In an era when regional recipes are increasingly reimagined for modern palates, Bengaluru’s Tijouri is taking a different route—one focused on preserving the food memories, traditions, and stories that define India’s rich culinary landscape. Located within the Radisson Blu Atria, the concept has emerged as a unique platform dedicated to celebrating micro-cuisines and the custodians who keep them alive.
Led by Sanithra Raju, co-founder of Tijouri and director of the Atria Foundation, the initiative works closely with home chefs, community cooks, and culinary storytellers to bring lesser-known regional traditions into the spotlight through curated pop-ups, collaborations, and immersive dining experiences. The goal is not merely to showcase forgotten recipes but to document and preserve them for future generations.
What sets Tijouri apart is its commitment to ensuring these culinary narratives continue beyond temporary events. Selected recipes from visiting chefs are incorporated into an evolving permanent menu, creating a living archive of regional food cultures. The team is also exploring a digital platform that could record oral recipes in native languages and transform them into accessible formats.
By blending hospitality, heritage, and innovation, Tijouri is redefining culinary tourism—offering travellers and food enthusiasts an authentic gateway into India’s diverse and often undiscovered gastronomic treasures.
