With more than three decades of experience, award-winning Chef Dayashankar Sharma has built a career around celebrating the depth and diversity of Indian cuisine. From growing up in Rajasthan, where his love of food was inspired by his mother’s cooking, to leading the kitchens of some of London’s best-known Indian restaurants, his distinctive approach combines a nuanced use of spice with beautifully balanced flavours and contemporary interpretations of India’s regional cuisines.
Following the success of Heritage Dulwich, which joined the UK Michelin Guide in 2022, Chef Sharma has now brought his cooking to the West Sussex coast with BAUJI Bistro in Worthing. Inspired by the town’s community spirit and independent food scene, BAUJI represents a more neighbourhood-focused approach, with warmth, generosity and flavour-led simplicity at its heart.
We caught up with Chef Sharma to talk about his culinary journey, the influences behind his cooking and the inspiration for BAUJI Bistro.
Your culinary journey began in Rajasthan. How did your upbringing shape your relationship with food and cooking?
My earliest experiences and memories with food are being at home with my mother cooking. In India, almost every family prepares meals from scratch, so food was always a rich and memorable part of daily life. During festivals, it became even more special, with an abundance of homemade sweets and elaborate celebratory dishes. Those experiences gave me a deep appreciation for food, not just as something to eat, but as a way to bring people together and celebrate culture and tradition.
Your mother’s cooking first inspired you to become a chef. What are some of the lessons from her kitchen that still influence your cooking today?
My mother wasn’t a chef, but everything she cooked was made with love and care. That was her secret ingredient, and it’s a lesson I’ve carried with me throughout my journey. I believe that no matter what you’re cooking, when you season it with extra love and care, people can truly taste the difference.
You have worked in some of India’s most prestigious hotels and restaurants. Which experiences proved most formative in developing your culinary style?
My early years in the kitchen shaped me the most – long hours, constant learning and being guided by incredible mentors who taught me the fundamentals and techniques that built my foundation in cooking. I was also fortunate to work in different countries, which gave me a deeper understanding of cultures, people, and how Indian food is perceived around the world. Those experiences have greatly influenced the chef I am today!
Looking back over more than three decades in hospitality, what have been the biggest milestones in your career?
It has been a long and rewarding journey since I started in 1989. From working in some of the finest kitchens to now successfully running two restaurants, every step has been a milestone. But the achievement I value the most is mentoring young chefs and seeing them build successful careers of their own. That brings a different kind of satisfaction that no award can match.
Are there any emerging food trends that particularly excite you at the moment?
What excites me most is seeing people return to authentic, regional Indian flavours while embracing healthier and more sustainable cooking. At the same time, chefs are using modern techniques to present traditional dishes in new ways without losing the soul of the dish. I believe the future of food is about respecting tradition while continuing to innovate.
Modern diners are often looking for both authenticity and innovation. How do you strike that balance?
Authenticity is always my foundation, while innovation is how I keep it exciting. It’s important to always respect traditional recipes and flavours, but to not be afraid to use modern techniques or presentation to enhance the experience. The goal is to surprise the guest without taking away the soul of the dish.
As an Executive Chef and restaurateur, how do you divide your time between the kitchen and running the business?
I’m lucky to have a fantastic team around me, and that makes all the difference. They take care of the day-to-day operations, which gives me the time to focus on creating new dishes, maintaining quality, mentoring the team and connecting with our guests. At the end of the day, it’s all about trusting your people and working together.
What aspects of your role do you enjoy most, and what challenges keep you motivated?
There’s nothing more satisfying than creating a dish, it leaving the kitchen, and seeing a guest really enjoy it. When a plate reaches the table and you see that smile or hear how much they loved it, that’s the biggest reward. The challenge is to keep delivering that same experience every single day while continuing to learn and improve.
How important is mentoring the next generation of chefs within your restaurants?
I’ve learned so much from my own mentors, so it’s so important to me to pass that knowledge on. Watching young chefs grow in confidence, develop their skills and go on to build successful careers gives me immense pride. Their success is one of my biggest achievements.
Your cooking is known for offering a contemporary interpretation of Indian cuisine. How would you define your approach?
I’d say my approach is rooted in classical Indian dining, delivered with refined flavours and precision. With BAUJI in particular, this translates into my interpretation of Indian comfort food – elevating familiar, nostalgic flavours while preserving their warmth and soul.
India is home to an extraordinary diversity of regional cuisines. How do you draw inspiration from these different culinary traditions?
India is incredibly diverse, and that’s what makes its food so fascinating. Every region has its own flavours, traditions and way of cooking. Even a simple dal tastes completely different from one state to another because of the local ingredients and cooking style. I love exploring these regional traditions and taking inspiration from them while always respecting their authenticity. There’s always something new to learn from India’s rich culinary heritage.
