Food with soul.
Dishes with a story.
Owner & Operator
Kabir Arora (ON RIGHT)
Founder, Bazaar & Bar · Owner, Sketch Manly
Bazaar & Bar is a Modern Indian wine bar in the heart of Brookvale on Sydney's Northern Beaches.
We cook regional Indian food - not the standard takeaway menu you've seen a hundred times - alongside a list of 40+ wines chosen specifically to work with spice, and cocktails that taste like India poured into a glass.
Kabir has spent over nine years building Sketch Manly into one of the Northern Beaches' best-loved venues - a coffee shop by day, craft beer and curry bar by night. Along the way he's honed a particular skill: finding the neighbourhood that doesn't yet have what it needs, and giving it exactly that.
Bazaar & Bar is Kabir's second venue and his most personal. The concept grew from years spent in the Indian hospitality industry, time learning in his mother's kitchen, and a genuine belief that Indian food - served properly, in the right setting, with the right drinks - belongs at the same table as any other world cuisine.
Kabir previously held senior roles at Salt Meats Cheese and Seagrass Hospitality, giving him the operational depth to build venues that last.
“Brookvale needed something different. Not another pizza, not another burger. We wanted to open a place where people could discover something - a dish they’d never had, a wine they didn’t expect to love, a flavour that took them somewhere.”
Head Chef
Adwait Jagtap (ON Left)
Head Chef, Bazaar & Bar
Adwait grew up in Mumbai and has spent his career in Sydney's most respected Indian kitchens. After honing his craft at Raja and Kolkata Social, Bazaar & Bar is his first Head Chef role and his most honest expression of what Indian food can be when freed from expectation.
Adwait's philosophy is simple: no shortcuts, no concessions to what people think Indian food should be. The menu draws on regional dishes that rarely make it onto a Sydney menu - Champaran mutton from Bihar, prawn gassi from the Karnataka coast, kali mirch kebab from the Mughal kitchens of the north.
"This is food with a soul," he says. "Dishes with a story, a sense of place." The menu changes every six to eight weeks. There is no butter chicken. There never will be.
The Place: Brookvale, Northern Beaches
Bazaar & Bar sits at 10 Orchard Road in Brookvale — the light industrial precinct that's quietly become one of Sydney's most interesting dining destinations. Breweries, bars, and now this: a venue that doesn't look like anything else on the street once you walk through the door.
The interior draws from the vivid colours and textures of Indian bazaars. Spice jars line the walls alongside wine bottles. The space is warm and intimate indoors, open and lively in the courtyard outside. It's the kind of room that feels like it was designed for the neighbourhood it's in — Brookvale residents, Manly regulars, Northern Beaches locals who know their food and their wine and are tired of driving to Surry Hills to find both in the same room.
The SPICE BAZAAR
Near the bar, a small retail shelf holds something unusual: jars of house-made pickles, chutneys, sauces and spice blends - all made in-house and available to take home. Adwait's schezwan chutney. Kabir's spiced papadums. Seasonal preserves and ferments that change with the menu.
The Spice Bazaar is the literal interpretation of the venue's name and its philosophy: that flavour should be shared beyond the table.
Everything is available to purchase in-venue, or online.
WHAT WE BELIEVE
Regional over generic
India has 28 states and hundreds of distinct culinary traditions. We draw from that depth - not the British-Indian takeaway canon.
Wine and Indian food belong together
It's been an afterthought for too long. We've built a 40+ bottle list specifically to complement spice - light, aromatic, alive.
Neighbourhood first
We're in Brookvale because Brookvale needed this. We want to be the place you come back to twice a week, not just on special occasions.