welcomes, often before they even arrive. A dedicated steward of the Shangri-La Circle , Julina is more than happy to assist with redemptions, upgrades , or simply a friendly word of advice. In her world, no detail is too small, no challenge too large. And with her, hospitality isn’t just a department — it’s a daily act of care.
Monsoon Whispers & Pakora Dreams : With Chef Digvijay Singh, Ssaffron As the skies turn slate-grey and the monsoon sweeps through Bengaluru, there’s something undeniably magical about the soft drumbeat of rain paired with the sizzle of something golden frying in the kitchen. July brings with it not just cooler breezes and cloud-kissed windows, but cravings — for comfort, warmth, and nostalgic indulgence.
A swift entrance is made by Pakoras - India’s favourite rainy-day snack.
Though deeply rooted in Indian kitchens, pakoras or bhajiyas, fritters, tempura are all cousins and have found their way into hearts across borders. From Morocco’s spicy “ maakouda ” to Japan’s “ tempura ”, the concept of batter-fried delights unites cultures in the most delicious way. Chef Digvijay Singh of Ssaffron shares a seasonal favourite: Palak & Paan Patta Pakoras , a leafy, earthy twist on the classic, wrapped in crunch and bursting with flavour.
Pouring Perfection at Caprese Where Wine Meets Culinary Art
Palak & Paan Pakoras Recipe
Method:
At Caprese, every plate tells a story and the finest stories deserve the perfect sip to accompany them. Our chefs and wine pairing experts have curated a thoughtful selection of Italian reds that not only elevate your dining experience but also honour the rich tradition of vineyard-to-table cuisine. Indulge in the velvety elegance of Barbaresco, made from the noble Nebbiolo grape . Medium-bodied with complex notes of dried cherry, rose, and spice, this wine is a natural companion to our signature Lamb Rack balancing its richness with graceful structure and finesse. For those who enjoy something softer yet seductively deep, the Scaia Corvina offers a beautifully round, fruit-forward profile with hints of wild berries and a whisper of spice. This red pairs exceptionally well with our succulent Pork Belly, enhancing every tender bite with its smooth, ripe character. These recommended pours are thoughtfully selected by our pairing specialists and are available at Caprese. Whether you’re celebrating a special evening or simply savouring a moment of indulgence, allow us to guide your glass to the perfect match.
Wash and pat dry the leaves. Slice large paan leaves if needed. In a bowl, mix the dry ingredients. Gradually add water to make a smooth, flowing batter, thick enough to coat but not runny. Dip the leaves into the batter and coat evenly. To fry: Heat oil in a deep pan, and fry until golden and crisp. To air-fry: Preheat the air fryer at 180°C. Brush each coated leaf with a little oil and air-fry for 8–10 minutes, turning once in between for even crispness. Fun Fact: Betel leaves bring a refreshing zing and surprising depth when fried. But this is just the beginning! Pakoras can be made with everything from onions, potatoes, raw bananas, paneer, hard boiled eggs, lotus stem, to even zucchini and cheese. The magic lies in getting the batter right and allowing your imagination to play. Pair them with a mint chutney, and you’ve got monsoon perfection on a plate. Let the rains fall. Your pakoras are ready.
