While his eponymous two Michelin-starred restaurant with rooms in Nottingham is famous for serving a 10-course tasting menu that costs £155, this new project - affectionately named #Mommabains - will focus on a more broadly accessible offering of traditional Indian dishes inspired by the chef's own Punjabi heritage.
“I never wanted to do Michelin-star takeaway food because it wouldn’t translate," Bains tells BigHospitality.
"This is comfort food and part of my heritage. I wanted to do something people can relate to."
The initial #Mommabains menu will feature home-made vegan samosas; and a chickpea curry with tamarind chutney - both inspired by the recipes of Bains's mother.
To begin with the samosas and curry will only be available from a small number of UK chippies.
They include Rick Stein’s Cornwall-based fish and chip shops in Fistral and Padstow; No.1 Cromer in Norfolk; and The Cod’s Scallops in Nottingham and the East Midlands.
Bains says he chose those respective business to help launch the concept not only as he's friendly and familiar with the owners, but also because they all use vegetable oil in their fryers, meaning the samosas remain vegan-friendly.
He adds that he's already working on three more vegan curry dishes to launch under the brand, including a lentil dhal; aloo gobi; and aubergine sabzi.
As well as available from the different chip shop partners, Bains plans to make the curries available for delivery in in 250g pouches that can be reheated at home.
Bains says he has been working with his mum on the #Mommabains concept for around two months, and has spent £30,000 so far setting up the business.
He's keen to make clear that despite having a far reduced price point, the food will be of the same quality level as that served in his two-star restaurant. Everything will be handmade in the Restaurant Sat Bains kitchen, with none of the process mechanised to increase capacity.
“I don’t know how big this will become and I’m nervous, but you’ve got to roll the dice," says Bains.
"I’m not going to sit here and then hear someone say we’re in Tier 3 next week, and then wish I’d thought of this sooner."