Bandra Born stepping into SOKA’s kitchen for an intimate Sunday afternoon pop-up.

For this edition, diners can expect a specially curated menu with some of Chef Gresham’s signature dishes alongside brand new ones.

The menu opens with small plates like Cashew Nut Chakna, tossed with kaffir lime and lemongrass; Pomelo & Mango Salad, with betel leaf and tamarind; and Smoked Bacon Meatloaf, paired with gooseberry compote and sourdough crisps.

The mains bring a deeper, more robust flavour to the table, from the East Indian Prawn Curry inspired by Chef Gresham’s grandmother's recipe, to a rich Double Pork Vindaloo that leans into spice and his Catholic roots. The meal closes with a playful dessert: Chicken Skin Jam & Peanut Brownie, bringing together sweet, savoury, and textural elements in one final bite.

The food is paired with a cocktail menu created to complement the dishes while staying true to the bar’s flavour-first approach. Highlights include Born in Bandra, a tropical, textured mix of white rum with passion fruit and coconut; Boomstick, built on gin with hibiscus, habanero, and vanilla; and Bombay Banta, a bright, effervescent blend of Patron Silver, Aperol, orgeat, and grapefruit bubbles.