A sandwich Advent calendar
At Chef Karan Upmanyu’s Knots and Crosses — that opened its doors in August this year — the focus has been on creating sandwiches that pack a punch. Karan, who also runs ParTTwo in the city, says his delivery-focussed sandwich brand has also done a few limited edition sandwiches “that really define who we are”. These include the nduja and anchovy sandwich, pastrami reuben with sauerkraut, charred green beans sandwich, and the chorizo and prawn omelette sandwich. “These aren’t limited to create hype; they’re limited because that’s just how much we can do. There’s no set calendar for our drops, and they happen when we have the right produce, the right energy, and the right reason.”
A sandwich at Knots and Crosses
| Photo Credit:
Special Arrangement
While every drop begins with an idea, he says the testing and refining involves a lot of backend work. “To do that for even one sandwich can be a whole process. It’s not just about creativity; it’s about execution at a very tight scale. Because we don’t have a large setup or a fixed menu cycle, each new sandwich takes a surprising amount of coordination and focus. That’s what makes it both difficult and rewarding.”
A sandwich at Knots and Crosses
| Photo Credit:
Special Arrangement
Karan says such drops work because they are “rooted in honesty”. “There’s an economy to doing less, and our customers seem to understand that. Limited drops are also a really great way for us to test and understand what our customers love. Some are seasonal specials but some might make it onto our regular menu,” he says, adding that a Christmas Advent Calendar is in the works. “It will be a limited edition drop in December where we hope to create 12 sandwiches till Christmas. Three sandwiches will go live every week and be available only for that week.”
At 32, Patel Ram Reddy Rd, K.R.Colony, Domlur
Caprese Panuozzo at Serious Slice
| Photo Credit:
Special Arrangement
Panuzzos and more
A few months ago, a modern Neapolitan trattoria launched in Bengaluru and brought with it handmade pastas, and pizzas crafted with slow-fermented dough. Aptly called Serious Slice, the venture takes its name seriously. Anirush Kheny, partner, Serious Slice, says the concept for the restaurant draws from the traditions of Southern Italy: its convivial trattorias, street-side ovens, and fresh ingredients. While their handcrafted pastas, refreshing salads, and thin, Neapolitan pizzas crafted with a 72-hour fermented dough have been popular, what Serious Slice is also known for is its Napoli-inspired panuozzo.
Bacon and honey speziato, avocado and goat cheese panuozzo
| Photo Credit:
Special Arrangement
It is neither a sandwich nor calzone, but falls somewhere in between, and is part of their limited edition drops. It is crafted from their signature sourdough, baked and then sliced and stuffed with an array of flavours such as lamb meatball with marinara and provolone; chimichurri prawn with guacamole and confit tomato; a Caprese with marinated tomatoes and balsamic, to name a few. “These are one of our most intriguing offerings, and are aimed at keeping the space fresh by doing something different and exciting,” says Anirudh, adding that the product is available for pick-up or dine in.
A pizza at Serious Slice
| Photo Credit:
Special Arrangement
He adds that the concept of a limited-edition product is also a great way for the team to experiment and find out what works. “Unlike the traditional restaurant format we grew up with, the current generation is intrigued by such drops and creates curiosity around the brand.” The team has had two drops so far, and the next is scheduled for this month. “There is no fixed schedule as we’d like to keep it fluid. We launch only 20 pieces of a product and promotions go live a few days prior. While we have only launched non-vegetarian offerings until now, we are looking at a vegetarian drop for the next round, or even a smaller sized pizza,” says Anirudh.
At HM Geneva House, Vasanth Nagar, Cunningham Road (
The Onam sadhya sando at Sando Club
| Photo Credit:
Special Arrangement
Onam sandos and Oh Cheesus
After taking their sandos to music festivals and pop-ups across the city, Jassil Jamaludhin and Chef Carl Pinto of Sando Club launched a sit-down shop earlier this year. Here, alongside sandos including Mary’s Lamb, The Tiger, Oh Cheesus, and sides such as Colaveri Wings, The Royal Smash, Politician Wings, to name a few, the duo also experiment with Rando Sando. “An abbreviation for ‘random sandwich’, it has been there from our pop up days. It’s a space where we try to push our creativity and boundaries in exploring food. We play with the bread, sauces, fillings, meats, etc. to create something new,” says Jassil, who will soon start delivering across Bengaluru.
Sando Club
| Photo Credit:
Sharon Reji
These limited edition offerings, he says, “build a certain kind of excitement in the audience”. “Engaging with it and trying the product elevates the customer’s social status because they got something that others didn’t get. It’s also a reminder that we’re still here whipping out crazy dishes for our customers.” Sandos so far have been Meen & Chips and even an Onam Sadhya sando.
Dr Ros, a sando at Sando Club
| Photo Credit:
Special Arrangement
The duo also organise events to create the hype. Case in point being the recent Halloween themed night “where the theme was about how Bengaluru is ridden by a Zombie Outbreak, and the only cure to it is available at Sando Club”. “We decorated the diner, and created a limited-edition menu. Every customer who came was welcomed by a host in a lab coat, their temperature is checked and we give them a card that says they’re infected. Once seated, they’re advised to eat something (from our menu) before we administer the cure. The cure was purple cabbage tea mixed with lime juice (changes the colour from purple to red) poured from a beaker to a shot glass. Once consumed, they will get a green card that says they’re cured. This is beyond just a limited edition menu, the whole experience is unique and something bragworthy and unexpected,” explains Jassil, who plans on hosting similar events every month.
At 6/2, Primrose Rd, Craig Park Layout, Ashok Nagar
Published – December 10, 2025 03:17 pm IST