Ingredients: • 6–8 tender spinach (palak) leaves • 4–5 betel (paan) leaves, destemmed • 1 cup besan (gram flour) • 2 tbsp rice flour (for extra crunch) • ½ tsp ajwain (carom seeds) • ½ tsp turmeric • 1 tsp red chilli powder • Salt to taste • Water (to form a smooth batter) • Oil (for deep frying or a brush of oil for air-frying)
Sandalwood Serenity A Monsoon Ritual at Chi, The Spa
A Seasonal Celebration at Ssaffron When the skies darken with the scent of rain and the air turns earthy and cool, the Indian monsoon calls not just for shelter but for soulful nourishment. At Ssaffron, we embrace this sacred season with a Monsoon Thali that is as comforting as it is healing; rooted in tradition, spiced with nostalgia, and perfectly balanced to suit the rhythm of the rains. Every dish in this seasonal spread is thoughtfully curated to balance the body’s needs during this time of transformation warming spices, gentle digestion, and deep nourishment take centre stage. Begin with the Kanji Vada, a probiotic-rich Rajasthani drink made with mustard, asafoetida, and lentil dumplings, known to awaken digestion and energise the gut. Pair it with crisp Jodhpuri Mirchi Vada and Kurkuri Kamal Kakdi, indulgent yet grounding; perfect to offset the dampness in the air. The heart of the thali lies in its slow-cooked mains which are Aloo-Pyaaz Paneer ki Sabzi, a comforting melody of paneer, onions, and tomatoes in warming ghee. Ghiya Channe ki Dal, a humble yet wholesome combination that keeps the system light. Gawar ki Fali, packed with fibre and heat-balancing garlic. And the much-loved Punjabi Kadhi Pakora , a dish synonymous with rainy days, with its creamy tang, fried dumplings, and spice-laced warmth. Paired with Jeera Rice, Tawa Phulka, and the rustic Bejar ki Roti, this thali invites you to slow down and savour, one bite at a time. No meal is complete without a sweet sigh - the Gond ke Laddu, known for its immunity- boosting and joint-soothing qualities, and the rich Badam ka Halwa, a spoonful of comfort on a rainy afternoon. Enhanced by traditional condiments like Lasun ki Chutney, Gunde ka Achar, and Mirch ke Tapure, this thali is more than a meal — it’s a monsoon ritual, made to nourish, restore, and indulge.
As the rains awaken the earth and the city slows to a gentle rhythm, allow yourself to be enveloped in a healing ritual inspired by ancient traditions and nature’s most aromatic offering Sandalwood! This monsoon, Chi, The Spa introduces its Signature Sandalwood Spa Experience , a soul-soothing treatment that brings together purity, heritage, and holistic wellbeing in perfect harmony. Your journey begins with a velvety body polish of sandalwood and milk , gently exfoliating and softening the skin. The first step into calm. This flows seamlessly into a deep, relaxing full-body massage , using warm, signature oils from Shankara , expertly kneaded into muscles to release tension and restore balance. A glow-enhancing facial massage with Kumkumadi tailam follows, famed in Ayurvedic circles for its rejuvenating and brightening properties. A cooling sandalwood face pack calms the skin, while a warm oil head massage completes the experience which eases the mind into total surrender. For those seeking a shorter escape, indulge in our aromatic oil massages , complemented by a luxurious hot oil hair treatment and blow-dry the perfect prelude to a relaxed evening or celebration. This monsoon, give yourself the gift of stillness, warmth, and indulgent renewal. Step into Chi, The Spa and let sandalwood carry you into tranquility.
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Come home to Ssaffron. This season, let your plate feel like poetry in the rain.
Step into Timeless Serenity – A Stroll Through Cubbon Park
In the heart of Bengaluru lies a sprawling green escape where history, heritage, and horticulture quietly coexist. Cubbon Park , the city’s proud crown jewel since 1870 . Originally commissioned by Major General Richard Sankey and named after Sir Mark Cubbon , the British Commissioner of Mysore, this 300-acre oasis offers more than just shade and scenery. It is a living, breathing chronicle of Karnataka’s colonial past and ecological present. A sanctuary of rare flora, Victorian architecture, and the soft rustle of century-old trees whispering tales of time. Guests are encouraged to take a morning walk or a leisurely afternoon detour through this verdant retreat just a short drive from Shangri-La Bengaluru. With over 6,000 species of plants and trees , statues of iconic leaders, and iconic landmarks like Attara Kacheri (High Court), the State Central Library, and Seshadri Iyer Memorial Hal l, Cubbon Park is where nature meets nostalgia. Pack a book, carry a thermos of tea, or simply lose yourself in the poetic calm that Bengaluru is famed for. Whether you’re a jogger, photographer, or soul searcher Cubbon Park invites you to pause and reconnect .
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No. 56-6B, Palace Road, Bengaluru - 560 001, India Phone: +91 80 4512 6100 | Email: info.slbl@shangri-la.com
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