BB Desk
In 2019, Two chefs Kanishka Sharma and Pallavi Mithika Menon met over a shared sense of culinary restlessness and decided to launch Navu , a space that believes in pushing boundaries of culture, comfort, and cuisine. Located in Domlur, Bengaluru, Navu was born out of a refusal to be boxed in and is a living, breathing exploration of food as both memory and imagination. It draws from the seasons and the soil, as well as from cinema, literature, music, travel, and lived experiences of its founders.
In Kannada, Navu means ‘us’ or ‘together’. This word captures the spirit of collaboration at the heart of the restaurant. More than just a name, NĀVU is a philosophy. It stands for a restaurant built by many — the people who envisioned it, the team that brings it to life daily, and the guests who return, again and again, hungry for more. The space here is intimate. It’s like a comfortable, familiar living room with soul, where the chefs often walk up to your table, chat with you, and discuss the food, music, or a story that inspired it. Tables are spaced to encourage conversation, the chalkboard lists seasonal specials, and seats by the kitchen pass allow for glimpses into the process.
The goal isn’t to preach or impress but to serve food people genuinely want to eat in a setting they enjoy being in. Rooted in the philosophy of doing the best with what is available, NĀVU favours local produce, seasonal rhythms, and real textures. A particular kind of informal luxury defines the food at NĀVU. Not luxury that sits stiff and untouchable on a white plate, but one that draws you in and includes you in the process. The food is ingredient-forward, technique-driven, and shaped by memory, story, and shared cravings. The menu blends reimagined classics with originals — some familiar, most personal, and full of surprise.
The menu format is deliberately fluid, shaped by availability and inspiration. The restaurant draws from a broad palette of influences: French favourites, Middle Eastern comfort, and Pan-Asian flavours — all interpreted through a personal lens. Flavour profiles shift with the seasons; vegetables often take centre stage, and the “hero” of a dish may not be the most obvious element on the plate. Navu actually mirrors how people eat: sometimes nostalgic, sometimes curious, and sometimes adventurous.
We strongly recommend:
- The Cauliflower Creme Brulee– a cult favourite among all Navu fans. The sweetness of cauliflower is perfectly harmonized by the salty umami of parmesan and the truffle oil.
- The Pate Don– messy, salty, silky, and absolutely loaded for the chaos in a bowl.
- The Mustard Ice Cream– for walking the line between sweet and savoury in the most unapologetic way. Made with fermented mustard, the ice cream is served on a bed of cold tomato tartare alongside pickled cherry tomatoes, dressed in lemon mustard vinaigrette and sourdough crisps.
- The Beef Short Ribs– an absolute must have for non-veg lovers. The ribs just fall off the bone and melt in your mouth. Soaked in a bed of fragrant jasmine rice, it is a kind of dish that makes silence fall over the table. Tender, sticky and completely satisfying.
- The Parisienne Gnocchi– for summer on the plate. It’s fresh vibrant and impossible to resist. Bright and Tangy, it’s light as a cloud but rich enough to keep things interesting.
Almost everything is made in-house, with ingredients sourced directly from small farmers, market vendors, and trusted producers. The kitchen adheres to slow food values — prioritising fresh over frozen and craft over convenience. This attention to detail extends far beyond the plate, shaping everything from the pacing of a meal to the soundscape in the room. Nothing feels over-designed, but every element is intentional — creating an experience that is quietly immersive and deeply felt. NĀVU is food that’s borderless, rooted, yet rebellious. Not found in frivolity but in something that lasts.
Price for Two– Rs. 4000+
