Ramadan 2026: 8 Best Food Streets In Bengaluru For Iftar Special Kebabs, Haleem & Shahtoot Malai

By the time the first azaan floats across the city, Bengaluru has already begun to lean festive and yes, indulgent too! As huge deghs of haleem are stirred with wooden paddles that look older than the men holding them, the city begins to feed you like no other. Here are the eight best food streets where Ramadan is not a menu addition but the season itself.

Which Are The BEST Bengaluru Food Streets For Ramadan 2026?

1. Shivajinagar

Shivaji Nagar predates most of modern Bengaluru’s glass towers. Built around markets like Russell Market and anchored by mosques that have stood here for decades, this neighbourhood has always revolved around trade, meat shops, spice sellers and community kitchens. During Ramadan, the area does not “transform” because it is already built for food, so it simply intensifies. By 6:30 pm, the pavements are no longer pavements, they are grill stations.

Here, seekh kebabs are not delicate but are thick, aggressively spiced and grilled until the edges char. Haleem is slow-cooked for hours until the wheat and lentils collapse into the meat. Camel meat kebabs appear seasonally at select stalls, a rarity in Bengaluru and one that draws curious regulars every year. MK’s Kebab Centre is known for skewers that drip fat onto live coal. The Hamza Restaurant serves authentic and drool-worthy Alfaham Chicken. Pista House sets up during Ramadan, and its Mutton Haleem is silkier than most and almost glossy. Hilal Restaurant’s Bheja Masala and Mutton Pepper Fry are must-haves. Smaller roadside carts near Jumma Masjid Road quietly sell Camel Seekh that you will not find in most other parts of the city.

Must-try Ramadan dishes here: Seekh kebab, Mutton Haleem, Camel Meat Kebab, Smoky Grilled Chicken, Mutton Biryani

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2. Frazer Town And MM Road

Frazer Town grew during the British cantonment era, and Mosque Road became its culinary spine. The area has always been known for bakeries and meat shops, but Ramadan turns it into a corridor of flame. 

Pathar gosht dominates conversations here. Large slabs of stone are heated, and marinated meat is slapped onto them, cooking in its own juices with a smoky crust that tastes different from charcoal grilling.

Savera Cafe has lines that snake out during Ramadan evenings, largely for Sulaimani Chai that cuts through grease with citrus and mild spice. Chichabas Taj is where people go for Keema Paratha that is crisp outside, and almost creamy inside, paired with Phirni served chilled in steel bowls. Al Zara Mandi Arabian Restaurant serves Mutton and Chicken Mandi on massive platters and rice fragrant with cardamom and dried lime. Its Shahtoot Malai, full of fresh mulberries and thick cream, is a must-have. Karama Restaurant brings in Karachi-style Gosht Paya and Gosht Nihari that simmer overnight, along with drinks like Saudi Champagne and Aroos Nari Nari that show up mostly in this festive window.

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3. Banaswadi

Banaswadi did not begin as a food destination, it was residential, quieter and family-oriented. Over the last decade, it has quietly developed a strong Indo-Arabian food identity. Ramadan accelerated that shift. What makes this stretch different is the visible Middle Eastern influence in its menus.

Little Baghdad leans heavily into authenticity, serving Mutton Mandi that arrives on large trays with meat falling off the bone and rice cooked in meat stock rather than water. Their shawarmas are rolled tightly and sliced from rotating spits rather than assembled from pre-cooked chunks. The Nawazish Indo Arabian Restaurant is known for Roast Mandi and Shadi Ki Biryani that are built for sharing, with rice grains that stay separate and aromatic. Smaller joints in the area prepare chicken haleem that is lighter but still deeply spiced. Some outlets also serve grilled chicken biryani, where the meat is charred separately before being layered with rice.

4. Jayanagar

Jayanagar was designed as a structured residential layout, far removed from the chaos of old Bengaluru. Yet during Ramadan, certain pockets shift. Stalls pop up near busy junctions, restaurants extend hours and the crowd is mixed with families and college students standing side by side.

