Food and dining trends across the change have evolved drastically in the last two decades. While liberalisation in the 90s ushered in the massive fast-food era, the last decade, particularly the last five years have seen a significant shift in how Indian consumers are viewing food and their dining-out experiences. Dining experiences today are looking at revisiting age-old Indian recipes and ingredients that make for a nostalgic walk down memory lane with a contemporary twist.
This is exactly what this Bengaluru-based duo is striving to achieve. NAVU project is a private dining experience located in the heart of Bengaluru’s Indiranagar. Founders Pallavi Mithika Menon and Kanika Sharma bring together their undying passion for cooking along with their commitment to curating mindful dining experiences, the duo’s passion project is now highly in demand amongst those looking at a distinct dine-out experience in the city.
NAVU project saw its humble beginnings in the midst of the pandemic when bespoke dining experiences were lacking. The duo began crafting limited weekend menus which were then home delivered to patrons who went on to form a well-knit community. In the months that followed, a permanent sit-out space at Bangalore International Centre (BIC) was acquired and NAVU’s weekly pop-ups turned into a full-blown restaurant that caters to guests on all days except Monday.
There is a limited menu that is put out at the beginning of every month, each following certain cultural influences or a theme. The kitchen is open between 11:00am-3:00pm and once again from 5:30pm-10:00pm. From local Karnataka influences to eclectic pan-Asian flavours, there is diversity yet a deep attention to detail in NAVU’s range of culinary delights.
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