Bazaar And Bar

Whilst Brookvale offers no shortage of quality burgers, pizzas and brews, the opening of Bazaar and Bar is a break in the clouds for those craving a really good curry. This neighbourhood restaurant and wine bar comes from hospitality professional Kabir Arora, hailing from Sketch, one of the best bars in Manly. Alongside him is head chef Adwait Jagtap (ex-Kolkata Social, Raja), who brings a deeply personal yet contemporary take on traditional Indian cuisine. 

Whilst restaurant experience is certainly a plus, Bazaar and Bar is deeply entrenched in culture, family and history. Recipes and techniques passed down through generations, regional dishes they grew up eating, and the freshest seasonal produce leads what Adwait dubs “food with a soul…dishes with a story, a sense of place”. The menu is generous and designed for sharing, combining the traditional with the contemporary—think rich, protein-forward dishes like their fiery champaran mutton, slow-cooked on the bone with smokey garlic and spice, semolina crusted kingfish collar, and grilled spatchcock in kali mirch butter. 

“We’re not trying to reinvent Indian food”, says Kabir, “we’re showcasing it in a setting people might not expect”. Their drinks list echoes this sentiment, with a curated selection of Australian and international wines, alongside some seriously unique cocktails inspired by distinctive Indian flavours. The standouts? Their garam masala negroni is made with house-spiced vermouth, or try a curry leaf gimlet designed to directly complement the spice-forward menu.

Inside, the sit-down space draws from the Indian bazaars, a testament to its name—vibrant colours and textures mixed with a casual, neighbourhood charm. Situated in the heart of Brookie, the restaurant is open for dinner Wednesday–Sunday, with lunch sittings on Fridays and Saturdays. 

Main image credit: Bazaar and Bar | Supplied