Windmills celebrates the harmonious union of music, carefully curated food & fine craft beer, set amidst a treasure trove of hand-picked books.
Brewery | Restaurant | Music
Tel: +91 88802 33322
6th Floor, 331, Road 5B, EPIP Zone, Whitefield, Bengaluru, Karnataka, 560066, India
Timing
Breakfast (Saturday) : 8am to 11am
Brunch at The Terrace (Sunday) : 11am to 3pm
Monday to Thursday : 12pm to 12am
Friday & Saturday : 12pm to 1am
Sunday : 12pm to 12am
Our Menu
Sip on our fine craft beer and savor our carefully curated dishes. Experience what it's like to listen to boundary-pushing artistes in our world-class jazz theatre, or take a quiet moment to explore a treasure trove of handpicked books on art, design, architecture and music.
Sourcing the best hops, grains and malts, we ensure every pint served is deliciously fresh.
Like anything we touch, we don't do it unless we can do it well. The same philosophy is applied to our craft beer and brewery standards. From sourcing the best hops, grains, and malts to our natural fermentation process to our quality control, we ensure every pint served is deliciously fresh and brimming with flavour.
ABV: 4.96% IBU: 15
Our interpretation of South Germany's classic wheat beer is made with malts imported from Germany and fermented with traditional yeast that imparts distinctive clove and banana flavors. All this makes for a very refreshing, slightly tart and fruity beer.
Golden Ale
Windmills
ABV: 4.2% OG: 11.5°p IBU: 20.4
Our lightest beer is an American brewpub-style ale with one foot in Prague. Made exclusively with traditional Czech Pilsner malt and Saaz hops. It's crisp and refreshing with a slight bready note and has a distinctive floral hop character. A good accompaniment to food and yet very session-able on it's own!
Seasonal Beer
Windmills
Rotating lineup
Meet our team
At Total Environment, we love creating rich, colourful and vibrant experiences that evoke emotions and touch the heart. We draw our inspiration from nature, the earth, arts and crafts and our deep-rooted cultural heritage
Ajay Nagarajan
CEO
It was the love for brewing that took this tech nerd from Texas to one of America's oldest brewing schools, the Siebel Institute of Technology in Chicago. Several lessons later, his brewery dreams found their buzz in partnering with Kamal and Shibanee Sagar in Bengaluru, India, in 2011. This partnership led to the opening of Windmills Craftworks, Bengaluru, Oota, Bengaluru, Windmills at the Quad at BIAL, and Windmills at Grandscape, Texas, USA.
As CEO of Total Environment Hospitality, Ajay insists on checking everything, personally, be it Beer or Baked Blueberry Cheesecake. No wonder he's dubbed Chief Eating Officer!
https://windmills-usa.com/ & https://windmills-india.com/
Mandaar Sukhtankar
Corporate Chef
Lover of puns. Prince of pasta... Ladies & gents - we present Chef Mandaar!
This one-time NDA aspirant is a Chef from Belagavi (Belgaum) and the winner of more culinary awards than there are chicken curry recipes! Top Young Chefs of India, 2006... Celebrated Chefs of India, 2013... Chef of The Year, 2016... and, also, as a young lad, Best Packer of Mom's Tiffin!
A Revivalist of Nizami cuisine & Master of European nuances, Chef Mandaar is the author of 'Romancing the Chicks', a culinary ode to green chickpeas (why - what did you think?), and the man behind Italia, Bangalore, He was also Team Chef to Australia's Cricket Team during their 2017 tour of India.
Suresh
Director of Culinary Operations
From Kolar to Mauritius to Bengaluru to the UK to Bengaluru - life, for our Director of Culinary Operations, has always been a highway! And now, the journey takes him onwards to Windmills, Grandscape, Texas.
From 2014-17, he undertook a 20,000 km fieldtrip around Karnataka to deep dive into regional cuisine. The results of that adventure are now showcased at our award-winning restaurant, Oota. Many of the popular dishes on the Windmills menu, from the Beef Picante to the Wild Mushroom Risotto, are also the result of Chef Suresh's excellent handiwork.
