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Kanishka Sharma

@the.tenth.muse

5.1K

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2136

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Partner @navuproject

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Everything everywhere all at Once!! 💫

Living in my own alternate reality ♥️✨🥂Thankful, grateful and just plain Lucky to be a party to this multiverse of rockstars!! #myfriendsarecoolerthanyours #condenasttraveller #farmlore

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An extraordinary culinary experience at NAVU, Bengaluru ✨🍽️ handmade cranes for surprise returns 🦩🦢
An evening of creativity, beautiful flavours, and thoughtful storytelling on a plate, made even more special by the incredible celebrity chefs Pallavi and Kanishka.
Thank you for curating such a distinctive dining experience🤍

#NAVUBengaluru #CulinaryExperience #FineDining #bengalurudiaries

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I want aloo paranthas and armed revolution.
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#chef #cheflife #bangalore #india

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Bengaluru's chefs are the real flex of this city, not just the restaurants.

Pallavi and Kanishka at @navuproject , Randy Cultivo at @wabisabiatoberoi , the Alve siblings at @fireside.in , Aditya Varma at @fervorblr , Abhijit Saha at @rosmarino.blr . Five kitchens I keep going back to, for the chefs as much as the food.

If you're in this industry or trying to get in, these are the names worth knowing.

[Bengaluru chefs, places to eat in Bangalore, Bengaluru restaurants, Indian fine dining, live fire cooking, Japanese cuisine Bengaluru, Italian cuisine Bengaluru, hospitality industry India, chef life, culinary careers India, best restaurants Bangalore, food scene Bangalore]

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How do they do it? On this episode of Winding Down, Chef Kanishka Sharma (@the.tenth.muse) and Chef Pallavi Mithika Menon (@_disturbingthepeas) take us behind the scenes at NĀVU (@navuproject).
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[Top Restaurant Awards 2026, #TopRestaurantAwards, #TopRestaurantAwards2026, Condé Nast Traveller India]

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You heard it!

Bar opens at 5pm. Walk-in.

Make post drink drinks great again!

See you at 5pm

Afters at NĀVU?

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Reservations open till the end of October.

Quick Notes:

🔗 Reserve with the link in bio.

🎟️ Cover charge is fully redeemable against the final bill.

🧑‍🧑‍🧒‍🧒 Groups of 5 or more, please call ahead and let us know.

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Pouring beautifully spirit forward drinks for Lunch, this weekend.

Smashable. Unstoppable.

Inviting all day drinkers

Tequila Sunrise

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The forecast looks tropical.

Nothing weighing this one down.

Out of office, at NĀVU at 5pm.

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Cocktails at Navu

I knew the cocktails at @navuproject would be great because I did some trials a few months ago and was blown away. We had also done a cocktail club event with Navu at @the.tenth.muse ‘s home and that’s still probably the best cocktail club event we have ever had. So I went in with high expectations.

Whatever expectations I had, Navu still exceeded them. This is a drinks programme that is as good as or better than any cocktail bar in the city. There is a balance and precision to the drinks, a grown up sophistication, a potency, an absence of drama that really made me feel that wow.. these are grown up drinks for grown up people.

The menu has six riffs, five classics (including a spectacular extra dry martini) and five coffee cocktails to kick off the evening to wrap a meal. Simple, elegant, and just the right number of drinks to make sure every drink is served perfectly.

I need to do a Cocktail Club thing here soon and we will, for about ten people. But to have Bangalore’s favourite restaurant suddenly also become one of Bangalore’s best bars is a thing to celebrate. The addition of cocktails and the quality of the drinks makes Navu feel teally complete as an offering. Along with @thetable_colaba and @kaspers.bombay , this is one of India’s top 3 a la carte dining experiences, as good a night out as you would find in any city in the world.

I tried:
- White Negroni: Beefeater, Bitter Bianco, dry vermouth.
- Bobby Burns: Ballantine’s Finest, rosso vermouth, dry vermouth, Licor
- Sagittarius B2: Bacardi Black, raspberry eau de vie, dry vermouth, rosso vermouth, bitters.
- Montgomery Super Dry Martini 15:1 ratio with Beefeater
- Night Shift: Altos Reposado, cold brew, coffee orgeat, saline.
- El Jefe with Altos Reposado (off menu)

@_disturbingthepeas @anirbanblah

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Different address; same warmth.

It’s been a while since I dined solo and I found the perfect spot to do it: the bar counter at the new home of @navuproject but with the familiar view of @the.tenth.muse at the pass, my favourite 80s pop in the background, a buzzy dining room and a kitchen so clean they’re happy to show it off (and not just to the FDA).

Comfort goes well beyond the dining room and takes over the menu, even if some of the dishes sound very adventurous like the mustard Icecream - a chatpata combination of sharp, spicy, sweet flavours with a crunchy topping, that just somehow works. There’s plenty of familiar fare executed to perfection like the mushroom parfait accompanied by Melba toasts (that were topped at just the right moment, like they read my mind). The pumpkin orzo and chicken larb noodle soup are best for Bangalore’s pleasant temperatures. I’m trying to eat less sweet but given I have the willpower of a moth flying into a bright light, I ended with @_disturbingthepeas take on a bakhlava, light and less sweet, just like I needed it to be.

The only reason I would have wished for more company was to be able to try more dishes. I guess I’ll just have to come back soon. Take a bow, girls.

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I’ve been putting people around my dining table for years. Long before “supper club” became a thing, I was cooking for a few people who often didn’t know each other, because I was curious about what would happen when you put the right strangers around a table.

And that, I think, is what still fascinates me about supper clubs. It isn’t really about having fewer seats. It’s about making those seats mean more.

A restaurant can give you a great meal. A smaller table can give you a story, a new friend, a dish you want to go home and recreate, or the feeling that you discovered something before everyone else did. The audience might be smaller in the room, but the experience travels much further once people leave.

For this piece for @slurrpapp, I spoke to people building communities around their dining tables — from @navuproject and @malakitchen_blr in Bengaluru to @houseofmala_ , @everyaroma, The Find Atelier and @vaazhai_table — and found that the most interesting thing they are building isn’t necessarily a restaurant.

And that is why this format feels like much more than another food trend. In cities where everything is increasingly discoverable, shareable and sometimes a little too similar, there is still something powerful about sitting down with people you didn’t know an hour ago, eating something with a story, and having someone care enough to tell it to you.

A smaller table. A bigger audience. And, hopefully, a better reason to gather.

Read the full piece in Slurrp.

#foodwriter #trend #HTMedia #supperclubs

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