ELLE Gourmet Exclusive: Meet Riko, The New Peruvian-Latin Restaurant To Head To In Bengaluru

If there ever were a melting pot of culinary cultures, it would be Peru. Located on the western coast of South America, the cuisine of this country epitomises eclecticism. Indigenous ingredients and spices have been creatively adapted by waves of migrants who arrived over centuries, shaping Peruvian cuisine in distinctive ways.

The Spanish conquistadors in the 16th century brought African slaves with them. This led to the incorporation of Spanish cooking methods—like the use of onions, garlic, and tomatoes—along with African-inspired dishes such as tacu-tacu, a hearty plate of fried rice and beans served with steak or eggs.

Around 1850, an influx of Chinese labourers arrived in Peru, blending their culinary traditions with local flavours to create Chifa, a unique fusion of Cantonese techniques and Peruvian ingredients. Think Arroz Chaufa—fried rice with soy sauce, eggs, and Peruvian aji peppers—or Tallarin Saltado, wok-fried noodles with duck, sprouts, and chillies.

At the turn of the 20th century, the Japanese came to Peru for work, and Nikkei cuisine was born. Dishes such as tiradito (sashimi with aji and lime), Sopa Wantan (wonton soup), and Aeropuerto (a stir-fried medley of rice, noodles, plantains, and meat) showcase this unique blend.

Peruvian cuisine is also known for its prolific use of potatoes—over 3,000 varieties by some estimates—as well as other tubers. With Lima and other coastal cities contributing a strong seafood culture, corn is another staple, far more diverse than in India: from Choclo (large-kernel corn) and Cancha (toasted corn) to Purple Corn and Mote (boiled husked kernels). And then there’s the wide array of aji peppers—chillies of various sizes and heat levels that span the Scoville scale.

Just like pasta represents Italy, sushi stands for Japan, and tacos signify Mexico, Peruvian cuisine is most widely recognised for its ceviches and Pisco. But it is so much more—and that’s precisely what Riko, Bengaluru’s newest Peruvian-Latin restaurant, aims to showcase. (“Riko” means delicious or exquisite in Spanish.)

Perfectly located in Bengaluru's UB City, Riko is the latest concept by The Kofteci Group, the team behind Oz by Kebapci, Kebapci, and Klava. Founded by brothers Aasim and Adeeb Shah, the group prides itself on deeply researching cuisines, mastering recipes hands-on, and training its culinary teams to ensure consistency across dishes. The idea of Riko came together over two years of exploration and experimentation. To stay authentic, the restaurant imports key ingredients—like Peruvian red and yellow chilli peppers, hot red bell peppers, Choclo, Cancha, Purple Corn, and more.

Step into the 74-seater, and the décor reflects Peru without resorting to clichés. A palette of earthy tones, wall art, and mirrors evokes the Amazonian forest on one side, while the opposite wall, done in red, depicts the elemental use of fire.

To gently introduce diners to Peruvian food, the current menu is compact, offering dishes that feel familiar yet open up completely new flavour territories.

Our meal began with the Bomba de Choclo, a corn custard atop a crisp disc, topped with aged cheese. This one-bite dish delivers grainy textured corn, some charred kernels, and the rich depth of cheese. Next came Sol de Maíz—a light, refreshing cold appetiser made with charred corn, toasted kernels, onions, and red chilli. Be sure to get every ingredient in one spoonful for the full burst of sweet, spicy, and tangy flavours.

Then came the ceviches. We tried the Ceviche de Sandía (watermelon) and the Ceviche de Mango y Maracuyá (mango and passion fruit with shrimp). In both, fresh fruit, juice, and Peruvian chillies elevate the familiar lime marinade, creating uniquely flavourful profiles.

With the Tostada de Atún (tuna toast), the Japanese influence is unmistakable—even down to the sesame seed garnish. The Queso Bombas (cheese and lamb mince empanadas) are pure comfort food, served with a spiced avocado mash that takes it up a notch. The Tamal de Pollo (steamed corn dough filled with spiced chicken) is equally satisfying.

Heartier dishes include the Bistec en Salsa Jus (steak slices with jus and fries), Fideos Picantes Secos (dry noodles tossed in chilli oil and herbs), and Pollo a la Brasa (Peruvian rotisserie chicken). Each one reflects a global journey of flavours—Spanish, African, Japanese, meeting Peruvian ingredients and spices.

To end your meal, choose between the Dulce Oscuro, a moist dark chocolate cake, or the Cachapa con Miel, a traditional corn pancake drizzled with honey. Either way, you’re in for a sweet finish.

Elle Gourmet’s Verdict

The food at Riko will continue to evolve—it’s a thoughtful introduction to a lesser-known cuisine. Soon, the team plans to launch a fire-pit-based menu, available on pre-booking. Until then, this gateway to Peruvian-Latin flavours is one well worth stepping through.

Address: 2nd floor, UB City, Bengaluru 560001
Time: Dinner Only - 7:30 PM | 9:00 PM (slots)
For Reservations:https://bookings.airmenus.in/riko/order
Meal for two:₹2,200 plus taxes, approximately