Good luck in your onward journey, Suresh. We know you'll always go the extra mile as you move ahead on your culinary adventure.
Sanil Rai
Manager Operations
From pizza making to report making, admin and pre-openings, and with a degree in International Hospitality Management in Edinburgh, Scotland, Sanil had tried his hand at almost everything but soon got bored with the lack of new challenges.
All set to move to Thailand in 2011, Sanil had refused three interview calls from Windmills. But guess it was a case of fourth time lucky - for us! A start-up specialist, Sanil was part of the pre-opening team for Windmills, The Terrace, Oota, and Windmills at The Quad at BIAL - the latter being entirely his 'baby'. Today, as Operations Manager, he has a finger in every pie - be it housekeeping, valet supervision, maintenance, security, uniforms, and vendor management. Truly, everyone's 'go to' guy!
Meet our team
At Total Environment, we love creating rich, colourful and vibrant experiences that evoke emotions and touch the heart. We draw our inspiration from nature, the earth, arts and crafts and our deep-rooted cultural heritage
Ajay Nagarajan
CEO
It was the love for brewing that took this tech nerd from Texas to one of America's oldest brewing schools, the Siebel Institute of Technology in Chicago. Several lessons later, his brewery dreams found their buzz in partnering with Kamal and Shibanee Sagar in Bengaluru, India, in 2011. This partnership led to the opening of Windmills Craftworks, Bengaluru, Oota, Bengaluru, Windmills at the Quad at BIAL, and Windmills at Grandscape, Texas, USA.
As CEO of Total Environment Hospitality, Ajay insists on checking everything, personally, be it Beer or Baked Blueberry Cheesecake. No wonder he's dubbed Chief Eating Officer!
https://windmills-usa.com/ & https://windmills-india.com/
Mandaar Sukhtankar
Corporate Chef
Lover of puns. Prince of pasta... Ladies & gents - we present Chef Mandaar!
This one-time NDA aspirant is a Chef from Belagavi (Belgaum) and the winner of more culinary awards than there are chicken curry recipes! Top Young Chefs of India, 2006... Celebrated Chefs of India, 2013... Chef of The Year, 2016... and, also, as a young lad, Best Packer of Mom's Tiffin!
A Revivalist of Nizami cuisine & Master of European nuances, Chef Mandaar is the author of 'Romancing the Chicks', a culinary ode to green chickpeas (why - what did you think?), and the man behind Italia, Bengaluru, He was also Team Chef to Australia's Cricket Team during their 2017 tour of India.
Suresh
Director of Culinary Operations
From Kolar to Mauritius to Bengaluru to the UK to Bengaluru - life, for our Director of Culinary Operations, has always been a highway! And now, the journey takes him onwards to Windmills, Grandscape, Texas.
From 2014-17, he undertook a 20,000 km fieldtrip around Karnataka to deep dive into regional cuisine. The results of that adventure are now showcased at our award-winning restaurant, Oota. Many of the popular dishes on the Windmills menu, from the Beef Picante to the Wild Mushroom Risotto, are also the result of Chef Suresh's excellent handiwork.
Good luck in your onward journey, Suresh. We know you'll always go the extra mile as you move ahead on your culinary adventure.
Sanil Rai
Manager Operations
From pizza making to report making, admin and pre-openings, and with a degree in International Hospitality Management in Edinburgh, Scotland, Sanil had tried his hand at almost everything but soon got bored with the lack of new challenges.
All set to move to Thailand in 2011, Sanil had refused three interview calls from Windmills. But guess it was a case of fourth time lucky - for us! A start-up specialist, Sanil was part of the pre-opening team for Windmills, The Terrace, Oota, and Windmills at The Quad at BIAL - the latter being entirely his 'baby'. Today, as Operations Manager, he has a finger in every pie - be it housekeeping, valet supervision, maintenance, security, uniforms, and vendor management. Truly, everyone's 'go to' guy!
Careers
At Windmills, we are committed to inspiring change in the world, one guest at a time. Every member of this team is an experience-creator. An experience that is consistent from the time our customers walk in, to last call, and beyond. We are building a team that has the mental grit and conviction in chasing lofty aspirations without compromising on values.
