Sun, 08 Mar
|Fosite
Fosite's Paddock Picnic with Chef Nayantara Menon Bagla (AUS GP 🇦🇺)
Introducing Paddock Picnic, Fosite’s brand-new event for the ultimate F1 race day. We've partnered with Chef Nayantara Menon Bagla to kick off the 2026 season, bringing Australia’s iconic brunch culture straight to the Fosite Studio. Think a massive café-style grazing table, and a race to remember.
Time & Location
08 Mar 2026, 9:00 am – 12:30 pm IST
Fosite, 6th Floor, 317, 100 Feet Rd, Binnamangala, Stage 1, Indiranagar, Bengaluru, Karnataka 560038, India
About the Event
Formula 1 is back, and we are launching our very own race-day series to celebrate. Melbourne is just as famous for its world-class brunch culture as it is for its street circuit, so for the inaugural edition of Fosite's Paddock Picnic, we are bringing both to our space.
Join us at the Fosite studio for a morning where the food and the race share the spotlight. Chef Nayantara Menon Bagla is taking over to curate a Formula One Season Opener Brunch Grazing Table. We are building a relaxed, café-style spread inspired heavily by Melbourne's produce-driven morning culture. We’re keeping the full menu under wraps, but expect fresh sourdough toast points , warm savoury bakes like spinach and cheddar frittatas , refreshing watermelon popsicles, and exactly the kind of food you want while watching the grid line up.
Because this is a Fosite IP, we aren't just putting a race on a TV. We are curating the entire physical space with plenty of buntings and aesthetic details to transport you straight to the Melbourne paddock. Alongside the main race broadcast, we will have dedicated F1 TV Pro viewing stations set up so you can lock into your favorite driver's onboard POV.
The Details:
Date: Sunday, March 8th.
Time: 9:00 AM to Noon (Lights Out starts at 9:30 AM).
Venue: Fosite Studio.
Capacity: We are strictly capping this at 60 pax to keep the space comfortable around the grazing table
Nayantara Menon Bagla is a chef and behavioural nutrition coach based in Bangalore, whose work explores the intersection of food, culture, and longevity. She runs Broth Bish, a bone broth production unit, and continues to cook as a chef for intimate gatherings and special events.
She is known for creating thoughtfully designed grazing tables that celebrate seasonal produce, strong regional influences, and a sense of abundance. Her tables draw from both her professional kitchen training and her ongoing exploration of global and Indian food cultures, with a focus on flavour, balance, and visual storytelling.
Her recent TEDx talk, The Politics of Food, examined how culture and policy shape the way we eat and nourish ourselves.