We kept the pub. We changed everything inside it. The bar leads with Indian spirits. The beer on tap is ours and it's Indian. The food is homestyle - fresh every day, cooked in olive and cold-pressed oils. Bring your dog. Bring yourself. Come back often.
indian spirits
indian house beer
homestyle food
pet-friendly
the bar is
Indian-first
We tasted what India is actually making - single malts that win gold in Scotland, gins built around Himalayan juniper and gondhoraj lime, rums from Goa, tequilas from Telangana, wines from Nashik - and realised we should be the platform to showcase them.
So the bar leads with Indian. Imports stay on the shelf if you insist.
our beer.
Indian.
poured cold.
A proper Indian house beer on tap. Always. Clean, crisp, and made for the table - alongside the food, the music, and another round.
the beer is indian, the beer is cold, the beer is here.
homestyle.
Made fresh.
every single day.
The kitchen starts over every morning. Nothing pre-cooked from yesterday. No deep-freeze shortcuts. Sourdough is baked fresh, chutneys are pounded daily, stocks go on at dawn.
if it wouldn't pass your grandmother, it didn't make the menu.
sharp bites
Oaxacan peanuts. Coastal goli bites. Chilli cheese toast on fresh sourdough. Peanut-podi idli. Things designed to make a second drink inevitable.
hits the spot
The Porcupine Biryani - slow-cooked mutton, fragrant basmati. Home-style smoked butter chicken. Pepper chicken biryani. Coastal fish curry rice.
char & sizzle
Chargrilled lamb chops. Home-style BBQ chicken. Ember mushrooms with khoya. Butter-blaze prawn skewers. The grill, honestly used.
brick & flame
The Foundation margherita. Spicy mushroom. Pepperoni with hot honey. A calzone, unfolded, that's actually butter chicken.
heavy lifters
Garlic steak frites. Buff smash burger. Philly cheese steak. Rib eye with Café de Paris butter. Proper plates for proper appetites.
There's no velvet rope. There's no DJ listing. There is a bar, a turntable, a stool, and the quiet understanding that if you come in enough times, we'll know your drink.
The kitchen starts over every morning. Nothing pre-cooked from yesterday. No deep-freeze shortcuts. Sourdough is baked fresh, chutneys are pounded daily, stocks go on at dawn.
We tasted what India is actually making - single malts that win gold in Scotland, gins built around Himalayan juniper and gondhoraj lime, rums from Goa, tequilas from Telangana, wines from Nashik - and realised we should be the platform to showcase them.
Bring your dog - there's water, there's a corner, and the bartender has treats. Bring your parents. Bring a book. Bring nobody. A seat at the bar is enough.
Stop in on a Wednesday. Stay a little too long. Leave, come again tomorrow. That's the whole idea.
"Homestyle" for us isn't a cuisine - it's a standard. Cleaner oils. Less grease. Proper seasoning. The kind of food you'd actually cook for your family on a Tuesday. Pizzas from the oven, biryani from the pot, a pork roast that took seven hours, a keema pav that your mom makes on a weekend.
A proper Indian house beer on tap. Always. Clean, crisp, and made for the table, alongside the food, the music, and another round.
Built for long evenings, second orders, and conversations that stay a little longer than planned.
the beer is indian, the beer is cold, the beer is here.
So the bar leads with Indian. Imports stay on the shelf if you insist.
Ask us for the Indian Pours menu.
New regular.
Indian-first
come as you are. come back often. that's the only rule.
if it wouldn't pass your grandmother, it didn't make the menu.
every pub we have
loved belonged to
British. Irish. German. American dive.
We borrowed the furniture, the beer, the bar snacks, the whole vocabulary - and called it ours.
The Porcupine isn't a pub with an Indian twist. It's what an Indian public house should have been all along. A neighbourhood room where the whisky is Rampur, Gin from Goa, the house beer is Indian, the food is made fresh, homestyle recipes.
somebody else.
indiranagar has two hundred bars. this one is the only indian public house.
Rampur ·
Indri ·
Amrut ·
Paul John ·
Godawan ·
The whiskies that stopped being "surprisingly good for India" and became the reason people stop saying that.
single malt
indian gin
Rampur ·
Indri ·
Amrut ·
Paul John ·
Godawan ·
The whiskies that stopped being "surprisingly good for India" and became the reason people stop saying that.
Rampur ·
Indri ·
Amrut ·
Paul John ·
Godawan ·
The whiskies that stopped being "surprisingly good for India" and became the reason people stop saying that.
rum
indian tequila & agave
Rampur ·
Indri ·
Amrut ·
Paul John ·
Godawan ·
The whiskies that stopped being "surprisingly good for India" and became the reason people stop saying that.
Rampur ·
Indri ·
Amrut ·
Paul John ·
Godawan ·
The whiskies that stopped being "surprisingly good for India" and became the reason people stop saying that.
indian wine
Signature Cocktails
green apple press ·
rosita ·
pickleback gin ·
Built on Indian spirits and Indian flavours - raw mango, chettinad, jackfruit, gondhoraj, pickle brine. No dry ice. No theatre.
see the indian pours menu
see signature cocktails
Our beer.
Indian poured cold.
Indian lager. Easy drinking, properly poured, and made for pub tables that keep filling up.
Pairs with the peanuts, the parotta, the pizza, the pork roast, and the conversation.
Also on the shelf: Kingfisher Premium, if that's your order. Heineken Silver if you wandered in.
proper
house beer.
indian
Standard 01
Standard 02
Standard 03
Cleaner oils. always.
the porcupine (prickly manor)
Fresh, every day.
homestyle, held to it.
Olive oil and cold-pressed oils across the kitchen. Your body knows the difference even if your tongue doesn't.
Bread, chutneys, stocks, marinades, desserts - made that morning. Leftovers go home, not back on the menu.
No foam. No tweezer plating. No tasting notes. Just food that someone actually wants to eat.
sharp bites
hits the spot
char & sizzle
brick & flame
heavy lifters
jaffles & kulchas
Oaxacan peanuts. Coastal goli bites. Chilli cheese toast on fresh sourdough. Peanut-podi idli. Things designed to make a second drink inevitable.
The Porcupine Biryani - slow-cooked mutton, fragrant basmati. Home-style smoked butter chicken. Pepper chicken biryani. Coastal fish curry rice. The answers to "what's for dinner?"
Chargrilled lamb chops. Home-style BBQ chicken. Ember mushrooms with khoya. Butter-blaze prawn skewers. The grill, honestly used.
The Foundation margherita. Spicy mushroom. Pepperoni with hot honey. A calzone, unfolded, that's actually butter chicken.
Garlic steak frites. Buff smash burger. Philly cheese steak. Rib eye with Café de Paris butter. Proper plates for proper appetites.
We kept the pub. We changed everything inside it. The bar leads with Indian spirits. The beer on tap is ours and it's Indian. The food is homestyle - fresh every day, cooked in olive and cold-pressed oils. Bring your dog. Bring yourself. Come back often.
