A cook hand rolling pasta at the counter at Kuchina, with pasta drying on the shelves behind

Kuchina, Indiranagar / Preview

November 12, 2026

Kuchina, a hand-made pasta bar by the folks behind Soka, opens its doors on 15th Nov, just down the corner from the bar.

It’s a cozy spot with warm interiors — they want the atmosphere of a home kitchen to reflect.

Invariably, your eyes drift to the corner with pasta being hung to dry and someone hand rolling fresh pasta.

Kuchina's storefront at night — Down the corner from Soka

Rolling pasta by hand, with pasta drying on the shelves behind — Pasta hung to dry, and more being hand rolled

Chef Sombir plating a dish at the counter — Chef Sombir at the pass

Chili focaccia with a pot of brown butter — Bread & Butter

A wine listing curated by Project Grape Juice. An aptly limited coffee menu backed by Benki Brewing. Some wine and soju cocktails — I enjoyed the Plot Twist, their version of a Garibaldi. And gelato.

A flight of wines on a wooden board — Wine Flight

The Apple 26 Pro Max, a soju cocktail, being poured over ice — Apple 26 Pro Max

The Plot Twist cocktail on the counter — Plot Twist

It’s mostly a short and sweet menu. And I like such focus.

They started us off with an exceptional chili focaccia and brown butter with orange zest. You’ll want to keep reordering that bread throughout your meal.

Porcini pâté with sautéed mushrooms and bread — Shroomery (Porcini Pâté)

Arancini on a Kuchina plate — Arancini Bianco

Confit chicken with a lemon wedge — Chicken Croccante

Prawns in a butter sauce — Prawns A La Plancha

For a preview, it was a fairly well curated menu. Each dish that followed was wiped clean by the table quickly.

The porcini pâté is deep and the sautéed mushrooms and tuile add texture. I absolutely hate arancini, but Kuchina’s version made me rethink my dislike.

The confit chicken and prawns are succulent. Both their plates demand the bread to wipe them down, but chef was eager we save space for coming courses.

Fried gnudi with cherry tomatoes — Gnudi

Caramelle pasta with choris bits, sauce being poured — Caramelle

A bowl of spaghetti aglio e olio with black garlic — Aglio e Olio with Black Garlic

Truffle being shaved over mushroom ragu tagliatelle — Funghi Ragu

The Gnudi, gnocchi-like, but with ricotta and then lightly fried, and the Caramelle, a stuffed pasta shaped like wrapped candy that I haven’t seen anyone do here, are my picks from the pasta.

Though, I’d find something else to replace the choris bits on the caramelle for texture — the sausage already infuses a fair bit in the sauce.

The aglio e olio with black garlic is quite nice.

There’s the option for some truffle shavings on your mushroom ragu tagliatelle.

The carbonara — it’s tough to match Navu’s version as of yet. And the risotto could do with some restraint on the Amalfi lemon.

Thankfully, the tiramisu more than made up, and now I have an alternate to Lupa for it.

Find Kuchina on Instagram and Google Maps.