The story
Bauji in Worthing channels classic Indian cooking through the lens of chef proprietor Dayashankar Sharma. He grew up with these recipes and now adapts them for a British coastal town without losing their essential warmth. The kitchen favours straightforward techniques over modern reinterpretations, letting slow roasted spices and fresh aromatics carry the plate. This grounded approach earned the venue a Very Good rating in the latest Good Food Guide, which noted how well the menu balances familiar comforts with unexpected texture.
Diners consistently order the signature shatkora jhinga, where massive prawns absorb sharp citrus notes before finishing on the grill. The chicken biryani remains another reliable choice, built on layered basmati rice and tender meat cooked until the spices meld completely. Portions stay generously sized across the longer menu, allowing guests to sample multiple preparations during a single visit. A restrained wine selection starting at thirty three pounds offers crisp whites that cut through the richer curries without masking the heat.
The dining room sits just five minutes west of the main town centre, offering a quiet retreat for locals and visitors alike. Simple furnishings and open sightlines to the kitchen create a relaxed environment where conversation flows easily between courses. Staff move with a calm efficiency that matches the unhurried pacing of a traditional Indian dinner. Guests often remark on how the space feels like a proper local favourite rather than a polished destination spot.
Recognition
Location
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