Meghana Foods brings its Andhra influence into the season with Chicken Rayalaseema that does not hold back on chilli. Their Nati Chicken curry uses country chicken, giving the gravy a denser texture and stronger flavour. Empire Restaurant remains a constant with Mutton Brain dry fry, sautéed in pepper until almost crumbly, and a slow-roasted Mutton Raan that arrives glistening. Their Coin Parotta is small and layered and is often ordered in stacks during iftar. Al FilFilah Mandi Majlis adds its own drama with Surmai fish, Dragon Chicken Mandi and a Baghdadi Mutton that leans into heavy spice blends uncommon elsewhere in South Bengaluru.

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5. Tilak Nagar

Tilak Nagar sits close to Bilal Masjid and has steadily built a reputation as a Ramadan stronghold. By evening, the stretch smells of fried onions and slow-cooking meat. Haleem here tends to be darker and thicker, and biryani is like the backbone.

City Durbar is best known for Broast Chicken with garlic dip and Bawarchi-style rice items that are heavy on whole spices. Their haleem is dense and intensely coloured. Pakwan Restaurant serves Murg Hatt-Keka in a balti-style vessel, which is rich and gravy-forward. Alag’s Khana Khazana attracts those who want something more unique. Tawa Gravy Gurde Kapure refers to goat kidney and liver tossed on a flat iron griddle with spices until slightly crisp. Liver Daane are smaller spiced liver bites, and they are intensely savoury. Stalls nearby prepare ghee rice that glows golden under streetlights.

6. Tannery Road

Tannery Road owes its name to colonial-era leather processing units. It has long been associated with working-class food culture. During Ramadan, the grills multiply. Smoke sits low over the road here. 

Charminar Kabab Paradise serves Caramel Custard that regulars insist on ending their meal with, along with Onion samosas and Chicken chops coated in thick masala. One standout is Murtabak, a stuffed flatbread layered with minced meat and egg, folded and pan-fried until crisp. It is not widely available across Bengaluru outside of specific pockets like this. Smaller vendors offer keema paratha and mixed chicken kebab platters assembled fresh to order.

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7. Rehmath Nagar

Rehmath Nagar is less flashy but fiercely loyal to its regulars. The stalls here are not decorated for tourists; they operate for the neighbourhood. Ramadan simply means longer hours and bigger batches here.

Seekh Kebabs dominate the grills, thicker than usual and wrapped in Rumali Roti with raw onions. Siddique’s style outlets specialise in Tandoori Chicken Wings that are marinated overnight. Raata Mandi here serves a special Arabian Chicken Shwarma, Arabian Chicken Mandi and more. The Ila kitchen & bar may feel a bit too modern for Ramadan, but if life’s anything about good changes, you’ll love their Omelette Kodi Kebab, Lamb Chop Nihari Sauce and Ammas Chicken Thoku. 

8. Bilal Masjid Road And Johnson Market

Bilal Masjid Road and the Johnson Market area bring together old Bengaluru commerce and festive street food culture. During Ramadan, sharbat counters stand next to kebab grills and biryani deghs.

Bilal Hotel is known for Chicken Kuska that is fragrant without being greasy, Egg Koth Parotta chopped rhythmically on hot iron plates, and Chicken Laaba layered with masala. The Razakiya Hotel serves oversized Chicken Shawarma Rolls and Al Fehem, which is marinated chicken grilled over charcoal until the skin crisps slightly. In Johnson Market, Khazana Food Paradise prepares Crumb Fried Kebabs and Button Kebabs alongside well-spiced biryanis. Zam Zam BC is recognised for large Handi biryanis that are vivid in colour and portion. 

Mohabbat Ka Sharbat, often made with milk, watermelon and soaked seeds, cools the palate and is the speciality in this area, along with Kichda. Unlike haleem, the meat in kichda retains texture here rather than dissolving completely into the wheat and lentils.

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Ramadan in Bengaluru does not belong to one neighbourhood, as it is scattered across old markets, planned layouts and working-class roads that know fire and spice better than presentation. Each stretch carries its own memory of the season. Some specialise in stone-grilled meat, others in mutton cooked unapologetically on iron plates, and some in rice dishes built for sharing. If you want to understand how deeply food is tied to faith and community in this city, you walk these streets at dusk and let the smoke lead you.

Cover Image Courtesy: weekendplansorted/instagram and alzaramandi_arabian_restaurant/instagram

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