The brand’s third Bengaluru pizzeria features its signature 72-hour fermented dough, an open
pizza kitchen, a balcony overlooking 12th Main, and its first wine menu in Indiranagar.
Serious Slice, the pizza brand from Keen Mustard Ventures, has expanded its Bengaluru presence with the opening of its third outlet in Indiranagar, marking another step in the brand’s growing footprint in the city. Spread across 1,600 sq. ft., the new pizzeria brings Serious Slice’s signature 72-hour fermented dough to a warm and intimate setting. The outlet features an open pizza kitchen that offers diners a closer look at the craft behind each pizza, along with a balcony overlooking 12th Main.
Indiranagar marks several firsts for Serious Slice. The restaurant features an open pizza kitchen, an open-air balcony overlooking the trees along 12th Main, and the brand’s first wine menu, including a selection of wine cocktails. The Indiranagar outlet also marks a new chapter for the brand with the introduction of its first-ever wine menu, featuring a curated selection of wines alongside wine-based cocktails designed to complement its pizza-led offering.
For Serious Slice, the philosophy remains straightforward: the pizza either tells the truth, or it does not get served. There is no story clever enough to rescue a bad base, and no plating trick that can fix dough that has not been given the time it needs. At the heart of Serious Slice is its “Honest Pizza” philosophy, centred on quality ingredients, naturally leavened dough and a focus on letting the craft speak for itself. With its latest outlet, the brand is building on this approach while creating a more complete dining experience for Bengaluru’s pizza and wine enthusiasts.
Every Serious Slice pizza begins three days before it reaches the table. The naturally leavened dough is slow-fermented for 72 hours, with its time and temperature carefully managed before it is hand-stretched and baked.
“The experience should not trick people into liking the brand once. It should give them a real reason to come back,” says Anirudh Kheny, Co-Founder of Serious Slice. “We didn’t open Serious Slice to be the most popular pizza in Bengaluru. We opened it to be the most honest. Three outlets in, the dough still takes 72 hours and the sourcing is still obsessive.”
The brand’s commitment to dough is clearest in the Margherita, which the team treats less as abmenu item and more as a daily test of the kitchen. San Marzano tomatoes, buffalo mozzarella, and cold-pressed olive oil are used with restraint, allowing the character of the fermented dough to remain at the centre of the pizza.
“If everything is loud, nothing is clear,” says Atul Sunder, Co-Founder of Serious Slice. “The Margherita tells you whether a restaurant understands pizza or is simply adding toppings to bread.”
At Serious Slice, two or three carefully chosen ingredients are given room to speak. Nothing is overloaded, nothing is hidden, and the tomato base is kept deliberately light. Across the menu, ingredients such as burrata, parmesan, goat cheese, and buffalo mozzarella are pared back enough to let the dough remain at the centre of every pizza. The menu also includes a zero-flourdough, developed from scratch to meet the same standard as the classic base.
For guests tempted to skip the pizza altogether, the menu offers the panuozzo – a rustic Neapolitan street-food sandwich made from pizza dough. It is baked in the same wood-fired oven and filled while warm. The open kitchen reflects the brand’s belief that there is nothing to hide: the dough, ingredients, and preparation are all fully visible.
The pizza oven counter and wine bar form complementary, flowing volumes, while a glazed screen blurs the boundary between inside and outside. Lighting ties the experience together. Two fluid artworks suspended from the ceiling create a sense of movement, while recessed lights focus attention on the food. Textured glass and light produce a crystal-like effect that connects the new wine programme with the visual language of the space.
A foyer creates a dramatic pause before guests move towards the open-air balcony overlooking the trees along 12th Main. “If the food is honest, the room cannot be pretending,” says Neeti Gokhalay Kheny, Co-Founder of Serious Slice. “Every choice, from the seating and sound level to the warmth of the light, is made in service of a meal that feels easy to stay with.”
The Indiranagar outlet is the first Serious Slice location to serve wine. The wine menu complements the pizzas, offering selections tailored to the acidity of the tomato, the richness of the cheese, and the character of the fermented dough.
The beverage programme also features wine cocktails alongside the brand’s thick shakes, coolers, and smoothies. Designed with restraint, the drinks give guests more ways to settle in without distracting from the pizza. Three outlets in, the principles behind Serious Slice remain unchanged: the dough still takes 72 hours, the ingredients are chosen with care, and every pizza leaving the kitchen speaks for itself.
