Savour Thai-inspired pad kaphrao, lamb bulgogi sandwiches, and clean cocktails at this lounge that brings together food, drinks, music, and family
I pop in a delicious pumpkin scallion wonton stuffed with feta. The natural sweetness of the pumpkin pairs perfectly with the cheesy filling and chilli oil garnish. As the flavours burst in my mouth I enjoy a cool breeze and the lush green landscape at the newly-opened Locus Bar and Kitchen.“Pumpkin wonton is our bestseller,” says Niranjan Prasaad, co-founder of Cafe Locus and Locus Lounge & Kitchen who returned to Coimbatore, his home-town, after working nearly a decade in luxury hospitality abroad.
A view of the interiors
| Photo Credit:
Special Arrangement
“Those years taught me international standards of service and quality. During the pandemic when I moved back, I realised Coimbatore’s food scene was evolving rapidly. It felt like a market that was ready for something new.”
Attention to detail extends to cocktail garnishes too
| Photo Credit:
K Jeshi
That inspired him to start an all-day cafe and lounge-style bar along with co-founder Sibhi Manoharan, where every detail, from the landscaping to the cocktail garnishes, has been thought-through. The architecture draws inspiration from a glasshouse, with soaring ceilings, large glass panels, and abundant greenery. Natural light floods the space. The interiors make extensive use of natural materials such as stone, sand, and wood.
As I enjoy the flaky and savoury thakkali chicken danish, Niranjan talks of how every bread, sauce, and dressing is made in-house. Even burger buns are baked from scratch. Fresh meat is sourced daily, and frozen products are avoided wherever possible.
Asian flavours are fast moving
| Photo Credit:
Special Arrangement
“We realised that Coimbatore diners naturally gravitate towards regional flavours and Asian food,” says Niranjan. So, they built a menu around cuisines from Tamil Nadu, Kerala, Karnataka, Andhra Pradesh and Goa, along with dishes from Thailand, Vietnam, Malaysia and other parts of Asia. Signature dishes include Thai-inspired pad kaphrao, lamb bulgogi sandwiches served on house-made hokkaido milk bread, Thai green curry with jasmine rice, and Mangalorean-style chicken ghee roast made using byadgi chillies.
Lots to choose in desserts
| Photo Credit:
Special Arrangement
I begin my cocktails journey with a smooth tequila-based drink, the Heat Seeker. It is a tropical take on picante adding a punch with pineapple juice and passion fruit. While the crimson-coloured (from hibiscus flowers) gin drink Rising Sun is zesty with tart citrus notes from the kaffir lime, another cocktail recreates the flavours of watermelon and feta salad. There is also a vodka-based cocktail that transforms cheesecake into a drink complete, with cheese foam and a crisp parmesan cracker garnish. Niranjan aims to build a cocktail culture with the concept “use only fresh ingredients and make everything from scratch including syrups, shrubs, tinctures, infusions and sodas”.
Lavender, jasmine and hibiscus syrups sit alongside vinegar-based fruit shrubs and home-made sodas flavoured with cucumber, grapefruit and seasonal fruits. “We use Assam lemons grown at my family’s farm for their subtle aroma and flavour. Every morning begins with preparation: fresh juices are squeezed, garnishes are assembled, ice is cut into different formats, and glassware is chilled,” says Niranjan.
cheesecake transformed into cocktail
| Photo Credit:
K Jeshi
The lounge bar employs techniques such as controlled-temperature infusions, where spirits are infused with herbs and fruits over several hours to create layered flavours without losing freshness. “We wanted to start a cocktail culture here. The music is ambient and lounge-style because we want people to talk to each other,” says Niranjan adding that their main audience is families, professionals and business groups.New bar bites, tapas plates and regional dishes are in the pipeline, along with a steady rotation of cocktails and seasonal specials. “My vision, is to make it Asia’s Top 30 Bars,” says Niranjan as I round off my lunch with a golden, buttery and crisp almond croissant that comes together in a perfect balance.
Located at Nava India Road, Peelamedu. A meal for two costs approximately ₹2000. For reservations, call 6369635321
Published – June 29, 2026 06:13 pm IST
