While the lockdown sounded the death knell for many local businesses, it also served as a cradle for many. One such example is of The Pita Project, a quick service restaurant started by Bangalore-based entrepreneur Rakshith Ramesh and his BHM classmate and Chef, Dyuman Sivaguru. The Pita Project is a home-grown venture seeding out of Rakshith's fascination towards pita pockets he had tried in his many travels.
You can be assured of the freshness of all ingredients as the restaurant whips up all its sauces, dips and proteins from scratch. The menu is minimal and simple, with house favourites such as the Classic Falafel pita pocket and the newly-launched Zaatar Spiced Mushroom and Broccoli pita pocket, priced at INR 150 and INR 160 respectively. Meat eaters, try the Spicy Chicken option at INR 190. You should also know that the restaurant is open on weekends (occasionally on Thursdays as well) betwenn 12:30pm and 8:30pm and orders are taken slot wise in advance (keep an eye on their Instagram page for updates).
All orders have to be placed in advance with pre-orders accepted by Wednesday latest. You will also have to pay in advance and book your deliveries (throughout the city) via dunzo or any food delivery service. They are open only for takeaways and you can collect your orders from their location.