Is there a particular dish on your menu that perfectly represents your philosophy as a chef?
The Shatkora Jinga perfectly represents my philosophy as a chef. I enjoy taking traditional Indian flavours and introducing innovative twists, while staying true to their essence. The dish features large prawns marinated in garlic, chilli and shatkora – a rare citrus with lemongrass notes – before being charred in the tandoor. It balances bold, vibrant flavours with refined technique, which is at the heart of my cooking.
Heritage Dulwich has enjoyed tremendous success since opening and was added to the Michelin Guide shortly afterwards. What do you think has resonated most with guests?
I think what has resonated with guests is the story and emotion behind the food. Heritage Dulwich is a celebration of India’s incredible regional diversity – it’s about exploring different cuisines, traditions, and flavours from across the country, and presenting them through my own interpretation.
What have been some of the most rewarding moments from your Heritage journey so far?
The most rewarding moments have been seeing guests connect with the food and the stories behind it. When someone experiences a dish and it takes them back to a memory or creates a new one, that is truly special. The recognition Heritage has received has been wonderful, but for me, the biggest reward
is staying true to the vision of sharing India’s diverse culinary heritage and creating something that people remember.
What inspired you to open your second restaurant in Worthing?
When we were looking for the perfect spot to bring BAUJI to life, what caught our eye about Worthing was its fantastic community feel and the potential for it to become a real foodie hotspot. We’ve had an amazing reception from the locals so far.
Worthing may seem an unexpected location. What attracted you to the town and its growing food scene?
When I first said I was opening in Worthing, many people were surprised – it’s actually the question I get asked the most. But my response is simple: why not Worthing? We saw that more people were choosing to move away from London and were looking for places with a strong sense of community, quality of life and a growing food scene. I felt there was a real opportunity to bring something special to the town and I wanted to be part of Worthing’s next Chapter.
How does BAUJI Bistro differ from Heritage Dulwich in terms of concept, atmosphere and menu?
For Bauji, it is much more personal. It’s a reflection of my family, my memories, and the food I grew up with – the aroma of a biryani cooking at home and the flavours of the roadside eateries I visited. Those nostalgic moments are part of my journey, and I think guests connect with that honesty and the emotions behind the dishes. While Heritage Dulwich focuses on Indian fine dining and a more elevated tasting experience, BAUJI was an opportunity to create something different – a neighbourhood restaurant centred around comfort, familiarity and sharing. The menu draws on family recipes and regional favourites, reimagined with a modern and refined approach, creating a relaxed yet thoughtful dining experience.
What has the process of planning and launching a second restaurant been like after the success of Heritage?
It hasn’t been an easy journey, especially in today’s challenging market. After the success of Heritage, we didn’t want to rush into opening a second restaurant. It took us almost five years of planning, learning, and making sure we were ready. For me, it was important that the second restaurant had its own identity and story, rather than simply replicating what we had already done. Opening a new restaurant requires the right team, location and vision. We took our time to build that foundation, and when the opportunity came – we felt confident that we were ready for the next step.
Were there any lessons from Heritage that helped shape your vision for BAUJI?
Absolutely. Heritage taught us a lot, not just from a culinary perspective but also from a business point of view. We learned the importance of building the right team, maintaining consistency, understanding our guests and creating an experience that people want to return to. After Heritage, we took our time before launching BAUJI because we wanted to make sure we were ready. We looked carefully at the market, the location, the concept, and how we could create something with its own identity. The biggest lesson was that a successful restaurant is not just about great food – it needs a strong vision, a sustainable operation, and a team that believes in the journey.
What role does storytelling play in your menus and the overall guest experience?
Storytelling plays a very important role in the way I approach food. Every dish has a story – it could come from a region, a tradition, a memory, or the people who have influenced my career as a chef. For me, a menu is not just a list of dishes; it’s a way to take guests on a journey. When they understand more about the inspiration behind a dish, the ingredients and the thought that goes into creating it, the experience becomes much more personal and memorable.
Having achieved so much already, what ambitions remain for you as a chef and restaurateur?
There is always more to learn and more to achieve. For me, the ambition is not just about opening more restaurants, but about continuing to grow, to keep creating, and sharing my passion for Indian cuisine
with more people. I also want to continue developing young chefs and building teams that can carry these same passion and values forward.
Finally, what would you like guests to feel when they leave Heritage Dulwich or BAUJI Bistro?
I want guests to leave with more than just a memory of the food. I want them to feel that they have experienced something – a story, a culture, and most importantly a moment they can share with others.
We want to touch people’s lives, and if a guest leaves talking about a dish, a flavour and how we made them feel, then we have achieved something special. For me, that connection is the true success of a restaurant.
BAUJI is located at 67 Rowlands Road, Worthing, BN11 3JN offering an A la carter dinner, alongside a weekend Thali lunch menu.
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