Say Heyou to Bengaluru’s Newest Social Drinking and Dining Spot

Opened on MG Road on June 12th, the new restaurant and bar is designed for spontaneous plans, shared tables and evenings that unfold naturally.

Bengaluru, June 2026: Heyou, the newest hospitality concept from Keen Mustard Ventures, opened to the public on 12 June 2026 on MG Road, Bengaluru. Conceived as a contemporary social drinking and dining destination, Heyou brings together flavour-forward drinks, globally inspired food and a two-level experience designed around the way people gather today. The menus are built around the natural flow of an evening: the first round, the shared bite, the second drink, the table that grows and the plan that turns into dinner.

This launch marks the latest addition to the Keen Mustard Ventures portfolio, which includes Daysie, Serious Slice, Quarter House, Suzy Q and 1Q1. Founded by Anirudh Kheny, Neeti Gokhalay Kheny and Atul Sunder, the Bengaluru-based hospitality company is known for creating concepts with distinct identities, thoughtful guest experiences and strong operational foundations. With Heyou, the team brings together its collective expertise in concept development, operations, food and beverage innovation, design and guest experience into a concept built around contemporary social dining.

Speaking about the new spot, Anirudh Kheny, Managing Partner and Co-founder, Keen Mustard Ventures, said: “Heyou is created as a place people can return to again and again, whether it is for cocktails, dinner or an easy evening out. We wanted to build something approachable, energetic and welcoming, with great food, great drinks and an atmosphere that encourages people to stay, connect and enjoy themselves. The best hospitality experiences are the ones that feel effortless. With Heyou, our focus has been on creating a place that combines quality with accessibility and delivers memorable experiences without taking itself too seriously.”

THE MENU FLOW

The food and beverage menus at Heyou are designed as one connected evening. Drinks lead the room, food keeps the plan moving, and both menus are structured around how people naturally gather, snack, share, drink and stay.

The beverage menu moves from bright first-round serves to playful nostalgic cocktails, deeper layered drinks, hybrid classics, small social serves and flavour-forward no-alcohol options. The food menu follows the same rhythm: light first bites, crunchy bar snacks, steamed and folded plates, small plates for passing around, fire-led dishes for the centre of the table, comfort plates when the group settles in, and desserts for the table that stayed.

BEVERAGE PROGRAMME

At the heart of Heyou is a beverage programme inspired by contemporary drinking cultures across Seoul, Singapore, Melbourne, London, Barcelona and Mexico City. The programme favours recognisable flavour profiles, freshness, carbonation, salinity, spice and citrus, resulting in cocktails that are approachable, balanced and highly drinkable.

The drinks are grouped not just by what they are, but by the role they play in the evening. Easy Does It focuses on bright, refreshing and easy-drinking serves, while One More features playful and nostalgic cocktails designed to keep the conversation going. Low Lights explores deeper, spirit-forward creations, Mixed Signals brings together inventive hybrid cocktails and unexpected flavour combinations, and Trouble Shoots offers playful, bite-sized serves designed for groups. The programme is complemented by No Pressure, a dedicated collection of flavour-packed non-alcoholic drinks crafted with the same attention to detail as the rest of the menu.

Signature cocktails include the Red Room, Southbound, Umami Club, Ring My Bell, Coconut Ash and Kokum Silk, alongside a selection of contemporary classics and social drinking formats.

WELCOME BITE / RITUAL

As guests are seated, they are welcomed with a signature bite that offers a preview of the flavour philosophy behind the Heyou beverage programme before the first drink arrives. A cube of fresh watermelon, lightly infused with vodka, coated in passion fruit chilli salt and finished with mint caviar, moves through sweetness, spice, tang, freshness and salinity in a single bite. Designed as an introduction to the bright, recognisable and playful flavours that define the bar, the welcome ritual sets the tone for the experience to follow. A non-alcoholic version is also available, ensuring every guest receives the same welcome.

FOOD PROGRAMME

Complementing the drinks is a food programme designed to evolve with the evening. What begins as a few snacks alongside cocktails can gradually become a full meal, reflecting the way people naturally gather, share and order when they go out today. Rather than being organised around a single cuisine, the menu is designed around the way guests naturally order, share and dine through the evening, moving from bar snacks, chaat, dim sum and baos to small plates, dishes from the grill, pizzas, pasta, Asian favourites and Indian comfort dishes. The result is a dining experience that feels relaxed, social and adaptable, whether guests are stopping in for a quick bite, settling in for multiple rounds or staying on for dinner.

Guests can begin with dishes such as Firecracker Garlic Edamame and Burrata Papdi Chaat, before moving on to shareable favourites like Chicken Xiao Long Bao and Char Siu Pork Open Bao. For larger group orders, the menu features dishes such as Truffle Butter Paneer Khurchan Toast and Tandoori Garlic Prawns, while more substantial plates including Wild Mushroom Chow Fun and Tiger Prawn Pad Thai bring comfort and familiarity to tables that decide to stay longer. Desserts such as Japanese Cheesecake and Salted Caramel Churros round out the experience.

THE SPACE

Spread across two distinct levels, the venue offers two complementary experiences. The lower level houses Heyou Bar, a 21-and-over, walk-in, drinks-led space designed for after-work drinks, casual gatherings and lively evenings. Upstairs, Heyou Dining offers a more relaxed, table-led environment suited to longer meals, larger groups, families, hotel guests, celebrations and social occasions. Together, the two spaces reflect the flexibility at the heart of the Heyou experience, allowing guests to drop in for a quick drink, settle in for dinner or move seamlessly between the two as the evening unfolds.

Designed by Nativity for Keen Mustard Ventures, the interiors are shaped by rhythm, movement and contrast, bringing together two distinct experiences under one roof. Bold geometries, layered volumes and recurring patterns create a sense of flow throughout the venue, while a warm material palette and dynamic lighting bring depth and atmosphere to the space. As the day transitions into evening, the environment evolves from bright and social to intimate and immersive, creating a setting that feels welcoming, contemporary and effortlessly adaptable to every occasion.

As Bengaluru’s food and beverage landscape continues to evolve, Heyou aims to offer a fresh perspective on contemporary hospitality: quality without stiffness, discovery without confusion, and great drinks without the attitude. Designed for plans that begin with a drink and stretch naturally into the evening, Heyou is set to become a new social dining and drinking destination on MG Road.

FACT SHEET

Address: Ground Floor, No. 18, Ramanashree Arcade, Mahatma Gandhi Rd, Craig Park Layout, Ashok Nagar, Bengaluru, Karnataka 560001
Seating Capacity: 300
Operating Hours: 12 PM to 1 AM
Price for two: INR 1200 (without alcohol) and INR 1800 (with alcohol)
Reservations: call 080 4725 0000 or book a table on https://www.heyouletsgo.com/reservation
Instagram: @heyou.letsgo

ABOUT KEEN MUSTARD VENTURES

Keen Mustard Ventures is a Bengaluru-based hospitality company founded by Anirudh Kheny, Neeti Gokhalay Kheny and Atul Sunder. The group develops and operates restaurants, bars and dining concepts across multiple formats, with a portfolio that includes 1Q1, Suzy Q, Daysie, Quarter House, Serious Slice and Heyou.

Combining operational expertise, creative direction and guest-first thinking, KMV focuses on building hospitality brands with distinct identities, strong community connections and long-term relevance. Guided by the philosophy of creating concepts that are emotionally resonant, financially sustainable and built to last, the company continues to expand its footprint across Bengaluru and beyond.