I met Ankita and Kiran recently as part of a preview lunch at their restaurant Moglu just before it opened to public. The husband-wife duo have been friends for 12 years and married for close to seven years now were running a tech company in Saudi Arabia. After four years of running it, they gave it up to come back to Bengaluru to follow their passion – MOGLU

MOGLU, co-founded by Ankita Shree, an ex-IRS officer turned entrepreneur, and Dr. Kiran Narayanan, a computational physicist who switched to a culinary career at 40 after training at the Institute of Culinary Education in New York, crafts a cuisine that blends cross-cultural influences on a plate.

Keeping food at its centre, it is a holistic experience curated and created by the couple over three years and bears their unmistakable signature. Chef-driven and vegetable-forward, it takes what nature offers at a given time of the year and elevates it with a bit of culinary magic.

The restaurant launches under the banner of Mamacoco, a vegetarian-forward food and beverage group. MOGLU brings fun and complex vegetarian all-day dining to the city with breakfast, lunch, dinner, cafe, and zero-proof drinks offerings.

Read the full story that first appeared in Global Indian here: