Ebony: A Pan Indian Rooftop Restaurant on MG Road, Bengaluru

Ebony is a Pan Indian rooftop restaurant on the 13th floor of Barton Centre, 84 MG Road, inside Hotel Ivory Tower, Bengaluru. Open since 1993, it serves a mix of Pan Indian and Parsi classics, with a focus on Mughlai and North Indian cooking and a few European and pan-Asian dishes for variety. The restaurant is open daily from 12:00 PM to 11:30 PM. In 2020 it was named Best North Indian Restaurant in Bangalore at the Times Food & Nightlife Awards. For reservations, call +91 80 4178 3344.

Moving with the Times Since 1993

Ebony has been experimenting with India's food styles, cultures, and influences since 1993. Its journey has been a story of happy coincidences and chance encounters with recipes from across the country, and those discoveries shaped the menu it serves today.

Ebony's first menu drew on the Punjabi, Mughlai, and Tandoori classics of that era. What set it apart early on was a chance experiment with Parsi cuisine, inspired by the family recipes of an early head chef, Zubin Aria. Over the years, more of what was dear to Ebony's family and friends found its way onto the menu: the Balti cooking of Birmingham, Mudaliar recipes from Krishna Shantakumar's family, and the Konkan Saraswat Brahmin style of preparing seafood. The kitchen's North Indian repertoire, its masalas, qormas, biryanis, and kebabs, was refined over the years into what it is today.
 

An Open-Air Rooftop Terrace Above MG Road

Ebony sits on the rooftop 13th floor of Barton Centre, with an open-air terrace that looks across central Bengaluru on every side. MG Road runs directly below, and the city lights stretch to the horizon after dark. The building has lift access to the floor, so the terrace is reachable for older guests and anyone with mobility concerns. Indoors, the dining room keeps a classic, warmly lit fine-dining setting for quieter meals, while the terrace suits groups, celebrations, and evenings out.
 

Signature Dishes at Ebony

These dishes are badged as house signatures on the current menu and run across the restaurant's Pan Indian and Parsi range, from Lucknowi and Rajasthani classics to Tamil Mudaliar recipes and coastal seafood. They are listed here roughly in the order you would eat them.
 

• Dahi Ka Kebab: Ebony's most popular vegetarian starter, a melt-in-your-mouth kebab of sweet and sour hung curd, cheese, and herbs.
• Arcot Mutton Chops: Slow-cooked lamb chops in a simple Arcot Mudaliar spice mix, finished on a tawa with rich ghee. A Tamil Nadu Mudaliar recipe
• Ebony's Ultimate Butter Chicken: The kitchen's signature butter chicken, in a makhni gravy made with imported sun-blushed Italian tomatoes.
• Gosht Lababdar: Tender cuts of lamb slowly stewed with country tomatoes, ginger, and spices, finished with fresh cream and creamed cashews.
• Nizamuddin Seekh Masala: Juicy mutton seekh kebabs in a flavourful, slightly spicy, rustic tomato gravy.
• Laal Maas Dungar: A robust Rajasthani mutton curry in a yoghurt and chilli sauce, smoked to give it a distinctive aroma.
• Mutton Dhansak: The Parsi classic on the menu since 1993, a lentil and mutton stew in a distinct Parsi masala, served with caramelised dhansak rice, minced mutton kebabs, and kachumbar. A vegetarian Vegetable Dhansak is also on the menu.
• Mrs. Palekar's Saraswat Brahmin Prawn or Fish Curry: A Konkan Saraswat preparation of fresh ground coconut and spices with a hint of kokum and green mango, served with steamed rice.
• Malaidar Dal Makhani: Ebony's signature dal, cooked overnight over coal for about 11 hours until tender and velvety smooth.
• Ebony's Signature Chicken Dum Biryani: Chicken slow-cooked with the kitchen's classic spice mix for its aroma and depth.
• Ebony's Signature Arcot Mutton Biryani: The restaurant's iconic layered biryani, with long-grain rice and a tart, aromatic mutton masala.
• Nawabi Tarkari Biryani: A vegetarian biryani of crunchy mixed vegetables in the kitchen's special masala with long-grain rice.

Groups, Events, and Ordering Across the Three Outlets

Ebony seats group tables for up to about 30 guests, which suits family dinners and small celebrations. It is not a private-buyout or party venue; larger private events at Hotel Ivory Tower are hosted at The 13th Floor, the rooftop lounge bar. For events away from the hotel, Ebony's kitchen caters off-site for groups of roughly 40 to 250.

Because all three outlets share the 13th floor, a single table at Ebony can order across Ebony, ASEAN On The Edge for Thai and South East Asian dishes, and The 13th Floor for drinks.
 

How to Reserve a Table

What kind of restaurant is Ebony?
Ebony is a Pan Indian rooftop restaurant that has operated since 1993. It serves Pan Indian and Parsi classics with a focus on Mughlai and North Indian cooking, on the open-air 13th floor of Barton Centre on MG Road, inside Hotel Ivory Tower, Bengaluru.

Where is Ebony located?
Ebony is on the 13th-floor rooftop of Barton Centre, 84 MG Road, Bengaluru 560001, inside Hotel Ivory Tower, about 50 metres from MG Road Metro Station.

What are Ebony's opening hours?
Ebony is open every day from 12:00 PM to 11:30 PM.

What are Ebony's signature dishes?
Long-standing favourites include Ebony's Ultimate Butter Chicken, Mutton Dhansak, Arcot Mutton Chops, Gosht Lababdar, Nizamuddin Seekh Masala, Laal Maas Dungar, the Signature Chicken Dum and Arcot Mutton Biryanis, and Mrs. Palekar's Saraswat Brahmin Prawn or Fish Curry. For vegetarians, the Dahi Ka Kebab, the Nawabi Tarkari Biryani, and the 11-hour Malaidar Dal Makhani are popular choices.

How do I make a reservation at Ebony?
Call Ebony on +91 80 4178 3344 to reserve a table.

Can I order from the other Hotel Ivory Tower outlets at Ebony?
Yes. All three outlets share the 13th floor, so a single table at Ebony can order across Ebony, ASEAN On The Edge for Thai and South East Asian dishes, and The 13th Floor for drinks.

Does Ebony host large groups or events?
Ebony seats group tables for up to about 30 guests. Larger private events are hosted at The 13th Floor, and the kitchen also caters off-site for groups of roughly 40 to 250.