Bandra Born, which started off as a twelve-week pop-up by chef-partner Gresham Fernandes, is now a restaurant and bar. Gresham and his Head Chef, Manoj Shetty, are serving straight-up Bandra flavors through his lens. Each plate and sip is a snapshot of the ever-evolving hood with influences from his experiences through travels and his childhood. Inspired by everything in the neighborhood, hip-hop culture, bakeries, places, people, his childhood, travels, and work experience, which influence him and his cooking style. The menu is a celebration of everything that is Gresham Fernandes. He brings his skills, knowledge, and passion.
Vegetarian Menu
Burrata – grapes, tomatoes, parsley oil
Kadak & Naram – Yeasted Miso Butter
Green Pea Moon Cake
Yuzu Kosho
Beets Meat – Beet textures, cultured cream
Roasted Onion Tart – Stewed onions till they are sweet, onion tears
Jackfruit Curry Dip – Cooked down with an eastindian coconut and & masala served with a croissant pav
Charred Carrots, Smoked Aubergine, Carrot Glaze – Roasted over coal, grazed with their juice
Overnight Roasted Cabbage, Brown Butter, Cabbage Salt – says it all
Mushroom Congee, Crispy Things – an umami tsunami in a bowl
Desserts
Jam Cake – jam sorbet whipped caramel
Chocolate – still figuring it out
Not Vegetarian Menu
Burrata- grapes, tomatoes, parsley oil
Kadak & Naram – Xo Butter
Prawn Moon Cake
Yuzu Kosho
Beets Meat – beet textures, cultured cream
Roasted Onion Tart – stewed onions till they are sweet, onion tears
East Indian Crab Curry – steamed crab cooked down with an eastindian coconut & bottle masala served with a croissant pav
Pork Belly, Charred Leaves, Carrot Glaze – crisp skin & ginger jam
Grilled Tenderloin, Marrow Miso Jam, Chilly Oil – says it all
Duck Congee, Crispy Things – an umami tsunami in a bowl
Desserts
Jam Cake – jam sorbet, whipped caramel
Chocolate – still figuring it out
