Ingredient first
We let pepper, herbs, greens, broths and patient sauces do the speaking.
OUR STORY
A journey that began with pepper, people and place.
Kampot is an ode to the generous tables of Cambodia and Vietnam, retold in Bengaluru.
TOGETHER IN TASTECAMBODIA TO BENGALURUHANDMADE WITH WARMTH
THE BEGINNING
It started in Cambodia,
and stayed with us.
In 2012, a first journey through Cambodia introduced us to a cuisine built from memory: fresh pepper, kroeung, coconut, herbs and smoky street-side woks. But it was the culture around the food—the sharing, the warmth, the instinct to make room—that became Kampot’s true beginning.
The journey continued into Vietnam and across Asia. Over time, those flavours became a menu that respects where dishes come from while making space for Bengaluru’s appetite, pace and community.
Rooted, not rigid
Traditional cues meet contemporary craft, without losing the dish’s soul.
Together in Taste
A table is more memorable when everyone finds something to pass around.
OUR FOOD PHILOSOPHY
“Cook with respect for where a flavour came from—and joy for where it can go.”
THE JOURNEY
The first Cambodia journey
Markets, family tables and the unforgettable fragrance of fresh Kampot pepper.
Vietnam widened the story
Broths, rice paper, bright herbs and a vibrant balance.
A Bengaluru home
Two neighbourhood tables for everyday meals and community.