With every new hire, we look to raise the bar of our team, and expand our perspective on the work we do and the world we share. Here's to making the places we go more beautiful, the experiences we have more enjoyable, and the things we eat and drink more delicious. Whether it's a home, a resort, or great food and craft beer, if it's from Total Environment, you can expect it to be sensitively designed, completely personal and totally original. We live by our passions and hope to ignite yours.
To apply for any open position with us, please email your resume to hr.tehpl@total-environment.com
Bartender
The Bartender is the embodiment of service. There is no request too extreme and no attitude you can't turn around. You love food, trying new things and helping our guests navigate our adventurous menu. You will be responsible for providing outstanding service to the guest before anything else. You will also be responsible for ensuring that our standards are met and passing on that standard to new hires. Everything we do from the moment we walk into our doors is about our guests.
Our Restaurant is looking to hire new cooks who will be responsible for preparing authentic, traditional and innovative dishes for our guests. Duties will include prepping meals by weighing, measuring, mixing ingredients, cooking meals, checking ingredients for freshness, and arranging & garnishing the dishes. You will also be in charge of ensuring that the kitchen and equipment are properly cleaned and maintained. To be successful in this job, you will need a thorough experience with hot and cold food preparation. Prior experience in a related position is helpful. All kitchen staff members will be cross-trained in multiple stations.
As a server with Windmills, you are the embodiment of service. You will be responsible for providing outstanding service to the guest before anything else. You will be ambassadors for guest experience while serving our guests in a friendly and efficient manner. You will also be expected to have a high knowledge level about our food and beverage offerings.
The GRE is a vital element to the success of the Restaurant. They are the first impression of the restaurant and must convey a warm and friendly welcome. Must be able to convey, often over the telephone the essence of how much we value the guest experience at Windmills.
We curate performances-searching the globe for artists who break boundaries and are exceptionally skilled. We never let a moment go by without music. All our recorded music is deeply engaging and inspires an emotional journey in the listener.
By creating a space for music to be truly experienced, Total Environment Music Foundation gives audiences an opportunity to feel deeper, think clearer, and walk away with a better appreciation of the world around them.
We look forward to seeing you for a delicious meal and a unique dining experience. If you'd like to comment or ask a question, please feel free to contact us.
Timing
Breakfast (Saturday) : 8am to 11am
Brunch at The Terrace (Sunday) : 11am to 3pm Monday to Thursday : 12pm to 12am
Friday & Saturday : 12pm to 1am
Sunday : 12pm to 12am
Windmills
6th Floor, 331, Road 5B, EPIP Zone
Whitefield, Bengaluru
Landmarks - Next to L&T infotech
Karnataka, 560066, India
Windmills BIAL
The Quad, Devanahalli, Kempegowda, International Airport, Bengaluru
Pan fried sea perch fillet coated with chef's special madras curry powder and tamarind glaze, hyacinth bean mash, shoestring fries, gondhoraj lime
Tandoori Chicken and Dal Makhani
Tandoor grilled half chicken, dal makhani, naan, mint chutney
Prawn, Mango and Coconut Curry
Fresh prawns, raw mango and coconut curry flavored with green chilli, turmeric and curry leaves, ghee rice
Donne Chicken Biryani
Biryani cooked with a blend of 13 different dry spices, fresh mint and coriander masala; a specialty of namma Bengaluru
Gongura Chicken Biryani
Andhra-style biryani made with chicken, sorrel leaves, blend of spices and basmati rice
Irish Meltdown
This delicious dessert is simply out of the world. Imagine vanilla ice cream, cream liqueur, dried figs, salted cashew nut, chocolate sauce and pecan nut. That's what you call a complete Irish Meltdown!(contains alcohol)
Saffron Cheese Cake and Ghevar
Saffron rabdi cheesecake, ghevar, basil seeds
Carrot and Orange Cake
Traditional carrot halwa cake with orange and vanilla ice-cream
Hazelnut Crème Brulee
Hazelnut flavoured rich French custard with caramelised crust (contains egg)
Chocolate Chai Tart
Salted caramel, bittersweet chocolate ganache, chai masala, toasted hazelnuts and sea salt
Pecan Pie
A classic Southern American pie with pecan nuts infused in boubon whiskey (contains egg, contains alcohol)
WEEKEND BREAKFAST
Eggs to Order
French omelette/fried/scrambled, served with sourdough toast, herb butter and breakfast potatoes.
