Restaurant India News: NĀVU Opens a 50-Seater on MG Road, Retaining Its Ingredient-First Philosophy

After six years of cooking, experimenting, and building a space that felt as personal as eating in their own homes, chef–co-owners Kanishka Sharma and Pallavi Menon step into their best chapter of NĀVU with the same people, the same spirit and a larger canvas to play with. 

“Domlur was where we found our footing. It gave us the chance to grow with our regulars and build the kind of space we always wanted. MG Road just gives us a bigger canvas, but we’re still NĀVU, so expect delicious food served in a space that feels easy to be in. Everything else will speak for itself,” the duo shared. 

The brand now moves to the heart of the city, MG Road with new 50-seater that comes with soaring ceilings, a large open-window view into the kitchen, textured walls, a striking corner bar, and an alfresco seating area.  

Since 2019, NĀVU has built a loyal following for its ingredient-focused, instinctive cooking. From catering and intimate supper clubs to being among the first in the country to truly drive the pop-up culture, they have always been early movers, setting trends for others to follow. 

Following this came their first home at the Bangalore International Centre, and later the much-loved Domlur address (fondly called “Domlur Hills”). At a time when scale was seen as success, they chose intimacy. Opening NĀVU in a small room in Domlur wasn’t the obvious move. In doing so, the duo rejected convention, ignored safe formulas, and trusted their gut. Each chapter has shaped a restaurant that feels unmistakably Bangalore. 

The new space will retain much-loved classics while introducing dishes that reflect the restaurant’s evolving voice. Highlights include: 

•    Pissaladière – featuring cured sardines served on brioche soldiers with olive tapenade, caramelised onion, and tomato jam. 
•    NĀVU Bresaola – a house classic of wine-cured, air-dried beef, sliced and served with radicchio and grapefruit. 
•    Beetroot Salad – heirloom beets dressed in an onion vinaigrette, served with frisée lettuce and NĀVU boursin. 
•    NĀVU Shortrib Stroganoff – NĀVU’s interpretation of a bistro classic, served with egg noodles. 
•    Black Sesame Ice Cream – served with raspberry coulis and fresh raspberries dressed in sesame oil.

“Some dishes have taken years to find their final form. We’re constantly revisiting and tweaking things; recipes evolve just like we do. It’s rarely about perfection,” they added.