Bengaluru Chef Shukla Lands at Bare Bombay
Paan chicken, pork doughnuts, and a rotating kitchen doing its thing in Worli
Bengaluru-based chef Marisha Shukla launched her experimental residency menu at Bare Bombay in Worli this week, bringing a menu built on personal memory and sharp instinct.
The headliner is a paan chicken, developed from Shukla's family tradition of rose-flavoured paan powder, the kind of dish that earns its story. Rounding out the menu: pork doughnuts and a tomato tarte tatin. Bare Bombay runs as a collaborative kitchen, rotating guest chefs every few months, making each residency a limited window.
If you've been sleeping on Worli's quieter dining scene, ab uthiye. Shukla's menu is exactly the kind of personal, precise cooking this format exists for.
Field Notes
Quick referenceBare Bombay, Worli. Rotating residencies, limited runs.
Paan chicken. Pork doughnuts. Tomato tarte tatin. That's the whole pitch.
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