New Delhi, June 12 -- For the past month, Bengaluru-based chef Marisha Shukla has been running trials for a dish that she likes to call paan chicken. She draws on memories of her family in Kanpur, where a post-meal digestif of chaman bahar, a rose-flavoured paan powder, is common. Shukla gives it her own spin. She wraps the chicken in paan leaves, fresh pickled rose petals and serves it with a rose nam jim dipping sauce, much like the Indonesian-classic ayam pandan chicken.

The independent chef is at the helm of the current menu at Bare Bombay, a cocktail bar with an 11-seater chef's table in Mumbai. Trained in pastry from Ecole Nationale Superieure de Patisserie (ENSP) in France, she is part of a culinary residency programme in the city...