Roughly translated to mean “shameless,” Besharam features chef Heena Patel’s bold interpretations of the flavors and dishes that were prevalent throughout her childhood in India, refined and reimagined for California.

besharamrestaurant.com

Dinner | Tuesday–Saturday: 5:00–9:30 pm
                Sunday: 5:00–8:00 pm

Lunch Menu | Thursday–Friday: 5:00–9:30 pm

Brunch Menu | Saturday 11:00–1:45 pm

 

From Vegetarian Times:
"Besharam the restaurant isn’t only a reflection of Patel’s culinary ethos. She also wants her kitchen to be a place of mentorship and support.

'I want to have fear-free culture in my kitchen,' says Patel, who worked at several notable Bay Area restaurants before striking out on her own. “I want to give them the support that I didn’t receive and that’s always my goal.'

'My kitchen is all first-generation immigrants like me, because I see myself in them,' she says noting that most of her back-of-house staff is from Mexico or Guatemala and generally speak different languages than Heena. 'My prep cook is as old as me. The communication happens by the hands. And we never miss. She always gets me what I want her to do,' says Patel who, at 56, has already raised two children who now run her social media.

'I want to highlight who I am. The Besharam – which translates to shameless in Urdu – is me,' she says. 'I have experienced and I have seen how other chefs feel and look and I’m not falling into that box. That’s where the Besharam name comes. The Besharam name does not just represent the food itself but also the kitchen I run. It’s so challenging but I accept this challenge and that makes me feel good.'"