Feed your genius.
Bold street flavours of Calcutta, reimagined at every Xin. Asian comfort food crafted to balance heat and harmony — served across our Bengaluru cafés and hill outposts in the Nilgiris.
The bowls people fly in for.
Community Sauce Drop
Which sauce should headline our next limited menu drop?
Bites & Starters
To share.
Food that sparks dialogue. Fuels creativity. Builds community.
Asian Chicken Wings
Twice-fried, glazed sticky-sweet-hot, sesame flurry — the wing that ended arguments.
Butter Garlic Prawns
Wok-flashed prawns, brown butter, blistered garlic — the pan speaks first.
Chicken Lollipop
Frenched drumettes, crackling coat, red-hot glaze — nostalgia on a stick.
Corn & Water Chestnut Toast
Sesame-crusted golden toasts, sweet corn and crunch inside — Cantonese teahouse mornings.
Crispy Vegetables
Shatter-crisp battered vegetables, salt-and-pepper flurry — the honest one, done right.
Edamame
Steamed young soybeans, sea salt or chilli-garlic — the snack that keeps up with any conversation.
Fire Cracker
Chilli-glazed, curry-leaf snap, cashew rubble — a fuse you'll want to relight.
Fried Tempura Prawns
Ice-cold batter, hot oil, feather-light lace — Osaka precision, Xin plate.
Korean Fried ChickenCHEF'S CALL
Twice-fried, glazed gochujang or soy-garlic, sesame flurry — Seoul's Friday night in a basket.
Lotus Stem Fritters
Sweet, sharp and impossible to stop at one.
Prawn Toast
Sesame-crusted golden toasts, sweet prawn mince within — Chinatown's underdog classic.
Salt & Pepper
Wok-tossed, crisp, blistered chilli-garlic — the Hong Kong midnight edit.
Satay Skewers
Charcoal-kissed skewers with warm peanut sauce — Bali beach, pulled indoors.
Som Tam
Green papaya salad, palm sugar, lime, chilli — Isaan pounded fresh in the mortar.
Spicy Garlic Potato
Twice-cooked potatoes tumbled in burnt garlic and chilli — trouble, gorgeously.
Spring Rolls
Rice-paper crisp, vegetable coil, plum-chilli dip — the appetiser that never went out of style.
Stir-fried Asian Greens
Bok choy, bamboo shoot, mushroom in a garlicky wok gloss — the plate that made vegetables cool.
The Bing
House-baked bing — crackly outside, soft inside, tucked with your pick.
Come hungry. Leave thinking.
Every dish at Xin arrives with a card. Every card asks a question. Feed your genius — then plant one on the Canvas.
GST charged extra. Beef only at Ooty & Coonoor. Alcohol at Koramangala only. Please inform us of any dietary restrictions.