This March, the south coast welcomes an exciting new addition to its culinary landscape as award-winning chef Dayashankar Sharma opens BAUJI in Worthing. Known for his vibrant, contemporary approach to Indian cuisine, Sharma brings with him an impressive pedigree, having previously led the kitchens of Michelin-starred Tamarind and the much-loved Kensington restaurant Zaika. The opening follows the success of his acclaimed London restaurant Heritage Dulwich, which has earned glowing reviews and a place in the Michelin Guide since 2022.
Just a short stroll from Worthing’s seafront, BAUJI introduces a more relaxed and personal expression of Sharma’s cooking. Designed as a neighbourhood bistro rather than a formal dining destination, the restaurant focuses on bold flavours, confident use of spice and dishes rooted in memory and heritage. The name “Bauji,” derived from the Hindi word for “father,” hints at the spirit behind the menu: a deeply personal interpretation of Indian comfort food inspired by Sharma’s upbringing in Rajasthan and the family recipes that shaped his earliest experiences of cooking and hospitality.
Throughout the menu, nostalgic flavours are reimagined through a contemporary lens. The Desi Handi Murgh, a vibrant chicken curry, draws inspiration from the roadside eateries Sharma remembers from childhood, delivering layers of warmth and spice that feel both familiar and invigorating. The Konkani Fish Tikka, featuring stone bass marinated with coconut and curry leaves, offers a lighter coastal note, inspired by the seaside stories shared at family gatherings. Meanwhile, the restaurant’s Lal Maas, a slow-cooked lamb dish synonymous with Rajasthan, brings depth and intensity, showcasing the rich culinary traditions of Sharma’s home region.
Several favourites from Heritage Dulwich also make the journey to Worthing, giving returning guests a chance to rediscover signature dishes in a new setting. Among them is the Shatkora Jhinga, where prawns are lifted with the distinctive fragrance of rare Bangladeshi citrus, alongside the much-loved Gunpowder Broccoli, its tandoor-charred florets coated in fiery spice. Smoky lamb chops, designed for sharing, add another highlight to the menu, balancing bold seasoning with tender, flame-kissed meat.
The menu is completed with fragrant biryanis, dishes that hold particular meaning for Sharma. His father’s biryani, he recalls, was always the centrepiece of family gatherings, and its inclusion on the menu reflects both a culinary memory and a tribute to the inspiration behind the restaurant’s name. To accompany the spice-driven dishes, BAUJI offers an extensive drinks list featuring carefully selected wines, craft beers and cocktails designed to complement the complexity and warmth of the food.
Inside, the restaurant reflects the same blend of warmth and understated refinement found on the plate. The 45-cover dining room balances minimalism with rich texture, drawing subtle inspiration from the sandstone architecture of Jaipur. Dusty-pink tiled walls create a soft backdrop, while natural materials such as wicker, stone and straw introduce an earthy, tactile quality to the space. Greenery and handmade pottery add character, while thoughtfully placed artworks bring hints of Rajasthan’s colour and craftsmanship into the contemporary setting.
A private dining room for up to ten guests offers a more intimate space for celebrations and gatherings, making BAUJI as suited to relaxed dinners with friends as it is to special occasions.
Speaking about the opening, Chef Dayashankar Sharma explained that Worthing felt like a natural home for the new restaurant. “We were drawn to Worthing’s charm, strong sense of community and flourishing independent food scene,” he said. “It felt like the perfect place for BAUJI and for a more relaxed expression of our cooking. The enthusiasm we’ve already felt from the town has been incredible, and I’m excited to share our flavours with a new audience.”
The location also makes BAUJI an appealing destination for visitors travelling from London. Worthing Station sits just one hour and fifteen minutes from London Victoria by train, and the restaurant itself is a comfortable twenty-minute walk from the station. For those arriving by car, off-road parking is also available nearby.
Opening on 25 March, BAUJI brings a refreshing addition to Worthing’s growing food scene: a restaurant where contemporary Indian cooking meets nostalgia, storytelling and genuine warmth. Through dishes inspired by childhood memories and family traditions, Chef Dayashankar Sharma has created a place where comfort food is elevated through craft, care and a deep connection to the flavours of home.
Reservations and updates on the opening can be found via www.bauji.co.uk
