The Chef
Chef Pradyumna Harithsa
Bangalore-born and Michelin-trained, Chef Pradyumna Harithsa has cooked in luxury dining rooms in Chicago, global hotels, chocolate ateliers and boutique kitchens back home. Each step sharpened his discipline, his palate and his respect for ingredients. Today, as Executive Chef and Co-Founder of Circa 11, he brings that journey to a dining room that shifts with the rhythm of the city.
HOW circa 11 Began
Our menu changes every few months, guided by ingredients, technique, memory and curiosity rather than a single cuisine. Seasonal produce shapes what we cook, but the food is meant to be enjoyed, not explained.
Much of what goes onto a plate is made in-house, from breads and sauces to the smaller components that may never make it into the menu description. Circa can be coffee in the morning, a long lunch, dinner and cocktails at night, or simply the table you find yourself returning to. It changes with the hour, without changing its point of view.