Add On
Spinach and Mushroom
Chicken Sausages
Bacon
Buttermilk Pancakes
Eggless pancakes with honey, whipped cream and butter.
Add On
Nutella and fresh fruits
Chicken sausage and scrambled egg
Bacon and scrambled egg
Edamame and Asparagus Grits
Habanero grits topped with asparagus, edamame and mushrooms, creole style sauce
Spinach and Ricotta Quiche
Classic French style tart with spinach, ricotta, gruyere, parmesan and cream. Fresh salad
Crepe Provencal
Eggless spinach crepe filled with Provencal vegetables, pine nuts and parmesan. Chive cream sauce, tossed peppers.
Bombay Sandwich
Grilled vegetable sandwich with potato, beet, tomato, cucumber, onion, green chutney and cheese. Potato wedges
Tequila, bell pepper infusion, guava juice, lime, smoke chilli bitters, and chilli salt
Paloma
Tequila, Limon cello, grapefruit juice, rose syrup, fresh citrus, salt cloud
Roja Rosa
Tequila, Campari, fresh basil, citron syrup, grapefruit juice, lime juice
Whistlin Dixie
Black and white, mace infusion, homemade bourbon plum Syrup, pomegranate juice and citrus
Spisy
Camino tequila, Thai chilli tequila, maple candy Syrup, fresh pineapple juice, jalapeno and fresh citrus
Brandy Blazer
Brandy, orange zest, cloves, cinnamon, served warm
Pickle Smack
London dry gin, cucumber syrup, pickle brine, lime juice
Deep Purple
Cherry brandy, vodka and blue curacao
Blue Bram
Vodka, blueberry syrup, lime juice
Nut Cracker
Vodka, hazelnut syrup, orange juice
Sour Bite
Tequila, tamarind syrup, sweet lime juice
Brave Bull
Whisky, Irish coffee, cream liqueur
Nirvana
White rum, dark rum, grenadine and pineapple juice
BEERS
Hefeweizen
Our interpretation of South Germany's classic wheat beer is made with malts imported from Germany and fermented with traditional yeast that imparts distinctive clove and banana flavors. All this makes for a very refreshing, slightly tart and fruity beer.
ABV: 4.96% IBU: 15
Golden Ale
Our lightest beer is an American brewpub-style ale with one foot in Prague. Made exclusively with traditional Czech Pilsner malt and Saaz hops. It's crisp and refreshing with a slight bready note and has a distinctive floral hop character. A good accompaniment to food and yet very session-able on it's own!
ABV: 4.2% OG: 11.5op IBU: 20.4
American IPA
A throwback to the 90s American IPA featuring a blend of Columbus, Cascade, Centennial, Amarillo, and Centennial Salvo™ hops, imparting flavours of pine needles, fresh cut grass, raw mango peepls, ripe melon, and grapefruit pith. The addition of crystal malt lends a deep golden hue, with a subtle sweetness harmonizing the hop bitterness. It’s medium bodied and moderately carbonated.
ABV: 7.2% OG: 16.6op IBU: 64
Honey Citrus Blonde
Made using real wildflower honey, our Honey Citrus Blonde is a traditional Blonde Ale featuring a floral bouquet and the unmistakable aroma of fresh orange zest. The flavour follows the nose with a nice citrusy sweetness cut into by a crisp, lager-like finish.
ABV: 5.9% OG: 12.2op IBU: 21
American Amber Ale
Brewed with Amber and Caramel malts, this beer showcases a depth of malt flavours reminiscent of light caramel, cotton candy, and toasted bread accompanised by piney and orange marmalade flavours from the combination of Summit, Amarillo, and Cascade hops. On the palate, it’s malty in balance with a moderate bitterness leading into an off-dry finish.